enya FASHION QUEEN

TEXT｜Amy Liu , TRANSLATION | Eugenia Yang

彭園，由創辦人彭長貴先生在1949年一手創立，身為台灣老字號湘菜名店，在正宗湘味上還融合了台灣本土的飲食喜好，並傳承做工繁複的譚家菜，努力延續傳統美味的精髓。彭長貴先生獨具一格的創意料理與正宗湘菜滿足一代又一代「彭友」的味蕾，在許多湘菜迷們心中有不可動搖的地位。

Peng Yuan, founded by Mr. Chang-Kuei Peng in 1949, stands as a renowned Hunan restaurant in Taiwan. Perfectly blending authentic Hunan flavors with local Taiwanese dining preferences, the legendary place strives to preserve the intricate craftsmanship of Tan’s home-styled cuisine and uphold the essence of traditional delicacies. The founder’s unique and creative dishes, along with authentic Hunan flavors, have never failed to satisfy generations of ‘Peng Friends,’ as they continue to hold an unwavering position in the hearts of many Hunan cuisine enthusiasts. 

賓至如歸

身為在台灣深耕超過一甲子的餐廳，彭園已經是許多人心中美味湘菜的代名詞，不管是大宴小酌，世代傳承的美味記憶都在饕客們心中留下深刻的印象。隨著對美食的追求，彭園推出「彭園私宴」，將三樓包廂全面翻新，以暖橘色系為基底，佈置彭園董座收藏的字畫及藝術品營造專屬私密空間的溫馨感，既復古又溫暖。每當回到彭園，舊時氛圍依舊，與親友一同享受美食的時光浮上心頭，這種私密又別緻的用餐體驗正是彭園想帶給食客們「家」的感受。

Home Away from Home

As a restaurant that has been deeply rooted in Taiwan for over a century, Peng Yuan has become the synonym to the best Hunan cuisine in the hearts of many. From grand banquets to casual gatherings, these flavorful memories have been passed down through generations and made a profound impression on food enthusiasts. In pursuit of culinary excellence, Peng Yuan introduces Peng Yuan Private Dining, which is located on the third floor of the restaurant. Entirely renovated with warm orange hues, the private rooms are decorated with calligraphy and artwork from the Peng Yuan board members’ collection, creating an intimate dining space that feels vintage but cozy. Upon each visit, the place always evokes a nostalgic atmosphere, one that offers a chance to reminisce about the quality times spent with family and friends. This is the exact dining experience – intimate, refined and feels like home – Peng Yuan wishes to bring to its guests. 

私房菜色

彭園林森創始店一直以來都是熟客們用來設席宴請親朋好友的首選，菜⾊也因此經常依照客人喜好做一些微調，就像是專屬的美食秘密基地。本次的私宴菜單也是按照彭園董座的私房宴客菜設計，希望把自家人接待賓客時的手藝也給廣大饕客們品嘗。值得一提的是這次私宴菜單上的新亮點—黃金酸菜魚，主廚運用烏鱧魚，搭配金針菇、筍片、川耳、白蘿蔔片等豐富配料，入口酸香麻辣，卻又有高湯的醇厚，搭配的炸沙巴魚片提升口感上的對比與複雜性，酸菜的爽脆、魚肉的鮮嫩、炸魚片的酥脆交相呼應，令人回味無窮。而菜單中不能不提的便是店內長紅的人氣商品—「一品鍋」及「一品粥」，湯品以熬製八小時的老母雞湯底為基礎，融合了豪華頂級食材，如:排翅、網鮑、北海道干貝、松茸、香菇、花膠、土雞……頂級食材的組合不僅在口感上豐富多樣，各種食材的滋味複合在湯品當中，圓潤融洽，湯鮮味美，更在營養上提供全方位滋補養生的功效。享受完山珍海味，再將米粒浸入湯底熬煮，搖身成為吸收食材精華的一品粥，風味濃郁，口感恰到好處，是來到彭園不能錯過的寶藏美食！ 

House Specials 

The Peng Yuan Linsen flagship has always been the first choice for acquaintances to host gatherings with friends and family, which is why the dishes offered at this particular location are often adjusted according to the guest preferences. In a similar way, the Peng Yuan Private Dining menu is modeled after dishes served at the private banquets attended by restaurant board members, in the hopes of sharing the family-style culinary skills with gourmets from around the world. A highlight of the menu is the Golden Boiled Fish with Pickled Vegetables, a dish where the chef uses northern snakehead and rich ingredients such as enoki mushrooms, sliced bamboo shoots, black fungus, sliced white radish and more. Sour, spicy, without losing the luscious taste of the broth, the flavors are elevated by the deep-fried saba to highlight their contrast and complexity. From the crispiness of the pickled vegetables, freshness of the fish filets, to the crunchiness of the deep-fried saba, everything comes together as one memorable meal that is worth savoring. Meanwhile, popular dishes such as Pengyuan’s Delicious Assorted Seafood Chicken Pot and Signature Porridge are also a must-try. Simmered for eight hours, the chicken broth is combined with luxurious ingredients such as shark’s fin, abalone, Hokkaido scallops, matsutake mushrooms, shiitake mushrooms, fish maw, free-range chicken and more. Not only rich in texture and flavor but also in complexity, the selection of premium ingredients blends seamlessly with one another and offers a delightful and nutritionally balanced meal. After relishing the delicacies, add rice and allow it to soak up the essence of the broth by turning it into Pengyuan’s Signature Porridge. Diverse in flavor and perfectly textured, the icon is a treasure trove of taste that should not be missed when visiting Peng Yuan! 

美味關係

在彭園，不僅追求一流食材的完美發揮，更在平凡菜色的細節中注入靈魂、持續鑽研。以湖南青紅椒為例，高溫油炸、冷水去皮，再加入湖南豆瓣醬大火快炒、逼出香氣，對溫度與時間的掌控可說是失之毫釐，差之千里，十分要求對於細節掌握的基本功；韭黃羊肚絲、乾鍋孜然牛腱等料理不只需要純熟的刀工、大火快炒的火侯控制，前期去腥、滷製、燉煮更是十分「厚工」，只為了完全釋放每樣食材的特色。彭園推出的私宴菜單隨季節更換菜色，結合客人的回饋與主廚的創意，不斷創造味覺驚喜，在高貴華麗之外也渴望在老味道注入新世代的用心，創造中菜新經典，繼續陪伴食客們度過更多美好的餐聚時刻。

A Delicious Relationship 

At Peng Yuan, it is not just about working with top-notch ingredients, but more about bringing ordinary dishes to life through constant trial and error. Taking the Stir-Fried Red and Green Capsicums as an example – the capsicums are first deep-fried, peeled in cold water, then stir-fried with spicy Hunan bean paste to bring out the aroma. The precision in temperature and timing is crucial, for even the smallest mistake can lead to a big difference in result. On the other hand, dishes like Shredded Lamb Tripes with Yellow Chives and Stir-Fried Beef Brisket with Cumin Seed and Chilies require more than just expert knife skills and accurate temperature control. The meticulous early preparation stages – degreasing, braising, stewing – are essential to fully bring out the characteristics of each ingredient. Peng Yuan Private Dining’s menu also changes with the seasons in order to merge customer feedback with the originality of the chef to continually create culinary surprises. Beyond elegance and grandeur, the desire to imbue traditional flavors with innovation further presents new Chinese culinary classics and continues to accompany diners through each and every delightful dining moments in the future.