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Yi Xiang Yuan - The New Hai Pai Cuisine Trend

Shanghai, which connects the whole country and the world, has a large number of immigrants and was westernized early, which made the traditional "Benbang cuisine" with its rich sauce, sweet and colorful flavors absorb the strengths of both Chinese and foreign cuisines and develop into a unique "Hai Pai cuisine". In Taiwan, this cuisine, mainly featuring the flavors of Shanghai, has integrated local elements, becoming the "new Hai Pai" at Yi Xiang Yuan, with rich, diverse dishes and fresh, healthy flavors.

Qiu Junling learned to cook authentic Jiangsu and Zhejiang cuisine from her father from a young age. She started Yi Xiang Yuan from scratch, connecting with her feelings for her father, the taste of her hometown, and often visited Shanghai to find some Benbang cuisine and bring them back to Taipei. "Dongpo pork" uses the secret recipe passed down by old Shanghai chefs, steaming the pork belly until it is half-cooked, flattening it, cutting it into squares, and stewing it for four hours until it melts in your mouth, which is a signature dish. Other dishes such as "Hangzhou duck soup", "garlic yellow croaker", "vegetable fresh pot cake" and so on, all demonstrate the classic cooking techniques of Hai Pai cuisine, including roasting, stewing, stir-frying, braising, steaming, and simmering.

Yi Xiang Yuan integrates the Shanghai-style stone gate entrance, the alley atmosphere, and the Shanghai-style Western sentiment in its decoration, creating a new Hai Pai cuisine trend with the four fragrant Shanghai tastes intertwined.