Deep Sea Deep Cuisine Introduction
Founded in 1986 by Mr. Yen Chuan-Ting, the restaurant originally stemmed from a third-generation catering business. Faced with economic downturns and the consumption patterns of an M-shaped society, the founder keenly transformed the family business by selecting "Taiwanese street food" - mackerel soup. He developed the only rapid freezing machine sliced mackerel soup in Taiwan, breaking away from traditional manual slicing, thus preserving the fresh and sweet flavor of the fish, paired with a unique soup base that brings out the essence of mackerel soup to the fullest. The signature products also include meatball soup, tender pork rib soup, dry noodles with minced pork, golden fried tofu, and special braised pork rice, among others. After decades of effort, the second generation has taken over the business, transforming the traditional snack stall operation model into a modern restaurant operation, providing a comfortable and elegant dining environment unlike typical snack stalls. They continue to develop innovative and delicious Taiwanese snacks, launching dishes like curry chicken omelet rice, curry pork cutlet omelet rice, golden chicken leg rice, railway pork rib rice, and freshly fried grilled pork rice, which have been well-received by consumers. While embracing innovation, they also preserve traditional flavors, striving to uphold and pass on the father's culinary philosophy in the Taiwanese snack industry.
