Dad's Hakka Cuisine Introduction
Initially, I started as an apprentice in a restaurant. After completing my training, I returned to my hometown where I tasted traditional Hakka dishes made by the older generation, mainly home-style snacks. I pondered why Hakka cuisine could not be treated as restaurant food. After much contemplation, I began to attempt to combine my experience and improve the traditional drawbacks of Hakka dishes, which tend to be oily and heavily flavored, by developing modern health-conscious ingredients, ensuring that customers could enjoy innovative and healthy meals. This journey has led me from Kaohsiung to the beautiful Sanxia, where I established my restaurant, challenging myself with innovative Hakka flavors. My journey aims not only to preserve the traditional taste of Hakka cuisine but also to innovate and research traditional Hakka dishes. We hope to advance innovative Hakka cuisine into new realms. Main products and specifications: Creative Hakka cuisine, Hakka dishes, and Miao Li rice noodles.
