Black Bean Garden Live Fish Restaurant Introduction
The Journey of a Master Chef From Chef to a Clueless Farmer, "Huang Qiutian," born in 1969, originally specialized in cooking. At the age of 15, he moved north to apprentice and after mastering his skills, worked as a chef in Liuqiao Street. Later, he opened an affordable Japanese restaurant in Yuanlin, employing 20 chefs, with the restaurant earning 2 million NTD per month. Five years ago, his father, who had suffered an ankle injury from years of farming bamboo shoots, asked him to return home. To care for his father, he and his wife brought their children back to their hometown to learn farming. He admits he knew nothing at first. In an attempt to help the shoots grow faster, he dumped a large amount of fertilizer at the roots, but instead, it backfired; whenever it rained, the bamboo shoots would float to the surface, becoming "sky bamboo shoots." The harvested ones were short and fat, and tasted overly mature, truly resembling "radish legs." Needless to say, the price was not favorable. While others sold a pound for over 40 NTD, Huang Qiutian's could only fetch 25 NTD at most, making it the lowest price in the market. For a time, whenever he stepped into the market, other bamboo farmers would mock him, saying, "Here comes the 25 NTD guy!" This hurt him deeply, and he once ran to the back mountain and cried. From that moment, he understood the importance of moderation in fertilizer use. In addition to fertilizer, he also insisted on not using pesticides, which his father could not bear to see, scolding him for being "foolish..."
