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The History of Mom’s Sauce Vats

Mom, married to a family owned the pickle shop, is the family’s daughter in law.

Mom said, “The hardest time to make pickles is 3 days prior to the New Year’s Day or other festivals. The stove and the pot kept the fire belched out

and the works had to be done nonstop day and night.” Usually, Mom and Grandma stayed in a hospital for several days after completing the busy works for the festival holidays. The rural daughters in law settled for who they were and fulfilled their duties that made them work with self-pleasure happily without complaints and regrets.

 

Luckily Dad understood and sympathized Mom’s situation so that he changed his career to raise pigs. Although the income is not as good as used to be, Mom no longer stays in the hospital frequently. Dad’s thoughtfulness is appreciated in Mom’s heart (even though Dad is not good at speaking good words out). Such the mutual understanding and cherishing are the most important factors for the lasting love to Dad and Mom since more than 30 years ago.

Even though Dad’s career has changed from the pickle shop to the pig industry, he is still used to having Mom’s handmade fermented tofu, salted duck eggs, tender gingers with rice porridge, peanuts while chatting, kumquat tea for kids while catching a cold…, so Mom would still show her technique to make the inherited pickles of Zeng Family with “Mom’s Traditional Taste” for her beloved family. While facing the time of FMD (foot-and-mouth disease), Mom almost cried herself blind and worried repeatedly, “the whole family is doomed. What to do for the four kids? How to live without pigs? How to refund NT$ 30 million? ” She cried until she fell asleep, and then she cried continually after waking up. Fortunately, Dad was very strong and encouraged the whole family constantly –Couldn’t run away! Couldn’t feel depressed! Got to face the reality bravely! Unity is strength ! The whole family could strive to work hard together! Believing in God, he would care for good people!