Exploration of Douliu City

Dong Liang Enterprise

Owner: Wang Wei Jie
Location: West market, stall 59
Tel: 05-5320456
Opening hours: 5:00-12:00
Closed: Mondays

The young owner Wang Wei Jie used to work for a Japanese company in the Douliu industrial area, but as his father’s health declined, he quit his job and returned home to help his mother and run a pork stall together. Born and raised in the West market area, he did not need to be taught anything about selling pork. Inheriting the family business skills came to him naturally, he says with a smile.

The most popular product of the Dong Liang Enterprise is Yi Xiang Fang hand-made sausage. Freshly made and delicious, it comes as no surprise that this is their top-selling product every day. The secret of the sausage’s deliciousness lies in its freshly ground meat. When buying fresh meat, only the finest pork goes into the sausages. The stand hasn’t changed nor expanded since it opened in 1973. As the regular customers have grown attached to the stand’s appearance the owners do not plan to make any changes to it.

Making alterations could scatter the customers. Thus, maintaining the original characteristics of the stand creates an ease of mind, resonating good old times.

(Zheng Yu Han, Ceng Yu Han)


				Dong Liang Enterprise Owner: Wang Wei Jie Location: West market, stall 59 Tel: 05-5320456 Opening hours: 5:00-12:00 Closed: Mondays The young owner Wang Wei Jie used to work for a Japanese company in the Douliu industrial area, but as his father’s health declined, he quit his job and returned home to help his mother and run a pork stall together. Born and raised in the West market area, he did not need to be taught anything about selling pork. Inheriting the family business skills came to him naturally, he says with a smile. The most popular product of the Dong Liang Enterprise is Yi Xiang Fang hand-made sausage. Freshly made and delicious, it comes as no surprise that this is their top-selling product every day. The secret of the sausage’s deliciousness lies in its freshly ground meat. When buying fresh meat, only the finest pork goes into the sausages. The stand hasn’t changed nor expanded since it opened in 1973. As the regular customers have grown attached to the stand’s appearance the owners do not plan to make any changes to it. Making alterations could scatter the customers. Thus, maintaining the original characteristics of the stand creates an ease of mind, resonating good old times. (Zheng Yu Han, Ceng Yu Han)

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