The left building wall portrays “Piet Cornelies Mondrian’s” painting style.  

1st Floor “Exquisite Taste

 

What is fermentation? Let us start with the taste of fermented foods in different countries.

If you grew up in Taiwan, the soy-sauce in braised beef and minced pork rice would be your hometown flavor
If you grew up in Japan, drinking miso daily would help you overcome everyday challenges.
If you grew up in Korea, the sweet and sourness of kimchee would bring a familiar taste of memory
Fermentation, has a big influence on our everyday lives.
Fermentation can give birth to the wonderful taste of red wine and beer.
Fermentation can be a small bottle of vinegar resting in your kitchen cupboard bringing culinary delight to your dishes.
Fermentation can give birth to enzymes to help regulate the body and prevent diseases.

1st Floor “Exquisite Taste

What is fermentation? Let us start with the taste of fermented foods in different countries.

If you grew up in Taiwan, the soy-sauce in braised beef and minced pork rice would be your hometown flavor
If you grew up in Japan, drinking miso daily would help you overcome everyday challenges.
If you grew up in Korea, the sweet and sourness of kimchee would bring a familiar taste of memory
Fermentation, has a big influence on our everyday lives.
Fermentation can give birth to the wonderful taste of red wine and beer.
Fermentation can be a small bottle of vinegar resting in your kitchen cupboard bringing culinary delight to your dishes.
Fermentation can give birth to enzymes to help regulate the body and prevent diseases.

1st floor 「Map of Ferment

 

Fermentation brings culinary delight: it is a work of art brewed by history and culture. With the development and progress of technology, more functional uses can be created from fermentation. Let’s begin by exploring this all-encompassing “vinegar map.”

1st floor 「Map of Ferment

Fermentation brings culinary delight: it is a work of art brewed by history and culture.With the development and progress of science and technology we can create more functional uses from fermentation. Let’s explore this all-encompassing “vinegar map.”

1st floor 「Slide」

Kid’s playroom for a memorable experience

1st floor 「Slide」

Kid’s playroom for a memorable experience

1st Floor 「45nitrobrew」

 

Hsu’s Legend Provides a comfortable and relaxing environment for friends and family.

1st Floor 「45nitrobrew」

Hsu’s Legend Provides a comfortable and relaxing environment for friends and family.

2nd Floor: Traditional method of making vinegar

 

The Japanese Edo painting mirrors Taiwan’s traditional method of making vinegar. About 200 Hinoki barrels were used for aging and fermentation during the early years of Kong Yen Food Co. The size and capacity of the Hinoki barrel is the same as the model you see in the picture.

二樓「三段式發酵之旅」

<pstyle=”text-align: center;color: #333333;”>您所看到的浮世繪是描述潭酵天地的家族，早期在台灣的釀醋工法，圖內所用的靜置醱酵桶皆以台灣檜木製做。在創辦人許嘉彬先生的祖父和爸爸的年代裡像這樣的檜木桶多達200個，實際尺寸就如同左邊的橡木桶一樣。

2nd floor 「Model of Vinegar Production Process」

 

Hsu’s Legend adheres to the traditional three step fermentation process and uses modern day fermentation tanks to ensure quality. The window exhibition provides full transparency of our production process. Three Step Fermentation Process:
1st Stage: Break down of complex carbohydrates into simple sugars
After rice is cooked and steamed into a mushy texture, koji (aspergillus oryzae) is added into the tank to ferment for 48 hours.
2nd Stage: Making Alcohol
Yeast is added into sugar to create alcohol. During this stage, alcohol goes through a filtration press machine. The filtered material is extracted into rice peptide to make our skincare products.
3rd Stage: Making Vinegar
Acetate bacteria is added into alcohol to make vinegar.

2nd floor 「Three Step Fermentation Process」

「 Integrating traditional practices and modern technology, Hsu’s Legend adheres to the traditional three step fermentation process and uses modern day acetate fermentation tanks to ensure quality.Hsu’s Legend guarantees full transparency and safety of products at the factory tour.
Hsu’s Legend Three Step Fermentation Process:
1st Stage: Breaking complex carbohydrates into simple sugars
After rice is cooked and steamed into a mushy texture, koji (aspergillus oryzae) is added into the tank to ferment for 48 hours.
2ND Stage: Making Alcohol
Yeast is added into sugar to make alcohol. (The quality of alcohol will determine if the vinegar becomes high quality or low quality) This stage is also used to make alcohol as well as rice peptides used in skincare products.
3rd Stage: Making Vinegar
A pressing machine filters alcohol into a vinegar fermentation tank where acetate bacteria is added to ferment into vinegar.
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2nd floor: 「Transparent Factory Tour」

The second floor transparent factory tour is an educational exhibition for the production process of vinegar.

2nd floor: 「Transparent Factory Tour」

Our transparent factory tour is an educational exhibition adhering to the three step fermentation process.

Cyprinid

Hi everyone! I am a famous celebrity at Longtan lake known as the Cyprinid! I usually spend a leisure and carefree day at the clean and habitable environment of Longtan lake. After mid-autumn, I will move with a school of fish to the stream where I lay my eggs. Come witness the miracle as my baby fishes hatch!

Night Heron

I am the smartest Night Heron in Longtan Lake! Only I can use bait to catch fish! During my free time I enjoy people watching but at night I will hunt. As you can see I am a nocturnal bird. I welcome everyone to visit me during the evening!

Egret

I am described as a bird with snow white feathers, a slender figure, and a bird wearing a pair of bright yellow socks. During dusk, we return in flocks and fly leisurely to Long Tan Lake.