"Instant canned food is knowledge from flavoring, filling, sterilization and sealing." Zhang Qingfeng, President of the National Oceanic University of Taiwan, loves canned food and canned food. During his college years, he worked as an intern at Wu Zhongxing, the largest cannery in Taiwan, to develop new flavors of fruits and seafood cans. In order to let more young people know the value of canned food, he launched a "look for old formula" campaign in the school, and set out to build a special canned sightseeing factory, canned production resume.

In Zhang Qingfeng's eyes, canned food is not only processed food, but also represents the significance of the times. He said that in the past, because of poor refrigeration and transportation technology, the surplus of agricultural and fishery production must be preserved. Besides drying and pickling, canned food is the best choice to balance production and increase value.

From 40 to 70s, Taiwan's agricultural production was flourishing, and it was also the most prosperous time for canned industry. Zhang Qingfeng said that at that time the people's living standards were relatively poor, poor families, often two cans for a meal, cans of ancient morning full of childhood memories.

Zhang Qingfeng said that the most important thing for the Department at that time was to make canned eels every year. All the steps of killing fish, frying, seasoning, filling, sealing and sterilizing were taken by the students themselves. The students stayed up for four days and three nights to make perfect cans.

With the decline of the canning industry, the students of the Department of Food of Haida University no longer make cans on a large scale. Zhang Qingfeng initiated the activity of "looking for old formula" last year. He took the students to interview senior teachers and alumni, tried and revised it again and again, and finally found the old taste of "crisp eel canned" half a century ago. Many old alumni ate ate it very much. Be moved.