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The popular restaurant "Ah Ju Canteen" in Quy Nhon area is famous for its "black and white cut", which is also a must-order dish for many gourmets when they go to the restaurant. However, many people don't know that "Ah Ju Canteen" originally started as a small vendor in the market. Starting from a business, I started working as a caterer and helped people with tables. After much thought and hard work, I am now as exciting as a caterer and a restaurant today.
Tainan Mayor Huang Weizhe said that Tainan’s food is rich and delicious, and many well-known restaurants started as snacks, accumulating strength and refinement (tshiú-lōo) before flourishing. Ah Ju Canteen was originally a stall selling rice noodles, fried meatballs, rice blood and other side dishes in the market of Quy Nhon Ma Miu Village. Chen Qiu Ju (Ah Ju) started doing business with her father Chen Chao Yuan when she was eight or nine years old. Her father did not deliberately She was taught by her ears and eyes, and she was quite talented, so she slowly figured out how to do it. As Chen Chaoyuan got older, Aju took over the family business, and her younger brother and husband also came to help in the stall. Besides setting up the stall to take care of the business, Aju also learned cooking skills from a nearby cook named Lin. Neighbors knew that she was good at cooking, and people began to follow her. Come to her door to set up a table. At that time, it was popular in Taiwan to hold roadside banquets during weddings and funerals. Ah Ju often had to take care of the table and was extremely busy. Later, she simply put away the market stall and focused on catering with her husband.
With her good cooking skills and her sharp skills trained since early in the morning by making one or two hundred kilograms of rice sausage every day, Ah Ju has become more and more experienced in hosting banquets. Many people think that organizing a table requires time and speed, and the scene is hectic. This scene seems to have never appeared in Aju. Not only does she organize every banquet calmly, but she also emphasizes real materials. Gradually she has gained a reputation in the countryside. In addition to festive and funeral banquets, she also organizes large and small banquets nearby. Palaces and temples hold routine banquets for the birthdays of gods and temples.
Lin Guohua, director of the Tourism Bureau, said that Ma Miao Village used to belong to Baoxi (now Quy Nhon District), where Baoxi Daitianfu (Adult Temple) was the center of belief. It was one of the three major temples on the Nanguan Line, together with Guan Temple Shanxi Palace. Quy Nhon Nen Tho Palace has had a companionship relationship since ancient times. As long as one of the three temples holds a royal ceremony, the other two temples will "pàng-phuānn" (pàng-phuānn) to support each other. All the temples in the territory must come out to support and participate. It circumvents the territory, so every time Wang Jiao is held, the local atmosphere becomes lively. In particular, the large and small feasts and feasts during the Jiao Ceremony, as well as the unique local custom of "eating rice" (eating at noon), are not only the characteristics of the Nanguan Line Wang Jiao Festival, but also an opportunity for the table masters to show their strength.
Chen Qiuju said that at the noon banquet for the Guanmiao Jiao Festival, although the dishes are not as rich and elaborate as those at wedding banquets, there are usually only seven or eight home-cooked dishes, but each chef is responsible for the number of tables, which can easily range from two to three hundred. The dishes are served before noon, so preparations and cooking often have to be mobilized in the middle of the night. The entire table setting must not only take into account the deliciousness, but also pay attention to the preservation and hygiene of the dishes in the open air environment. Many details test the skill of the chef.
Aju closed her market stall because she was working on a table. However, during her free time, she still helped regular customers make rice sausages. Later, she couldn't resist the requests of regular customers, so she hung up the "Aju Catering" in her home. "I opened a small shop with the sign of "Take Out", operating both catering and front-of-house operations. After gaining practical experience in serving tables, I added food items, and the dishes in the store became more and more diverse. The support of Jiu Yu and Xin Zhi made Aju's store business so good that it could not keep up. In 1998, she bought land and built a house near Zhuangtou. Her daughter Zhang Xiaoting planned it and opened "Aju Canteen" to provide customers with comfort in a more spacious and bright space. The dining environment also serves as a banquet place. Currently, Ah Ju’s daughter Zhang Xiaoting is in charge of the canteen, while the catering work is handed over to her son Zhang Zhiwei. The two sisters divide the work internally and externally, each performing their own duties. With the foundation laid by the previous generation and Ah Ju’s efforts to transform the operation , the restaurant has a steady foothold on the Nanguan Line, and also occupies a place in the southern catering market. It has transformed from a market stall to its own glory.
