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Family preserves traditional jerky and pork floss techniques in popular shop

Family preserves traditional jerky and pork floss techniques in popular shop

2026-07-13

Lovers of Taiwanese jerky and pork floss will appreciate this 40-year-old shop in Yuanlin City in Changhua, which is a family business. The second generation still sticks to traditional techniques they’ve learnt from their parents to make the jerky and floss and insists on using freshly slaughtered pork. Let’s find out more about these traditional Taiwanese tasty treats.

As a semi-automatic wok turns, waves of a rich crispy aroma permeate the air

- You have to stir it or it will get stuck and burn.

This jerky and pork floss shop in Yuanlin City in Changhua has been in business for 40 years and has strong appeal for customers spanning three generations.

Customer
Long time regular
We’ve been eating this for three generations, from my father-in-law’s generation, to when I married into the family, to our children, and now our grandchildren. We all love these flavors. So now that we’ve finished it, we’ve come back to buy more.

Customer
Loves jerky
It’s so convenient when we go outdoors. Kids love to eat it. For example, some jerky in other places has a gamey smell, so our kids don’t dare touch it. But theirs is just so delicious.

Discerning customers can tell with one bite that the owner uses only fresh, warm pork to maintain its elasticity.

Chang Yu-tsung
Second-generation owner
Our pork comes from freshly slaughtered pork that is never chilled. It’s processed immediately upon arrival, ensuring the meat is very fresh because only fresh meat has elasticity.

When Chang Yu-tsung, 37, was at university, his father suddenly passed away. He was unable to bear seeing his mother struggling alone. He decided to suspend his studies and take over the family business, the pork floss and jerky shop.

Chang Yu-tsung
Second-generation owner
It’s about passing on the legacy. After all, it’s the result of the meticulous work of my father and mother a generation ago. If we can continue it well, we’ll feel a great sense of accomplishment.

Their shop retains the warmth of traditional shop owners interacting with customers, and the family also embraces online marketing. They are not seeking great wealth, but rather a legacy of craftsmanship and delicious food.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#Taiwancuisine #jerky #porkfloss #Yunlin #Changhua

傳承古早味! 員林40年肉脯老店二代接手續飄香

2026-07-13

彰化縣員林市一間有40年歷史的肉脯老店,第二代接手後,仍舊保留每天親自手炒烘焙。好吃的祕訣,除了堅持使用當天溫體豬肉,老闆承襲上一代的配方和工作流程,不偷工減料,確保品質"不走味"。

隨著半自動炒鍋轉動,空氣裡傳來陣陣酥香味。

“這一定要勤快攪拌,不然有些會卡在角落,久了就會焦掉”

彰化員林市這家肉乾肉鬆店,已經營運40年,深深吸引老中青三代客群。

[[顧客]]
“我們吃三代了,從我公公他們,到我嫁來,又到我們的小孩,又到現在我們有孫子了,都是愛吃這種口味,所以現在已經吃完,就又來買”

[[顧客]]
“出去玩真的很方便,小朋友都愛吃,像這個肉乾,有的外面的會有肉腥味,我們小朋友就會不敢吃,他們家的就是好吃啦”

內行的顧客一吃就知道,老闆說,用的都是溫體豬肉,才能新鮮保留彈性。

[[第二代老闆 張右宗]]
“我們的豬肉,都是當天現宰的溫體豬,一來就馬上下去處理,使用的肉都是很新鮮的,因為新鮮的肉才會有彈性”

37歲的張右宗大學時期,父親驟然離世,不忍母親一人操勞,決定休學接下肉鬆店的家業。

[[第二代老闆 張右宗]]
“就一個傳承,畢竟這是上一代爸爸媽媽的心血,如果可以把它好好延續下去,也是覺得滿有成就感”

保留傳統店面與客人互動的溫度,也利用網路行銷,求的不是大富大貴,重要的是一份傳承的手藝與美味。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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