Black Bean Garden Live Fish Restaurant Introduction
The Journey of a Gold Medal Chef From being a chef to an utterly inexperienced farmer, "Huang Qiutian," born in 1969, originally specialized in cooking. At the age of 15, he moved north to learn the culinary arts. After completing his training, he worked as a chef in Liu Tiao Tong and later opened an affordable Japanese restaurant in Yuanlin, hiring 20 chefs and achieving a monthly income of NT$2 million. Five years ago, his father, who had been farming bamboo shoots for years and suffered an ankle injury, asked him to return to his hometown. To care for his father, he and his wife brought their children back to the countryside to learn farming. He admits that he really didn't know much at the beginning. To make the bamboo shoots grow faster, he piled a large amount of fertilizer at the roots, but instead of helping the plants, it caused them to float to the surface when it rained, resulting in bamboo shoots that were short and fat, with an overly mature texture, earning them the nickname "radish legs." Understandably, the prices were not great. While others sold theirs for over NT$40 per kilogram, Huang Qiutian's could only fetch NT$25, making it the lowest price in the market. There was a time when entering the market would invite ridicule from other bamboo farmers who would mock him, saying, "Here comes the NT$25 guy!" This hurt him deeply, and he once ran to the back mountains to cry. From that moment, he understood the importance of applying fertilizer in moderation. In addition to managing fertilizer, he also insisted on not using pesticides, which his father found hard to accept, scolding him for being "foolish…"
