Taiwan, China native white fungus simmered for eight hours, the flight attendant's perfect landing

A tiny white wood ear mushroom (white jelly fungus) - what kind of charm does it hold, that makes a handsome flight attendant willing to give up a high salary to simmer white jelly fungus in a stuffy kitchen every day? Huang Yourui, who once served at a well-known domestic airline for as long as 15 years, began this year to "land" and start his own business as a house cook, simmering a white wood ear beverage rarely seen in Taiwan, adding local longan, goji berries and red dates for flavor, so that everyone can experience the good taste of Taiwan's ingredients.

"Because of the scheduling, I hadn't gone back to my hometown of Yuli, Hualien for New Year for 15 years. I hoped to return to the ground and build a little business of my own," Huang Yourui recalled. In the past, being a flight attendant meant having to work for long periods in a dry, sealed space, and cabin pressure would change rapidly with altitude. Because of the scheduling, he also often had to stay up late and adjust to jet lag, which placed a great burden on his body and made him miserable.

A long flying career may look glamorous on the surface, but in reality it puts a heavy burden on the bodies of male and female flight attendants. Then, by chance, Huang Yourui drank ginseng white jelly fungus stew made by a good friend's mother. Its smooth, slippery texture reminded him of his mother's cooking in the countryside of Yuli when he was a child. Not only did he become hooked after one taste and drink it as a beverage every day, he also unexpectedly found that his metabolism and skin condition gradually improved, and he no longer looked dark and haggard as before, which planted the idea of quitting his job and coming back down to earth.

"I think my standards for food are actually very high. Since I was lucky enough to drink something good, I hope everyone can drink it too, and I want to use good ingredients from Taiwan's farmers. This is what I want to do my best to achieve." For this persistence and love for food, Huang Yourui took off his familiar flight attendant uniform, asked his friend's mother for advice on the white jelly fungus simmering recipe, and even started a business with a good friend, converting the old family house into a white jelly fungus kitchen, personally traveling to Taipei's Dihua Street and Kaohsiung's Sanfong Central Street to look for ingredients.