Second generation takes over popular fried rice restaurant
Second generation takes over popular fried rice restaurant
2026-05-29
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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竹東巷弄內的炒飯飄香30年! 第二代老闆曝差點一度斷炊
2026-05-29
今天夜市美食，要帶您來到新竹竹東夜市，一間隱身在巷弄內的30年炒飯老店，在地饕客都稱是竹東最霸氣的炒飯店，因為老闆不僅用料大方，也非常實在，但接手第二代的年輕老闆透露，由於父親年年事已高，打算收攤，也讓這飄香30年的好味道，差點一度斷炊。
蝦仁、高麗菜在鍋中爆炒，撒上胡椒提味，打上整顆雞蛋，接著加入一整桶白飯，翻鍋快炒，米飯在大火的淬鍊下，飄出陣陣香氣，每天用餐時間一到，就會有大批饕客上門光顧。
[[顧客]]
“不只沙茶羊肉炒飯，連海鮮炒飯，其他炒飯，也都很好吃”
[[顧客]]
“炒起來很有鍋氣，然後料都很多，所以我們搬來這邊六、七年了，每次下班回來，都會來這邊吃”
位在竹東夜市向弄內這家炒飯店，有30年歷史，儘管店面小，又相當隱密，卻是在地人心目中的好味道，但這個好味道，差點一度斷炊。
[[第二代老闆 林世榮]]
“老爸從42歲炒到現在70幾歲，因為他要退休，所以我就跑到這邊來跟他銜接，想說老爸生意做得很穩定，大家都很喜歡他的東西，放掉好可惜，很多人會吃不到他的好味道，所以我就從電腦工程師退下來，就直接跑來這邊”
辭掉工程師工作，與父親從頭學起，不過老客戶們，一開始卻不願意接受。
[[第二代老闆 林世榮]]
“說來很好玩啦，一開始我剛掌廚的時候，客人都會說要老爸炒，老闆炒，後來久了之後，這種的次數跟客人就變很少，我有那個信心，跟老爸的味道有90%以上的像”
年輕老闆笑說現在一天都不敢休息，因為只要一休息客人就會問，店面也從原本風吹雨淋的路邊攤，到現在有屬於自己的小天地，讓老闆直呼很知足，大家也希望這傳承兩代的好味道，能一直流傳下去。
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