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Located in Tucheng, the first generation Cai Jiading gradually made a name for himself in Tucheng and Sihanoukville. The second generation Cai Yufeng followed his parents to prepare tables since he was a child. He started cooking with a knife and shovel when he was a teenager. After taking over the business, he led the whole family to invest in the catering business. The brothers and sisters worked together to establish standardized operating procedures through corporate operations to ensure the smoothness of the banquet and the quality of the dishes. They managed every banquet steadily, so they were deeply loved by the public. .
Tainan Mayor Huang Weizhe said that catering banquets require long working hours and complicated details, especially the backstage preparations. It not only requires a lot of manpower, but also cannot be slacked off in every step of the process. Catering banquets are very important in the family. After mobilizing the manpower and allocating enough time, he can always open the table on time, maintain the smooth flow of the banquet and take good care of the quality. After taking over, Cai Yufeng focused more on the details. When handling the table, he was orderly in the backstage and calm and elegant in the frontcourt. Therefore, It is well received and has always maintained a certain degree of activity in the industry.
Lin Guohua, director of the Tourism Bureau, said that another feature of Jiading banquet banquets is the dishes. In addition to basic Taiwanese cuisine such as early restaurant dishes, banquets in Tainan also often include exotic dishes that incorporate Japanese cuisine and Western cooking techniques. In order to satisfy guests' desire for novelty, change and early adopters. Cai Jiading studied in a Japanese restaurant when he was young. He incorporated elements of Japanese cuisine into his own table, such as being very particular about sauce preparation, using skewers to cook pork belly, and bamboo serving teapot soup. He also introduced Japanese cuisine very early. Traditional Chinese cuisine has "seats". Today, every banquet hosted by Jiading chefs has one or two seats, which has become a feature of the table. Cai Yufeng, who grew up in Tucheng, is not only good at mastering the precise characteristics of various seafood ingredients, but also changes the dishes passed down by his father, such as using beer as the base, adding bay leaves to guide the way, and then using a ceramic plate to sear shrimps at high temperature. Or clams. After the alcohol evaporates in the flames, it emits the aroma of wheat and heat, bringing out the crispness of the shrimp and the sweetness of the clams. The aroma and taste are charming, and it has won the praise of many guests!
Another signature dish is Nanjing Chicken. We carefully select 3 kilograms of warm-bodied native chicken, wash and drain it, fry it in a pan, seal it with oil, add marinade and continue marinating it over high heat for about half an hour, then add flatbread in the chicken belly. Fish, dried shrimps, chestnuts, mushrooms, scallions, garlic, etc. continue to be steamed to allow the aroma to be locked in the chicken belly, and finally topped with pineapple gravy. This Nanjing chicken dish combines multiple processes such as frying, braising, steaming, and thickening. It has a sweet taste at the beginning and a sour aftertaste, with rich and distinct layers. In addition, rice cakes are a must-have for Taiwanese people when hosting a banquet, and they are also the signature dish of the Gading chef. Cai Yufeng said that in his early years, his father, the Gading chef, was first-class in making rice cakes and fried rice. The oily rice during the full moon is often made in dozens of steps. The rice cakes are cooked in wooden buckets. Not only do they have a faint fragrance of wood, but the rice grains are also plump and moist. When evenly mixed with the soup, they reveal a shiny color. , and then change the flavors such as red crab, eel, and scallop according to the customer's preferences, and it is still the main dish for the banquet hosted by the Gading chef. The traditional ancient taste relies on the techniques of Master Gading and his son to bring out the best in the ingredients. It shows excellent skills and is even more sought after by gourmets!
2024 Tainan 400, the Tourism Bureau has been serializing the "Tainan 400‧Mobile Feast - Come and Serve" series of reports since March, introducing Tainan's chefs and inviting the public to come to Tainan to taste the delicacies and feast on the exquisite cooking of local chefs. art. In addition, the "Tainan 400 City Food Tour 37 Districts Mobile Exhibition" has already started. We invite everyone to come to Tainan on Saturdays and Sundays to arrange a food tour that will satisfy your appetite! 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 catering banquets require long working hours and complicated details, especially the backstage preparations. It not only requires a lot of manpower, but also cannot be slacked off in every step of the process. Catering banquets are very important in the family. After mobilizing the manpower and allocating enough time, he can always open the table on time, maintain the smooth flow of the banquet and take good care of the quality. After taking over, Cai Yufeng focused more on the details. When handling the table, he was orderly in the backstage and calm and elegant in the frontcourt. Therefore, It is well received and has always maintained a certain degree of activity in the industry.
Lin Guohua, director of the Tourism Bureau, said that another feature of Jiading banquet banquets is the dishes. In addition to basic Taiwanese cuisine such as early restaurant dishes, banquets in Tainan also often include exotic dishes that incorporate Japanese cuisine and Western cooking techniques. In order to satisfy guests' desire for novelty, change and early adopters. Cai Jiading studied in a Japanese restaurant when he was young. He incorporated elements of Japanese cuisine into his own table, such as being very particular about sauce preparation, using skewers to cook pork belly, and bamboo serving teapot soup. He also introduced Japanese cuisine very early. Traditional Chinese cuisine has "seats". Today, every banquet hosted by Jiading chefs has one or two seats, which has become a feature of the table. Cai Yufeng, who grew up in Tucheng, is not only good at mastering the precise characteristics of various seafood ingredients, but also changes the dishes passed down by his father, such as using beer as the base, adding bay leaves to guide the way, and then using a ceramic plate to sear shrimps at high temperature. Or clams. After the alcohol evaporates in the flames, it emits the aroma of wheat and heat, bringing out the crispness of the shrimp and the sweetness of the clams. The aroma and taste are charming, and it has won the praise of many guests!
Another signature dish is Nanjing Chicken. We carefully select 3 kilograms of warm-bodied native chicken, wash and drain it, fry it in a pan, seal it with oil, add marinade and continue marinating it over high heat for about half an hour, then add flatbread in the chicken belly. Fish, dried shrimps, chestnuts, mushrooms, scallions, garlic, etc. continue to be steamed to allow the aroma to be locked in the chicken belly, and finally topped with pineapple gravy. This Nanjing chicken dish combines multiple processes such as frying, braising, steaming, and thickening. It has a sweet taste at the beginning and a sour aftertaste, with rich and distinct layers. In addition, rice cakes are a must-have for Taiwanese people when hosting a banquet, and they are also the signature dish of the Gading chef. Cai Yufeng said that in his early years, his father, the Gading chef, was first-class in making rice cakes and fried rice. The oily rice during the full moon is often made in dozens of steps. The rice cakes are cooked in wooden buckets. Not only do they have a faint fragrance of wood, but the rice grains are also plump and moist. When evenly mixed with the soup, they reveal a shiny color. , and then change the flavors such as red crab, eel, and scallop according to the customer's preferences, and it is still the main dish for the banquet hosted by the Gading chef. The traditional ancient taste relies on the techniques of Master Gading and his son to bring out the best in the ingredients. It shows excellent skills and is even more sought after by gourmets!
2024 Tainan 400, the Tourism Bureau has been serializing the "Tainan 400‧Mobile Feast - Come and Serve" series of reports since March, introducing Tainan's chefs and inviting the public to come to Tainan to taste the delicacies and feast on the exquisite cooking of local chefs. art. In addition, the "Tainan 400 City Food Tour 37 Districts Mobile Exhibition" has already started. We invite everyone to come to Tainan on Saturdays and Sundays to arrange a food tour that will satisfy your appetite! 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.