The Tourism Bureau stated that 2024 coincides with Tainan 400, and the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, author of "Tainan Table Chef" to plan "Tainan 400‧A Moveable Feast─Come and Host a Table" and "Tainan 400‧Exquisite Food─ "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 enjoy the exquisite cooking skills of local chefs. For more related content, please visit Keep following the "Tainan Travel Network".
Tainan Mayor Huang Weizhe said that Tainan’s food is rich and delicious, and many well-known restaurants started as snacks, accumulating strength and refinement (tshiú-lōo) before flourishing. Ah Ju Canteen was originally a stall selling rice noodles, fried meatballs, rice blood and other side dishes in the market of Quy Nhon Ma Miu Village. Chen Qiu Ju (Ah Ju) started doing business with her father Chen Chao Yuan when she was eight or nine years old. Her father did not deliberately She was taught by her ears and eyes, and she was quite talented, so she slowly figured out how to do it. As Chen Chaoyuan got older, Aju took over the family business, and her younger brother and husband also came to help in the stall. Besides setting up the stall to take care of the business, Aju also learned cooking skills from a nearby cook named Lin. Neighbors knew that she was good at cooking, and people began to follow her. Come to her door to set up a table. At that time, it was popular in Taiwan to hold roadside banquets during weddings and funerals. Ah Ju often had to take care of the table and was extremely busy. Later, she simply put away the market stall and focused on catering with her husband.
With her good cooking skills and her sharp skills trained since early in the morning by making one or two hundred kilograms of rice sausage every day, Ah Ju has become more and more experienced in hosting banquets. Many people think that organizing a table requires time and speed, and the scene is hectic. This scene seems to have never appeared in Aju. Not only does she organize every banquet calmly, but she also emphasizes real materials. Gradually she has gained a reputation in the countryside. In addition to festive and funeral banquets, she also organizes large and small banquets nearby. Palaces and temples hold routine banquets for the birthdays of gods and temples.
Lin Guohua, director of the Tourism Bureau, said that Ma Miao Village used to belong to Baoxi (now Quy Nhon District), where Baoxi Daitianfu (Adult Temple) was the center of belief. It was one of the three major temples on the Nanguan Line, together with Guan Temple Shanxi Palace. Quy Nhon Nen Tho Palace has had a companionship relationship since ancient times. As long as one of the three temples holds a royal ceremony, the other two temples will "pàng-phuānn" (pàng-phuānn) to support each other. All the temples in the territory must come out to support and participate. It circumvents the territory, so every time Wang Jiao is held, the local atmosphere becomes lively. In particular, the large and small feasts and feasts during the Jiao Ceremony, as well as the unique local custom of "eating rice" (eating at noon), are not only the characteristics of the Nanguan Line Wang Jiao Festival, but also an opportunity for the table masters to show their strength.
Chen Qiuju said that at the noon banquet for the Guanmiao Jiao Festival, although the dishes are not as rich and elaborate as those at wedding banquets, there are usually only seven or eight home-cooked dishes, but each chef is responsible for the number of tables, which can easily range from two to three hundred. The dishes are served before noon, so preparations and cooking often have to be mobilized in the middle of the night. The entire table setting must not only take into account the deliciousness, but also pay attention to the preservation and hygiene of the dishes in the open air environment. Many details test the skill of the chef.
Aju closed her market stall because she was working on a table. However, during her free time, she still helped regular customers make rice sausages. Later, she couldn't resist the requests of regular customers, so she hung up the "Aju Catering" in her home. "I opened a small shop with the sign of "Take Out", operating both catering and front-of-house operations. After gaining practical experience in serving tables, I added food items, and the dishes in the store became more and more diverse. The support of Jiu Yu and Xin Zhi made Aju's store business so good that it could not keep up. In 1998, she bought land and built a house near Zhuangtou. Her daughter Zhang Xiaoting planned it and opened "Aju Canteen" to provide customers with comfort in a more spacious and bright space. The dining environment also serves as a banquet place. Currently, Ah Ju’s daughter Zhang Xiaoting is in charge of the canteen, while the catering work is handed over to her son Zhang Zhiwei. The two sisters divide the work internally and externally, each performing their own duties. With the foundation laid by the previous generation and Ah Ju’s efforts to transform the operation , the restaurant has a steady foothold on the Nanguan Line, and also occupies a place in the southern catering market. It has transformed from a market stall to its own glory.
The Tourism Bureau stated that 2024 coincides with Tainan 400, and the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, author of "Tainan Table Chef" to plan "Tainan 400‧A Moveable Feast─Come and Host a Table" and "Tainan 400‧Exquisite Food─ "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 enjoy the exquisite cooking skills of local chefs. For more related content, please visit Keep following the "Tainan Travel Network".
