aeeble

Initially trained as an apprentice in a restaurant, I later happened to return to my hometown and try the Hakka cuisine of the older generation. The dishes were mainly home‑cooked, simple snacks, and I wondered why Hakka food could not be considered a restaurant cuisine. After much contemplation, I decided to combine my experience with an effort to improve the traditional Hakka dishes, which are often greasy and heavily flavored. By incorporating modern, health‑focused ingredients, I aimed to offer customers innovative and nutritious meals. Along this journey I traveled north from Kaohsiung and chose Sanxi, a place blessed with good mountains and water, as the base for my restaurant. My mission was to push the limits of Hakka cooking through innovative flavors, preserving traditional tastes while also developing new, creative Hakka dishes. I intend to take these innovations into new culinary realms. Key products and specifications: Hakka creative cuisine, Hakka dishes, Min‑Nong rice noodles.