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In recent years, Tainan has hosted several large-scale national events, and this year coincides with the "Tainan 400". The Tainan City Government is committed to promoting culture and tourism, marketing the city, and inviting people to come to Tainan to participate in various activities. Don't forget Tainan's food. . To this end, the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, author of "Tainan Table Chef", to plan a series of reports "Tainan 400‧A Moveable Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" , leading the public to get to know Tainan’s chefs and food culture, and taste Tainan’s local delicacies.
Tainan Mayor Huang Weizhe said that Tainan is a city of gourmet food, which has become a food trend in recent years. Not only has it attracted many tourists to come to Tainan to taste the food, but the city government has also actively promoted Tainan’s food culture in various forms to other places and even internationally. Now this year The "International Food Exhibition (FHA 2024)" held in Singapore in April combines Tainan's agricultural specialties with special dishes prepared by chefs on site, as well as the "400 Feast of the Ancient Capital City" held at the "Tainan Food Culture Festival" recently. The authentic Tainan office moved to Taipei and received enthusiastic response from the local people. "Tongxiang Taiwanese Seafood Cuisine", which has participated in many food events with the Tainan City Government, was not only selected as a Michelin Bib Gourmand recommended restaurant in Tainan, but the chef, Cai Ruicheng, also used local ingredients and green tables to create his own unique dining experience, becoming The first Taiwanese desk chef to be recommended by Michelin Bib Gourmand.
Lin Guohua, director of the Tourism Bureau, said that Cai Ruicheng, who was born in Taijiang and is known as the "Big Tou Master", followed his father Cai Yahui (A Pingshi) in cooking tables since he was a child. He learned about his father's cooking techniques for banquets and inherited his father's skills. After the establishment of the restaurant, he worked hard to manage the restaurant, abandoning his early habit of using a large amount of MSG to season the table, and instead used natural vegetable and fruit soup to bring out the freshness and sweetness of the dishes, thus giving birth to healthy table dishes. With the rise of people's food awareness, the requirements for food quality are increasing day by day. In addition, food safety issues continue to arise. In addition to pursuing the ultimate flavor, cuisine must also be natural and healthy, so that people can enjoy food with peace of mind. Cai Ruicheng specializes in seafood cuisine. He is very demanding about the ingredients. In addition to the essential freshness, he also selected ingredients with local organic production experience more than ten years ago. This not only saves purchasing time, he can focus on cooking skills and avoids distracting purchases of uneven quality. , while also taking into account a friendly environment and making eating more burden-free, he broke through the traditional concept of serving tables and gradually implemented the concept from the origin to the table, making Dongxiang Taiwanese Seafood Cuisine the first three-star traceable restaurant and green restaurant certification in Tainan.
In addition to moving from traditional banquets to green tables, Cai Ruicheng was influenced and inspired by the craze of the 2013 movie "The Chef". Tsai Ruicheng also tried to find classic Taiwanese dishes that were once popular in the past, such as bone-infused eel and Nanjing Feng. Chicken, etc., through the cooking methods dictated and taught by his father, Master Aping, he recreated ancient Taiwanese dishes that were on the verge of being lost. After being launched, he was well received; and having lived in Taijiang for a long time, he also relied on his knowledge of local ingredients. Familiarity and mastery, as well as the long-term accumulation of taste memory, from the traditional seafood dishes that I was good at in the early years, to the creative dishes that combine traditional Taiwanese dishes and local ingredients with new ideas, I have once again found my own advantages and made them more accurately. Out of the market segment, positioned as Taiwanese cuisine and seafood dishes.
Having been engaged in catering for many years, restaurants and catering have developed simultaneously. Now the production process has almost reached SOP and can absorb more orders. However, Cai Ruicheng still insists on not taking too many orders and adheres to quality as the biggest principle. He said that only by maintaining quality can he retain good customers. smell! He has always had a high degree of enthusiasm for cooking and is unwilling to stick to the rules. He has not given up actively searching for better quality ingredients, innovating and developing new dishes, and constantly adjusting his pace to follow the trends of the times, so that his catering business continues to be exciting.
