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The table service business has been passed down for five generations and has been fragrant for more than a century. "Qui Nhon Shi Jia Ban Catering and Banquet" has always been a well-known table service business in Tainan. After the fourth generation Shi Zongrong took over, in addition to retaining the ancient taste passed down from generations , be more bold and innovative, try different ingredients and change the order of dishes, and break through the standard table dishes in a refreshing way.
Tainan Mayor Huang Weizhe said that eating sumptuously during weddings, funerals, and holidays has always been the eating habit of Taiwanese people. In particular, Taiwanese shark's fin soup, Nanjing chicken and Buddha jumping over the wall, which combine delicacies from the mountains and seas and other rich ingredients, have always been the favorites of many chefs. The big dishes that are often served are also classic homemade dishes of Quy Nhon Shi Jia Ban. Shi Jiaban's signature dish "Yupin Buddha Jumps Over the Wall" is a cup full of scallops, pork belly, fish skin, red lips, taro whale and other ingredients, added with homemade aged wolfberry and ginseng medicinal wine, and slowly simmered for at least three hours to create a rich blend. The flavors released by the ingredients while maintaining their own unique taste, as well as the strong gelatinous texture and mellow aroma, are often praised by many guests!
When hosting banquets in Quy Nhon, Shi Jia Ban not only carefully considers the process, but also has its own style when it comes to ingredients. For example, fish, crabs, shrimps, clams, and fresh seafood have always been very popular among the public. They are also must-have ingredients for domestic banquets. They are very good at seafood dishes. The experienced Shi Zongrong once replaced the commonly seen grouper at the table with Turbot halibut, which has tender meat and smooth texture. Turbot has a large body, small internal organs, no bones and a high meat yield, making it quite attractive when served on the table. In addition, it is suitable as an ingredient for table dishes. After skillful cooking, the taste is no less than that of grouper. It not only creates unique characteristics and makes guests feel fresh in taste, but also has been well received by the public. In the early years, when beef was not yet popular at banquets, Shi Zongrong boldly used beef to cook popular dishes to enrich the content of table dishes.
Lin Guohua, director of the Tourism Bureau, said that traditional table dishes include cold cuts, soups, rice cakes, and soups. Especially when Tainanese hold banquets, they often start the feast with abundant (phong-phài) cold cuts. The second course is commonly known as " "Second-order dish" shark's fin soup, followed by red rice cakes. These first three dishes have almost become custom-made for Tainan tables. However, Shi Zongrong, who does not follow the rules, uses his creativity and ingenuity to Used in the order of serving. Shi Zongrong said that in the past, the first priority for hosting a table in an agricultural society was to keep guests well fed, so several courses of rice or even pasta were common. However, with the evolution of the times, living conditions have become more affluent, and the diet has also changed from fullness to smart eating. He will see what he will see when traveling abroad. , Main dishes such as meat and seafood are served first, and the eating habit of starchy snacks last is integrated into their own table dishes. High-end seafood and high-priced meats are arranged in the first few dishes. Shark's fin soup and rice cakes are all satiating dishes. Sensitive dishes are placed at the end to prevent guests from missing the delicious dishes due to being too full after eating the main dishes at the beginning. Shi Zongrong further emphasized that the dishes served at the table are not only for food, but also for human kindness. Therefore, humane considerations should be considered. In addition to satisfying the guests, they should also show the host's ability to entertain guests. Therefore, he is not afraid of changes. In the past, the 12 dishes that were almost custom-made at the table were changed to a more exquisite 10 dishes, focusing on quality rather than quantity, and striving to improve the content of the dishes and the presentation of color, flavor, and flavor. After some hard work, not only did the guests gradually accept it, but even It has been promoted as the current mainstream of table dishes.
Preserving the tradition but not sticking to it, breaking many standard rules for table setting, Shi Zongrong’s courage to try and innovate has allowed Shi Jiaban Quy Nhon’s catering and banquets to continuously advance with the times; he also pays more attention to communication with the host and always adheres to tradition The cooking process and paying attention to details are the characteristics of Quy Nhon Shi Jia Ban’s catering and banquets. The integration of tradition and innovation is also the key to Quy Nhon Shi Jia Ban’s continued deliciousness.
