Shang Pin Ya Yan Farmhouse Introduction
Recommended dishes for the 2016 “Seafood Capital” certified restaurant: Stir-fried Shark with Garlic, Soft Cuttlefish with Bean Paste, and Steamed Giant Grouper. Every day at dawn, Boss Jiang drives to Zhongli to procure the ingredients needed for the restaurant. Under his careful selection and strict quality control, the prestigious signboard of Shang Pin continues to shine brighter. Boss Jiang tells us that his entry into the catering industry is entirely due to family heritage; his father worked in catering during his early years. He began helping in the kitchen at 15 and moved north to apprentice in a restaurant at 18 to learn more dishes, establishing a solid foundation. Now he has been in this industry for nearly 30 years. His guiding principle is summed up in eight characters: "Reasonable prices, fresh ingredients." "It sounds simple, but it is a principle that I uphold every day," Boss Jiang said with steadfast eyes. Because of this persistence, Shang Pin has a strong online reputation, attracting many food enthusiasts. Delightfully, dining at Shang Pin is also a visual feast; when enjoying fish, the presentation resembles a dragon dancing through water; when savoring duck, butterflies seem to flutter among the grass, lifting one's spirits. As the next generation is involved in the restaurant, with his son and daughter now assisting, it signifies a strong legacy in the family business, and Boss Jiang has gradually been passing on some operational and culinary responsibilities...
