Yuzu Blossom Hakka Cuisine - Taoyuan Branch Introduction
In 2016, it was recognized as a gold medal restaurant. The recommended dishes for 2016 Taoyuan include: Mei Gan Pork Bun, Dry Fire, Three Flavored Pork, and Orange Fragrance Golden Date Pork. In 2012, Yuzu Hua Hua was born as a new brand of youthful Hakka cuisine. With the team's efforts, it not only received certifications from the Hakka Committee as a Hakka cuisine demonstration restaurant but also earned honors such as Taoyuan County Special Hygiene Excellent Restaurant. In 2013, it was also invited to participate in the Hakka Cultural Festival, promoting Hakka culture both domestically and internationally. The name "Yuzu Hua Hua," meaning the aroma of home, comes from Chairman Lin’s childhood, where two yuzu trees were planted in front of his house. Every March, the air was filled with the fragrance of yuzu flowers. Upon smelling the aroma on the way home, one would know they were not far from home. Each dish also tells its own story: for example, the "Bitter Sweet Fortune Pot" innovatively wraps traditional Hakka fortune vegetable in bitter melon, symbolizing the transition from bitterness to sweetness that is unforgettable. The "Dry Fire" dish is unique; the chairman learned from stories told by his mother that pickled vegetable has special significance to many Hakka people who once hid from American bombings. This dish features organic pickled vegetables stir-fried with fresh tender chicken, accompanied by a uniquely moderate spicy sauce and topped with shredded burdock, creating a visually striking presentation. As for the Mei Gan Pork, a staple in most Hakka restaurants, it also has its own unique take here...
