Shan Yuan Hakka Restaurant Introduction
In 2016, the Taoyuan City Hakka Culinary Certified Quality Restaurant recommended dishes include pickled mustard greens and pork soup, braised bamboo shoots, and oil chicken. Established on New Year's Day in 2000, Shan Yuan has become a favorite for many when it comes to Hakka cuisine, attracting numerous celebrities, food enthusiasts, and business elites who praise Shan Yuan’s traditional Hakka dishes. The restaurant has also received recognition from various media outlets. The owner, who has a deep passion for traditional Hakka cuisine, founded Shan Yuan with friends after retirement. Shan Yuan places great emphasis on ingredients, demanding the highest quality; vegetables are washed meticulously to avoid pesticide residues, with each leaf of fiddlehead fern cleaned. Hygiene is also a priority, with the cooking equipment and restaurant area cleaned daily, and a thorough cleaning done weekly. This strict self-discipline has allowed Shan Yuan to navigate challenges such as SARS, bird flu, and financial crises while maintaining steady growth. Speaking of Shan Yuan’s popular dishes, the owner excitedly shares a few signature recipes. The carefully selected local taro, paired with a special sauce, along with the long-simmered taro shoots, results in a creamy texture; the traditional Hakka dish of pineapple and black fungus, known for its savory, sour, and sweet flavor, is perfectly seasoned and refreshing; and a premium beef soup made with Australian beef, paired with house-made sauce, is slow-cooked to create a rich broth with tender and flavorful beef.
