Da-Kung, famous as a back-garden of Metropolitan Taichung City, was blooming in 1970s while the chicken diners were on the rise. It suffered a severe economic depression after the September 21 (921) earthquake of 1999. Inspired by the success of the Lavender Forest Restaurant and positively coached by the Agriculture Committee, many farms with weak productivity made the transition to garden-style leisure farms. This development was noted as something new in the Da-Kung area in the years after 1992. However, the profit from leisure garden restaurants was much less than the one in the Hsin-Se area, because tourists only just passed through Da-Kung, rather than staying for short periods. Thus the urgent transformational issue for Da-Kung business owners became one of how to create the right food characteristics in addition to the construction of an elegant dining atmosphere, that would entice people to stay. Three restaurants were chosen as interview and observation models to identify the developing characteristics of the food, along with the combination of land and clan memory as a common business operation idea during this transition period. Through examining the events of the transition and menus of specialty foods, the author explores how local entrepreneurs created their own clan and local dietary imagination, as well as how they went about linking the new dietary culture with historical and cultural landmarks in the Da-Kung area. The article also shows how characteristics resulting from novel and healthy concepts grounded on the land, clan memory, and localized organic production, becomes a linkage with modern life and source of resistance against globalization pressures.