According to the Tourism Bureau, Tainan 400 2024 will launch a series of "Tainan 400‧Mobile Feast - Table Chefs" starting from March, introducing Tainan's table chefs and inviting the public to come to Tainan to taste the delicacies and enjoy the local cuisine. The chef's superb cooking skills, please stay tuned to " Tainan Travel Network " for more related content.
Tainan Mayor Huang Weizhe said that Tainan is a city of gourmet food, which has become a food trend in recent years. Not only has it attracted many tourists to come to Tainan to taste the food, but the city government has also actively promoted Tainan’s food culture in various forms to other places and even internationally. Now this year The "International Food Exhibition (FHA 2024)" held in Singapore in April combines Tainan's agricultural specialties with special dishes prepared by chefs on site, as well as the "400 Feast of the Ancient Capital City" held at the "Tainan Food Culture Festival" recently. The authentic Tainan office moved to Taipei and received enthusiastic response from the local people. "Tongxiang Taiwanese Seafood Cuisine", which has participated in many food events with the Tainan City Government, was not only selected as a Michelin Bib Gourmand recommended restaurant in Tainan, but the chef, Cai Ruicheng, also used local ingredients and green tables to create his own unique dining experience, becoming The first Taiwanese desk chef to be recommended by Michelin Bib Gourmand.
Lin Guohua, director of the Tourism Bureau, said that Cai Ruicheng, who was born in Taijiang and is known as the "Big Tou Master", followed his father Cai Yahui (A Pingshi) in cooking tables since he was a child. He learned about his father's cooking techniques for banquets and inherited his father's skills. After the establishment of the restaurant, he worked hard to manage the restaurant, abandoning his early habit of using a large amount of MSG to season the table, and instead used natural vegetable and fruit soup to bring out the freshness and sweetness of the dishes, thus giving birth to healthy table dishes. With the rise of people's food awareness, the requirements for food quality are increasing day by day. In addition, food safety issues continue to arise. In addition to pursuing the ultimate flavor, cuisine must also be natural and healthy, so that people can enjoy food with peace of mind. Cai Ruicheng specializes in seafood cuisine. He is very demanding about the ingredients. In addition to the essential freshness, he also selected ingredients with local organic production experience more than ten years ago. This not only saves purchasing time, he can focus on cooking skills and avoids distracting purchases of uneven quality. , while also taking into account a friendly environment and making eating more burden-free, he broke through the traditional concept of serving tables and gradually implemented the concept from the origin to the table, making Dongxiang Taiwanese Seafood Cuisine the first three-star traceable restaurant and green restaurant certification in Tainan.
In addition to moving from traditional banquets to green tables, Cai Ruicheng was influenced and inspired by the craze of the 2013 movie "The Chef". Tsai Ruicheng also tried to find classic Taiwanese dishes that were once popular in the past, such as bone-infused eel and Nanjing Feng. Chicken, etc., through the cooking methods dictated and taught by his father, Master Aping, he recreated ancient Taiwanese dishes that were on the verge of being lost. After being launched, he was well received; and having lived in Taijiang for a long time, he also relied on his knowledge of local ingredients. Familiarity and mastery, as well as the long-term accumulation of taste memory, from the traditional seafood dishes that I was good at in the early years, to the creative dishes that combine traditional Taiwanese dishes and local ingredients with new ideas, I have once again found my own advantages and made them more accurately. Out of the market segment, positioned as Taiwanese cuisine and seafood dishes.
Having been engaged in catering for many years, restaurants and catering have developed simultaneously. Now the production process has almost reached SOP and can absorb more orders. However, Cai Ruicheng still insists on not taking too many orders and adheres to quality as the biggest principle. He said that only by maintaining quality can he retain good customers. smell! He has always had a high degree of enthusiasm for cooking and is unwilling to stick to the rules. He has not given up actively searching for better quality ingredients, innovating and developing new dishes, and constantly adjusting his pace to follow the trends of the times, so that his catering business continues to be exciting.
According to the Tourism Bureau, Tainan 400 2024 will launch a series of "Tainan 400‧Mobile Feast - Table Chefs" starting from March, introducing Tainan's table chefs and inviting the public to come to Tainan to taste the delicacies and enjoy the local cuisine. The chef's superb cooking skills, please stay tuned to " Tainan Travel Network " for more related content.
