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Shanhua's time-honored "Xinwanxiang Restaurant" has evolved from a noodle stall to a snack bar, and then to a locally renowned banquet restaurant. It is managed jointly by the family, coupled with the craftsmanship and continuous innovation inherited from three generations, and has become a leading player in the catering industry. Today, despite the rapid reshuffle, it still stands firm.
Tainan Mayor Huang Weizhe said that in recent years, with the rapid development of Shanhua surroundings, more and more catering companies have moved in, creating a new situation for local food and highlighting the value of time-honored restaurants. Xinwanxiang Restaurant has been operating in Shanhua for 40 years and is closely connected with the lives of locals. In the past, local festive banquets were often held here. It has always been a restaurant respected and trusted by locals, and it is also the hometown flavor that travelers miss most. . There is no standard menu, and the dishes are all based on the fresh ingredients purchased on the day. The boss plans or recommends the dishes, and they are cooked to order. What is served on the table is not only delicious but also full of surprises; and the restaurant has been adhering to quality and integrity for generations. The business philosophy and the cooking method in which customers select ingredients as they please and then have the kitchen cook them builds a sense of trust between customers and the restaurant.
Lin Guohua, director of the Tourism Bureau, said that although Xinwanxiang is a restaurant without a menu and most meals are customized, a restaurant still cannot operate without its main specialty dishes. Xinwanxiang, which has been open for a long time, has many signature dishes. For example, the white pomfret rice noodles with a strong ancient flavor, the classic dish of crispy duck with taro paste, and the authentic restaurant dish of osmanthus shark's fin are almost all must-order dishes for regular foodies who come here. The white pomfret rice noodles are made from white pomfret weighing more than 2 and a half kilograms, with firm meat and rich oil content. It is made with shallots, lard, and a large amount of garlic sprouts, celery, mushrooms and other ingredients to bring out the sweetness of the soup. After the soup is full, it is smooth and fragrant, leading to a mellow aftertaste. It has always been a popular dish in the restaurant. Another main dish is crispy duck with taro paste. The taro is first cut into corners and deep-fried, then stuffed into the duck belly, steamed and marinated, and then drizzled with oil. The crispy duck requires soft and tender duck meat, with a bright and crispy skin. When you dig into the duck belly, you will find the fragrant taro. It is fragrant with the aroma of duck, crispy on the outside and soft on the inside, and tastes neither dry nor woody. Another test of kung fu is the Osmanthus Shark's Fin passed down from the hands of the previous generation Li Jianzhang, including shark's fin, roasted shrimp, shredded bamboo shoots, king oyster mushrooms, bean sprouts and other ingredients. In addition to testing knife skills, frying and heat are also indispensable. , in order to bring out the aroma and taste, the key is also the order in which the ingredients are put into the pan. All the ingredients are stir-fried over high heat before adding the bean sprouts to keep them crispy. The egg puffs pulled out of the oil pan are yellow in color and look like The sweet-scented osmanthus is the finishing touch and also has a crispy fragrance in the mouth. Chef Li Yizhong uses high-end shark's fin and affordable bean sprouts to make the sweet-scented osmanthus shark's fin, which is not only crisp and refreshing, but also does not conflict with each other for a more perfect presentation.
In addition to the large dishes with complicated processes, Xin Wan Xiang's hand-made shrimp rolls, taro dumplings, seafood pancakes and other snacks also attract gourmets. Using minced pork and squid pulp as the base, combined with grilled shrimp and grass shrimp, then adding green onions and coriander, wrapped in tofu skin, and deep-fried into golden shrimp rolls. This is Xin Wan Xiang's signature dim sum since its establishment. There is not too much. Seasoning relies on the freshness and texture of the ingredients to bring out a good taste that makes people want it one bite after another. Xinwanxiang Restaurant, which is committed to presenting the flavor of Taiwanese cuisine, has won the "Classic Taiwanese Restaurant" award in 2020 and 2021. It is this cooking skill and persistence that has been passed down for generations that has allowed it to survive after 40 years. Years later, it still has an unforgettable taste.
