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The prosperous catering industry in Tainan has nurtured many outstanding catering chefs. In addition to specializing in catering, many chefs have also opened restaurants after accumulating capital. They operate catering and restaurants on a dual track, expand their customer base and reputation, and improve their time-honored restaurants. "Xinwanxiang" has the excitement of advancing. Li Liangui, the first generation of Xinwanxiang, first ran a noodle stall in Xiaoxinying, Shanhua. Because of the good taste, he started to take on the catering business through word of mouth from the neighbors. After the second generation Li Jianzhang took over, he established the noodle stall in Shanhua City in 1982. "Xinwanxiang" initially sold pork rib rice, and later added seafood and stir-fried dishes. With the help of his brothers Li Jiancun, Li Jianguo, sister Li Lixue and a group of chefs, catering and restaurants went hand in hand, solidifying the foundation and becoming a Shanhua area. A restaurant that everyone knows about.
Tainan Mayor Huang Weizhe said that in the mid-to-late 1980s, Taiwan's economy was booming and the catering market was booming, which also created a peak period for the catering industry. Many chefs took advantage of the situation, and catering and restaurant operators split up. At that time, Li Jianzhang was hosting one table after another and was busy both inside and outside. He once hosted a record of 600 banquets in a single day. His son Li Yizhong was naturally mobilized to become the best helper. Li Yizhong has been helping with restaurant work in his spare time since junior high school. After he was discharged from the army, he once left home to study in a restaurant in Taipei. Finally, he couldn't resist his grandmother's request and returned to Tainan. Under the painstaking teachings and arrangements of his father, Li Jianzhang, he refined his skills and added The study and experience at the Grand Hotel gave him a sounder thinking concept. He also applied the standard operating procedures and management learned in the hotel to his own restaurant, and gradually introduced SOP to complete every job more accurately and quickly.
Li Yizhong has been working with his father for many years. He has to consider many factors such as the environment, weather, and emergencies when handling the table. He needs to be cautious in everything. When he was working on a desk in a typhoon, the entire fabric tent was lifted up. He improvised by finding ropes and tying them to the truck, while also trying to find a way to keep the fire stable. He also had a sudden rain fall while working on a desk in a factory, with heavy rainfall in an instant. Let the pots, utensils, and even the workbench float on the water, and urgently ask the assistant to sit on the workbench, so that the table can be set up smoothly. Li Yizhong said that catering is like a training ground, not as comfortable as a restaurant. Not only does it have to cover everything, but no matter what situation you encounter, you have to find a way to overcome it and deliver the food to your mission! Since he was young, he often had to temporarily support kitchens in various tasks, so he has already been well-trained. Especially the speed and efficiency that catering is particularly important for, he has mastered it properly. He has repeatedly competed with his colleagues on the spot during "confrontations". The level of skill was immediately clear, which allowed his father Li Jianzhang to feel at ease and leave the important responsibility of Xin Wanxiang's chef and catering work to Li Yizhong. After working at a desk for many years, Li Yizhong has gradually evolved from following his father's model to having his own set of methods. When Li Jianzhang was working on the table in his early years, he would serve famous and complicated restaurant dishes such as chicken, pig belly, turtle, macaroni eel, fried vegetarian shrimp, crispy duck, sausage and so on. Li Yizhong not only continued his father's spirit of courage to make breakthroughs , introducing exquisite hand-made dishes that can only be eaten in restaurants to the table has become his unique feature. He also strives for excellence, breaking the early model of cooking all table dishes on site, and preparing some dishes in advance to ensure the quality of the finished dishes. The consistency can also make management and serving of dishes more efficient. Today, Xinwanxiang is the leading Taiwanese restaurant in Shanhua, and even in the southern region, and has repeatedly won the "Classic Taiwanese Restaurant Selection" award from the Department of Commerce of the Ministry of Economic Affairs. Li Yizhong is in charge of the restaurant both inside and outside the kitchen, and continues to run the tables, regardless of the restaurant. Or catering, we must use the most exquisite cooking skills to satisfy the taste buds of every gourmet.
