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One fried rice restaurant in Hsinchu’s Zhudong Night Market has served customers for 30 years. Hidden in a back alley, locals say it’s Zhudong’s best fried rice because the owner uses lots of fresh ingredients. But since the owner is aging and wants to retire, he’s handed management over to his son, who gave up his job as an engineer to continue his father’s legacy.

Shrimp and cabbage are stir-fried in a wok, followed by an egg and a bowl of rice, with some pepper added for flavor. The chef stirs the ingredients continuously, the smell of his signature fried rice filling the kitchen. Lots of people enjoy a meal here every day.

Customer
The shacha lamb fried rice as well as the seafood one and all the others are delicious.

Customer
It really has that wok flavor, plus there are lots of ingredients. We’ve lived here for six or seven years and come here for a meal every time after getting off work.

This restaurant hidden in an alley in Hsinchu’s Zhudong Night Market has been running for 30 years. Despite its small size, it’s remained a favorite among locals for its delicious fried rice. But now it may stop its business entirely.

Lin Shih-jung
Second-generation owner
My father has been cooking here since he was 42. Now he’s in his 70s and wants to retire, so I came here to take over from him. My father’s business is very stable, and everyone really likes his food. It would be a shame to give it up, because people would miss out on his delicious food. So I stepped down from being a computer engineer and came here.

He gave up his job as an engineer to learn how to cook like his father. But some long-time customers didn’t accept him at first.

Lin Shih-jung
Second-generation owner
It’s actually a lot of fun. When I first started in the kitchen, customers would say they wanted my dad to cook, the boss to cook. But after a while, there was a lot less of this type of request and customers. I have confidence that my cooking is more than 90% like my father’s.

Smiling, the young boss said he doesn’t dare take a day off, because customers would ask questions. From its origin as a roadside stall to having its own bustling storefront, people hope this family restaurant can continue through the generations.

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