Opened in August 2012, this is a space created through years of planning by a team of people who love food and art, and the simple yet profound name of the restaurant represents the core philosophy of the team; the "Kuan" (broad) represents the hope of elevating gastronomy to the realm of art, presenting ingredients in an unprecedented way so that gourmands can not only satisfy their taste buds but also enrich their souls through the five senses, while "Xiangzi" (alley) refers to starting from an inconspicuous place, establishing a firm foothold to take root, and eventually shining brightly; choosing to present through hot pot dishes, the team hopes to elevate the aesthetics and quality of hot pot in the Taiwanese market, integrating creative aesthetics into the cuisine, allowing people to see "beauty," enjoy "food," and enter a true palace of culinary art that satisfies all five senses!

"Chun Jiu" was born out of the exquisite hot pot brand "QUAN ALLEY CO., LTD.", and its name originates from a line in the poem "To Retired Scholar Wei Ba" by the Sage of Poetry, Du Fu: "Cutting spring chives in the night rain, cooking fresh yellow millet rice." To mark a rare reunion with a dear friend, the host specially cuts tender, long spring chives on a rainy night, and the freshly cooked yellow millet mixed with rice fills the pot with fragrance; this also conveys the deep affection of "Chun Jiu" as a host welcoming long-lost friends to enjoy a sumptuous, home-cooked feast at home.