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"Nanji Catering Banquet", which is very active in major temple fairs, originally started from a snack shop in Tainan's famous gourmet stronghold "Shakariba" (Sakaliba). The second generation Zheng Jinquan had the opportunity due to the flow of chefs in the early years. Learn restaurant cuisine, be it Taiwanese stir-fry or restaurant cuisine. After that, it transformed into catering, specializing in wedding and funeral banquets. It is also good at handling temple fairs and wedding banquets. It can handle everything from exquisite and high-end dishes to affordable and affordable table dishes.
Tainan Mayor Huang Weizhe said that "Shakariba" was the busiest place for snacks and restaurants in Fucheng from the Japanese occupation period to the post-war period. Many food stalls or time-honored restaurants made their fortunes here. "Nanji Dim Sum Shop", which also started from Shakari Bari, was a well-known restaurant in Fucheng in the early days. It was once very popular and many political and business celebrities were guests in the early years. Nanji catering banquet, currently managed by the third generation Zheng Jingliang, has inherited the signature dishes of the restaurant in its early years, such as fried eel, roasted chicken with green onions, garlic fish, fried shrimps and dates, and red sturgeon rice cakes, as well as macaroni eel, Chicken, pork belly, turtle, fried vegetarian shrimp, eel rolls, Wuliuju and other complicated restaurant dishes are served at banquets outside after adjusting the process. Zheng Jingliang not only strives for excellence in classic traditional dishes, but also injects new ideas into what he has done well. For example, he changed the cooking method of steamed fish, which is commonly used in catering banquets, and replaced it with sweet and sour fish rolls with a multi-layered taste, sour and sweet. , renovating the taste of banquet dishes and creating visual novelty.
Lin Guohua, director of the Tourism Bureau, said that Tainan's banquet has always been well received by the public and is famous far and wide, not only because of the chef's cooking skills and authentic ingredients, but also that the essence of banquet comes from the heritage of the cuisine - making soup. Even though the soup is The base ingredients will vary from chef to chef, but the flavor of the soup is definitely the key to a good taste. Zheng Jingliang always insists on making the soup himself and constantly improves it. He uses large bones, kelp, dried bonito, chicken feet, cabbage hearts, radish bones, green onion tails, onion skins and other vegetables to find the most appropriate proportion. The rich ingredients are simmered for a long time to bring out the mellowness of the soup. When cooking, he boils all the soup base again, allowing the fine crumbs in the soup to float to the surface of the soup for easy removal, ensuring that the soup remains Rich without being cloudy.
As young people nowadays attach great importance to visual effects and ostentation at banquets, Zheng Jingliang constantly strikes a balance between visual effects and delicious food. He said that returning to "eating" is the essence of hosting banquets. Therefore, no matter how gorgeous the visual effects of the banquets he hosted, the dishes still pursued original flavors, remained simple, and were never over-processed. He pays great attention to details and still does many things for banquets by himself. Even with the rise of OEMs due to market trends, many businesses have entrusted professional OEMs to cook some dishes, such as gratins. In order to stick to quality and taste, Zheng Jingliang, Still don't rely on others, let your own team handle it.
In the past decade or so, Zheng Jingliang has used temple fairs to make Nanji's brand even louder. From originally not specializing in temple fair banquets, to now 80% of the business comes from temple fairs and Wei Ya, successfully occupying a place in the southern temple fair banquet market. He is a deacon of a temple. He knows that every penny of private temples comes from believers and it is not easy to raise money. Therefore, he has a mindset of giving back, seeking authentic and delicious ingredients, and personally cooks, operating with small profits but quick turnover. He firmly believes that If every banquet is held well, the gods will naturally care for you.
The Tourism and Tourism Bureau stated that the Taiwan Cultural and Creative Expo was moved to Tainan for the first time, covering the Greater Tainan Convention and Exhibition Center, Tainan Cultural and Creative Park, Lane 321 Art Village, Xizhuweizhiqiu Cultural and Creative Park, and Blueprint Cultural and Creative Park. Countdown In the last two days, the event will end on September 1st. You are welcome to use public transportation such as event shuttle buses and Tainan buses to go to various exhibition areas, and take advantage of the weekend holidays to come to Tainan to participate in the rich and diverse exhibitions.
