In Taiwan’s traditional banquet culture, leftover dishes from feasts often get transformed into creative local dishes, and this is how Lin Tsung-ming ’s fish head casserole originated in Chiayi. Over time, owner Lin Tsung-ming refined this dish into a unique culinary creation. Now, the third-generation owner, Lin Chia-hui, is selecting dishes for the restaurant’s menu today. The father-daughter duo continues to experiment with new recipes and flavors, making the restaurant not just a business but a part of their family roots, growing stronger through constant innovation.