Dad's Hakka Cuisine Introduction
Initially starting as an apprentice in the restaurant, after completing my training, I returned to my hometown and tried the traditional Hakka dishes of the older generation, primarily homestyle snacks. I wondered why Hakka cuisine couldn't be considered restaurant fare. After much contemplation, I began to try to combine my experiences and improve the traditional shortcomings of Hakka dishes, which tend to be oily and heavily flavored, while developing modern health-conscious ingredients, ensuring that customers can enjoy innovative and healthy meals. This journey took me from Kaohsiung to the beautiful and scenic Sanxia, where I established my restaurant, challenging myself to push the limits of innovative Hakka flavors. Along this journey, besides attempting to preserve the traditional tastes of Hakka cuisine, I hope to innovate and develop the traditional Hakka dishes, pushing them into new realms. Main products and specifications: Creative Hakka cuisine, Hakka dishes, Meinong rice noodle rolls, etc.