For Tainan 400 2024, the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to launch the "Tainan 400‧Mobile Feast─Come and serve a table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" series According to the report, the public is invited to come to Tainan to taste the delicacies and enjoy 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 "Shakariba" was the busiest place for snacks and restaurants in Fucheng from the Japanese occupation period to the post-war period. Many food stalls or time-honored restaurants made their fortunes here. "Nanji Dim Sum Shop", which also started from Shakari Bari, was a well-known restaurant in Fucheng in the early days. It was once very popular and many political and business celebrities were guests in the early years. Nanji catering banquet, currently managed by the third generation Zheng Jingliang, has inherited the signature dishes of the restaurant in its early years, such as fried eel, roasted chicken with green onions, garlic fish, fried shrimps and dates, and red sturgeon rice cakes, as well as macaroni eel, Chicken, pork belly, turtle, fried vegetarian shrimp, eel rolls, Wuliuju and other complicated restaurant dishes are served at banquets outside after adjusting the process. Zheng Jingliang not only strives for excellence in classic traditional dishes, but also injects new ideas into what he has done well. For example, he changed the cooking method of steamed fish, which is commonly used in catering banquets, and replaced it with sweet and sour fish rolls with a multi-layered taste, sour and sweet. , renovating the taste of banquet dishes and creating visual novelty.
Lin Guohua, director of the Tourism Bureau, said that Tainan's banquet has always been well received by the public and is famous far and wide, not only because of the chef's cooking skills and authentic ingredients, but also that the essence of banquet comes from the heritage of the cuisine - making soup. Even though the soup is The base ingredients will vary from chef to chef, but the flavor of the soup is definitely the key to a good taste. Zheng Jingliang always insists on making the soup himself and constantly improves it. He uses large bones, kelp, dried bonito, chicken feet, cabbage hearts, radish bones, green onion tails, onion skins and other vegetables to find the most appropriate proportion. The rich ingredients are simmered for a long time to bring out the mellowness of the soup. When cooking, he boils all the soup base again, allowing the fine crumbs in the soup to float to the surface of the soup for easy removal, ensuring that the soup remains Rich without being cloudy.
As young people nowadays attach great importance to visual effects and ostentation at banquets, Zheng Jingliang constantly strikes a balance between visual effects and delicious food. He said that returning to "eating" is the essence of hosting banquets. Therefore, no matter how gorgeous the visual effects of the banquets he hosted, the dishes still pursued original flavors, remained simple, and were never over-processed. He pays great attention to details and still does many things for banquets by himself. Even with the rise of OEMs due to market trends, many businesses have entrusted professional OEMs to cook some dishes, such as gratins. In order to stick to quality and taste, Zheng Jingliang, Still don't rely on others, let your own team handle it.
In the past decade or so, Zheng Jingliang has used temple fairs to make Nanji's brand even louder. From originally not specializing in temple fair banquets, to now 80% of the business comes from temple fairs and Wei Ya, successfully occupying a place in the southern temple fair banquet market. He is a deacon of a temple. He knows that every penny of private temples comes from believers and it is not easy to raise money. Therefore, he has a mindset of giving back, seeking authentic and delicious ingredients, and personally cooks, operating with small profits but quick turnover. He firmly believes that If every banquet is held well, the gods will naturally care for you.
The Tourism and Tourism Bureau stated that the Taiwan Cultural and Creative Expo was moved to Tainan for the first time, covering the Greater Tainan Convention and Exhibition Center, Tainan Cultural and Creative Park, Lane 321 Art Village, Xizhuweizhiqiu Cultural and Creative Park, and Blueprint Cultural and Creative Park. Countdown In the last two days, the event will end on September 1st. You are welcome to use public transportation such as event shuttle buses and Tainan buses to go to various exhibition areas, and take advantage of the weekend holidays to come to Tainan to participate in the rich and diverse exhibitions.
For Tainan 400 2024, the Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to launch the "Tainan 400‧Mobile Feast─Come and serve a table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" series According to the report, the public is invited to come to Tainan to taste the delicacies and enjoy the exquisite cooking skills of local chefs. For more related content, please stay tuned to the "Tainan Tourism Network".
