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At first, the proprietress sold vegetables in the market while her husband worked as a taxi driver. Later, as the number of soldiers on the island declined and the Nangan airport opened, they switched to serving food and have now been in business for six years. Beigan Tang specializes in Eastern Fujian–style seafood dishes, along with Matsu regional fare. All the red yeast used in the restaurant is brewed by the proprietress herself, giving it a unique flavor well worth tasting in person. The restaurant accepts walk-ins, groups, and banquets, but since the proprietress is the sole cook, guests are advised to call ahead to reserve.