Message content
Quy Nhon area is famous for its catering and "celebration banquet cuisine". Chef Shi Zongtai comes from a local catering family. He has made a name for himself by relying on his solid craftsmanship and integrity. He has firmly established himself in the market and has become one of the best catering chefs on the Nanguan line.
Tainan Mayor Huang Weizhe said that Qui Nhon is known as the "hometown of chief waiters" due to the concentration of table waiters. Shi Zongtai, the founder of the local "Festival Banquet Cuisine", was born in a family of waiters in Qui Nhon. His grandfather Shi begged for food. He began to engage in the catering industry. The second generation Shi Qingtu and Shi Jianghai laid the foundation for table making. When it was passed to his father Shi Qinghan, he was already a well-known table making master in the Nanguan line. Shi Zongtai and his brother Shi Zongrong learned the art from their father since childhood. After school, he never slacked off in washing dishes, chopping vegetables, and carving flowers. Under his father's strict training and encouragement, he developed eighteen martial arts skills. Later, the brothers even mastered Ji Qiu and embarked on the road to the desk industry.
Lin Guohua, director of the Tourism and Tourism Bureau, said that serving tables has always been closely linked to life rituals such as temple fairs, weddings, funerals, and birthdays. The timing of the appearance of table serving masters is mostly when there are important events or important moments in settlements or at home. It can be said that serving tables is soul figure. Shi Zongtai took charge of the cooking and led the table service team. Although by the time he took charge of the overall situation, the table service style was no longer the same as that of his father's era, he still attracted people with his solid skills, authentic materials, and reasonable prices. Many customers come to the door, and they pay close attention to every detail, serving the host with integrity and humaneness. Shi Zongtai said that in the early years, Quy Nhon area attached great importance to wedding banquets. For the banquet, the "big seal" (sealed meat), which meant promotion and promotion, would be specially served by the chef who was in charge of the ladle. At the same time, he said a few auspicious words to congratulate the newlyweds. When hosting a wedding banquet, he adhered to the old custom and served most of the meat in person, wishing the newlyweds a prosperous future. In the south, when getting married, it is indispensable to give phah braised noodles to the neighbors. With relatives and friends, it is not only a tribute to the neighbors for helping and disturbing the neighbors, but also a test of the chef's cooking skills. In addition to the colorful and rich ingredients, the braised noodles cooked by Shi Zongtai also adapt to the food customs of various places and incorporate local ingredients, such as oysters. , Guanmiao noodles, etc., and adjust the sweetness and sourness according to the host's preference and taste. From etiquette to details, he not only did a good job for the host, but also satisfied the guests. Therefore, he was treated with courtesy. In the past when the Internet was not popular, he won praise from his neighbors by word of mouth, and his reputation gradually became more and more popular. .
In the 1970s and 1980s of the Republic of China, there was a wave of house buying among the people. The "inviting into a house" banquet was held immediately after the completion of a new home. The booming economy at that time also led to a wave of temple construction. After the construction of the palace and temple was completed, the Jiao ceremony was held. Shi Zongtai has participated in countless banquets, hosting all kinds of banquets almost non-stop. He has hosted banquets in every village, and even hosted banquets in towns and cities from Chiayi to Pingtung. In 1995, a memorial ceremony was held at Nen Tho Palace in Quy Nhon Temple. At that time, the Shi family was invited to host the banquet. His father Shi Qinghan served as the host, his brother Shi Zongrong was in charge of the banquet, and Shi Zongtai arranged all the banquets at the ceremony site. For three consecutive days, the banquet was served every day. With hundreds of tables, Shi Zongtai took the lead and supported the event. Since then, his reputation has spread far and wide, creating a golden era of festive banquet cuisine.
With social changes and changes in people's banquet habits, coupled with the impact of the COVID-19 epidemic a few years ago, catering businesses have been greatly affected and are generally not as grand as before. Shi Zongtai not only maintains the traditional table setting, but also continues the festive banquet cuisine In addition to his business, he is also committed to creating new catering opportunities. He sells table dishes on the Facebook social platform, and also introduces his homemade dishes and ancient Taiwanese dishes in the restaurant opened by his son, hoping to serve more people. People can taste unique Taiwanese cuisine, allowing Taiwan’s dining culture to be passed on in different forms.
