Brand Story
One Plate of Fly Head, Thirty Years of Family Warmth
Step into the alleys of Yanji Street and the unmistakable warmth of spice in the air is, for many Taipei locals, where the journey into Sichuan cuisine began.
Founded in the 1990s, “Wang Cheng Laoma” takes its name from the deep culinary heritage of Chengdu, Sichuan, while paying the highest respect to the craft of “mother’s home cooking.” We are not only the original creators of Fly Head (chopped garlic chives, fermented black beans, minced pork and chillies); we are also the pioneers who brought authentic Sichuan “numbing, spicy, fresh and fragrant” flavours to family tables across Taiwan.
Here we hold fast to the classical techniques of braising, steaming, slow-cooking and stir-frying — yet never blindly. Our chefs travel widely, blending Sichuan dried chillies and Dahongpao peppercorns with local Taiwanese ingredients, creating dishes that keep the soul of Sichuan while suiting Taiwanese palates.
From an Intimate Drink Among Two or Three Friends, to a Family Gathering of Twenty
At Wang Cheng Laoma, our space is as generous as our flavours.
There are quiet corners for friends to share a plate of Fly Head and a glass of sake, easing away the weight of the day; and there are spacious private rooms big enough for twenty, where the laughter of family carries forward, generation after generation, in the aroma of Chengdu-style bean-paste fish.
Whether it is two people in heartfelt conversation or twenty in joyful celebration, what we protect, always, is the human warmth woven through every meal.
