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It is the production season of pineapples and green bamboo shoots in Tainan, and the pineapple and bamboo shoot season banquet that has been held for many years will be held this Saturday (5/4) at Ryuzaki Wenheng Hall. This year coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, 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 invites the public to travel to Tainan, taste the seasonal pineapples and bamboo shoots, and savor the local sweet feast.
Tainan Mayor Huang Weizhe said that pineapples and green bamboo shoots are important specialties in Tainan. They are of high quality and well-known far and wide, and are excellent ingredients for cooking. April and May are the peak production periods for pineapples and green bamboo shoots. In addition to many local agricultural specialty product marketing events, In addition to promotional activities, the city government this year specially invited three well-known local table chefs, Li Rongdong, Huang Yongshun, and Lu Zhengzhi, to jointly launch the "Pineapple, Bamboo Shoots and Chicken Feast", using seasonal and local ingredients to present unique dishes. .
Lu Zhengzhi, who has participated in many Tainan pineapple and bamboo shoot season banquets, was born in Ryuzaki. He inherited the craftsmanship of his grandfather Huang Jinquan (キンセンさん), his mother Huang Suyin and his father Lu Tianbao (Baoshi), plus his own continuous experimentation and Explore and form your own unique way of setting up a table. Lu Zhengzhi's grandfather originally set up "dining tables" at the Longqi vegetable market, and also traveled around the neighborhood to serve tables for others. He made a name for himself in Longqi very early, and later passed on his cooking skills to his daughter Huang Suyin and his son-in-law. Lu Tianbao founded the "Baowei Zhen Banquet Group" between the 6th and 70th years of the Republic of China. When the rattan industry in Guanmiao developed and rattan processing factories increased significantly, which promoted local economic prosperity, he took advantage of the trend and the business of catering flourished. Lu Zhengzhi helped serve and wash vegetables in elementary school, and started to learn vegetable cutting and knife skills in high school. Under the strict training of his father, he was able to cook by the time he retired from the army. However, when faced with the first banquet in which he had sole control of the overall situation in his life, he still got off to a bad start due to lack of experience. With this lesson, he more deeply understood the importance of on-the-spot experience, which helped him embark on the path of teaching in the future. . In 2000, Lu Zhengzhi officially took over the "Bao Weizhen" brand from his father, and relied on his active efforts and network expansion to become a well-known desk master on the Nanguan Line.
Lin Guohua, director of the Tourism Bureau, said that chefs must be familiar with various ingredients and have professional skills, and even knowledge and management must be continuously learned. Lu Zhengzhi not only improved his cooking skills, but also went to a research institute for further study in order to gain more knowledge about catering. Unlike traditional desk chefs who mostly rely on family experience to make progress, Lu Zhengzhi chose another path of learning and put his roots firmly in deep. After receiving his degree, he also worked as a business instructor at a university, passing on his many years of knowledge and experience in the catering field. He crossed over from the industry to academia, and learned from each other through teaching. In addition to being exposed to new information in the academia, courses also stimulated his creativity. It has become another field of practice for him, which allows him to face the ever-changing changes in the catering industry. In addition to being diligent in acquiring new knowledge, he is also brave enough to accept challenges. He has participated in cooking competitions in various countries for many times, and has traveled to Malaysia, China, and Thailand and won many awards. In 2023, he even won the gold medal in the Philippines World Master Chef Elite Competition, making him a winner. The name of the family heirloom "Bao Wei Zhen" spread abroad.
With three generations of table-making experience passed down, as well as the creativity he has internalized through cooking, he is constantly trying new things. Chef Lu Zhengzhi said that in response to the trend of modern society, table-making has to take a different approach. Therefore, from the ancient taste to the Creative cuisine, as well as flavored meals that incorporate ingredients from all over the world, can be tasted at the banquets he organizes. The banquet formats range from catering to customized private banquets. They are full of personal style and table setting methods, making his The culinary team explores a wider market. In the past, we have been invited to host banquets for events held by the city government many times, including the "Tainan Pineapple and Bamboo Shoot Season" that has been held for many years. We have presented dishes in a themed manner, or developed dishes using the abundant local agricultural and livestock products, and organized banquets carefully. Lu Zhengzhi also We hope that by working with the public sector to market the place with delicious food, we welcome people from all over the country to participate in the event and come to Tainan to eat and drink.
