A Chung Master Mixed Noodle Introduction
Nantou Wushe Noodle Dream Factory, led by Chef A-Cong, aims to become the first Hakka restaurant in Shui Li Township, Nantou County. In 2015, it won the championship in Hakka culinary competition, inheriting the "pickled food culture" developed by Hakka people for preserving food. Using years of culinary skills, the pickled vegetables are transformed into a variety of delicious Hakka dishes, bringing innovative vitality to Hakka traditions. The goal is to sustainably pass on Hakka food culture while creating a unique brand with distinctive characteristics. A-Cong's mixed noodles emphasize the core values and objectives of promoting the Hakka industry, reflecting on how this culture is deeply rooted in the hearts of Hakka people, and allowing the general public to understand the origins and history of Hakka culture. The lunch box design encourages customers to intuitively associate the product with Hakka food through Hakka floral fabric. Additionally, through Chef A-Cong's craftsmanship, the aged pickled winter melon made by his grandmother is incorporated into the dishes. There are no extravagant presentations or flashy plates; instead, the flavors that Hakka people are accustomed to: “salty,” “oily,” and “fragrant,” combined with modern healthy eating habits, create innovative Hakka cuisine. This idea won the championship in the 2015 Central Region Hakka Cuisine Competition. The judges unanimously agreed that modern Hakka cuisine, while preserving pickled items as part of dietary habits, can also align with contemporary concepts of low oil, low salt, and low sugar. The taste serves as an intuitive connection to Hakka flavors. Promoting Hakka spirit and innovating snacks, this team consists of Hakka food enthusiasts who love pickling seasonings. It includes chefs who enjoy inventing new flavors and sous-chefs with fresh ideas. They often blend local ingredients, adding personal creativity to transform cooking into an art form, allowing diners to not only enjoy the food but also experience visual pleasure—coming together for a Hakka feast known as "Hakka Date." The Champion Noodle! The romantic double feast features memories from the master chef's forty years of experience—a carefully brewed broth from pork bones simmered for 12 hours, infused with a subtle aroma of shallots. It combines innovative improvements from the second generation with Hakka elements and local traditional osmanthus plum soup, paired with popular snacks favored by young people, breathing new life into the Champion Noodles of the Hakka village—now a must-try Hakka specialty dish on Shui Li Street!
