Dad's Hakka Cuisine Introduction
Initially starting as an apprentice in a restaurant, after mastering the skills, I returned to my hometown by chance and tasted traditional Hakka dishes from the older generation, primarily home-style snacks. I wondered why Hakka cuisine could not be regarded as fine dining. After much contemplation, I began to experiment with integrating my experiences and improving the traditional Hakka dishes, which tend to be oily and heavily flavored, by developing modern health-conscious ingredients, ensuring that customers can enjoy innovative and healthy meals. This journey took me from Kaohsiung to Sanxia, a place blessed with beautiful mountains and waters, where I established my restaurant, challenging myself with innovative Hakka flavors and pushing the limits of my culinary skills. Along this path, I aim to preserve the traditional Hakka taste while innovatively developing traditional Hakka cuisine, taking it into new realms. Main products and specifications: creative Hakka cuisine, Hakka dishes, Meinong rice noodle rolls, etc.
