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Specialty coffee
It's so hot outside! Don't you really want a beer 🍺? Come to Old Tree House! I'll treat you to some "honey beer." Don't go looking for a designated driver just yet 🤣 because this cup has zero alcohol! It's actually our newly launched coffee mocktail ☕️. The first sip tastes like beer, the second brings the aroma of honey, and with the third, you'll instantly fall in love ❤...
Fragrant Grass 2.0
"Fragrant Grass 2.0 Summer Homework" Three months have flown by since the renovation was completed, and we are gradually becoming more familiar with the new environment and new layout. Summer vacation is also coming to an end. Over these past two months, we have handed in a small "report card": in terms of dishes, temperature, service, …
"Guangfu Barrier Lake" incident
"Next time, step into Hualien as a traveler." Nestled in the slow-paced town of Fenglin, Hualien, we used to be just a restaurant and guesthouse that quietly accompanied travelers. But since the earthquake last year, the only sound left in the rooms was the dehumidifier. Occupancy rates plummeted all the way, and then came typhoon after typhoon...
Photographer traveling around the island to shoot a documentary
Island-wide Photography Project Complete Record – Fangchao Ancient Tree B&B Chapter This day. Drinking wine while listening to everyone share the stories of Fenglin. Waking up early the next morning, I was greeted by a vast expanse of azure blue sky. Sunlight filtered through the leaves and spilled into the courtyard, …
Photographer traveling around the island to shoot a documentary
Complete Record of the Island-Cycled Photography Project – Fangcao Ancient Tree Restaurant Chapter The owner warmly greets every guest. Some are here for the first time, while others have been here many times. Yet, he always remembers his guests' habits and is always willing to stop for a chat. The food might...
Dry-fried pork intestines
We often hear customers say, "I usually don't dare eat pork intestine, but I can eat yours." Hearing this always puts me in a great mood. The feeling of being liked is truly rewarding. Minced garlic and dried chili peppers are slowly sautéed until fragrant. The pre-braised pork intestine and green beans are flash-fried and then tossed into the wok, no...
Hakka preserved radish omelet
There is Japanese tamagoyaki, and there is Western omelet. And on the Hakka dining table, one naturally thinks of that familiar dish—Hakka preserved radish omelet. Every region's cuisine has its own unique flavor and memory. We slowly stir-fry the preserved radish over low heat for 30 minutes, allowing the aroma and salt...
Daily Cupping
When the head chef, roaster, and barista stand together at the cupping table, whose senses are the sharpest!? # Hualien cafe # House roasting # Fenglin coffee # Fenglin # Cupping 📹 @howesuner ☕️ @ivyanti @lei...
Free-range poached native chicken
"Free-range white-cut authentic country chicken" We use authentic country chickens with bloodlines close to Taiwan's native chicken breeds. Raised free-range, they roam freely in the mountains and forests for natural growth. Thanks to sufficient exercise, the meat is firmer and more springy. Upon the first bite, you can taste a natural sweetness with evenly distributed fat and a rich chicken aroma, yet...
A large pot of food for 120 people
Salted egg bamboo shoots. Even for a large batch of 120 servings, we still insist on stir-frying every wok until it is bursting with aroma, slowly frying the salted eggs and emulsifying them into a rich sauce so that every bamboo shoot is coated with a golden, sandy fragrance. We use salted duck egg yolks from Linbian, Pingtung, which are plump and rich in oil, personally selected by the chef...
Fragrant grass and ancient tree chefs
Every single dish at Fangchao is crafted by the hands of these chefs. Their dedication and hard work are often unseen by the guests. The stifling heat, heavy labor, high-pressure pace, and noisy environment in the kitchen constantly drain a person's concentration, yet they still persist in making every single dish...
Restaurant prep video
If we only had one minute, what we want to introduce is not a dish, but the person behind every single dish.