【美景紅油抄手】品牌識別設計。
要怎麼判斷是不是老台北人？問他有沒有吃過頂好樓下的的美景紅油抄手就對了，這個已經有48年歷史的老店，熟悉的配方不變的味道，讓人從小吃到大還能念念不忘。接到這個設計案之後，除了在視覺上延續美景紅油抄手原有的精神，好好地把品牌識別的工作完成，最誇張的是我自己就在官網下訂七次了，除了自己吃還有送人，那個紅油抄手還有那個辣醬真的是銷魂啊！歡迎看到這裡的朋友去下訂吃看看，有沒有要找我做設計不重要，這個美景紅油抄手好吃到請你一定要分享出去啊！
要怎麼判斷是不是老台北人？問他有沒有吃過頂好樓下的的美景紅油抄手就對了，這個已經有48年歷史的老店，熟悉的配方不變的味道，讓人從小吃到大還能念念不忘。接到這個設計案之後，除了在視覺上延續美景紅油抄手原有的精神，好好地把品牌識別的工作完成，最誇張的是我自己就在官網下訂七次了，除了自己吃還有送人，那個紅油抄手還有那個辣醬真的是銷魂啊！歡迎看到這裡的朋友去下訂吃看看，有沒有要找我做設計不重要，這個美景紅油抄手好吃到請你一定要分享出去啊！
『美景紅油抄手』創立於1976年，創始人李根久爺爺，在1949年跟隨國軍飄洋來台後，一直念舊那份四川家鄉味，退休後，便開起小吃店『美景紅油抄手』，由於，從小對美食懷抱著熱情，店裡的每道料理都是李根久爺爺，精心研發，獨門調味。
三代父子傳承，承接踏實的手藝，延續鄉愁的滋味，用心創作每道料理，《對食材的堅持與用心，伴隨你我走過時代的記憶》傳承到第三代的『美景紅油抄手』，始終秉持從爺爺時代的那份傳統，每天早晨親自到市場挑選新鮮的溫體黑毛豬肉，採買小菜與麵食的食材。
每顆抄手當天手工現包，食材堅持講究，店內的每道餐點更是由老闆親自料理，即便費時費工又費力，但對美景而言，機器的快速製作，取代不了那份我們對料理的堅持與情感，希望每位客人嚐到獨門的美味，還有世代相傳的初心！
品牌識別設計 Jimmy Chen
【MAY JING RED CHILI WONTON】brand identity design.
How can you tell if you are an old Taipei resident? Just ask him if he has ever eaten the May Jing Red Chili Wonton underneath the Dinghao Building. This 48-year old restaurant has a familiar recipe and a taste that people can still remember from the time they grew up. After receiving this design project, in addition to visually continuing the original spirit of May Jing Red Chili Wonton and completing the work of brand identification, the most exaggerated thing is that I have ordered from the official website seven times, in addition to eating for myself and gifting to others, and that red oil copyist and that hot sauce are really soul-sucking ah! Welcome to see here friends to go under the order to eat to see, there is no to find me to do the design is not important, this beautiful scenery red oil copy hand delicious to please you must share out ah!
How can you tell if you are an old Taipei resident? Just ask him if he has ever eaten the May Jing Red Chili Wonton underneath the Dinghao Building. This 48-year old restaurant has a familiar recipe and a taste that people can still remember from the time they grew up. After receiving this design project, in addition to visually continuing the original spirit of May Jing Red Chili Wonton and completing the work of brand identification, the most exaggerated thing is that I have ordered from the official website seven times, in addition to eating for myself and gifting to others, and that red oil copyist and that hot sauce are really soul-sucking ah! Welcome to see here friends to go under the order to eat to see, there is no to find me to do the design is not important, this beautiful scenery red oil copy hand delicious to please you must share out ah!
May Jing Red Chili Wonton was established in 1976, the founder, Grandpa Li Genjiu, came to Taiwan with the Chinese army in 1949, has always been nostalgic for the taste of the Sichuan hometown, and after his retirement, he opened a snack bar, "May Jing Red Chili Wonton" because, since childhood, he has held a passion for food, and each of the restaurant's dishes are carefully researched and developed, and uniquely seasoned by the Grandpa Li Genjiu.
Passed down from father to son for three generations, the restaurant has inherited a down-to-earth craftsmanship that carries on the taste of nostalgia and creates each dish with heart. "Persistence and dedication to ingredients accompany us through the memories of the times." Passed down to the third generation, May Jing Red Chili Wonton has always adhered to the traditions of its grandfather's time by going to the market every morning to pick up fresh, warm-bodied black-hair pork, and to purchase ingredients for side dishes and noodles.
Passed down from father to son for three generations, the restaurant has inherited a down-to-earth craftsmanship that carries on the taste of nostalgia and creates each dish with heart. "Persistence and dedication to ingredients accompany us through the memories of the times." Passed down to the third generation, May Jing Red Chili Wonton has always adhered to the traditions of its grandfather's time by going to the market every morning to pick up fresh, warm-bodied black-hair pork, and to purchase ingredients for side dishes and noodles.
Each scissors is hand-breaded on the day, the ingredients are insisted on, and each meal in the store is personally cooked by the owner. Even though it is time-consuming and labor-intensive, for Meijings, the fast production by machines cannot replace our insistence and emotion on cooking, and we hope that each customer will taste the unique flavor and the original heart of passing it down from generation to generation!
Brand Identity Designer Jimmy Chen
