"Dragon & Horse Spirit" (6–8 pax)

Slow-simmered with Taiwanese black-bone chicken and plump scallops, this soup turns milky white with rich, comforting flavor. A perfect reunion soup that reassures elders and delights children, symbolizing a New Year of strong foundation, good luck, and replenished energy.

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※ Highlights

• Whole black-bone chicken and whole scallops simmered to release natural, savory sweetness.

• Free from artificial soup powders—pure, clear broth throughout.

• Retains texture and flavor even after freezing; simply heat to enjoy freshly cooked taste.

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※ Preparation Method

• Blanch black-bone chicken to remove impurities.

• Simmer with scallops and vegetables over low heat for 3 hours until broth emulsifies into a creamy white soup.

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※ Heating Instructions

• Electric Steamer: Thaw, place soup in a container, steam with 1 cup water for 10–12 minutes.

• Stovetop: Thaw and gently heat over low heat until warmed through.

This coastal specialty from Budai, Chiayi features Donggang sakura shrimp, fried shallots, and mushrooms mixed into glutinous rice, then steamed until each grain is plump and chewy. A hallmark of the Baoman Reunion Feast, this dish represents handcrafted seafood flavors that bring warmth to the New Year table.

 

※ Highlights

• Donggang sakura shrimp delivers an unmistakable ocean aroma.

• Glutinous rice grains remain separate and light, never greasy.

• Large family-sized portion, perfect for 6–8 people to share.

 

※ Preparation Method

Soak glutinous rice → Steam → Sauté sakura shrimp over high heat → Mix with steamed rice and steam again.

 

※ Heating Instructions

• Place the entire plate in an electric steamer with 1 cup of water in the outer pot.

• Heat until warmed through. Do not cover the inner lid.

Made with Taiwan giant grouper, this soup features tender, bouncy fish fillets with delicate flavor and no fishy aftertaste.
Simmered with chicken bones, it is the ideal second soup in a complete reunion feast.

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※ Highlights

• Thick, sweet, and fresh grouper fillets.

• Clear, refreshing broth free from greasiness or fishy taste.

• Mild and nourishing—suitable for children and elders alike.

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※ Preparation Method

Blanch grouper chunks to remove impurities → Simmer together with chicken broth base.

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※ Heating Instructions

• Thaw, pour into a pot, and heat over medium for 6–8 minutes.

• Once it reaches a gentle boil, remove from heat and serve.

The golden pomfret symbolizes prosperity, abundance, and surplus year after year. Lightly fried to lock in its natural oils, then drizzled with our house-made sweet and sour sauce, this dish becomes the highlight of any reunion table, loved by both adults and children.

 

※ Highlights

• Whole golden pomfret with thick, tender flesh.

• Perfectly balanced sweet-and-sour sauce, appealing to all ages.

• Light coating preserves the fish’s natural sweetness and delicate texture.

 

※ Preparation Method

Freshly cleaned golden pomfret → lightly dusted with thin flour → fried to perfection → sauce poured over while hot to quickly infuse flavor.

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※ Heating Instructions

Thaw, pour fish and sauce into a pan, heat over low heat for 5–8 minutes until warmed through.

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Slow-roasted pork ribs are brushed with Baoman’s signature red sauce and gently simmered to perfection. Balanced in sweet, sour, and savory notes, this luxurious dish is always a table centerpiece and photo-worthy.

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※ Highlights

• Slow-roasted for tender, juicy meat that pulls away from the bone effortlessly.

• Baoman’s signature French-style red sauce—perfectly balanced, never greasy.

• Large family-sized portion, ready to serve straight to the table.

 

※ Preparation Method

Marinate ribs → Low-temperature roasting for 2 hours → Glaze with sauce until rich color develops.

 

※ Heating Instructions

• Oven: 180°C (356°F) for 8–10 minutes.

• Electric Steamer: Heat until warmed through.

• For extra flavor, brush on the included sauce before serving.

A festive favorite, this “Dual-Flavored Platter” (this version includes three items) features bouncy seafood cuttlefish and shrimp patties, paired with a tender scallion chicken thigh—creating a reunion platter that everyone, young and old, will reach for.

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※ Highlights

• Sea & land combination: cuttlefish & shrimp patties × chicken thigh.

• Soft and tender texture, suitable for children and elders.

• Beautifully presented, instantly a table centerpiece.

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※ Preparation Method

Freshly made seafood patties → Chicken thigh pan-seared then brushed with scallion oil to enhance aroma.

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※ Heating Instructions

• Electric Steamer: Heat until warmed through.

• Air Fryer: 160°C (320°F) for 5 minutes.

• Pan: Dry-fry over low heat until heated through.