蜿蜒的客雅溪畔，一百多年來灌注著辛勞與汗水育成的一架架米粉，地型季風帶走米粉水分，留下獨特的「風味」，造就了新竹米粉，屬於台灣的好味道！
The winding Keya riverside has been irrigating the racks of rice noodles made with hard work and sweat for over the past century, while the terrain-induced monsoon takes away the moisture of the rice noodles, leaving behind the unique taste which accomplished the Hsinchu rice noodles, a good taste of Taiwan!
臺灣的米粉 從這一百五十年的老鍋開始
臺灣米粉的起源，是由老鍋米粉的渡台先祖郭乾兄弟帶著郭泉等四個小孩，在1858年從大陸福建惠安遷居台灣時引進的，發現當時新竹地區生產豐富的稻米，配合客雅溪取水方便，及新竹地區特有的季風，集結了製作米粉的三大需要，於是開始在農餘閒暇時製作米粉，因為風味極佳，成為當時宴客的時髦好料，轉而成為專業的米粉工廠，開啟了台灣新竹米粉一百多年來的百年風華。
Taiwan’s Rice Noodles
Began from the 150 Year-Old Old Pot
The origin of Taiwanese rice noodles began from the Old Pot Rice Noodles, which was introduced to Taiwan when ancestor Chien Kuo with four children including Chuan Kuo came to settle in Taiwan from Hui’an, Fujian, China in 1858; it was discovered that the Hsinchu region abounds in rice production, together with the convenience of access to water from the Keya River, as well as the unique monsoon of the Hsinchu region, which build up the three main requirements for producing rice noodles, hence he began to produce rice noodles when taking breaks from farming, which became a popular dish for entertaining guests at banquets back then due to the excellent taste, therefore he transformed to become a professional rice noodles manufacturer, which initiated the centennial glory of Taiwan’s Hsinchu rice noodles for over the past century.
The current principal for the Old Pot Rice Noodles is the 6th generation descendent succeeding directly from Chun Kuo, who inherited the ancestral business of over a century while following the changes of times.Although the machinery equipment for producing rice noodles continue to be upgraded, Old Pot Rice Noodles still follows ancestor Kuo’s quintessence of traditional skills for rice noodles production, selecting to use Taiwanese Indica rice with 19 sophisticated procedures, as well as the use of modern equipment to manufacture rice noodles featuring a safer and more stable quality.
台灣米粉代表著濃濃台灣人情味，是所有台灣人共同的美好回憶，看似簡單的食材，傳承著無盡的情感。
Taiwanese rice noodles represents the strong Taiwanese human touch, and is the common wonderful memory to all Taiwanese; what appeared to be only a simple food ingredient actually inherits infinite emotions.
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蜿蜒的客雅溪畔，一百多年來灌注著辛勞與汗水育成的一架架米粉，地型季風帶走米粉水分，留下獨特的「風味」，造就了新竹米粉，屬於台灣的好味道！
The winding Keya riverside has been irrigating the racks of rice noodles made with hard work and sweat for over the past century, while the terrain-induced monsoon takes away the moisture of the rice noodles, leaving behind the unique taste which accomplished the Hsinchu rice noodles, a good taste of Taiwan!
臺灣的米粉 從這一百五十年的老鍋開始
臺灣米粉的起源，是由老鍋米粉的渡台先祖郭乾兄弟帶著郭泉等四個小孩，在1858年從大陸福建惠安遷居台灣時引進的，發現當時新竹地區生產豐富的稻米，配合客雅溪取水方便，及新竹地區特有的季風，集結了製作米粉的三大需要，於是開始在農餘閒暇時製作米粉，因為風味極佳，成為當時宴客的時髦好料，轉而成為專業的米粉工廠，開啟了台灣新竹米粉一百多年來的百年風華。
Taiwan’s Rice Noodles
Began from the 150 Year-Old Old Pot
The origin of Taiwanese rice noodles began from the Old Pot Rice Noodles, which was introduced to Taiwan when ancestor Chien Kuo with four children including Chuan Kuo came to settle in Taiwan from Hui’an, Fujian, China in 1858; it was discovered that the Hsinchu region abounds in rice production, together with the convenience of access to water from the Keya River, as well as the unique monsoon of the Hsinchu region, which build up the three main requirements for producing rice noodles, hence he began to produce rice noodles when taking breaks from farming, which became a popular dish for entertaining guests at banquets back then due to the excellent taste, therefore he transformed to become a professional rice noodles manufacturer, which initiated the centennial glory of Taiwan’s Hsinchu rice noodles for over the past century.
老鍋米粉的現任負責人是由郭泉這一脈相傳的第六代子孫，承襲著一百多年來的祖業，隨著時代的更迭，雖然製作米粉的機器設備不斷的更新，老鍋米粉還是遵循郭氏先祖製作米粉的傳統精髓，選用台灣再來米，以繁複的19道工序，使用現代化設備，生產品質更安全、更穩定的米粉。
The current principal for the Old Pot Rice Noodles is the 6th generation descendent succeeding directly from Chun Kuo, who inherited the ancestral business of over a century while following the changes of times.Although the machinery equipment for producing rice noodles continue to be upgraded, Old Pot Rice Noodles still follows ancestor Kuo’s quintessence of traditional skills for rice noodles production, selecting to use Taiwanese Indica rice with 19 sophisticated procedures, as well as the use of modern equipment to manufacture rice noodles featuring a safer and more stable quality.
台灣米粉代表著濃濃台灣人情味，是所有台灣人共同的美好回憶，看似簡單的食材，傳承著無盡的情感。
Taiwanese rice noodles represents the strong Taiwanese human touch, and is the common wonderful memory to all Taiwanese; what appeared to be only a simple food ingredient actually inherits infinite emotions.
老 鍋 米 粉 歷 史 光 廊
1858渡台
