Good Shrimp Boy Club Introduction
Located in the professional livestock area of Kouhu Township, the Good Shrimp Jiunnan Society, led by Li Fuzheng and composed of eight members from the Class of '87, utilizes an idle pigsty to create an ideal kingdom for ecological shrimp farming. With a belief in their mission, love for their hometown, and hope to bring change, they abandon conventional farming practices to raise safe and healthy good shrimp. Rising from their failures, they successfully cultivated a batch of good shrimp that received much acclaim from food lovers, and their impressive prices boosted the confidence of this group in moving towards ecological farming methods. They hope to gather the passion and vitality of young people through good shrimp, conveying the beauty of their hometown and promoting correct consumption practices. More importantly, they aim to learn to coexist peacefully with the earth and rediscover the fertile lands of their memories. Salt Worker Bento: The Good Shrimp Salt Worker Bento features fresh white shrimp raised with traceability and production records as the main dish. The side dishes are adjusted according to the seasons, including fresh and sweet white shrimp with production records, seasonal stir-fried cabbage or golden pickled vegetables, sausages, shrimp crackers, and other locally sourced ingredients. The bento is made using Taiwan rice and seasonal local vegetables, creating a delicious and safe specialty salt worker bento. Good Salty Goods: Dried shrimp, Jiunnan fresh shrimp noodles.
