Deep Sea Cuisine Introduction
Founded in 1986 by Mr. Yan Chuanting, who was originally a third-generation caterer (head chef), the restaurant faced challenges due to the economic downturn and the consumption patterns of an M-shaped society. In an effort to transform the family business, Mr. Yan keenly chose "Taiwanese street food" - fried mackerel soup, and developed the only machine-sliced product in Taiwan using rapid freezing technology, breaking away from traditional manual slicing, while preserving the fresh and sweet taste of the fish. This is complemented by an exclusive special soup base, showcasing the unique characteristics of fried mackerel soup to the fullest. Other featured products include water-fried meat soup, crispy pork rib soup, braised pork dry noodles, golden fried tofu, and special braised pork rice, among others. Through decades of effort, the business is now run by the second generation, which has transformed the traditional snack shop model into a modern dining operation, offering a comfortable and elegant dining environment that differs from typical snack shops. They continue to develop innovative and delicious Taiwanese snacks, such as curry chicken leg omurice, curry pork chop omurice, golden chicken leg rice, railway pork rib rice, and freshly fried meat rice, which have been widely favored by consumers. While innovating, they also preserve traditional flavors, striving to promote and pass down the philosophy of dedication to food instilled by the founder.
