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"One Prefecture, Two Deer, Three Monga, Four Months", the salt water known as Yuejin in ancient times, is an area developed very early in Taiwan. It was prosperous for a while, with well-known historical sites and scenic spots, and many snack restaurants have also developed. It is a perfect time for sightseeing during the summer vacation. The bureau invites the public to roam around in Yanyan, taste and learn about local delicacies.
Tainan Mayor Huang Weizhe said that Yanyan was the fourth largest city in Taiwan in the old days. It was once a prosperous commercial center with a developed food industry. In addition to well-known specialty snacks such as pasta, bean paste soup, and pig head rice, it also produced many catering chefs. For example, in Yanyan The well-known desk master Chen Jinming (Jinmingshi). Chen Jinming’s father, Chen Shengchuan (Shui Chuanshi), first opened a canteen in Yanshui, and later moved to Jialanmiaokou to sell saury rice noodles, local fish soup, four-legged fish soup and other snacks. He was also the first to introduce bean paste to the daily diet of Yanshui residents. A shop that makes bean paste soup and sells it in the market. Chen Jinming has been working with his father and uncle who made snacks and Japanese cuisine since he was a child. When he got older, he learned from the famous local "beggar master" Li Jinlong. Because his father and his brothers and sisters in the family are all engaged in snacks, he has many ways to do it. After hard training, I was able to cook both snacks and main dishes.
Lin Guohua, director of the Tourism Bureau, said that many table chefs were mobilized at an early age because their families were engaged in the catering business. They learned while doing it, or started as apprentices or tsuí-kha (helping cooks), but Chen Jinming is one of the few. He formally apprenticed under a master, and after 3 years and 4 months of training, he became a master. Under the guidance and guidance of his master, he paid more attention to cooking techniques and details. The solid experience also trained him to be independent very early and helped to expand his network. After Chen Jinming started his apprenticeship, he continued to communicate with his relatives who were engaged in catering, as well as with a group of fellow apprentices. Around 1975, he prepared dishes and utensils and started catering banquets. At first, he operated a part-time business. He still sold snacks in the market on weekdays and went out to serve tables when there were reservations. In the era when catering was booming in Taiwan, he transformed into a catering business. Thanks to previous efforts and the development of contacts over the years, the business is gradually booming. In response to market demand and in order to stabilize his customer base, he also actively improves his cooking skills. He often consults colleagues or suppliers on how to make different dishes, and at the same time improves the "pantou" (plate presentation) to keep up with the trends of the times.
Chen Jinming has been working at the table for more than 50 years. He has experienced many battles. He once applied for a job to host private banquets for local wealthy merchants and entertain Japanese guests. With his family's experience in running a canteen and snack business, he is quite familiar with all kinds of ingredients. The combination of seasonal ingredients and intricate handcrafted dishes has won praises from guests. It was also invited to compete with many other chefs to jointly organize a 400-table wedding banquet for the former Tainan County Magistrate Li Yaqiao's wedding to his wife, which made him famous. Folks from nearby areas also like to ask him to host many temple fairs, large and small, in nearby towns. He once became a famous chef in the Xibei area, from Yanshianhong to Chiayi Lucao, Xinyi, Huweiliao, and Budai.
At present, most banquets are held at temple fairs, and people often travel to towns near Yanshui to host birthday banquets or peace banquets for gods. Chen Jinming said that people’s drinking and banquet habits have long changed due to social changes. In addition, the COVID-19 outbreak a few years ago has Although the grand scene of the past banquets is no longer the same, and the catering market is not the same as before, the lively atmosphere of folk temple banquets and the enthusiasm of people to participate are still the most beautiful local customs in Taiwan. He hopes What you bring out with your own hands is not only delicious food on the table, but also conveys the culture and rich human touch of the table.
In 2024, Tainan 400 will be held. 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 the table", "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, get a glimpse of Tainan's gastronomic strength, and enjoy the exquisite cooking skills of local chefs. More Please also stay tuned to " Tainan Tourism Network " for related content.
Tainan Mayor Huang Weizhe said that Yanyan was the fourth largest city in Taiwan in the old days. It was once a prosperous commercial center with a developed food industry. In addition to well-known specialty snacks such as pasta, bean paste soup, and pig head rice, it also produced many catering chefs. For example, in Yanyan The well-known desk master Chen Jinming (Jinmingshi). Chen Jinming’s father, Chen Shengchuan (Shui Chuanshi), first opened a canteen in Yanshui, and later moved to Jialanmiaokou to sell saury rice noodles, local fish soup, four-legged fish soup and other snacks. He was also the first to introduce bean paste to the daily diet of Yanshui residents. A shop that makes bean paste soup and sells it in the market. Chen Jinming has been working with his father and uncle who made snacks and Japanese cuisine since he was a child. When he got older, he learned from the famous local "beggar master" Li Jinlong. Because his father and his brothers and sisters in the family are all engaged in snacks, he has many ways to do it. After hard training, I was able to cook both snacks and main dishes.
Lin Guohua, director of the Tourism Bureau, said that many table chefs were mobilized at an early age because their families were engaged in the catering business. They learned while doing it, or started as apprentices or tsuí-kha (helping cooks), but Chen Jinming is one of the few. He formally apprenticed under a master, and after 3 years and 4 months of training, he became a master. Under the guidance and guidance of his master, he paid more attention to cooking techniques and details. The solid experience also trained him to be independent very early and helped to expand his network. After Chen Jinming started his apprenticeship, he continued to communicate with his relatives who were engaged in catering, as well as with a group of fellow apprentices. Around 1975, he prepared dishes and utensils and started catering banquets. At first, he operated a part-time business. He still sold snacks in the market on weekdays and went out to serve tables when there were reservations. In the era when catering was booming in Taiwan, he transformed into a catering business. Thanks to previous efforts and the development of contacts over the years, the business is gradually booming. In response to market demand and in order to stabilize his customer base, he also actively improves his cooking skills. He often consults colleagues or suppliers on how to make different dishes, and at the same time improves the "pantou" (plate presentation) to keep up with the trends of the times.
Chen Jinming has been working at the table for more than 50 years. He has experienced many battles. He once applied for a job to host private banquets for local wealthy merchants and entertain Japanese guests. With his family's experience in running a canteen and snack business, he is quite familiar with all kinds of ingredients. The combination of seasonal ingredients and intricate handcrafted dishes has won praises from guests. It was also invited to compete with many other chefs to jointly organize a 400-table wedding banquet for the former Tainan County Magistrate Li Yaqiao's wedding to his wife, which made him famous. Folks from nearby areas also like to ask him to host many temple fairs, large and small, in nearby towns. He once became a famous chef in the Xibei area, from Yanshianhong to Chiayi Lucao, Xinyi, Huweiliao, and Budai.
At present, most banquets are held at temple fairs, and people often travel to towns near Yanshui to host birthday banquets or peace banquets for gods. Chen Jinming said that people’s drinking and banquet habits have long changed due to social changes. In addition, the COVID-19 outbreak a few years ago has Although the grand scene of the past banquets is no longer the same, and the catering market is not the same as before, the lively atmosphere of folk temple banquets and the enthusiasm of people to participate are still the most beautiful local customs in Taiwan. He hopes What you bring out with your own hands is not only delicious food on the table, but also conveys the culture and rich human touch of the table.
In 2024, Tainan 400 will be held. 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 the table", "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, get a glimpse of Tainan's gastronomic strength, and enjoy the exquisite cooking skills of local chefs. More Please also stay tuned to " Tainan Tourism Network " for related content.
