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This year coincides with Tainan 400. The "Tainan 400 City Food - Tourism Food Expo" hosted by the Tainan City Government Tourism Bureau has made its grand debut on September 1st. The first wave features the "37 District Touring Mobile Exhibition" to promote Tainan 37 In addition to the district's special agricultural products, the public can immerse themselves in Tainan's mountain and sea scenery and taste delicious food. The tourism bureau also invites the public to visit specialty restaurants in various places and taste the homemade dishes of local chefs.
Tainan Mayor Huang Weizhe said that the Taijiang area has always been famous for its rich ecological landscape and resources. When you come to Taijiang, in addition to enjoying the beauty of the ecology, don't forget to taste the local taste. Located in Annan District, it has been selected as the "Dong Xiang Taiwanese Seafood Restaurant" recommended by Michelin Bib Gourmand for three consecutive years. Chef Cai Ruicheng (head chef) was born in Taijiang. He is good at using local catch seafood dishes, and later also reproduced Nannan cuisine. Classic old-style Taiwanese dishes such as Jingfeng chicken, bone-infused macaroni eel, and cabbage tail soup. What’s special is that he incorporates local ingredients into these dishes, such as using seven-branched black sea bass eel instead of river eel, which is processed and cut into sections. Then pickle and fry it, stuff it with carrots, bamboo shoots, and green onions, steam it in a bowl, and then use the eel bone soup to mix vinegar, sugar, soy sauce, dried shrimps, and ginger for seasoning. Cai Ruicheng made the bones. Macaroni eel not only does not have the earthy smell of eel, but after being cooked for a long time, it fully releases the rich sweetness and is chewy in the mouth. There is also the bowl of vegetable tail soup that was full of deep gratitude behind the table in Taiwan in the early years. It is no longer common nowadays. When Cai Ruicheng serves the dishes at the table or in the restaurant, he often reminds the guests to leave a little of the chicken and meat on the banquet as the base. Add cabbage, pickles, bamboo shoots, fish balls and other ingredients and cook it again to make vegetable tail soup. It is not only his specialty dish, but also evokes nostalgic memories for many people. As someone who attaches great importance to healthy eating, he began to use certified ingredients more than ten years ago. He insists on using large bones and fresh fruits and vegetables to make soup base himself, and reduces the use of seasonings. In order to ensure that the dishes can balance taste and health, he cooks He is not afraid of cumbersome procedures. For example, after frying and stewing the meat, it is blanched again to avoid being too greasy and to make the meat more palatable. For many dishes that need to be fried first, Cai Ruicheng also pours hot water on the oil after frying. Remove and scrape off the upper layer of oil, which not only retains the golden crispiness of deep-fried food, but also allows customers to eat with more peace of mind. Healthy table dishes have become a major feature of his table.
Lin Guohua, director of the Tourism Bureau, said that the Taijiang area’s production of fresh oysters, milkfish and other seafood ranks first in Taiwan. Not only did local residents learn to adapt to local conditions and follow the rhythm of the seasons to obtain ingredients from this land early on, they also developed a set of their own The food and drinks are tempered by time to create a unique custom banquet. Dongxiang Taiwanese Seafood Cuisine has recently used local ingredients to create a "Taijiang Feast" that combines traditional Taiwanese cuisine with creative cuisine, including special braised fish skin soup with milkfish, five milkfish branches, and innovative dishes that are flipped to taste. The French crispy fish cake salsa, and the watermelon sponge unique to the salt zone combined with seafood to make watermelon sponge savory steamed eggs, etc., are all special dishes full of salty taste and strong local flavor, all of which come to Taijiang area. Delicious food worth visiting.
For Tainan 400 2024, the Tourism Bureau of the Tainan City Government has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧A Moveable Feast─Come and Host a Table" and "Tainan 400‧Exquisite Food─Tshuē" "Restaurant" series of reports, a series of related content has been serialized since March 22, introducing Tainan's chefs and inviting the public to come to Tainan to taste local delicacies. In addition, the "Tainan 400 City Food 37 District Touring Mobile Exhibition" will come to the Madou Bundan Festival this Saturday (9/7), inviting everyone to come and get to know Tainan while eating and having fun! For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the "Tainan Tourism Network" and "Tainan Tourism Fan Page" at any time to get the latest information on Tainan sightseeing and activities.
