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Wang Minghuang studied under Master A Yong, who was known as the tyrant in the desk desk industry. Influenced by his mother's job as a "hands-on" in the desk desk industry, he resolutely devoted himself to the desk desk industry, starting as an apprentice, graduating as a teacher, and then returning to the profession. The book-study institute has transformed into a famous teacher in the Department of Hospitality and Hospitality Management of Jianan University of Pharmacy. He not only has rich desk experience, but also has a complete academic background, and has even published books.
Tainan Mayor Huang Weizhe said that "Red Round Table Old Food" is based on Wang Minghuang's research papers and expanded interviews, which brilliantly presents the traditional table culture and the evolution history of the table. The desk started from the initial mutual help between neighbors. Whenever there are special festivals such as happy events and special festivals, the desk is called for support. Neighbors and even the whole village mobilize to provide free support. After entering the industrialized society, office desks moved towards division of labor, and then office desks evolved, from eating rough meals to eating Kit Kats. After the people's livelihood became rich, they worked hard to live in luxury, and then gradually declined. In the crisis, they turned around and transformed into interiors and service upgrades. In addition, due to the trend driven by the movie "The Chef", Taiwanese cuisine has revived, and the retro aesthetics of office tables have been reproduced, making the office tables move from a traditional industry to a more refined one.
Director of Tourism and Tourism Lin Guohua said that the book "Red Round Table Old Food" also records the successful deeds of A Yong's Catering Group in detail. A pioneer in change, it was the first to introduce mobile kitchens and computer management systems, promote electronic informatization, and use high-quality jacquard cloth tablecloths and chair covers and bone china tableware to replace plastic tablecloths and tableware, upgrading the quality of outdoor manor and European-style spaces. Desks have become more comfortable and high-quality, and the kitchen has been fully equipped with ultraviolet lamp sterilization and other industry innovations, leading the trend. In addition, Chef A Yong also founded the Tainan Formosa Culinary Arts Association to absorb new knowledge through culinary exchanges and hopes to enhance Tainan's table culture. Master Ayong has subverted everyone's stereotyped impression of a chef. In addition to enjoying traveling to various countries to observe cooking, he also loves collecting and antiques. He has a special liking for porcelain and classical music. He is also interested in art. The passion for food and aesthetics is poured into the cuisine, making it refined and artistic. "Character Theory" is Master A Yong's belief in cooking. "If the character is not good, the food will be bad." What Master A Yong does is not cooking, but attitude and persistence.
The book introduces how to arrange a table for all matters in life. The arrangement of the table depicts a person's life, from engagement, marriage, moving into a house, full moon, spending the night, coming of age, birthdays, afterlife banquets, wedding banquets, second-year natal family banquets, and temple fair celebrations. , election dinners, etc., setting a table is indispensable in all stages of life, because Taiwanese people like to use "eating" to enhance their emotions, and setting a table full of good food represents sincerity and sincerity.