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, leading the public to get to know Tainan’s chefs and taste unique hand-made dishes. For more related content, please stay tuned to the “Tainan Tourism Network”.
Tainan Mayor Huang Weizhe said that eating sumptuously during weddings, funerals, and holidays has always been the eating habit of Taiwanese people. In particular, Taiwanese shark's fin soup, Nanjing chicken and Buddha jumping over the wall, which combine delicacies from the mountains and seas and other rich ingredients, have always been the favorites of many chefs. The big dishes that are often served are also classic homemade dishes of Quy Nhon Shi Jia Ban. Shi Jiaban's signature dish "Yupin Buddha Jumps Over the Wall" is a cup full of scallops, pork belly, fish skin, red lips, taro whale and other ingredients, added with homemade aged wolfberry and ginseng medicinal wine, and slowly simmered for at least three hours to create a rich blend. The flavors released by the ingredients while maintaining their own unique taste, as well as the strong gelatinous texture and mellow aroma, are often praised by many guests!
When hosting banquets in Quy Nhon, Shi Jia Ban not only carefully considers the process, but also has its own style when it comes to ingredients. For example, fish, crabs, shrimps, clams, and fresh seafood have always been very popular among the public. They are also must-have ingredients for domestic banquets. They are very good at seafood dishes. The experienced Shi Zongrong once replaced the commonly seen grouper at the table with Turbot halibut, which has tender meat and smooth texture. Turbot has a large body, small internal organs, no bones and a high meat yield, making it quite attractive when served on the table. In addition, it is suitable as an ingredient for table dishes. After skillful cooking, the taste is no less than that of grouper. It not only creates unique characteristics and makes guests feel fresh in taste, but also has been well received by the public. In the early years, when beef was not yet popular at banquets, Shi Zongrong boldly used beef to cook popular dishes to enrich the content of table dishes.
Lin Guohua, director of the Tourism Bureau, said that traditional table dishes include cold cuts, soups, rice cakes, and soups. Especially when Tainanese hold banquets, they often start the feast with abundant (phong-phài) cold cuts. The second course is commonly known as " "Second-order dish" shark's fin soup, followed by red rice cakes. These first three dishes have almost become custom-made for Tainan tables. However, Shi Zongrong, who does not follow the rules, uses his creativity and ingenuity to Used in the order of serving. Shi Zongrong said that in the past, the first priority for hosting a table in an agricultural society was to keep guests well fed, so several courses of rice or even pasta were common. However, with the evolution of the times, living conditions have become more affluent, and the diet has also changed from fullness to smart eating. He will see what he will see when traveling abroad. , Main dishes such as meat and seafood are served first, and the eating habit of starchy snacks last is integrated into their own table dishes. High-end seafood and high-priced meats are arranged in the first few dishes. Shark's fin soup and rice cakes are all satiating dishes. Sensitive dishes are placed at the end to prevent guests from missing the delicious dishes due to being too full after eating the main dishes at the beginning. Shi Zongrong further emphasized that the dishes served at the table are not only for food, but also for human kindness. Therefore, humane considerations should be considered. In addition to satisfying the guests, they should also show the host's ability to entertain guests. Therefore, he is not afraid of changes. In the past, the 12 dishes that were almost custom-made at the table were changed to a more exquisite 10 dishes, focusing on quality rather than quantity, and striving to improve the content of the dishes and the presentation of color, flavor, and flavor. After some hard work, not only did the guests gradually accept it, but even It has been promoted as the current mainstream of table dishes.
Preserving the tradition but not sticking to it, breaking many standard rules for table setting, Shi Zongrong’s courage to try and innovate has allowed Shi Jiaban Quy Nhon’s catering and banquets to continuously advance with the times; he also pays more attention to communication with the host and always adheres to tradition The cooking process and paying attention to details are the characteristics of Quy Nhon Shi Jia Ban’s catering and banquets. The integration of tradition and innovation is also the key to Quy Nhon Shi Jia Ban’s continued deliciousness.
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, leading the public to get to know Tainan’s chefs and taste unique hand-made dishes. For more related content, please stay tuned to the “Tainan Tourism Network”.
