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Founded in 1986, the founder Mr. Yan Quan-Ting, originally the third-generation banquet chef (catering master), faced economic downturns and the M-shaped consumption pattern. During the family business's transformation, he keenly selected "Taiwanese street food"—Turbot Fish Soup—and innovatively developed the only rapid-freezing mechanical slicing process nationwide, breaking through traditional manual knife-cutting methods to preserve the freshness and sweetness of fish, combined with a unique homemade broth, maximizing Turbot Fish Soup's distinctiveness. Signature products include Swimming Shredded Pork Soup, Crispy Spare Ribs Soup, Braised Pork Dry Noodles, Golden Fried Tofu, Special Braised Pork Rice, etc. After decades of effort, it is now operated by the next generation, transforming traditional street food operations into a modern restaurant business model. Differing from typical street food concepts, they provide a comfortable and elegant dining environment, continuously developing novel and delicious Taiwanese street foods. Innovations such as Curry Chicken Leg Rice Bowl, Curry Pork Cutlet Rice Bowl, Gold Chicken Leg Rice, Railway Spare Ribs Rice, and Freshfried Pork Rice have received widespread consumer acclaim. While pursuing innovation, they preserve traditional flavors, striving to perpetuate the father's steadfast philosophy towards food excellence and uphold Taiwan's street food legacy.