Aiming to diversify, Pan organized the preparation of Atayal-style meals with farm-grown produce for tourists last July. The emphasis is on fresh seasonal vegetables that retain their natural flavors, matched with millet wine and millet dumplings. With a nice presentation, these "traditional" meals were very well received.
為了多角化經營，去年 7 月，潘今晟以農場裡的作物，供應遊客泰雅族風味餐，強調原味烹調當令新鮮時蔬，搭配小米酒、小米粽、小米糕等，運用擺盤設計，讓充滿「原味」的餐點大受歡迎。