Yuzu Blossom Youth Hakka Cuisine - Taoyuan Branch Introduction
In 2016, the Golden Pin Design Award recommended dishes from Taoyuan such as Braised Pork with Preserved Plum, Dry Fire, Three Flavors Small Pig, and Tangerine-Scented Jujube Pork. In 2012, Yuzu Blossom was born under the new brand of youthful Hakka cuisine. With the team's efforts, it not only received recognition from the Hakka Affairs Council as a demonstration restaurant for Hakka cuisine but also earned honors as a top hygienic restaurant in Taoyuan County. In 2013, it was invited to participate in the Hakka Cultural Exposition, promoting the beauty and vibrancy of Hakka culture both domestically and internationally. Named Yuzu Blossom, the restaurant draws its name from Chairman Lin's childhood, where two yuzu trees were planted in front of his house. Each March, the aroma of yuzu blossoms filled the air, signaling that he was not far from home. Each dish has its own story; for example, the Blessed Pot illustrates the transformation from bitterness to sweetness by innovating the traditional Fucai soup, wrapping Fucai in bitter melon, creating an unforgettable experience. The dish Dry Fire is also unique; the chairman learned from his mother about the significance of preserved vegetables in the hearts of Hakka people who used to evade American bombings. This dish features organic preserved vegetables stir-fried with fresh tender chicken, accompanied by a uniquely spicy sauce and topped with shredded burdock, creating a visually appealing presentation. As for the Braised Pork with Preserved Plum, which is common in most Hakka restaurants, this place also has its own unique take...
