Li Xiuying, who had enjoyed cooking since she was very young and had opened a restaurant with partners, decided to bring "Taiwanese cuisine" into the realm of banquet food. To that purpose, she recruited Chen Wei-nan, a master chef at a Beitou resident, and, Guan Maoyin, another senior chef, to create a menu of traditional Taiwanese-style banquet food.
從小喜歡燒菜、也曾與人合夥開餐廳的李秀英，當年就矢志將「台菜」端上筵席檯面，她延攬了原在北投餐廳做大菜的師傅陳渭南與另一位資深主廚官茂寅，共同設計出一套筵席料理。