The person serving the table should not only be able to cook, but also understand the context and rituals of various traditional cultures. Therefore, the book also introduces wedding and funeral customs and proverbs that are closely related to daily life, as well as proper nouns and allusions for table-keeping. For example, the table-handling master is called "general shop master" in the north and "knife cook" in the south. Because he can dance Those who can use knives and shovels can also cook, so they are called "knife cooks"; those who are responsible for washing, chopping, preparing ingredients, serving dishes, and cleaning dishes are called "water feet" because they are always knocked down while working. Water, feet are often soaked in the water; "Talu noodles" are distributed to the neighbors not only to share good news, but also to worry about disturbing the neighbors during the table preparation process, so they say hello in advance; "Caiwei" is to entertain guests After the meal is over, the host cooks the remaining clean ingredients into "dish tails" and distributes them to the neighbors as a thank you gift to express their gratitude; the first dish of whole chicken served at the dinner table represents the beginning of the family, the next life, and the banquet cannot be related to the bereavement. You can't taste the "King's Banquet" to say goodbye and worship the gods. The chef can only rely on experience to cook; the expensive canned Lun brand abalone has to be opened before it is served. To put it bluntly, it is because he is afraid of being suspected; it uses bananas. Water ice made of oil is unique to Tainan; "The second dish is the difference between life and death" because the second dish is usually soup, and the sweet, sour, salty seasoning and thickening of the soup must be just right, which best reflects the skills of the chef; " If you eat the first tooth, you will twist your mouth and beard, and if you eat the last tooth, you will feel worried." Because the first tooth is after the Chinese New Year and not long after the beginning of the year, there is less need to worry about job insecurity, so twisting the mouth and mustache means you are at ease; if you eat the last tooth, you will feel relieved. Sometimes, if the chicken head is pointed at someone, it means that he will be beheaded by the boss, and he will not have to work again next year; "Head Office Jing Xia Zhou" is worried that time is tight and there will be no time to eat. It is very interesting to count the corners of these desks.
Master A Yong has a few tricks up his sleeve, but he doesn’t hide his secrets. He completely reveals the recipes for classic Taiwanese dishes such as bone-replaced eel, chicken pig belly and turtle, bagu chicken, braised shark’s fin soup, and fresh fish with five willow sticks. The book also details them The exquisite craftsmanship and unique insights into the old Taiwanese cooking culture of Tainan head chefs such as Chen Tianshang, Chen Yajia, Guo Changgeng, Guo Chunfa, Guo Yuze and his son, and Cai Yufeng, through the layered memory of taste buds and the production analysis of classic Taiwanese dishes, let gourmets Guests can get a glimpse of Tainan’s unique dining culture.
Eating is a kind of human feeling and a kind of comfort. The old food at the Red Round Table reminds people of good food and the warm and deep emotions conveyed through the table. For this reason, the Tourism and Tourism Bureau specially selected to hold " "Tainan 400 Banquet", everyone is welcome to come and enjoy Tainan's tables on December 29th! Please stay tuned to the "Tainan Tourism Network" and "Tainan Tourism Facebook Fan Page" to get the latest information on Tainan sightseeing and activities.
Tainan Mayor Huang Weizhe said that "Red Round Table Old Food" is based on Wang Minghuang's research papers and expanded interviews, which brilliantly presents the traditional table culture and the evolution history of the table. The desk started from the initial mutual help between neighbors. Whenever there are special festivals such as happy events and special festivals, the desk is called for support. Neighbors and even the whole village mobilize to provide free support. After entering the industrialized society, office desks moved towards division of labor, and then office desks evolved, from eating rough meals to eating Kit Kats. After the people's livelihood became rich, they worked hard to live in luxury, and then gradually declined. In the crisis, they turned around and transformed into interiors and service upgrades. In addition, due to the trend driven by the movie "The Chef", Taiwanese cuisine has revived, and the retro aesthetics of office tables have been reproduced, making the office tables move from a traditional industry to a more refined one.
Director of Tourism and Tourism Lin Guohua said that the book "Red Round Table Old Food" also records the successful deeds of A Yong's Catering Group in detail. A pioneer in change, it was the first to introduce mobile kitchens and computer management systems, promote electronic informatization, and use high-quality jacquard cloth tablecloths and chair covers and bone china tableware to replace plastic tablecloths and tableware, upgrading the quality of outdoor manor and European-style spaces. Desks have become more comfortable and high-quality, and the kitchen has been fully equipped with ultraviolet lamp sterilization and other industry innovations, leading the trend. In addition, Chef A Yong also founded the Tainan Formosa Culinary Arts Association to absorb new knowledge through culinary exchanges and hopes to enhance Tainan's table culture. Master Ayong has subverted everyone's stereotyped impression of a chef. In addition to enjoying traveling to various countries to observe cooking, he also loves collecting and antiques. He has a special liking for porcelain and classical music. He is also interested in art. The passion for food and aesthetics is poured into the cuisine, making it refined and artistic. "Character Theory" is Master A Yong's belief in cooking. "If the character is not good, the food will be bad." What Master A Yong does is not cooking, but attitude and persistence.
