A nostalgic taste: Passing on the black gold for sixty years

In the scorching summer heat, the first thing that comes to mind for many Taiwanese people is a bowl of ice-cool grass jelly. This familiar drink requires a complicated eight-hour production process, and quality herbs are essential in creating a quality finished product. To this day, this 4th-generation grass jelly shop insists on using local herbs, something it has been doing since the first generation when their great grandmothers began the business. 

In this 60-year-old fourth-generation shop, the kitchen still retains the rules handed down by their great-grandmother, who believed that good grass jelly requires not only skilled people but also respect for the heavens. Thankfully, their great-grandmother's skill has been passed down through the years, and this traditional culture is still alive today. They have creatively integrated and expanded grass jelly beyond catering to include many stories and valuable memories to help keep this valuable tradition alive.

以下為中文對照

記憶中的味道 傳承一甲子的黑金美食

炎炎夏日，讓人想來一碗冰冰涼涼的仙草冰，這些我們再熟悉不過的仙草，卻是需要經過八個小時繁複的製作過程，才能做出一碗仙草冰，而仙草的品質對於成型非常重要，已經傳承四代的仙草店，從第一代曾祖母開始製作的時候，就堅持使用本地草。

傳承超過一甲子的老店，廚房裡還是保有曾祖母流傳下來的規定，因為要煮出好的仙草，不只靠人，還要敬天。從第一代曾祖母的手藝，一代傳承一代，依然保存了傳統文化，把創意融入餐飲裡面，不單只是吃仙草，更多的是裡頭的故事及回憶。

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