It all started when we entered the Institute of Food and Tourism Management at Fu Jen Catholic University the year before last and arranged a professional observation trip in food and tourism. This trip led us to open the door of local specialty tourism in East Taiwan, combining the richness of local specialties and cuisines. At the suggestion of my professor, I focused on the efforts of the Council of Indigenous Peoples (COIP) to promote the aboriginal industry. We have worked closely with the Aboriginal Private Corporation, which has provided us with support and professional training to enhance the ability of the Aboriginal people to survive in this highly competitive city.

My entrepreneurial journey has brought me more knowledge and experience of indigenous cuisine. The East Taiwan region is rich in local specialty ingredients, which are blended with indigenous cultural elements and unique cooking methods, which are the underpinnings of my entrepreneurial endeavors. This trip also opened my attention to the friendly small farmers in Eastern Taiwan. Reaching out to local Friendly Farmers for support has allowed me to better explore the potential of local specialties and protect the sustainability of the land and the environment. The indigenous people's unique farming methods produce high-quality agricultural products, allowing us to savor fresher, more natural ingredients.