地方創生的概念源自日本，目的希望地方發揮特色，並發展出最適合的在地經濟！#
「 艸祭製麵 CHAOJI 」位於蘇澳冷泉旁，2023 我們決定將夕陽產業的傳產走向一個在地創生的品牌，遵循植物性永續環保愛地球，我們盡可能的使用在地食材，與優質的農民合作，實踐地方創生共好，同時保持創新，帶給大家不一樣的麵食體驗！
於是我們開始思考怎麼樣能讓商品 #吃起來很驚豔 #看起來很體面 ，且以「質感的手工曬麵伴手禮」的樣貌呈現給各位！
The concept of place creation originated from Japan. The purpose is to hope that the local area can develop its characteristics and develop the most suitable local economy! #
“艸祭製麵 CHAOJI ” is located next to Suao Cold Spring. In 2023, we decided to hand over the sunset industry to locally created brands. We follow plant-based sustainable environmental protection and care for the earth. We use local ingredients as much as possible and cooperate with high-quality farmers to practice local creation and mutual benefit while maintaining innovation to bring you a different pasta experience!
終年 22℃ 冷泉水，最喜愛沁涼這片土地。
Since 1953，曾祖父來到在當時為往返東台灣的必經的煙雨山城，蘇澳靠山、吃海、又有得天獨厚的水質，富有歷史的文化底蘊，讓熙熙攘攘的旅客們讚不絕口，也是祖傳製麵的好地方。
1997 年，曾赴日的父親是第三代，非常喜歡日本的麵食以及文化，回國後將經驗與技術投入在製麵，瘋狂的研發產品，日式軟拉麵、硬拉麵、烏龍麵，延展性超強的水餃皮以及燒賣皮，就這樣誕生了，提供店家和饕客有更多的選擇，當時就連日本人、馬來西亞人都會特地搭飛機來與我們交流！
從穿著麵粉袋褲子的時代到現在，我們決定保留祖傳的經驗，加入合法取得檢驗通過的過濾泉水，以及在地農產品，研發出超強麵體，以手工捲麵的方式呈現出台灣地方的美好。
The cool spring water at 22°C all year round is my favorite place in Qinliang.
Starting in 1953, my great-grandfather came to Yanyu Mountain City, which was the only way to go to and from eastern Taiwan at that time. Suao is backed by mountains, has access to the sea, has unique water quality, and is rich in historical and cultural heritage. It has been well received by the bustling tourists. This is also an ancestral tradition. Great place to meet.
身為師傅的弟弟，對麵條有種執著，就像廚師想煮出自己的味道一樣
製麵是傳統產業，不像全自動化生產的大工廠，還是需要靠大量勞力以及師傅依照當天的濕度溫度，透過手感調整水分即輾壓程度，從小看著父親，天沒亮在有著高溫鍋爐的環境下，辛苦的將一袋袋22 公斤的麵粉扛起，滿是尊敬與不捨的心情。
現在換我們來扛；身為師傅的弟弟，對麵條有種執著，就像廚師想煮出自己的味道一樣，對於麵粉的種類調配，攪拌的時間，碾壓的次數都是細節。
除了使用台灣原物料外，特別選用清真認證的麵粉，永續旅遊認證的青農以及台南的老字號醬油，對於我們來說每一個原料都很重要，正是這種堅持讓潺饞冷泉麵好吃的原因。
As the brother of a chef, he is obsessed with noodles, just like a chef who wants to cook dishes of his own taste.
Noodle making is a traditional industry. Unlike large factories with fully automated production, it still requires a lot of labor and masters to adjust the moisture content, that is, the degree of rolling, according to the humidity and temperature of the day. When I was a child, I saw my father burning a high-temperature boiler before dawn. In such an environment, I struggled to carry 22 kilograms of flour, full of respect and reluctance.
