“Tien Hsiang Lo 2026 Spring Collection: Jiangnan Spring Seasonal Handcrafted Cuisine”
As spring deepens, we are about to enter the most beautiful time of the year. The 2026 spring menu “Jiangnan Spring Seasonal Handcrafted Cuisine” at Tien Hsiang Lo , located in The Landis Taipei Hotel, is available from now until June 30. Led by Chef Lu, the menu showcases refined culinary craftsmanship paired with Taiwan’s finest seasonal ingredients and spring teas, evoking the nostalgic flavors of home rooted deep in Jiangnan heritage.
A Legacy Preserved, the Essence of Jiangnan in Spring
This season’s menu is centered on the philosophy of “eating in harmony with the seasons.” It integrates Tien Hsiang Lo ’s rich culinary heritage with Taiwan’s premium seasonal produce, blending the lineage of classic Hangzhou cuisine with local interpretations of seasonal flavors. Through masterful technique, the depth developed over time and the freshness of spring unfold like a journey across the water towns of Jiangnan.
Dishes include
- “Drunken Pork Tripe, White Shrimp, Duck Tongue amd Edamame with Hua Diao Wine”, featuring Tian Xiang Lou’s signature marinade infused with Sichuan pepper aroma and a subtle fish sauce umami, creating a lingering wine fragrance.
- “Liangxi-Style Crispy Eel”, continuing the tradition of selecting live eel prepared fresh, highlighting the crisp texture and delicacy of river produce.
- “Slow-Braised Pork Belly with Cuttlefish and Dried fish”, using sun-dried handmade flounder from Wan You chuan, presenting layered depth through time-aged umami.
- “Wen Tianxiang Chicken”, the precursor to Three-Cup Chicken, where Chef Lu uses Chu Hou sauce as the base and Hua Diao wine as the soul, transforming a Song dynasty literary allusion into a refined culinary expression”.
- “Soy-Braised Pork Trotters with White Beans”, slow-cooked in Tian Xiang Lou’s rich, milky broth, offering a melt-in-the-mouth richness”.
- “Soup with Cod Fish and Pork Lion's Head Meatballs’s Soup”, demonstrating precision knife work and meticulous cooking, embodying the philosophy of refined dining”.
Vegetable and lighter dishes include
- “Chrysanthemum Greens Tossed with Dried Tofu and Pines Nuts”, highlighting the freshness of seasonal Taiwanese crown daisy greens.
- “Wok-Fried Shredded Cod Fish with Pearl Peas”, capturing the lightness of early spring through delicate temperature control and intricate preparation.
- “Steamed Rice with Salted Pork and Seasonal Vegetables”, combining seasonal ingredients in poetic harmony.
- Desserts such as “Osmanthus Glazed Glutinous Rice Cake” and “Longjing Tea and Osmanthus Glutinous Rice Cake”, infused with the gentle fragrance of spring tea, symbolize the vitality of life after winter.
Tea Pairing: A Dialogue of Flavors
To guide guests through the evolving flavors of Jiangnan spring,
“Tian Xiang Lou”s tea sommeliers have curated seven teas, using contrasts of cool infusions” and “warm brews” to shape the tasting experience—an embodiment of the Jiangnan philosophy of pairing tea with the seasons.
- 龍吟翠露 (cold brew) features Hangzhou Longjing tea, layered with muscat grape sweetness and finished with freshly ground tea powder.
- 春暖花開 (cold brew) blends Taiwanese Jin Xuan oolong with Bi Luo Chun green tea, ideal with appetizers like Drunken Four Delights.
- 茉香胭脂 (cold brew) combines jasmine green tea with white peach notes, balancing savory-sweet dishes like crispy eel and fried shrimp.
- 白露美人 (cold brew) uses rare handmade white tea from Pinglin, enhanced with lychee sweetness and plum acidity to complement richer dishes.
Warm teas include
- 龍井茶 and 碧螺春, whose elegant freshness enhances seasonal dishes like shredded cod and bamboo shoot rice.
- 日曬綠茶, opening with grassy notes and finishing with a gentle soybean aroma, softening the richness of braised pork and pork trotters.
