Black Bean Garden Live Fish Cuisine Restaurant Introduction
The Journey of a Gold Medal Chef From a chef to an utterly inexperienced farmer, "Huang Qiu-tian," born in 1969, originally specialized in cooking. At the age of 15, he traveled north to learn the craft and, after mastering it, worked as a chef in Liu Tiao Tong. Later, he opened an affordable Japanese restaurant in Yuanlin, employing 20 chefs and earning 2 million NTD a month. Five years ago, his father, who had long been cultivating water bamboo and developed an ankle injury, asked him to return home. To care for his father, he and his wife brought their children back to their hometown and learned to become farmers. He honestly admitted that he initially knew nothing. To make the bamboo shoots grow faster, he poured a large amount of fertilizer at the roots, only to find that he was promoting overgrowth. After it rained, the bamboo shoots would float to the surface, turning into "sky water shoots." When harvested, they were short and fat, and their texture was too tough, genuinely resembling "radish legs." Understandably, the prices were not favorable. While others sold at over 40 NTD per pound, Huang Qiu-tian could at most sell for 25 NTD, the lowest market price. There was a time when entering the market, other bamboo farmers mocked him, saying, "Here comes the 25-dollar guy!" This phrase hurt him greatly, and he once ran to the back mountain to cry. It was then he understood that fertilizer had to be used in moderation. Apart from fertilizer, he also insisted on not using pesticides, which made his father feel frustrated and scolded him, "You fool..."
