來自台南的女王與夫婿老王居住於縱谷多年，善於運用在地當季友善食材，研發料理與各種加工品，也不定期在臺東各市集擺攤。女王復刻的臺南味是許多人的心頭好。
代表料理│紅烏龍腿庫飯／萊姆紅烏龍茶／香蘭酸梅湯
彰化出生、家中經營碾米廠的女王，對稻米有特殊情感，也是爌肉飯的愛好者。移居台東在鹿野喝到香氣撲鼻、久泡不澀的紅烏龍茶後，與兒時常吃的彰化爌肉飯產生連結，研發出紅烏龍滷肉飯料理。紅烏龍茶加上秘傳香料、豬腳、腿庫一起滷製，透著清香的滷汁，搭配肉香及Q彈的豬皮，和高雄139米的黏加上具有芋頭香的香米飯，讓人想一口接著一口。
「疫情之後，深刻覺得乾淨的在地食材很重要，希望未來餐桌能帶我們回顧傳統，為自己與下一代留下美好的飲食文化。」
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Queen's Private Kitchen
Queen and her husband Old Wang have been living in the East Rift Valley for many years. They are experts in using local seasonal and friendly ingredients to develop various dishes and processed products, and they also set up stalls at various markets in Taitung from time to time. Queen's revival of Tainan flavor is a favorite of many: hand-cut pork belly into small strips, slowly stir-fried over low heat to extract the fat, then add spices, soy sauce, and fried shallots.
Red Oolong Tea Braised Pork Hock Rice／Lime Red Oolong Tea／Pandan Leaf Fragrant Plum Soup
Queen, born in Changhua and raised in a rice mill family, holds a special connection to rice. She is also a fan of braised pork rice. After moving to Taitung and tasting the fragrant and smooth Red Oolong tea in Luye, she felt a connection to the braised pork rice she often ate in her childhood. This led her to develop the Red Oolong stewed pork dishes. The Red Oolong tea, combined with secret spices, pork trotters, and leg meat, is braised to create a fragrant sauce. It is served with flavorful and chewy pork skin and sticky rice from Kaohsiung's 139 brand, which has a delightful taro aroma. It's a dish that makes you want to take one bite after another. "After the pandemic, I realized the importance of clean local ingredients. I hope that the future dining table can help us revisit traditions and leave behind a wonderful culinary culture for ourselves and the next generation."
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