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 pineapples and green bamboo shoots are important specialties in Tainan. They are of high quality and well-known far and wide, and are excellent ingredients for cooking. April and May are the peak production periods for pineapples and green bamboo shoots. In addition to many local agricultural specialty product marketing events, In addition to promotional activities, the city government this year specially invited three well-known local table chefs, Li Rongdong, Huang Yongshun, and Lu Zhengzhi, to jointly launch the "Pineapple, Bamboo Shoots and Chicken Feast", using seasonal and local ingredients to present unique dishes. .
Lu Zhengzhi, who has participated in many Tainan pineapple and bamboo shoot season banquets, was born in Ryuzaki. He inherited the craftsmanship of his grandfather Huang Jinquan (キンセンさん), his mother Huang Suyin and his father Lu Tianbao (Baoshi), plus his own continuous experimentation and Explore and form your own unique way of setting up a table. Lu Zhengzhi's grandfather originally set up "dining tables" at the Longqi vegetable market, and also traveled around the neighborhood to serve tables for others. He made a name for himself in Longqi very early, and later passed on his cooking skills to his daughter Huang Suyin and his son-in-law. Lu Tianbao founded the "Baowei Zhen Banquet Group" between the 6th and 70th years of the Republic of China. When the rattan industry in Guanmiao developed and rattan processing factories increased significantly, which promoted local economic prosperity, he took advantage of the trend and the business of catering flourished. Lu Zhengzhi helped serve and wash vegetables in elementary school, and started to learn vegetable cutting and knife skills in high school. Under the strict training of his father, he was able to cook by the time he retired from the army. However, when faced with the first banquet in which he had sole control of the overall situation in his life, he still got off to a bad start due to lack of experience. With this lesson, he more deeply understood the importance of on-the-spot experience, which helped him embark on the path of teaching in the future. . In 2000, Lu Zhengzhi officially took over the "Bao Weizhen" brand from his father, and relied on his active efforts and network expansion to become a well-known desk master on the Nanguan Line.
Lin Guohua, director of the Tourism Bureau, said that chefs must be familiar with various ingredients and have professional skills, and even knowledge and management must be continuously learned. Lu Zhengzhi not only improved his cooking skills, but also went to a research institute for further study in order to gain more knowledge about catering. Unlike traditional desk chefs who mostly rely on family experience to make progress, Lu Zhengzhi chose another path of learning and put his roots firmly in deep. After receiving his degree, he also worked as a business instructor at a university, passing on his many years of knowledge and experience in the catering field. He crossed over from the industry to academia, and learned from each other through teaching. In addition to being exposed to new information in the academia, courses also stimulated his creativity. It has become another field of practice for him, which allows him to face the ever-changing changes in the catering industry. In addition to being diligent in acquiring new knowledge, he is also brave enough to accept challenges. He has participated in cooking competitions in various countries for many times, and has traveled to Malaysia, China, and Thailand and won many awards. In 2023, he even won the gold medal in the Philippines World Master Chef Elite Competition, making him a winner. The name of the family heirloom "Bao Wei Zhen" spread abroad.
With three generations of table-making experience passed down, as well as the creativity he has internalized through cooking, he is constantly trying new things. Chef Lu Zhengzhi said that in response to the trend of modern society, table-making has to take a different approach. Therefore, from the ancient taste to the Creative cuisine, as well as flavored meals that incorporate ingredients from all over the world, can be tasted at the banquets he organizes. The banquet formats range from catering to customized private banquets. They are full of personal style and table setting methods, making his The culinary team explores a wider market. In the past, we have been invited to host banquets for events held by the city government many times, including the "Tainan Pineapple and Bamboo Shoot Season" that has been held for many years. We have presented dishes in a themed manner, or developed dishes using the abundant local agricultural and livestock products, and organized banquets carefully. Lu Zhengzhi also We hope that by working with the public sector to market the place with delicious food, we welcome people from all over the country to participate in the event and come to Tainan to eat and drink.
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.
