Black Bean Garden Live Fish Restaurant Introduction
The Journey of a Gold Medal Chef From chef to a farmer who knows nothing, "Huang Qiutian," born in 1969, originally specialized in cooking. At the age of 15, he moved north to apprentice and, after finishing his training, worked as a chef on Liuqiao Street. Later, he opened an affordable Japanese restaurant in Yuanlin, hiring 20 chefs, and the restaurant's monthly income reached 2 million NTD. Five years ago, his father, who had long-term injuries in his ankle from years of growing water bamboo, asked him to return home. To take care of his father, he and his wife brought their child back to their hometown and learned to be a farmer. He admitted that at first, he really didn't know what to do. To make the bamboo shoots grow faster, he poured a large amount of fertilizer at the roots, but unexpectedly, this led to overgrowth. Whenever it rained, the water bamboo shoots would float to the surface, becoming "sky bamboo shoots." When harvested, they were short and fat, with a tough texture, turning into what could be aptly described as "radish legs." It’s easy to imagine that the price wouldn't be great. While others sold at over 40 NTD per jin, Huang Qiutian could sell for at most 25 NTD, 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-dollar guy!" This line made him extremely sad, and he once ran to the back mountain to cry. That's when he realized that fertilizer must be used in moderation. In addition to fertilizer, he also insisted on not using pesticides, which his father couldn't stand, scolding him for being foolish...
