Chen, Xian-Zhen, the founder of "Fu-Jia-Yi-Fang", who born in Nantou County and moved to Banquiao district (New Taipei City) when he was a child. He is an outgoing and friendly person who care about the society. He is the honorary president of Taiwan Federation of Nantou County Association and the president of Chinese Association of Friendship.

Mr. Chen founded "He-Shou-Wu Huandy" restaurant in Taipei in 1990. He expanded the business to China and founded "He-Shou-Wu fashion clubhouse" to serve meals for staffs from electronics companies. The restaurant was then run by his brothers and sisters-in-law with hundreds of employees. He has experienced different delicate dishes in several countries and had a idea to make a portable "Hot pot & BBQ" cookware to cook at home by himself.

However, this idea was suspended since his wife was examined to have cholangiocarcinoma and passed away 13 months after several possible treatments.

After his wife passed away, he often lived in a house close to Lake Yundang that opposite to Kulangsu, Xiamen city. Many friends of him came to visit him and they all love eating healthy food. Mr. Chen then invented a healthier Shabu that use mineral water as base, and obtain have fresh taste of scallops and clams that cooked with ginger to get rid of fishlike smell. Next, he put chicken wing to cut the astringent taste out and mustard stalks are added at the final step. No oil or artificial flavoring substances but sea salt is added to the meal exclusively.

He may enjoy some wine and toast to his friends after having some food. He then would cook fresh seafood by Shabu and roasting quickly. In his way of cooking, there is no need to cook soup like before that was time consuming. In addition, it is easy to avoid the releasing of heavy metal, pesticide and endocrine disrupting chemicals. Moreover, preparation of soup stock is time consuming and usually accompany with high purine, sodium, phosphate and potassium that are harmful for your body.

After having seafood, mineral water is added in a washed pot to cook soup freshly by boiling ginger, scallop, clam, and chicken wings altogether. Also, it is time to have Matsusaka pork and fat beef by Shabu. Subsequently, he would serve a mix of rice that cooked with fresh soup and meat juice, fresh cooked oyster, shredded celery and white pepper powder. This cuisine is at similar level to those cuisines made in Michelin star awarded restaurant. The "Fu-Jia-Yi-Fang" pot became famous easily since news spread quickly by his friends and visitors.

Mr. Chen often encourages "He-Shou-Wu" group members to be creative and to set their highest goal on making healthy and delicious cuisine. He enjoys treating friends with self-made cuisine in hot-pot&BBQ style. With years of experience and works, he finally invented a new cookware that combines steaming, stewing, Shabu, roasting and several cooking styles from Chinese culture in a single cookware (pot)!

So far the multifunctional cookware is patented in Taiwan, China, Japan, Hong Kong, Singapore, Vietnam and Germany for exterior design and structure patents for 10-25 years. Patent in other countries is under applied. Several chefs were also invited for cuisine developing before. In January of 2015, the first innovative "Fu-Jia-Yi-Fang" conceptual restaurant was opened in Taipei. It provides you a new way to eat healthy food without using additional additives.