從台中移居至臺東鹿野，小蒨與丈夫孫良寅共同創辦「尾餘記」，招牌產品是用在地新鮮辣椒與多種香料研發「椒麻醬」的醬料，無論拌麵、水餃或入菜，都令人唇齒留香。他們跟著在地友善種植、關注環境永續的農友鄰居認識土地與真實的食物滋味，研發料理與手作加工品，支持自己在鹿野的永續生活，也為孩子留下自然美好的環境。
代表料理│山海戀米疙瘩
從台中移居台東的尾餘記，以「縱谷山林的香」與「太平洋的鮮」融入料理，在未來餐桌推出的紅烏龍米疙瘩十香小食中，有在地紅烏龍輕揉入米疙瘩、玉米筍醃芭樂佐以月桃醬、馬告白酒冷蝦還有鳳梨乾、刺蔥籽醃鹹豬肉加蜜洛神。尾餘記相信堅持不懈才能有頭有尾，心中富足更顯有盈有餘，希望貫徹慢食精神「尋傳統、續未來」。
「所有的明天，都是無數昨天跟今天的累積， 過好每一個今天才有值得期許的明天！」
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Wei Yu Ji
Xiao Qian and her husband, Sun Liangyin, co-founded "Weiyuji." Their signature product is a sauce called "Pepper Sesame Sauce," made with locally sourced fresh chili peppers and a variety of spices. Whether mixed with noodles, dumplings, or used as a seasoner, it leaves a lingering and delightful taste. They have embraced the land and the true flavors of food through their friendship with environmentally conscious local farmers, developing dishes and artisanal products that support their sustainable life in Luye and create a naturally beautiful environment for their children.
Romance of Mountain and Sea Rice Dumpling
Weiyuji, who relocated from Taichung to Taitung, incorporates the scents of the valley mountains and the freshness of the Pacific into their cuisine. Among the dishes they offer on the future dining table is the Red Oolong Rice Dumpling Ten-Spice Finger Food. It includes locally grown Red Oolong tea-infused rice gnocchi, pickled papaya with corn shoots and moon peach sauce, cold shrimp marinated in betel leaf and white wine, dried pineapple, pickled chive seeds with salted pork, and honeyed Roselle. Weiyuji believes that persistence is key to achieving success and true fulfillment. They embrace the spirit of slow food, seeking tradition while continuing to pave the way for the future.
"All tomorrows are the accumulation of countless yesterdays and today's efforts. Only by living each day to the fullest can we have expectations for a better tomorrow!"
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