綻放於舌尖的北投風味 Flavors of Beitou Bloom on the Palate
In 2021, the T22 Revitalization Program with Regional Characteristics collaborated with three Beitou hot spring hotels and museums to incorporate local farm products into their menus. This partnership led to the creation of exclusive dishes and volcanic coffee afternoon teas, showcasing Beitou's rich cultural heritage through exquisite cuisine.
Drunken Winter Gold Ponkan Wine
This ponkan wine boasts an alcohol content of 13%, comparable to that of red wine, and carries the warm, rich citrus aroma attributed to volcanic soil. It can be enjoyed straight or blended into delightful cocktails:
Bold Essence: 1 part Drunken Winter Gold + 1 part gin or vodka
Winter Sparkle: 1 part Drunken Winter Gold + 1 part sparkling water
Floral and Fruit Collection
This set includes two kombucha flavors: Ponkan Mandarin and Jabuticaba. They can be paired with fresh fruits to create a variety of refreshing beverages:
Ponkan Mandarin Kombucha Fruit Infusion
1 part Ponkan Mandarin kombucha + 1 part ice + 3 parts water + 3 slices of kiwi + 2 mint leaves
Jabuticaba Kombucha Fruit Blend
1 part Jabuticaba kombucha + 1 part ice + 3 parts water + 2 apple slices + a pinch of rosemary
Egg Noodles with Dual Sauces
Here are two simple ways to prepare this quick and delicious dish:
Preparation for Dry Noodles
Cook one serving of egg noodles, blanch thinly sliced meat, and mix them with pickled mustard spicy sauce or goat horn pepper noodle sauce.
Preparation for Soup Noodles
1. Bring 1000cc of water to a boil, add one serving of egg noodles, and cook for 3 minutes.
2. Crack in an egg and add a handful of vegetables. Turn off the heat and stir in the noodle sauce before serving.