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What is Tainan flavor? What is the flavor of Tainan in your 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‧A Moveable Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports lead the public to understand Tainan’s chefs and food culture, and find the Tainan delicacies in your heart.
Tainan Mayor Huang Weizhe said that the essence of Taiwanese cuisine relies not only on the chef's skillful cooking skills and passion for food, but also on good ingredients to create exquisite dishes. Master Awan (Li Wan), who is very experienced in the catering industry, has decades of experience as a chef, and his selection and mastery of ingredients are even more refined, allowing him to move from seafood wholesale to catering with equal success.
Li Wan, who was born in Sicao, Tainan, came to Fucheng with his son Li Ridong in order to make a living when he was young. He was originally employed by a seafood wholesaler, but later saw the market potential and borrowed money from friends to start a seafood business. Profits from the seafood business were always limited, and the only guarantee was to learn kung fu and have a skill. At that time, the office desk market was booming, and he was quite far-sighted. He took advantage of his free time to work as a desk desk master while delivering goods. "Water feet", from starting to observing the implementation, I explored on my own for a period of time and then moved to catering. Li Wan does everything from buying goods, processing ingredients to cooking. He is good at selecting ingredients according to the seasons and matching them with the most suitable cooking methods, bringing traditional Taiwanese cuisine to the extreme. With the fresh ingredients supplied by himself and precise control cost and gradually gained a foothold.
Lin Guohua, director of the Tourism Bureau, said that Li Wan not only showed his expertise in ingredients and cooking skills, but also had a thorough knowledge of past history and food culture. Different eras have their own contemporary mainstream ingredients and dishes, which not only reveals the society at that time. In addition to environmental and economic conditions, there is a greater meaning behind the dishes, which convey various messages and become the foundation of food culture. They are also the characteristics of Taiwanese dining tables and the most authentic Taiwanese taste. Traditional dining tables are mostly held around important moments in life, such as weddings, deaths, birthdays, festivals or divine birthdays. Different dishes are served according to different times and occasions. The relationship between folk etiquette and food customs, and the reasons and allusions of cooking at the table. Li Wandu, who entered the industry very early, can tell you many treasures. For example, a wedding banquet or a new house must have a whole chicken dish that symbolizes "starting one's life". Prayers and blessings for a good family and career; after the funeral ceremony, the "reunion dinner" will include deboning the worshiped pig head, removing the meat and frying it with garlic, or using triangle meat to express regret for the funeral; at the birthday festival, pig trotter noodles or noodles will be served Shoutao et al. Li Wan said that many of the younger generation of chefs are too focused on cooking skills and often ignore the meaning behind the dishes and are just a formality. He is also worried that traditional Taiwanese cuisine may disappear over time. Therefore, as long as the city government holds relevant activities, He will definitely be invited to attend and serve his specialty dishes in order to pass on traditional Taiwanese cuisine.
Li Wan was passionate about catering, and his two sons also inherited his father's ambition. After graduation, his younger son studied art with Li Wan, followed him to work tables and took care of the seafood business. His eldest son Li Ridong founded his own Dongdong catering company, which includes Chinese-style restaurants. , Hong Kong and Cantonese cuisine, traditional snacks and exotic cuisine restaurants. When catering banquets were still popular, they took the lead in building the largest "Eastern Banquet Hall" in the south, driving others in the industry to follow suit and having a decisive impact on the ecology of the wedding banquet industry in the south. Li Wan and Li Ridong, father and son, have successfully developed both catering and restaurant businesses, expanding their territory and writing a glorious page for Taiwan's catering industry.
2024 Tainan 400, the Tourism Bureau has been serializing the "Tainan 400‧Mobile Feast - Come and Serve" series of reports since March, introducing Tainan's chefs and inviting the public to come to Tainan to taste the delicacies and feast on the exquisite cooking of local chefs. Art, please stay tuned to " Tainan Tourism Network " for more related content.
Tainan Mayor Huang Weizhe said that the essence of Taiwanese cuisine relies not only on the chef's skillful cooking skills and passion for food, but also on good ingredients to create exquisite dishes. Master Awan (Li Wan), who is very experienced in the catering industry, has decades of experience as a chef, and his selection and mastery of ingredients are even more refined, allowing him to move from seafood wholesale to catering with equal success.
Li Wan, who was born in Sicao, Tainan, came to Fucheng with his son Li Ridong in order to make a living when he was young. He was originally employed by a seafood wholesaler, but later saw the market potential and borrowed money from friends to start a seafood business. Profits from the seafood business were always limited, and the only guarantee was to learn kung fu and have a skill. At that time, the office desk market was booming, and he was quite far-sighted. He took advantage of his free time to work as a desk desk master while delivering goods. "Water feet", from starting to observing the implementation, I explored on my own for a period of time and then moved to catering. Li Wan does everything from buying goods, processing ingredients to cooking. He is good at selecting ingredients according to the seasons and matching them with the most suitable cooking methods, bringing traditional Taiwanese cuisine to the extreme. With the fresh ingredients supplied by himself and precise control cost and gradually gained a foothold.
Lin Guohua, director of the Tourism Bureau, said that Li Wan not only showed his expertise in ingredients and cooking skills, but also had a thorough knowledge of past history and food culture. Different eras have their own contemporary mainstream ingredients and dishes, which not only reveals the society at that time. In addition to environmental and economic conditions, there is a greater meaning behind the dishes, which convey various messages and become the foundation of food culture. They are also the characteristics of Taiwanese dining tables and the most authentic Taiwanese taste. Traditional dining tables are mostly held around important moments in life, such as weddings, deaths, birthdays, festivals or divine birthdays. Different dishes are served according to different times and occasions. The relationship between folk etiquette and food customs, and the reasons and allusions of cooking at the table. Li Wandu, who entered the industry very early, can tell you many treasures. For example, a wedding banquet or a new house must have a whole chicken dish that symbolizes "starting one's life". Prayers and blessings for a good family and career; after the funeral ceremony, the "reunion dinner" will include deboning the worshiped pig head, removing the meat and frying it with garlic, or using triangle meat to express regret for the funeral; at the birthday festival, pig trotter noodles or noodles will be served Shoutao et al. Li Wan said that many of the younger generation of chefs are too focused on cooking skills and often ignore the meaning behind the dishes and are just a formality. He is also worried that traditional Taiwanese cuisine may disappear over time. Therefore, as long as the city government holds relevant activities, He will definitely be invited to attend and serve his specialty dishes in order to pass on traditional Taiwanese cuisine.
Li Wan was passionate about catering, and his two sons also inherited his father's ambition. After graduation, his younger son studied art with Li Wan, followed him to work tables and took care of the seafood business. His eldest son Li Ridong founded his own Dongdong catering company, which includes Chinese-style restaurants. , Hong Kong and Cantonese cuisine, traditional snacks and exotic cuisine restaurants. When catering banquets were still popular, they took the lead in building the largest "Eastern Banquet Hall" in the south, driving others in the industry to follow suit and having a decisive impact on the ecology of the wedding banquet industry in the south. Li Wan and Li Ridong, father and son, have successfully developed both catering and restaurant businesses, expanding their territory and writing a glorious page for Taiwan's catering industry.
2024 Tainan 400, the Tourism Bureau has been serializing the "Tainan 400‧Mobile Feast - Come and Serve" series of reports since March, introducing Tainan's chefs and inviting the public to come to Tainan to taste the delicacies and feast on the exquisite cooking of local chefs. Art, please stay tuned to " Tainan Tourism Network " for more related content.