Tainan Mayor Huang Weizhe said that the Taijiang area has always been famous for its rich ecological landscape and resources. When you come to Taijiang, in addition to enjoying the beauty of the ecology, don't forget to taste the local taste. Located in Annan District, it has been selected as the "Dong Xiang Taiwanese Seafood Restaurant" recommended by Michelin Bib Gourmand for three consecutive years. Chef Cai Ruicheng (head chef) was born in Taijiang. He is good at using local catch seafood dishes, and later also reproduced Nannan cuisine. Classic old-style Taiwanese dishes such as Jingfeng chicken, bone-infused macaroni eel, and cabbage tail soup. What’s special is that he incorporates local ingredients into these dishes, such as using seven-branched black sea bass eel instead of river eel, which is processed and cut into sections. Then pickle and fry it, stuff it with carrots, bamboo shoots, and green onions, steam it in a bowl, and then use the eel bone soup to mix vinegar, sugar, soy sauce, dried shrimps, and ginger for seasoning. Cai Ruicheng made the bones. Macaroni eel not only does not have the earthy smell of eel, but after being cooked for a long time, it fully releases the rich sweetness and is chewy in the mouth. There is also the bowl of vegetable tail soup that was full of deep gratitude behind the table in Taiwan in the early years. It is no longer common nowadays. When Cai Ruicheng serves the dishes at the table or in the restaurant, he often reminds the guests to leave a little of the chicken and meat on the banquet as the base. Add cabbage, pickles, bamboo shoots, fish balls and other ingredients and cook it again to make vegetable tail soup. It is not only his specialty dish, but also evokes nostalgic memories for many people. As someone who attaches great importance to healthy eating, he began to use certified ingredients more than ten years ago. He insists on using large bones and fresh fruits and vegetables to make soup base himself, and reduces the use of seasonings. In order to ensure that the dishes can balance taste and health, he cooks He is not afraid of cumbersome procedures. For example, after frying and stewing the meat, it is blanched again to avoid being too greasy and to make the meat more palatable. For many dishes that need to be fried first, Cai Ruicheng also pours hot water on the oil after frying. Remove and scrape off the upper layer of oil, which not only retains the golden crispiness of deep-fried food, but also allows customers to eat with more peace of mind. Healthy table dishes have become a major feature of his table.
Lin Guohua, director of the Tourism Bureau, said that the Taijiang area’s production of fresh oysters, milkfish and other seafood ranks first in Taiwan. Not only did local residents learn to adapt to local conditions and follow the rhythm of the seasons to obtain ingredients from this land early on, they also developed a set of their own The food and drinks are tempered by time to create a unique custom banquet. Dongxiang Taiwanese Seafood Cuisine has recently used local ingredients to create a "Taijiang Feast" that combines traditional Taiwanese cuisine with creative cuisine, including special braised fish skin soup with milkfish, five milkfish branches, and innovative dishes that are flipped to taste. The French crispy fish cake salsa, and the watermelon sponge unique to the salt zone combined with seafood to make watermelon sponge savory steamed eggs, etc., are all special dishes full of salty taste and strong local flavor, all of which come to Taijiang area. Delicious food worth visiting.
For Tainan 400 2024, the Tourism Bureau of the Tainan City Government has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧A Moveable Feast─Come and Host a Table" and "Tainan 400‧Exquisite Food─Tshuē" "Restaurant" series of reports, a series of related content has been serialized since March 22, introducing Tainan's chefs and inviting the public to come to Tainan to taste local delicacies. In addition, the "Tainan 400 City Food 37 District Touring Mobile Exhibition" will come to the Madou Bundan Festival this Saturday (9/7), inviting everyone to come and get to know Tainan while eating and having fun! For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the "Tainan Tourism Network" and "Tainan Tourism Fan Page" at any time to get the latest information on Tainan sightseeing and activities.
