TAIPEI (Taiwan News) — With 91 years of noodle-making expertise, Yuan Yung Fung Foods brought its legacy of craftsmanship and innovation to Food Taipei, showcasing a balance of tradition and modern ingenuity.

Founded during Taiwan’s Japanese colonial era, Yuan Yung Fung was the first Taiwanese noodle manufacturer to industrialize production. Today, it remains a leader in the industry, earning silver medals at Belgium’s Monde Selection Awards in both 2020 and 2023.

General Manager Chen Tzu-ming (陳資銘), the second-generation operator, said the company’s success rests on two core values: innovation and quality.

Chen recalled how his father, Chen Lung-piao (陳龍標), was hired by Yuen Foong Yu Group founder Ho Yung (何永) to manage a noodle factory in what is now Taichung’s Dajia District. After his father’s passing, Ho gave Chen and his brother the opportunity to continue running the facility, cementing the family’s bond with the business.

At Food Taipei, Chen explained how the company continually advances traditional noodle production. In collaboration with YungShin Group, it introduced blue whiting protein sourced from Ireland. Another partnership, with Vedan, allowed for the incorporation of rice protein into the noodles.

While sourcing globally, Yuan Yung Fung also supports local agriculture. It has partnered with farmers’ associations to create region-specific products, such as strawberry noodles from Dahu Township in Miaoli County.

Among its long-standing clients is Dajia Jenn Lann Temple, one of Taiwan’s most prominent religious institutions, which uses the company’s Fu Shou Ping An noodles for ceremonial offerings and distribution to followers.

Chen said several features distinguish Yuan Yung Fung’s noodles from others on the market. Their high protein content may support post-exercise recovery and help older adults maintain strength. The company’s misua noodles are free of preservatives, reflecting growing consumer interest in health-conscious options.

He also highlighted two technical advantages: the noodles retain an al dente texture even when slightly overcooked and produce clearer boiling water, which he said reflects quality craftsmanship.

For international customers, Chen recommends starting with plain noodles that can be prepared using familiar methods, allowing consumers to appreciate the subtle differences born from nearly a century of refinement.

As it approaches its 100th anniversary, Yuan Yung Fung Foods continues to blend legacy with innovation, bringing Taiwan’s noodle craftsmanship to a broader audience.