After graduating from university, Chen Yun-mei returned to her hometown to manage her family’s business making dried longan. Making authentic woodfire-dried longan is a painstaking process. With dried longan on the market largely using lower-cost imported longan, her family, which insists on using locally grown longan, faces tough competition. Never one to give up easily, Chen vows to pass on the sweet aroma of woodfire-dried longan by teaming up with longan farmers in the area.