（来源：中国市场监管报） 转自：中国市场监管报 "很多人不知道，福州拌面和台南关庙面，工艺同源，都是'三揉三醒'。"她向记者介绍道，"我们把它做 成礼盒，是想让两岸同胞吃面时，吃出同一条根的味道。"这款名为"'一家亲'福州台湾一碗好面"面食礼 盒，红色包装，喜庆应景，"两岸一家亲"5个字，诉说着两岸青年共同的愿景。盒中藏着一封家书，字 迹素简，讲的是当年一位福州老人带着面种渡海赴台，一去经年，故土的面香在宝岛落地生根的故事。 这封家书是陈筱婷精心策划的，她介绍时眉眼温柔，像在说自家往事。 "福州的营商环境特别扎实。"趁着给游客打包"一家亲"面食礼盒的空隙，她对记者细数这些年她亲身感 受到的变化：台胞公租房让初来者不必为安居发愁，首次来榕实习实训的台胞还有15天免租期；台胞子 女就学享受市民同等待遇；职业资格互认更向医疗、土木工程等领域的技术人才敞开大门。 "我们创业者最有感的，就是办证照的效率。"她至今记得公司初创那天的情景，在台胞台企交流服务中 心一站式完成办理公司设立等项目，当天受理当天办结。 福州是台湾青年登陆的桥头堡。据介绍，"十四五"期间福州全市新增来榕就业创业台青超5000人，累计 700多名台胞 ...

中新社北京2月17日电 题：北京街头的台味小馆：很台味，很对"胃" 作者 黄欣欣 李百加 2026年伊始在北京开业的台湾小馆"很台胃"在大陆网络走红。记者近日探访看到，下午五点刚一营业， 店内便座无虚席。灶台前锅气翻腾，厨师烹制三杯鸡、慢熬卤肉酱，浓郁香气弥漫满屋。 "美食里藏着两岸联结的密码。"杜慧雯说，台湾传统小吃润饼常被拿来和北京春饼作比，台湾牛肉面的 汤底藏着老兵渡海后的乡愁，台式料理强调的原味与亲切感，则与北京美食的底色如出一辙。 常年往返两岸的她还看到，台北街头随处可见大陆风味：东北水饺、串串香、各类川菜小馆……"两岸 对美食的追求本质相通，食物是最自然的连接。"她说。 马年新春已至，小馆短暂休整，后厨却未停转。张朝凡介绍，新一年的菜单已在酝酿：清明前后计划推 出时令台式润饼；正餐运营稳定后，店里还打算尝试台式早餐，"希望攻克供应链难题，将更多正宗台 味端上北京餐桌"。 来自北京的张朝凡是小店发起人。2025年，他留意到多家台式简餐在上海迅速走红，预判这股风潮也将 来到北京，随即组建起一支两岸合作团队。他与来自上海的夏红佳负责出资运营，来自台北的杜慧雯则 担任"台味把关人"，严格把控菜品地道风味。 ...

Core Viewpoint - The article highlights the journey of a Taiwanese beef noodle shop owner, Weng Wenxiong, who has successfully established his business in Fuzhou, China, and emphasizes the importance of community engagement and quality in his offerings [1][2][3]. Group 1: Business Development - Weng Wenxiong has been operating his Taiwanese beef noodle shop in Fuzhou for over ten years, recently relocating to the Shengjing community, attracting returning locals for the familiar taste [1][2]. - The shop, named "Xiong Bao Bao," reflects Weng's personal journey and aspirations, with a focus on quality and authenticity in food preparation [2][3]. Group 2: Customer Engagement - The shop has implemented a "new policy" offering discounts to students who achieve high exam scores, fostering loyalty among customers [3]. - Weng has created a WeChat group for customers, where he engages them with interactive activities such as red envelope giveaways, enhancing customer relationships [3]. Group 3: Community Contribution - In addition to his main offerings, Weng operates a community dining service for the elderly, providing nutritious meals at a low price of 9.9 yuan, demonstrating his commitment to social responsibility [3]. - Weng expresses a desire to show that even small business owners can contribute positively to society [3].

Core Viewpoint - The article highlights the journey of a Taiwanese beef noodle shop owner, Weng Wenxiong, who has successfully established his business in Fuzhou, China, and emphasizes the importance of community engagement and quality in his culinary offerings [1][3]. Group 1: Business Background - Weng Wenxiong has been operating his Taiwanese beef noodle shop in Fuzhou for over ten years, recently relocating to Shengjing Community [1]. - The shop has become a popular destination for returning Fuzhou residents, who seek the familiar taste of Taiwanese beef noodles [1]. Group 2: Personal Journey - Weng, who has a congenital leg disability, has a diverse background in art, advertising, animation, and internet entrepreneurship before venturing into the food industry [3]. - He was inspired to open his restaurant after visiting Fuzhou and recognizing the cultural similarities and potential for Taiwanese cuisine [3]. Group 3: Culinary Approach - The shop's beef noodle soup is made with fresh ingredients and simmered for at least 8 hours, ensuring a rich and authentic flavor [5]. - Customer feedback highlights the generous portions of meat and the comforting quality of the broth [5]. Group 4: Community Engagement - Weng has implemented a "new policy" for students, offering discounts based on academic performance, which has helped build a loyal customer base [5]. - He also runs a WeChat group for customers, where he engages them with interactive activities like red envelope giveaways [5][8]. Group 5: Social Responsibility - The shop has taken over the operation of a community senior dining hall, providing affordable and nutritious meals for elderly residents at a price of only 9.9 yuan [7]. - Weng views this initiative as a way to contribute to society, despite the low profit margins associated with it [7].

Core Insights - The event "Min-Tai Snack Culture Exchange Festival" was held in Taoyuan, Taiwan, showcasing Sha County snacks as a cultural bridge between the two sides of the Taiwan Strait [1] - The Taiwanese public has a high acceptance of Sha County snacks, with nine stores already established in Taiwan since the brand's introduction [1] - A forum during the event discussed the modernization challenges of snacks, the "recreation" of Min-Tai flavors, and the sustainable development of Sha County snacks [4] Group 1 - The festival featured six Sha County snack artisans demonstrating their skills, emphasizing the cultural significance of the snacks beyond just taste [1] - Taiwanese chef Li Wenting shared his experience of learning to make Sha County snacks, highlighting both similarities and challenges in ingredient selection and seasoning [1][2] - Suggestions for localizing Sha County snacks in Taiwan included creating instructional videos and integrating seasonal ingredients into the menu [4][5] Group 2 - The upcoming event on November 23 in Fuzhou will launch a "Two-Sides Fusion Innovation Menu," combining classic Sha County elements with popular Taiwanese dishes [5] - The collaboration aims to deepen the cultural connection between the two sides through culinary integration, showcasing the potential for future exchanges [5]