Chiang Kai-shek (Western style plum feast)

【Appetizer】

Shrimp cocktail cup

【Soup】

Jade cream soup

【Entree】

Smoked pomfret

【Main course】

Royal filet mignon

Tin foil baked potato with sour cream, bacon, cooked with sweet corn, broccoli, and carrots

【Dessert】

Fire ice cream, coffee or tea

The Western-style plum feast covers only four courses plus dessert, making it reluctantly a five-course meal. I suppose the old President Chiang could not have eaten so many Western meals. Perhaps he was extremely patriotic!

President and Madam host the Republic of China festivity to welcome President and Mrs of the Republic of Vietnam

Your Excellency menu (Chinese style plum feast) April 1962

Plum Platter
Bamboo fungus soup curry dumplings
The original cup fin
Pork ham
Yellow tender chicken stew
Mushroom cabbage
Yangzhou fried rice
Date paste pan cake; Eight treasures sweet rice
Almond tea
Assorted fresh fruit
Coffee, tea

Late President Chiang Kai-shek must have been very patriotic! Even the cuisine is related to the national flower. That’s right! Because he was President Chiang Kai-shek!

Yen Chia-kan (Huadiao feast)

State banquet to welcome King and Queen of Tonga Taufa'ahau Tupou IV at Zhongshan Building in September 1977

Cold plum dish
Birds nest
Crisp curry dumplings and red prawn xiumai
The original cup fin
Preserved abalone with oyster sauce
Sweet and sour fish balls
Golden and silver mushrooms
Yangzhou fried rice with Sixi baked bran
Cherry, lotus seeds and assorted fruits
Hua Diao wine, tea

This banquet must have been special indeed because it even served xiumai! It seems he loved dim sum!

Chiang Ching-kuo (Yuxiang feast)

State banquet of the Vice President of the Republic of China on July 24, 1984 to welcome deputy head of Malaysia Highness

Special assorted delicacies
Babel fin
Crystal lobster
Yuxiang sirloin
Mushrooms cabbage
Rich chicken
Steamed striped bass
Scallops with bamboo fungus soup
Assorted plain xiumai
Sweet bean paste cake
Walnut cheese
Fruit cocktail
Juice
Tea and coffee

From the menu we see that the late President Chiang Ching-kuo disliked greasy food, but enjoyed vegetarian food!

Lee Teng-hui (Jade of Royal feast)
State banquet for the inauguration of Eighth-term of President and Vice President of the Republic of China
May 20, 1990
Vice President Li Yuan-zu

Fairview cold dish
Assorted plain buns
First grade fin
Jade prawn
Rose yellow croaker
General Tso chicken
Scallops white bud
Juicy beef
Fresh bean sprouts
Fine pastries
Fruit cocktail

President Lee Teng-hui’s list of food ingredients holds the touch of the late President Chiang Ching-kuo, but ... I do not know why the list appears so approachable! It’s the same as eating at home, although the list includes Diao Hua wine, it’s not too gorgeous, but much like the home plate.

State banquet for the inauguration of Ninth-term of the President and the Vice President of the Republic of China (the Golden Crown of Royal feast)
May 20, 1996
Vice President Lien Chan

Lobster Salad
First grade fin
Golden crown seafood dumplings
Braised fresh abalone
Asparagus scallops
Black pepper beef wicker
Pineapple chicken
Mushroom grouper
Lotus seed paste dumplings, coconut parfait
Seasonal fruits

As the banquets become more and more Westernized, The Grand Hotel rises to the international standard!

Chen Shui-bian (Four Seasons Banquet)
State banquet for the tenth-term inauguration of the President and Vice President of the Republic of China
May 20,   2000
Vice President Annette Lu

White jade salmon
Milkfish balls soup
Tainan bowl cake
Zhuhai Dragon
Smoked cod
Baked lamb ribs
Taro potato muffin
Three sweet porridge
Taiwan fruit
Tea or coffee

Wow! These snacks not readily available in all restaurants must have had a high place in the heart of former President Chen. Perhaps they are to commemorate him! Better than lavish meals are these memories.