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Fengrou, eight-treasure balls, and shark's fin soup should be familiar to many people. They are common ancient dishes in traditional banquets, and they are also the taste of table setting in memories. "Celebration Banquet Cuisine" Shi Zongtai (Thai Chef) was born in a family of caterers in Quy Nhon. When he was young, he followed the elders in the family to serve tables. Later, he started his own catering business. The Taiwanese banquets he launched won the praise of many guests with his traditional dishes. , and also opened up another career for him besides catering.
Tainan Mayor Huang Weizhe said that Quy Nhon is known as the "Hometown of General Shopkeepers" and its catering industry is well-known far and wide. In addition to catering, many chefs also set up stalls, restaurants or takeout methods to provide their own specialties. . The local festive banquet cuisine is cooked by Shi Zongtai, who specializes in temple fairs and festive banquets. Not only is he familiar with the customs of serving dishes at various banquets, but his ancient cuisine is even more popular among the people. For example, the eight-treasure pills left over from ancient times symbolize perfection and are still a dish that many chefs prepare. Shi Zongtai said that no matter how small a eight-treasure pill is, each chef prepares it differently and has a different taste. Subtly different. Shi Zongtai’s Babao Wan uses moderately fat and lean minced pork mixed with rich ingredients, especially water chestnuts, which not only balances the oil but also adds a crisp and sweet taste. The Babao Wan is not only well-chosen ingredients, but also fried with skill. With years of experience, Shi Zongtai has learned to know the doneness and crispiness of the meatballs in the pan with just a glance, and can accurately control the taste. Another dish of sealed pork is also a must-have dish at the traditional southern table. Shi Zongtai does not rely on others and insists on not using ready-made sauces. He even mixes the sauce himself and slowly simmers out the color of the sauce. The cooked pork is shiny and shiny. Q It's so smooth that everyone who has tasted it can't help but praise it. The signature dish of the festive banquet is shark fin soup. This dish is known as the second-class dish that best showcases the skills of the chef. Shi Zongtai cooks it with the techniques passed down by his family for four generations. The ingredients are poured into the cooking bowl in sequence. , steamed first and then served in a bowl, the process is not sloppy at all. His shark fin soup has a perfect salty-sweet ratio and is very popular. These dishes, which were originally only served when serving tables, are now sold on social media platforms and are also available for takeout in response to customer requests. During holidays, a stall is set up in front of Quy Nhon Ren Tho Palace to sell its signature shark fin soup and bamboo shoots. Dried-sealed meat, eight-treasure meatballs and fried rice satisfy the needs of more gourmets.
Lin Guohua, director of the Tourism Bureau, said that the deliciousness of Taiwanese dining tables is not inferior to that of cuisines from other countries. It is also the essence of Taiwan’s food culture and deserves to be vigorously promoted. However, with the passage of time and the changes in people’s banquet habits, the traditional dining tables have gradually After the decline, the rise of frozen and semi-finished products even flooded the market, which affected the hand-made dishes at the table. The inheritance of the dishes and the skills of the chefs became another issue. The festive banquet cuisine that has been in business for decades has gone through the most glorious era of catering. When the catering industry faces the impact of changes in the social environment, it also strives to transform and continue to serve dishes through different forms. As Shi Zongtai said, only in this way can we Pass on the cooking skills and retain the good 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" ” series of reports, serialized desk series reports. A series of "Tainan 400 City Food" activities have also been launched since September. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to the South District Sikunyu Mangrove Floating Market and Liujia next Saturday (9/21) The Douzhen Creative Cuisine Food Carnival invites the public to visit Tainan and taste Tainan delicacies! 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 Quy Nhon is known as the "Hometown of General Shopkeepers" and its catering industry is well-known far and wide. In addition to catering, many chefs also set up stalls, restaurants or takeout methods to provide their own specialties. . The local festive banquet cuisine is cooked by Shi Zongtai, who specializes in temple fairs and festive banquets. Not only is he familiar with the customs of serving dishes at various banquets, but his ancient cuisine is even more popular among the people. For example, the eight-treasure pills left over from ancient times symbolize perfection and are still a dish that many chefs prepare. Shi Zongtai said that no matter how small a eight-treasure pill is, each chef prepares it differently and has a different taste. Subtly different. Shi Zongtai’s Babao Wan uses moderately fat and lean minced pork mixed with rich ingredients, especially water chestnuts, which not only balances the oil but also adds a crisp and sweet taste. The Babao Wan is not only well-chosen ingredients, but also fried with skill. With years of experience, Shi Zongtai has learned to know the doneness and crispiness of the meatballs in the pan with just a glance, and can accurately control the taste. Another dish of sealed pork is also a must-have dish at the traditional southern table. Shi Zongtai does not rely on others and insists on not using ready-made sauces. He even mixes the sauce himself and slowly simmers out the color of the sauce. The cooked pork is shiny and shiny. Q It's so smooth that everyone who has tasted it can't help but praise it. The signature dish of the festive banquet is shark fin soup. This dish is known as the second-class dish that best showcases the skills of the chef. Shi Zongtai cooks it with the techniques passed down by his family for four generations. The ingredients are poured into the cooking bowl in sequence. , steamed first and then served in a bowl, the process is not sloppy at all. His shark fin soup has a perfect salty-sweet ratio and is very popular. These dishes, which were originally only served when serving tables, are now sold on social media platforms and are also available for takeout in response to customer requests. During holidays, a stall is set up in front of Quy Nhon Ren Tho Palace to sell its signature shark fin soup and bamboo shoots. Dried-sealed meat, eight-treasure meatballs and fried rice satisfy the needs of more gourmets.
Lin Guohua, director of the Tourism Bureau, said that the deliciousness of Taiwanese dining tables is not inferior to that of cuisines from other countries. It is also the essence of Taiwan’s food culture and deserves to be vigorously promoted. However, with the passage of time and the changes in people’s banquet habits, the traditional dining tables have gradually After the decline, the rise of frozen and semi-finished products even flooded the market, which affected the hand-made dishes at the table. The inheritance of the dishes and the skills of the chefs became another issue. The festive banquet cuisine that has been in business for decades has gone through the most glorious era of catering. When the catering industry faces the impact of changes in the social environment, it also strives to transform and continue to serve dishes through different forms. As Shi Zongtai said, only in this way can we Pass on the cooking skills and retain the good 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" ” series of reports, serialized desk series reports. A series of "Tainan 400 City Food" activities have also been launched since September. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to the South District Sikunyu Mangrove Floating Market and Liujia next Saturday (9/21) The Douzhen Creative Cuisine Food Carnival invites the public to visit Tainan and taste Tainan delicacies! 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.
