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A Mei Hotel, which has been in operation for decades, is famous for its ancient Taiwanese cuisine and classic restaurant dishes. Its signature dishes such as duck casserole, chicken, pig belly and turtle, meat, rice, shrimp, and cabbage are very popular among gourmets and have been selected by Michelin for three consecutive years. Bib Gourmand recommended restaurant.
Tainan Mayor Huang Weizhe said that Ami Hotel is one of the most representative Taiwanese restaurants in Tainan. The previous generation, Cai Chonglian, studied in a restaurant and later also worked as a waiter. He is well versed in restaurant cuisine and Taiwanese cuisine. The hotel will be passed on to the next generation. Behind the scenes, he does not aim to create innovative dishes, but instead concentrates on providing the original taste of the old restaurant, which has become his own specialty. When many old Tainan people mention Ami Restaurant, they will immediately think of the duck casserole. It is a dish that has been passed down since the beginning of the business. It uses ducks of more than 3 pounds and 4 pounds, of a moderate size, with large bones to refine the soup base, and garlic. , flat fish, crispy green onions to enhance the aroma, then add Chinese cabbage, lily needles, king oyster mushrooms, quail eggs, tofu and other ingredients to simmer to bring out the essence of the ingredients. The ancient method of cooking over charcoal fire in one pot is still maintained. The whole process from preparing the dishes, lighting the charcoal fire to simmering takes about 4 hours. The soup is simmered slowly over a low fire and is fragrant, warm and mellow, making it shiny, soft and tender. The duck melts in your mouth, the tofu and cabbage soaked up in the soup are fragrant and delicious, and with the overflowing toppings, you can feel the richness and richness in your mouth at the same time. Unlike other dishes that cannot be cooked for a long time or lose their flavor after meals, the more the duck is cooked, the more mellow and mellow its flavor becomes. It is not only a must-order dish for customers in the store, but also a hot-selling product for home delivery. At least 50 pieces are made every day, during the New Year. The quantity at that time was even more impressive, setting a record of cooking 900 ducks in a single day, making the duck casserole almost synonymous with A Mei Hotel and becoming a long-lasting signature dish in the restaurant.
The famous dish of A Mei Hotel is osmanthus scallops. Seasonal fresh bamboo shoots (hemp bamboo shoots or green bamboo shoots) are boiled and shredded. Add the soaked and shredded scallops, shredded mushrooms, green onions, and eggs and stir-fry evenly in the pan. All the ingredients are stir-fried by the master's neat hands, and under the control of heat and temperature, the fluffy egg puffs are like golden osmanthus flowers falling in the pot, which is particularly beautiful. Cai Shuhui, the proprietress of A Mei Restaurant, said that her father Cai Chonglian has been using chopsticks to stir-fry this dish since early on. He still follows the technique of the previous generation, using bamboo chopsticks instead of spatulas. This seemingly simple and ordinary dish actually contains the skills and skills of the knife. After being stir-fried, you can taste the crispy texture with a hint of burnt aroma, giving it a unique taste.
Another famous ancient dish, meat, rice and shrimp, is based on Tainan big tail grilled shrimp. Pork, red and white radish, bamboo shoots, shiitake mushrooms and other ingredients are added and chopped into the size of rice grains. Hence the name meat, rice and shrimp. It is then thickened and cooked. A dish that tests the chef's knife skills and seasoning skills. The soup is slightly sour and sweet, elegant but not greasy. The plump prawns floating on it give you a fresh and sweet taste. It is paired with finely chopped meat and rice, and the taste is rich in layers. In addition to the seasoning of the soup, the meat, rice and shrimp are very particular from the type to the size of the shrimp, so that the essence can be perfectly presented. Due to the shortage of shrimp sources in recent years, if you want to taste this dish, you have to inquire or make a reservation first.
