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Tainan is the capital of the gods, and temple fairs are booming. Especially in the third and fourth months of the lunar calendar, the gods’ birthday festivals come one after another. Not only are the streets filled with lively scenes, but it is also a good opportunity for many catering chefs to show off their skills. On the occasion of Tainan 400 in 2024, the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to launch "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē" "Restaurant" series of reports invites the public to come to Tainan to experience the enthusiasm and charm of folk beliefs and taste the craftsmanship of the table chefs.
Tainan Mayor Huang Weizhe said that as a Taiwanese proverb goes, "Mazu is crazy in March, and the prince is welcomed in April." The third and fourth months of the lunar calendar coincide with the birthdays of Mazu and the prince. They are the most active seasons for folk temple fairs, along with sacrifices during the celebrations. Food and beverage needs are often the "big moon" for catering operators. "Nanji Catering Banquet" occupies a place in the temple fair banquet market in Tainan. The first generation Zheng Laoji initially started the business by selling charcoal-grilled sparrows and meat skewers. The "Nanji Dim Sum Shop" was opened, specializing in barbecue and Taiwanese stir-fries, and attracting customers with its clear market positioning and authentic delicacies. It also attracted many political and business celebrities who visited Tainan to taste it, and it became an early well-known restaurant in Fucheng. As Nanji's reputation gradually grew, the original Shakariba was due to the narrow alleys and difficulty in parking. In addition, the restaurant space was limited and could not accommodate the guests. When the second generation Zheng Jinquan took over, he moved the restaurant to Chenggong Road to expand its business until In 1990, due to the impact of road widening, the scale of the restaurant dropped sharply, and it was converted into a hot-fried restaurant that also operated tables. A few years later, when the third generation Zheng Jingliang took over, the restaurant was transformed to specialize in the catering market.
Lin Guohua, director of the Tourism Bureau, said that Taiwan's economy was booming in the 1970s and 1980s, creating a peak period. The market was still booming into the 1990s, especially in Tainan, in addition to weddings and funerals, there were also numerous temple fairs. , Chef Zheng Jingliang relies on family traditions and years of experience in running restaurants, insisting on cooking himself, adhering to not streamlining the cost of ingredients and providing restaurant-level services, and has rapidly risen in the Tainan desk market. He knows that temple fair banquets are an opportunity to expand customer base. Especially with the increasing restrictions on catering venues and the trend of banquets being held indoors, how to consolidate the temple fair customer base is particularly important. Therefore, he actively seizes every opportunity to cooperate with temple fairs. , humbly accepted feedback from all parties, and made timely corrections, so that 80% of Nanji's business was temple fairs and tail-ya, becoming an expert in temple fair banquets in Tainan, and firmly holding on to this market.
When it comes to hosting banquets, Chef Zheng Jingliang also carefully arranges them for different occasions. Whether it is an affordable temple fair banquet or a high-end wedding banquet with exquisite ingredients, he can cater to the host's wishes. He is not only good at Chinese banquets, but also European buffets, mastering different styles. desk. We once undertook a banquet handed over by the chairman of the China Medical University and served 700 people in just two hours. We also undertook the "Anping Night Banquet" held to promote Anping snacks, including oyster omelette and shrimp rolls. , taro cakes, tofu pudding and other local specialty snacks have become a feast. In addition, the market has expanded to other counties and cities, including hosting banquets such as the World Flower Expo. Through continuous innovation, we actively attract new customers.
During the severe COVID-19 epidemic, civil weddings, funerals, and temple fairs have been suspended or postponed. In order to continue to break through, Zheng Jingliang began to make homemade shrimps and dates and launch various New Year dishes. It received unexpected praise and allowed "Nanji" to survive the epidemic smoothly. Difficulties! After a long time, it is now a catering team that many palaces and temples in Tainan are vying to hire. Zheng Jingliang hopes that the old sign of "Nan Ji" can continue to stand, continue to accompany the lives of Tainan people, and continue to write the food memory of the city. .
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 as a Taiwanese proverb goes, "Mazu is crazy in March, and the prince is welcomed in April." The third and fourth months of the lunar calendar coincide with the birthdays of Mazu and the prince. They are the most active seasons for folk temple fairs, along with sacrifices during the celebrations. Food and beverage needs are often the "big moon" for catering operators. "Nanji Catering Banquet" occupies a place in the temple fair banquet market in Tainan. The first generation Zheng Laoji initially started the business by selling charcoal-grilled sparrows and meat skewers. The "Nanji Dim Sum Shop" was opened, specializing in barbecue and Taiwanese stir-fries, and attracting customers with its clear market positioning and authentic delicacies. It also attracted many political and business celebrities who visited Tainan to taste it, and it became an early well-known restaurant in Fucheng. As Nanji's reputation gradually grew, the original Shakariba was due to the narrow alleys and difficulty in parking. In addition, the restaurant space was limited and could not accommodate the guests. When the second generation Zheng Jinquan took over, he moved the restaurant to Chenggong Road to expand its business until In 1990, due to the impact of road widening, the scale of the restaurant dropped sharply, and it was converted into a hot-fried restaurant that also operated tables. A few years later, when the third generation Zheng Jingliang took over, the restaurant was transformed to specialize in the catering market.
Lin Guohua, director of the Tourism Bureau, said that Taiwan's economy was booming in the 1970s and 1980s, creating a peak period. The market was still booming into the 1990s, especially in Tainan, in addition to weddings and funerals, there were also numerous temple fairs. , Chef Zheng Jingliang relies on family traditions and years of experience in running restaurants, insisting on cooking himself, adhering to not streamlining the cost of ingredients and providing restaurant-level services, and has rapidly risen in the Tainan desk market. He knows that temple fair banquets are an opportunity to expand customer base. Especially with the increasing restrictions on catering venues and the trend of banquets being held indoors, how to consolidate the temple fair customer base is particularly important. Therefore, he actively seizes every opportunity to cooperate with temple fairs. , humbly accepted feedback from all parties, and made timely corrections, so that 80% of Nanji's business was temple fairs and tail-ya, becoming an expert in temple fair banquets in Tainan, and firmly holding on to this market.
When it comes to hosting banquets, Chef Zheng Jingliang also carefully arranges them for different occasions. Whether it is an affordable temple fair banquet or a high-end wedding banquet with exquisite ingredients, he can cater to the host's wishes. He is not only good at Chinese banquets, but also European buffets, mastering different styles. desk. We once undertook a banquet handed over by the chairman of the China Medical University and served 700 people in just two hours. We also undertook the "Anping Night Banquet" held to promote Anping snacks, including oyster omelette and shrimp rolls. , taro cakes, tofu pudding and other local specialty snacks have become a feast. In addition, the market has expanded to other counties and cities, including hosting banquets such as the World Flower Expo. Through continuous innovation, we actively attract new customers.
During the severe COVID-19 epidemic, civil weddings, funerals, and temple fairs have been suspended or postponed. In order to continue to break through, Zheng Jingliang began to make homemade shrimps and dates and launch various New Year dishes. It received unexpected praise and allowed "Nanji" to survive the epidemic smoothly. Difficulties! After a long time, it is now a catering team that many palaces and temples in Tainan are vying to hire. Zheng Jingliang hopes that the old sign of "Nan Ji" can continue to stand, continue to accompany the lives of Tainan people, and continue to write the food memory of the city. .
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.
