Hsinchu 'Hai Rui Gong Wan' Founder Huang Hai-jui Passes Away at 97
Huang Hai-jui, the founder of Hsinchu's renowned 'Hai Rui Gong Wan,' passed away at the age of 97. His family stated that his most precious legacy is the original intention of 'doing one thing well for a lifetime,' and this craftsman's spirit will continue with the brand and its craft.
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- 📰 Published: April 30, 2026 at 16:29
- 🔍 Collected: April 30, 2026 at 17:02 (32 min after Published)
- 🤖 AI Analyzed: April 30, 2026 at 18:47 (1h 45m after Collected)
Central News Agency
(Central News Agency reporter Lu Gang-chun, Hsinchu City, 30th) Huang Hai-jui, the founder of Hsinchu's 'Hai Rui Gong Wan,' passed away on April 24, at the age of 97. His family stated that the most precious asset Huang Hai-jui left to future generations is the original intention of 'doing one thing well for a lifetime,' and this craftsman's spirit will continue with the brand and its craft.
Hai Rui Gong Wan today issued a press release stating that Huang Hai-jui started operating a noodle stall in Nanmen Market in 1948. At that time, resources were scarce, but he insisted on using only fresh black pork hind leg meat processed on the same day to make pure meat meatballs, without adding starch. Each meatball was juicy and had a firm, chewy texture.
To overcome the production limit of only 30 kilograms of handmade meatballs per day, the company pointed out that in the 1960s, Huang Hai-jui was inspired by iron forging machinery and modified it for pounding with wooden mallets, increasing daily output to 500 kilograms. This not only brought meatballs to snack stalls like those in Chenghuang Temple but also led to the classic combination of 'rice noodles with meatball soup,' which became a souvenir culture in Hsinchu City.
The company pointed out that Huang Hai-jui generously taught his apprentices and workers the meatball making technique in the early stages of the industry, allowing the craft to be widely spread. Although Huang Hai-jui has passed away, his craftsman's spirit will continue to be passed down.
In the press release, his family expressed gratitude for their father's lifelong diligence, stating that the most precious asset he left to future generations was not wealth, but the original intention of 'doing one thing well for a lifetime.' (Editor: Chang Ya-ching) 1150430
(Central News Agency reporter Lu Gang-chun, Hsinchu City, 30th) Huang Hai-jui, the founder of Hsinchu's 'Hai Rui Gong Wan,' passed away on April 24, at the age of 97. His family stated that the most precious asset Huang Hai-jui left to future generations is the original intention of 'doing one thing well for a lifetime,' and this craftsman's spirit will continue with the brand and its craft.
Hai Rui Gong Wan today issued a press release stating that Huang Hai-jui started operating a noodle stall in Nanmen Market in 1948. At that time, resources were scarce, but he insisted on using only fresh black pork hind leg meat processed on the same day to make pure meat meatballs, without adding starch. Each meatball was juicy and had a firm, chewy texture.
To overcome the production limit of only 30 kilograms of handmade meatballs per day, the company pointed out that in the 1960s, Huang Hai-jui was inspired by iron forging machinery and modified it for pounding with wooden mallets, increasing daily output to 500 kilograms. This not only brought meatballs to snack stalls like those in Chenghuang Temple but also led to the classic combination of 'rice noodles with meatball soup,' which became a souvenir culture in Hsinchu City.
The company pointed out that Huang Hai-jui generously taught his apprentices and workers the meatball making technique in the early stages of the industry, allowing the craft to be widely spread. Although Huang Hai-jui has passed away, his craftsman's spirit will continue to be passed down.
In the press release, his family expressed gratitude for their father's lifelong diligence, stating that the most precious asset he left to future generations was not wealth, but the original intention of 'doing one thing well for a lifetime.' (Editor: Chang Ya-ching) 1150430