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Master Awan (Li Wan), who started out in the food business and has been engaged in catering for more than 50 years, is also the father of Li Ridong, the founder of Dongdong Catering Company. He has rich experience in serving tables. The banquets he hosts can always be arranged according to different opportunities. Depending on the occasion, he suggests the most suitable menu for the host. What he eats is not only a feast, but also hundreds of years of Taiwanese food culture. His early start in the industry also makes him good at matching various ingredients, relying on his skills to combine them. Ordinary ingredients become extraordinary.
Tainan Mayor Huang Weizhe said that the chef who serves the table should not only be able to cook, but also understand the meaning of various dishes on different occasions. Ordinary ingredients are transformed into protagonists with special meanings on special occasions. From Li Wan Telling the meaning of each dish at the banquet is like taking a food culture class. Li Wan said that there must be at least one pork dish in traditional folk banquets. In addition to the common seal meat (big seal, small seal), pig feet are also a common ingredient. In addition to being strong and adding longevity to birthday banquets, they are also used in entering the banquet. During the new house banquet or the opening of the company's factory building, a whole pig's foot is used to symbolize the good meaning of supporting the house (family business) or career. Therefore, it has always been loved by the public and is often served at the banquet.
Taiwan's early banquet dish "Pig's Knuckles and Big Wings" was complicated and time-consuming to make. Nowadays, fewer and fewer chefs are willing to take the initiative to cook this dish. It can be said to be a nearly lost famous table dish. Li Wan not only reproduced the pig's feet Big wings have also become his specialty. Remove the bones from the whole pig's feet, take out the meat and set aside, leaving the outer skin intact, stuff it with a filling made of shredded pork, cabbage, bamboo shoots, mushrooms, flat fish, and dried shrimps, and tie it up with a rope. After steaming first, add the pre-stewed shark fin, and then use the boiled big bone stock as the base, with full fillings and delicious stewed pig's feet. The taste is mellow but not greasy, with rich layers and sweet taste. Another of Li Wan's specialty dishes, "Fried Vinegar Shrimp", was a well-known restaurant dish in the early years. Li Wan said that there are probably only a few people who can cook this dish now. After peeling the shrimps, marinate them with salt, pepper and spices. Make a cut on the back of the shrimps, stuff the shredded and tied shiitake mushrooms, ham, pickles and bamboo shoots into the backs of the shrimps, ten at a time, and top with the beaten Put the egg liquid into the pan and fry it whole. The amount of oil and heat are the key to the frying process. Therefore, if you have this dish on the table, you usually have to start frying it slowly when the cold dishes are out. The time can be mastered properly to serve it smoothly. The dish remains hot. After it is put on the plate, it is topped with a sauce made of tomato sauce, sugar, monosodium glutamate, and sweet potato flour. It is delicious and beautiful. Derived from the famous Fujian dish "Nanjing Chicken", Li Wan's "Nanjing Sealed Chicken" has to go through three processes of frying, braising and steaming, and then topped with chicken stew sauce to enhance the flavor. It also follows ancient cooking methods. It is a must-have for getting married and starting a family in the early years, and it is also a dish often ordered by customers.
Lin Guohua, director of the Tourism Bureau, said that in the agricultural era when economic conditions were not rich, pigs and sheep could only be killed or whole chickens eaten during festivals or sacrificial occasions. Therefore, it has become a rare delicacy in Taiwanese life. However, with the times, With evolution and abundant food, these ingredients that were considered rare in the past have eventually become ordinary. Only with the skillful hands and cooking skills of the chef can ordinary ingredients be turned into extraordinary, become a feast of delicacies on the table, and show off their glory again. Whether it’s the recreated restaurant dishes or the recreated classic delicacies, it has become the most nostalgic taste of the past in modern people’s memory.
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 leads the public to understand Tainan’s chefs and food culture, and also invites the public to come to Tainan to taste delicious food and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to the "Tainan Tourism Network".
Tainan Mayor Huang Weizhe said that the chef who serves the table should not only be able to cook, but also understand the meaning of various dishes on different occasions. Ordinary ingredients are transformed into protagonists with special meanings on special occasions. From Li Wan Telling the meaning of each dish at the banquet is like taking a food culture class. Li Wan said that there must be at least one pork dish in traditional folk banquets. In addition to the common seal meat (big seal, small seal), pig feet are also a common ingredient. In addition to being strong and adding longevity to birthday banquets, they are also used in entering the banquet. During the new house banquet or the opening of the company's factory building, a whole pig's foot is used to symbolize the good meaning of supporting the house (family business) or career. Therefore, it has always been loved by the public and is often served at the banquet.
Taiwan's early banquet dish "Pig's Knuckles and Big Wings" was complicated and time-consuming to make. Nowadays, fewer and fewer chefs are willing to take the initiative to cook this dish. It can be said to be a nearly lost famous table dish. Li Wan not only reproduced the pig's feet Big wings have also become his specialty. Remove the bones from the whole pig's feet, take out the meat and set aside, leaving the outer skin intact, stuff it with a filling made of shredded pork, cabbage, bamboo shoots, mushrooms, flat fish, and dried shrimps, and tie it up with a rope. After steaming first, add the pre-stewed shark fin, and then use the boiled big bone stock as the base, with full fillings and delicious stewed pig's feet. The taste is mellow but not greasy, with rich layers and sweet taste. Another of Li Wan's specialty dishes, "Fried Vinegar Shrimp", was a well-known restaurant dish in the early years. Li Wan said that there are probably only a few people who can cook this dish now. After peeling the shrimps, marinate them with salt, pepper and spices. Make a cut on the back of the shrimps, stuff the shredded and tied shiitake mushrooms, ham, pickles and bamboo shoots into the backs of the shrimps, ten at a time, and top with the beaten Put the egg liquid into the pan and fry it whole. The amount of oil and heat are the key to the frying process. Therefore, if you have this dish on the table, you usually have to start frying it slowly when the cold dishes are out. The time can be mastered properly to serve it smoothly. The dish remains hot. After it is put on the plate, it is topped with a sauce made of tomato sauce, sugar, monosodium glutamate, and sweet potato flour. It is delicious and beautiful. Derived from the famous Fujian dish "Nanjing Chicken", Li Wan's "Nanjing Sealed Chicken" has to go through three processes of frying, braising and steaming, and then topped with chicken stew sauce to enhance the flavor. It also follows ancient cooking methods. It is a must-have for getting married and starting a family in the early years, and it is also a dish often ordered by customers.
Lin Guohua, director of the Tourism Bureau, said that in the agricultural era when economic conditions were not rich, pigs and sheep could only be killed or whole chickens eaten during festivals or sacrificial occasions. Therefore, it has become a rare delicacy in Taiwanese life. However, with the times, With evolution and abundant food, these ingredients that were considered rare in the past have eventually become ordinary. Only with the skillful hands and cooking skills of the chef can ordinary ingredients be turned into extraordinary, become a feast of delicacies on the table, and show off their glory again. Whether it’s the recreated restaurant dishes or the recreated classic delicacies, it has become the most nostalgic taste of the past in modern people’s memory.
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 leads the public to understand Tainan’s chefs and food culture, and also invites the public to come to Tainan to taste delicious food and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to the "Tainan Tourism Network".
