Dad's Hakka Cuisine Introduction
Initially starting as an apprentice in a restaurant, after gaining skills, I returned to my hometown by chance and tasted traditional Hakka dishes from the older generation, which were mainly homestyle snacks. I wondered why Hakka cuisine could not be considered restaurant-quality dishes. After much contemplation, I began to attempt to combine my experiences and improve upon the shortcomings of traditional Hakka dishes, which tended to be oily and overly flavored, while incorporating modern healthy ingredients to ensure guests could enjoy innovative and healthy meals. This journey led me from Kaohsiung northward, choosing Sanxia, known for its beautiful mountains and waters, as the restaurant's base, and I embraced innovative Hakka flavors as a challenge to push the limits of my culinary skills. Throughout this process, I aimed not only to preserve the traditional tastes of Hakka cuisine but also to innovate and develop traditional Hakka dishes. I hope to advance innovative Hakka cuisine into new realms. Main products include creative Hakka cuisine, Hakka dishes, and Meinong rice noodles.