Lin Guohua, director of the Tourism Bureau, said that many restaurants in Tainan have a set of almost strict standards for the selection of ingredients. Ami Hotel has always insisted on the requirements for ingredients, strictly controlling them from the source, in addition to basic freshness and selection. In addition to local ingredients, the flat fish is fried and the squid is soaked by ourselves. All the homemade processes are done by others, and the deliciousness is slowly brought out over time. This is also the chef's respect for the delicious ingredients with his superb cooking skills, so that everyone on the table can enjoy it. The taste of each dish can be deeply imprinted on the customer's tongue and heart.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. A series of activities called "Tainan 400 City Food" have also been launched since September. The "Tainan 400 City Food 37 District Touring Mobile Exhibition" has come to an end, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
Tainan Mayor Huang Weizhe said that Ami Hotel is one of the most representative Taiwanese restaurants in Tainan. The previous generation, Cai Chonglian, studied in a restaurant and later also worked as a waiter. He is well versed in restaurant cuisine and Taiwanese cuisine. The hotel will be passed on to the next generation. Behind the scenes, he does not aim to create innovative dishes, but instead concentrates on providing the original taste of the old restaurant, which has become his own specialty. When many old Tainan people mention Ami Restaurant, they will immediately think of the duck casserole. It is a dish that has been passed down since the beginning of the business. It uses ducks of more than 3 pounds and 4 pounds, of a moderate size, with large bones to refine the soup base, and garlic. , flat fish, crispy green onions to enhance the aroma, then add Chinese cabbage, lily needles, king oyster mushrooms, quail eggs, tofu and other ingredients to simmer to bring out the essence of the ingredients. The ancient method of cooking over charcoal fire in one pot is still maintained. The whole process from preparing the dishes, lighting the charcoal fire to simmering takes about 4 hours. The soup is simmered slowly over a low fire and is fragrant, warm and mellow, making it shiny, soft and tender. The duck melts in your mouth, the tofu and cabbage soaked up in the soup are fragrant and delicious, and with the overflowing toppings, you can feel the richness and richness in your mouth at the same time. Unlike other dishes that cannot be cooked for a long time or lose their flavor after meals, the more the duck is cooked, the more mellow and mellow its flavor becomes. It is not only a must-order dish for customers in the store, but also a hot-selling product for home delivery. At least 50 pieces are made every day, during the New Year. The quantity at that time was even more impressive, setting a record of cooking 900 ducks in a single day, making the duck casserole almost synonymous with A Mei Hotel and becoming a long-lasting signature dish in the restaurant.
The famous dish of A Mei Hotel is osmanthus scallops. Seasonal fresh bamboo shoots (hemp bamboo shoots or green bamboo shoots) are boiled and shredded. Add the soaked and shredded scallops, shredded mushrooms, green onions, and eggs and stir-fry evenly in the pan. All the ingredients are stir-fried by the master's neat hands, and under the control of heat and temperature, the fluffy egg puffs are like golden osmanthus flowers falling in the pot, which is particularly beautiful. Cai Shuhui, the proprietress of A Mei Restaurant, said that her father Cai Chonglian has been using chopsticks to stir-fry this dish since early on. He still follows the technique of the previous generation, using bamboo chopsticks instead of spatulas. This seemingly simple and ordinary dish actually contains the skills and skills of the knife. After being stir-fried, you can taste the crispy texture with a hint of burnt aroma, giving it a unique taste.
Another famous ancient dish, meat, rice and shrimp, is based on Tainan big tail grilled shrimp. Pork, red and white radish, bamboo shoots, shiitake mushrooms and other ingredients are added and chopped into the size of rice grains. Hence the name meat, rice and shrimp. It is then thickened and cooked. A dish that tests the chef's knife skills and seasoning skills. The soup is slightly sour and sweet, elegant but not greasy. The plump prawns floating on it give you a fresh and sweet taste. It is paired with finely chopped meat and rice, and the taste is rich in layers. In addition to the seasoning of the soup, the meat, rice and shrimp are very particular from the type to the size of the shrimp, so that the essence can be perfectly presented. Due to the shortage of shrimp sources in recent years, if you want to taste this dish, you have to inquire or make a reservation first.
Lin Guohua, director of the Tourism Bureau, said that many restaurants in Tainan have a set of almost strict standards for the selection of ingredients. Ami Hotel has always insisted on the requirements for ingredients, strictly controlling them from the source, in addition to basic freshness and selection. In addition to local ingredients, the flat fish is fried and the squid is soaked by ourselves. All the homemade processes are done by others, and the deliciousness is slowly brought out over time. This is also the chef's respect for the delicious ingredients with his superb cooking skills, so that everyone on the table can enjoy it. The taste of each dish can be deeply imprinted on the customer's tongue and heart.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. A series of activities called "Tainan 400 City Food" have also been launched since September. The "Tainan 400 City Food 37 District Touring Mobile Exhibition" has come to an end, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
