春雨過後，泥土散發出肥沃的氣息。這道名為「土」的湯品，便是對春日大地的禮讚。湯底以相思木慢烤的豬骨與大量蔬果熬製，再融入黑蒜的深邃與咖哩葉的辛香，呈現出如黑土般的醇厚色澤。我們解構經典台菜「螺肉蒜」，將臺東九樑豬肉製成肉丸，以迷迭香串起，與鮮彈的魷魚一同沉浸在這濃郁的湯頭中。每一口，都是對土地豐饒的深刻體驗。

After a spring rain, the earth releases its rich, fertile scent. Our soup, “Earth,” is a tribute to this vibrant ground. The broth, a deep, dark elixir, is slow-cooked with acacia-smoked pork bones and a bounty of vegetables, then infused with the profound sweetness of black garlic and the spice of curry leaves. We reimagine the classic Taiwanese “Lo bah suan” (pork, snail, and garlic soup), featuring tender meatballs of Taitung’s Jiuliang pork, skewered with rosemary and simmered with fresh squid. Every spoonful is a deep dive into the richness of the land.

#春潮 #土 #湯 #黑蒜 #螺肉蒜 #九樑豬肉 #季節限定 #SpringTide #Earth #Soup #BlackGarlic #TaiwaneseCuisine #JiuliangPork #SeasonalMenu

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