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This franchise-style restaurant serves mostly Kinmen-grown seasonal vegetables; main ingredients are pre-marinated, seasoned, and supplied by a central kitchen, then finished by the outlet over charcoal. The sauce is slow-brewed from a blend of Chinese herbs with no artificial flavorings or colorings, letting the meat’s aroma shine while giving diners a fast, inexpensive option—nothing costs more than NT$75. Generous portions attract a wide customer base. The signature charcoal-grilled chicken-leg rice comes with a whole leg and three side dishes; the smoky aroma hits before the plate lands, and one bite of the tender, charcoal-kissed meat is pure satisfaction. Soups are equally substantial: the seaweed-and-egg version, cooked just like at home, is packed with ingredients and tastes like mom’s.