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‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports have been serialized since March to introduce Tainan’s table chefs and invite the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to " Tainan Tourism" net ".
Tainan Mayor Huang Weizhe said that Qui Nhon is known as the "hometown of chief waiters" due to the concentration of table waiters. Shi Zongtai, the founder of the local "Festival Banquet Cuisine", was born in a family of waiters in Qui Nhon. His grandfather Shi begged for food. He began to engage in the catering industry. The second generation Shi Qingtu and Shi Jianghai laid the foundation for table making. When it was passed to his father Shi Qinghan, he was already a well-known table making master in the Nanguan line. Shi Zongtai and his brother Shi Zongrong learned the art from their father since childhood. After school, he never slacked off in washing dishes, chopping vegetables, and carving flowers. Under his father's strict training and encouragement, he developed eighteen martial arts skills. Later, the brothers even mastered Ji Qiu and embarked on the road to the desk industry.
Lin Guohua, director of the Tourism and Tourism Bureau, said that serving tables has always been closely linked to life rituals such as temple fairs, weddings, funerals, and birthdays. The timing of the appearance of table serving masters is mostly when there are important events or important moments in settlements or at home. It can be said that serving tables is soul figure. Shi Zongtai took charge of the cooking and led the table service team. Although by the time he took charge of the overall situation, the table service style was no longer the same as that of his father's era, he still attracted people with his solid skills, authentic materials, and reasonable prices. Many customers come to the door, and they pay close attention to every detail, serving the host with integrity and humaneness. Shi Zongtai said that in the early years, Quy Nhon area attached great importance to wedding banquets. For the banquet, the "big seal" (sealed meat), which meant promotion and promotion, would be specially served by the chef who was in charge of the ladle. At the same time, he said a few auspicious words to congratulate the newlyweds. When hosting a wedding banquet, he adhered to the old custom and served most of the meat in person, wishing the newlyweds a prosperous future. In the south, when getting married, it is indispensable to give phah braised noodles to the neighbors. With relatives and friends, it is not only a tribute to the neighbors for helping and disturbing the neighbors, but also a test of the chef's cooking skills. In addition to the colorful and rich ingredients, the braised noodles cooked by Shi Zongtai also adapt to the food customs of various places and incorporate local ingredients, such as oysters. , Guanmiao noodles, etc., and adjust the sweetness and sourness according to the host's preference and taste. From etiquette to details, he not only did a good job for the host, but also satisfied the guests. Therefore, he was treated with courtesy. In the past when the Internet was not popular, he won praise from his neighbors by word of mouth, and his reputation gradually became more and more popular. .
In the 1970s and 1980s of the Republic of China, there was a wave of house buying among the people. The "inviting into a house" banquet was held immediately after the completion of a new home. The booming economy at that time also led to a wave of temple construction. After the construction of the palace and temple was completed, the Jiao ceremony was held. Shi Zongtai has participated in countless banquets, hosting all kinds of banquets almost non-stop. He has hosted banquets in every village, and even hosted banquets in towns and cities from Chiayi to Pingtung. In 1995, a memorial ceremony was held at Nen Tho Palace in Quy Nhon Temple. At that time, the Shi family was invited to host the banquet. His father Shi Qinghan served as the host, his brother Shi Zongrong was in charge of the banquet, and Shi Zongtai arranged all the banquets at the ceremony site. For three consecutive days, the banquet was served every day. With hundreds of tables, Shi Zongtai took the lead and supported the event. Since then, his reputation has spread far and wide, creating a golden era of festive banquet cuisine.
With social changes and changes in people's banquet habits, coupled with the impact of the COVID-19 epidemic a few years ago, catering businesses have been greatly affected and are generally not as grand as before. Shi Zongtai not only maintains the traditional table setting, but also continues the festive banquet cuisine In addition to his business, he is also committed to creating new catering opportunities. He sells table dishes on the Facebook social platform, and also introduces his homemade dishes and ancient Taiwanese dishes in the restaurant opened by his son, hoping to serve more people. People can taste unique Taiwanese cuisine, allowing Taiwan’s dining culture to be passed on in different forms.
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‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports have been serialized since March to introduce Tainan’s table chefs and invite the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to " Tainan Tourism" net ".
