Black Bean Garden Live Fish Restaurant Introduction
The Journey of a Gold Medal Chef From being a chef to becoming a farmer with no knowledge, "Huang Qiutian," born in 1969, originally specialized in cooking. At the age of 15, he moved north to apprentice and learned his craft. After completing his training, he worked as a chef at Liu Tiao Tong and later opened an affordable Japanese restaurant in Yuanlin, hiring 20 chefs, which generated a monthly revenue of 2 million TWD. Five years ago, his father, who had been growing bamboo shoots for years, injured his ankle and asked him to return home. To take care of his father, he and his wife moved back with their children and learned to become farmers. He admitted that he really didn't know anything at first. To make the bamboo shoots grow faster, he dumped a large amount of fertilizer at the roots, but ended up forcing their growth; after any rain, the bamboo shoots would float to the surface of the water, turning into "sky bamboo shoots." When harvested, they were short and fat, and their texture was overripe, resulting in what could be aptly called "radish legs." It’s understandable that the price wouldn’t be good. While others sold for over 40 TWD per pound, Huang Qiutian’s would only reach a maximum of 25 TWD, the lowest in the entire market. For a while, whenever he entered the market, other farmers made fun of him, saying, "Here comes the 25-dollar guy!" This made him very upset, and he once went to the back mountains to cry. From that moment, he understood the importance of using the right amount of fertilizer. In addition to fertilizers, he also insisted on not using pesticides, which his father could not tolerate, scolding him for being "foolish..."
