從那一天開始，他從一個月 200 元做到現在，其間跑遍了台灣各地餐廳、飯店、酒店，邊做邊學，邊學邊做，就是要把所學的廚藝獻給客人，要他們吃到最好的菜，看他們把料理都吃光了，仍是意猶未盡的樣子，那時---「就是我最高興的時候了！」洪師傅很酷的說。
When he was 17, Yu-chuan Hung took a bus and went to Taichung all by himself, not knowing where to go. As soon as he arrived there, he saw a Szechuan Food restaurant and went inside to ask about learning in the restaurant without knowing whether it’s good or not.
From then on, he worked for the salary of $200 a month, and gradually through numerous restaurants and hotels to learn by cooking.
All he wants is to serve the customers with his cooking skills and the best dishes. Whenever he sees the customers eat all the dishes and can’t stop wanting more, he expresses coolly that it “feels as happy as in heaven!”
金針燒子排 Stewed Ribs with Dried Daylily │台灣古早味
Dried daylily 300g, Ribs 400g, Mushroom 200g
Soy sauce 100ml, Rice wine 100ml, one tea spoon Salt, few
釋迦蓮藕 Sugar apple with lotus root │ 創意新料理
Get some custard apple (annona atemoya hort), peel the skin, deseed the fruit and cut it into dices. Coat the diced custard apple with powder and deep-fry them until they turn to golden color. Slice the lotus root and add some sweet honey and the deep-fried custard apples. This is a creative healthy refreshing dish made of custard apple, the local specialty of Taitung.
釋迦蓮藕 Sugar apple with lotus root｜在地美食
This is a new brand of sugar apple grown by grafting and has a name that signifies good fortune in Chinese, “Wang Lai sugar apple.” The flavor combines the fragrance of pineapple and the sweetness of sugar apple and is a special taste. It can be easily eaten and is rich in nutrients such as potassium, vitamin C, protein and fibers and has become the tourists’ favorite local specialty when visiting Taitung.
2011 win the Golden Medal in Taitung Dried Daylily Cuisine