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" "The series of reports has introduced Tainan's chefs since March, and also invited the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. In addition, the "Tainan 400 City Food 37 District Touring Mobile Exhibition" will come to Xiaying Goose Carnival this Sunday (9/15), inviting everyone to eat delicious goose dishes and immerse yourself in the five senses of food experience! 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 in recent years, with the rapid development of Shanhua surroundings, more and more catering companies have moved in, creating a new situation for local food and highlighting the value of time-honored restaurants. Xinwanxiang Restaurant has been operating in Shanhua for 40 years and is closely connected with the lives of locals. In the past, local festive banquets were often held here. It has always been a restaurant respected and trusted by locals, and it is also the hometown flavor that travelers miss most. . There is no standard menu, and the dishes are all based on the fresh ingredients purchased on the day. The boss plans or recommends the dishes, and they are cooked to order. What is served on the table is not only delicious but also full of surprises; and the restaurant has been adhering to quality and integrity for generations. The business philosophy and the cooking method in which customers select ingredients as they please and then have the kitchen cook them builds a sense of trust between customers and the restaurant.
Lin Guohua, director of the Tourism Bureau, said that although Xinwanxiang is a restaurant without a menu and most meals are customized, a restaurant still cannot operate without its main specialty dishes. Xinwanxiang, which has been open for a long time, has many signature dishes. For example, the white pomfret rice noodles with a strong ancient flavor, the classic dish of crispy duck with taro paste, and the authentic restaurant dish of osmanthus shark's fin are almost all must-order dishes for regular foodies who come here. The white pomfret rice noodles are made from white pomfret weighing more than 2 and a half kilograms, with firm meat and rich oil content. It is made with shallots, lard, and a large amount of garlic sprouts, celery, mushrooms and other ingredients to bring out the sweetness of the soup. After the soup is full, it is smooth and fragrant, leading to a mellow aftertaste. It has always been a popular dish in the restaurant. Another main dish is crispy duck with taro paste. The taro is first cut into corners and deep-fried, then stuffed into the duck belly, steamed and marinated, and then drizzled with oil. The crispy duck requires soft and tender duck meat, with a bright and crispy skin. When you dig into the duck belly, you will find the fragrant taro. It is fragrant with the aroma of duck, crispy on the outside and soft on the inside, and tastes neither dry nor woody. Another test of kung fu is the Osmanthus Shark's Fin passed down from the hands of the previous generation Li Jianzhang, including shark's fin, roasted shrimp, shredded bamboo shoots, king oyster mushrooms, bean sprouts and other ingredients. In addition to testing knife skills, frying and heat are also indispensable. , in order to bring out the aroma and taste, the key is also the order in which the ingredients are put into the pan. All the ingredients are stir-fried over high heat before adding the bean sprouts to keep them crispy. The egg puffs pulled out of the oil pan are yellow in color and look like The sweet-scented osmanthus is the finishing touch and also has a crispy fragrance in the mouth. Chef Li Yizhong uses high-end shark's fin and affordable bean sprouts to make the sweet-scented osmanthus shark's fin, which is not only crisp and refreshing, but also does not conflict with each other for a more perfect presentation.
In addition to the large dishes with complicated processes, Xin Wan Xiang's hand-made shrimp rolls, taro dumplings, seafood pancakes and other snacks also attract gourmets. Using minced pork and squid pulp as the base, combined with grilled shrimp and grass shrimp, then adding green onions and coriander, wrapped in tofu skin, and deep-fried into golden shrimp rolls. This is Xin Wan Xiang's signature dim sum since its establishment. There is not too much. Seasoning relies on the freshness and texture of the ingredients to bring out a good taste that makes people want it one bite after another. Xinwanxiang Restaurant, which is committed to presenting the flavor of Taiwanese cuisine, has won the "Classic Taiwanese Restaurant" award in 2020 and 2021. It is this cooking skill and persistence that has been passed down for generations that has allowed it to survive after 40 years. Years later, it still has an unforgettable taste.
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" "The series of reports has introduced Tainan's chefs since March, and also invited the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. In addition, the "Tainan 400 City Food 37 District Touring Mobile Exhibition" will come to Xiaying Goose Carnival this Sunday (9/15), inviting everyone to eat delicious goose dishes and immerse yourself in the five senses of food experience! 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.
