Obsessed to cook since he was young and officially entered restaurant as an apprentice when he was 16, Chef Zhang found that people need to eat regardless of the advancement of technology. Within this idea in his mind, he started his career in dining industry.
In his opinion, everyone can make a delicious cuisine by working steadily. In other words, it is no shortcut to make the best cuisine only building it step by step.
That is, to start from stock and basic cut to grasp the characteristics of ingredients and culinary skill without using chemical additive as well as under insufficient ingredients and time. So, everyone can make and enjoy not only unexpected delicious but also healthy cuisine.
大筆發財金圓滿 Perfect Fortune│台灣古早味
Middle of Pork Hock 500g, Sweet potato .250g
Traditional Soy sauce, Sugar, Rice wine, Star anise
五行雕手米麵煮 Noodle with Five Elements│ 創意新料理
Fish, shrimp, meat, chicken, and vegetable and fruit.
Utilizing the concept that gold, wood, water, fire, and soil elements reinforce and counteract each other and local natural ingredients, this dish is a creative and healthy noodle cuisine with full of philosophy.
Gold (white): Taiwan Tilapia, Yam, Fresh Mushroom
Wood (blue): Matsusaka Pork, Spinach, Bok Choy
Water (black): cuttlefish, eggplant
Fire (red): Tomato, Shrimp
Soil (yellow): Chicken Breast, Salted Egg Yolk
台灣鯛 Taiwan Tilapia
Taiwan tilapia, called as WuKuo, is the key fish in the aquaculture in the world which is known as one of the main resources of animal protein in the future. Tilapia usually lives in the freshwater with strong adaptability; therefore, it can grow up in the narrow area or rice fields. Its food is plants and debris in the water. According to the historical records of Taiwan fishery, oreochromis mossambicus was introduced from Singapore by Mr. Wu, Chen-Hui and Mr. Kuo, Chi-Chang so here comes its nickname, WuKuo. Then Taiwan Tilapia Association successfully developed to a new variety which is called Taiwan tilapia.
2014 Chef List of New Taiwan Cuisine
2013 International Lee Kum Kee Chinese Cuisine Competition
2013 Annual Cross Strait Top 10 Chef by CNR
2013 The Third Place in Advised Student Team and Excellence in Individual Team, National Cook Tour Banquet Cup