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林昌記在製造食物過程中優先考慮的不是食材成本,乃是食材的用料是否上乘,基於此原則才會有八成魚肉比例的魚蛋面世。又以蝦子醬為例,林生找了很多地方和國家,試過很多不同的品種最後才決定選用某產地的櫻花蝦製作蝦子醬。甚至蝦子炒麵的醬油都是林生自己調配出來的獨特口味。這就是林生對製作美味食物的堅持。