Narrator: The Nuannuan street on the side of Keelung Mountain looks comfortable and peaceful, but this small Italian restaurant hidden in the alleys at noon on weekdays is full of customers.

Boss lady: This is smoked salmon salad.

Narrator: The boss lady Lin Yi Wen greeted the guests cordially, because most of them came here to taste the dishes

Guest: My colleague recommended me this place and they spoke in hyperbole, saying that the food here are delicious and I have to book a table as soon as possible.

Guest: When I was going to have dinner, my colleague recommended me to try this restaurant, and I said I just reserved it right now.

Boss: We need to cut the ingredients as finely as possible, so that the taste will come out.

Narrator: Beside the dining table is the kitchen of Lin Shenghao. His hands never stopped, and three pots on the same stove are working at the same time.

Guest: Angel noodles are delicious, his garlic is not very spicy, and there is no bad breath left in the mouth.

Narrator: The refreshing seafood angel noodles are simmered with sauce, neritic squid and other ingredients, and finally topped with lemon. It is derived from a dish often eaten by early Italian mining workers.

And this spaghetti with meat sauce is the restaurant's signature. The fragrant sauce gives you the sour and sweetness of the rich tomato in every bite. Every bite of the elastic noodles and small pieces of meat are memorable.

Guest: The sauce is delicious. I need to eat three bowls.

Owner: In fact, Italians pay much attention to meat sauce. It is a dish that every family will make. It is also the main dish in the soul of Italian restaurants. Its style represents the style of this restaurant.

Narrator: For Lin Shenghao, fresh ingredients are more important than anything else. Therefore, he insists on making himself from sauces to cured meats. He cuts a lot of vegetables every morning and seasons ground pork with pepper, fennel, salt, etc. The diced tomatoes should be pureed, topped with basil leaves and other spices to mix the flavor, and then fried the meat in a pan.

He stir-fries the pork to get rid of excess water. Pork would be fragrant only when it is caramelized. He then adds onions, carrots, celery and other vegetables and continues to stir. When the aroma of garlic is fully released, add the white wine to increase the fruity fragrance and finally add the finished tomato puree to boil for 1 hour.

Boss: It is important to stir it every five minutes because the sauce is too thick. If you don’t stir it, the pot will be burnt and dumped.