The book introduces how to arrange a table for all matters in life. The arrangement of the table depicts a person's life, from engagement, marriage, moving into a house, full moon, spending the night, coming of age, birthdays, afterlife banquets, wedding banquets, second-year natal family banquets, and temple fair celebrations. , election dinners, etc., setting a table is indispensable in all stages of life, because Taiwanese people like to use "eating" to enhance their emotions, and setting a table full of good food represents sincerity and sincerity.
The person serving the table should not only be able to cook, but also understand the context and rituals of various traditional cultures. Therefore, the book also introduces wedding and funeral customs and proverbs that are closely related to daily life, as well as proper nouns and allusions for table-keeping. For example, the table-handling master is called "general shop master" in the north and "knife cook" in the south. Because he can dance Those who can use knives and shovels can also cook, so they are called "knife cooks"; those who are responsible for washing, chopping, preparing ingredients, serving dishes, and cleaning dishes are called "water feet" because they are always knocked down while working. Water, feet are often soaked in the water; "Talu noodles" are distributed to the neighbors not only to share good news, but also to worry about disturbing the neighbors during the table preparation process, so they say hello in advance; "Caiwei" is to entertain guests After the meal is over, the host cooks the remaining clean ingredients into "dish tails" and distributes them to the neighbors as a thank you gift to express their gratitude; the first dish of whole chicken served at the dinner table represents the beginning of the family, the next life, and the banquet cannot be related to the bereavement. You can't taste the "King's Banquet" to say goodbye and worship the gods. The chef can only rely on experience to cook; the expensive canned Lun brand abalone has to be opened before it is served. To put it bluntly, it is because he is afraid of being suspected; it uses bananas. Water ice made of oil is unique to Tainan; "The second dish is the difference between life and death" because the second dish is usually soup, and the sweet, sour, salty seasoning and thickening of the soup must be just right, which best reflects the skills of the chef; " If you eat the first tooth, you will twist your mouth and beard, and if you eat the last tooth, you will feel worried." Because the first tooth is after the Chinese New Year and not long after the beginning of the year, there is less need to worry about job insecurity, so twisting the mouth and mustache means you are at ease; if you eat the last tooth, you will feel relieved. Sometimes, if the chicken head is pointed at someone, it means that he will be beheaded by the boss, and he will not have to work again next year; "Head Office Jing Xia Zhou" is worried that time is tight and there will be no time to eat. It is very interesting to count the corners of these desks.
Master A Yong has a few tricks up his sleeve, but he doesn’t hide his secrets. He completely reveals the recipes for classic Taiwanese dishes such as bone-replaced eel, chicken pig belly and turtle, bagu chicken, braised shark’s fin soup, and fresh fish with five willow sticks. The book also details them The exquisite craftsmanship and unique insights into the old Taiwanese cooking culture of Tainan head chefs such as Chen Tianshang, Chen Yajia, Guo Changgeng, Guo Chunfa, Guo Yuze and his son, and Cai Yufeng, through the layered memory of taste buds and the production analysis of classic Taiwanese dishes, let gourmets Guests can get a glimpse of Tainan’s unique dining culture.
Eating is a kind of human feeling and a kind of comfort. The old food at the Red Round Table reminds people of good food and the warm and deep emotions conveyed through the table. For this reason, the Tourism and Tourism Bureau specially selected to hold " "Tainan 400 Banquet", everyone is welcome to come and enjoy Tainan's tables on December 29th! Please stay tuned to the "Tainan Tourism Network" and "Tainan Tourism Facebook Fan Page" to get the latest information on Tainan sightseeing and activities.
