Handmade rice noodles from local rice: Meinong Xuanwei House persists in its dream

Chung Ching-ting, from a pottery family in Meinong, and Chung Fu-yuan, who works in fashion design, are a young couple who returned to Meinong and opened a Hakka creative cuisine restaurant - "Xuanwei House". Because of her love for the food and beverage industry, Ching-ting did not take over as a ceramic artist, but instead worked in large Hong Kong-style restaurants, Western restaurants, Vietnamese cuisine, and bagel light-meal shops, accumulating rich experience in setting up food and beverage operations. Combined with her passion for developing dishes and her proactive and earnest attitude, she received many private lessons and cooking techniques from chefs and restaurant masters.

Two years ago, she and her husband Fu-yuan (nicknamed Monster) returned home together to start their own business, choosing to open a shop on Fu'an Avenue in Meinong, in the fiercely competitive flat rice noodle battle zone. Nearby, A-Cheng Flat Rice Noodles is a famous old shop in Meinong. To differentiate themselves, they initially planned to focus on rice dishes, with flat rice noodles as a secondary item, paired with creative dishes. Basically, the so-called "creative cuisine" consists of dishes the couple themselves like to eat. They believe that if they love a dish, customers will love it too.

For example, the shop's "Pan-fried Handmade Radish Cake" is a signature dish Ching-ting learned at a Hong Kong-style restaurant, and it stands out on a menu full of Hakka cuisine. From November to January, they use Meinong white jade radish to make it. She also revealed that compared with radishes grown elsewhere in Taiwan, China, radish cake made from white jade radish is sweeter and retains its crunchiness. After hearing her say that, I began looking forward to November!

Making flat rice noodles by hand, and taking on vegetable flat noodles