Southeast Asia Information Port News (www.dnyxxg.com) Recently, at the "Quanfu Braised Pork Rice" restaurant in Dalian, braised pork simmered in a pot, filling the air with its aroma. Owner Gao Shang was preparing ingredients in the kitchen, while his wife, Wang Wanyi, greeted customers and handed packed meals to delivery riders nearby.
This Taiwanese flavor in Northeast China began with an online romance that crossed the strait. In 2009, Gao Shang, a young man from Taoyuan, Taiwan, traveled to Northeast China to meet his online girlfriend, Wang Wanyi. Unexpectedly, he was overwhelmed by the sheer scale of their meeting that very night. "She took me to meet four uncles, four aunts, and my grandparents—a whole family sitting around a large table," Gao Shang recalled. He said the seriousness with which Northeastern families approached their daughters' marriages put considerable pressure on him, a "slow-talking" Taiwanese man.
“There are few Taiwanese people in Northeast China, and my parents were initially worried because I was marrying someone so far away and they didn’t know my background,” Wang Wanyi said. But Gao Shang’s kindness and steadfastness eventually won over his family, and he successfully passed their “family test.” The couple married at the end of 2009 and lived in Taiwan for over four years. In 2015, they moved to Liaoning to pursue their careers.
In Taiwan, Gao Shang worked at night markets and morning markets, and also worked in a glass processing factory and a fabric dyeing factory. After arriving in Dalian, the couple decided to enter the catering industry. They tried both Western and Chinese casual dining, but considering the feasibility of chain replication, they ultimately chose to specialize in one of Taiwan’s most representative snacks—braised pork rice.
In Dalian, Gao Shang and his wife founded the catering brand “Quanfu Braised Pork Rice.” To adapt the recipe to Northeastern tastes, the couple repeatedly adjusted it. Taiwanese braised pork rice is typically 70% fat and 30% lean, but Northeastern diners prefer leaner meat, so they adjusted the ratio to 30% fat and 70% lean. Even the restaurant's name, "Quanfu" (meaning "Complete Fortune"), is cleverly chosen: "Northeastern wives often ask their husbands 'Are you convinced?', so I jokingly say—'I'm completely convinced!'" Gao Shang laughed.
During their business, the couple faced the challenge of rising pork prices. Even raising the price of braised pork rice by 2 yuan still couldn't cover costs. "We knew pork prices would fall, but customers couldn't accept such a large price increase," Gao Shang said. During that period, the shop operated at a loss, and the number of stores decreased sharply.
In the face of adversity, they discovered a way for small businesses to survive. Lacking sufficient funds for brand promotion, they eliminated franchise fees. "Many young people who want to start a business also don't have much capital. By lowering the barrier to entry, we can achieve a win-win situation with our business partners," Gao Shang said.
Inside the restaurant, a bucket of water is always placed near the entrance—hot water in winter and ice water in summer—specifically for sanitation workers, delivery riders, and other outdoor workers. Gao Shang explained that the store also offers discounts for delivery riders. "Riders often eat off-peak, so we give them discounts when the store is less busy." This kindness has quietly spread, and many riders have become the store's "living advertisements."
Currently, their two directly operated stores and four franchised stores are operating stably. Having experienced ups and downs, the couple has gained a deeper understanding of entrepreneurship. "There are many Taiwanese people in the south, so braised pork rice isn't unusual, but in the Northeast, the 'Taiwanese label' can be an advantage." When discussing their entrepreneurial experience, Gao Shang believes that "differentiation" is key. In his view, the mainland market is vast, with many entrepreneurial opportunities. He advises young Taiwanese to explore the mainland before starting a business: "Take a few days to calm down and live like a local; it's easier to find a suitable entry point."
As dinnertime approaches, dine-in and takeout orders gradually increase. Gao Shang deftly serves rice, pours sauce, and covers the container. Wang Wanyi takes the packaged food bag and hands it to the rider who hurriedly pushes open the door. As the shop door opened and closed, the cold winter night wind swept in, only to be quickly dispelled by the warmth and fragrance filling the room. (The End)
