Aside from the nostalgic value, the recipe for the pork lunches was another important factor. Liao Mao-sheng, who started studying the preparation of these lunches in his teens, says that at the core of the recipe is spring onion and ginger. On top of that, he then adds his own homemade rice wine-but the recipe and quantities?
十幾歲即跟隨老師傅學習便當製作的廖茂盛說，基本上，蔥、薑是少不掉的，另外還添加了自己調製的獨門小米酒，至於配方如何、添加多少？