Over 30 years ago, a humble meatball stall was born in a small fishing village on the outskirts of Kaohsiung. Operated by a hardworking couple, they insisted on using only the freshest ingredients and handmade techniques every single day. Yet despite their dedication, they realized that without standardized production, their efforts could not scale. No matter how hard they worked, it was impossible to share this traditional Taiwanese delicacy with more people — and to truly pass it on to future generations.

At that time, the wife’s older brother, an experienced technical director from a renowned food manufacturing company in China, had just returned to Taiwan. Witnessing the couple’s determination, he was inspired to help. With his deep expertise in food processing, he joined the business and began transforming their handmade approach into a streamlined, standardized production system. By replacing labor-intensive steps with machines, he developed a faster, more efficient workflow — and most importantly, invented a patented, ergonomically-designed mold to ensure every meatball was perfectly uniform in size and shape.

This patented mold was more than just a production tool — it was a thoughtfully engineered design, developed through countless tests and adjustments to optimize the eating experience. Its unique shape fits the contours of the human mouth: starting from the ends, it enters comfortably without pressing the upper palate; the center is where the juicy, flavorful filling is concentrated. One bite reveals a fragrant burst of meat, not too hot, and never messy.

From then on, this beloved Taiwanese tradition found new life through innovation in production. The standardized production process ensures consistent quality, while rapid freezing technology locks in the freshness and flavor of the meat. This innovation has brought significant improvements in production speed, hygiene, and quality control — making it a pioneering innovation in the market.