Hsu Tang-jen, general manager of the Tau Tau Restaurant, recalls: "The more expensive something was, the more people ordered. It was common to have dinners that cost NT $ 80,000 or $ 100,000. For holidays, people had to reserve three months in advance."
「越貴的越有人訂，一桌十萬、八萬都有，假日還要提前三個月預約」，陶陶餐廳總經理許堂仁表示，當時的餐桌上少不了的是號稱海鮮「四大金剛」的龍蝦、鮑魚、魚翅、九孔。