Director Lin Guohua of the Tourism Bureau said that 2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Master" to plan "Tainan 400‧A Moveable Feast-Come and Table", "Tainan 400‧Exquisite and Good" The "Tshuē Restaurant" series of reports has been serialized since March to introduce the table chefs in Tainan. The public is also invited to come to Tainan to taste the delicacies and experience the exquisite cooking skills of the local chefs. More related content Please also keep following the " Tainan Travel Network ".
Tainan Mayor Huang Weizhe said that in the mid-to-late 1980s, Taiwan's economy was booming and the catering market was booming, which also created a peak period for the catering industry. Many chefs took advantage of the situation, and catering and restaurant operators split up. At that time, Li Jianzhang was hosting one table after another and was busy both inside and outside. He once hosted a record of 600 banquets in a single day. His son Li Yizhong was naturally mobilized to become the best helper. Li Yizhong has been helping with restaurant work in his spare time since junior high school. After he was discharged from the army, he once left home to study in a restaurant in Taipei. Finally, he couldn't resist his grandmother's request and returned to Tainan. Under the painstaking teachings and arrangements of his father, Li Jianzhang, he refined his skills and added The study and experience at the Grand Hotel gave him a sounder thinking concept. He also applied the standard operating procedures and management learned in the hotel to his own restaurant, and gradually introduced SOP to complete every job more accurately and quickly.
Li Yizhong has been working with his father for many years. He has to consider many factors such as the environment, weather, and emergencies when handling the table. He needs to be cautious in everything. When he was working on a desk in a typhoon, the entire fabric tent was lifted up. He improvised by finding ropes and tying them to the truck, while also trying to find a way to keep the fire stable. He also had a sudden rain fall while working on a desk in a factory, with heavy rainfall in an instant. Let the pots, utensils, and even the workbench float on the water, and urgently ask the assistant to sit on the workbench, so that the table can be set up smoothly. Li Yizhong said that catering is like a training ground, not as comfortable as a restaurant. Not only does it have to cover everything, but no matter what situation you encounter, you have to find a way to overcome it and deliver the food to your mission! Since he was young, he often had to temporarily support kitchens in various tasks, so he has already been well-trained. Especially the speed and efficiency that catering is particularly important for, he has mastered it properly. He has repeatedly competed with his colleagues on the spot during "confrontations". The level of skill was immediately clear, which allowed his father Li Jianzhang to feel at ease and leave the important responsibility of Xin Wanxiang's chef and catering work to Li Yizhong. After working at a desk for many years, Li Yizhong has gradually evolved from following his father's model to having his own set of methods. When Li Jianzhang was working on the table in his early years, he would serve famous and complicated restaurant dishes such as chicken, pig belly, turtle, macaroni eel, fried vegetarian shrimp, crispy duck, sausage and so on. Li Yizhong not only continued his father's spirit of courage to make breakthroughs , introducing exquisite hand-made dishes that can only be eaten in restaurants to the table has become his unique feature. He also strives for excellence, breaking the early model of cooking all table dishes on site, and preparing some dishes in advance to ensure the quality of the finished dishes. The consistency can also make management and serving of dishes more efficient. Today, Xinwanxiang is the leading Taiwanese restaurant in Shanhua, and even in the southern region, and has repeatedly won the "Classic Taiwanese Restaurant Selection" award from the Department of Commerce of the Ministry of Economic Affairs. Li Yizhong is in charge of the restaurant both inside and outside the kitchen, and continues to run the tables, regardless of the restaurant. Or catering, we must use the most exquisite cooking skills to satisfy the taste buds of every gourmet.
Director Lin Guohua of the Tourism Bureau said that 2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Master" to plan "Tainan 400‧A Moveable Feast-Come and Table", "Tainan 400‧Exquisite and Good" The "Tshuē Restaurant" series of reports has been serialized since March to introduce the table chefs in Tainan. The public is also invited to come to Tainan to taste the delicacies and experience the exquisite cooking skills of the local chefs. More related content Please also keep following the " Tainan Travel Network ".
