SALT. 鹽 PEPPER.

CRISPY. 酥 CHICKEN.

Two cousins. One fryer. A grandmother's recipe smuggled across the Pacific in a Tupperware container.

We grew up in Taichung, eating 鹽酥雞 from the cart on the corner of 復興路 every Friday after school. When we landed in Calgary in 2019, the chicken was the first thing we missed. So in the winter of 2024 we bought a beat-up truck, named her "Bao", and started frying.

我們從台中來到卡加利。
阿嬤的食譜，藏在塑膠盒裡漂洋過海。
我們把夜市的味道，一塊一塊炸給你。

Everything's hand-cut, marinated overnight, and fried-to-order. The basil is grown by a friend in Bridgeland. The salt blend is mixed in our kitchen at 5am. The truck moves five days a week — follow the dot.