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In 1983, the Xu brothers founded the establishment, driven by their affection and dedication for local delicacies of Lukang. They carefully selected premium Argentinian‑imported squid, which is skin‑less and low in fishy odor, offering thick, tender, and pleasantly crispy flesh. The fresh seafood stock is blended with a proprietary meat soup made from freshly slaughtered pork shoulder, creating an exclusive broth. Fresh, high‑quality ingredients such as bamboo shoots, wood ear fungus, and squid are simmered together, and when served, the soup is topped with two or three pieces of crispy fried meat, filling the air with aroma. A bowl of steaming hot squid‑meat soup is the restaurant’s most popular signature snack, and it also represents the most accessible, traditional Lukang delicacy.