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Su Jiajin (Master Jiajin), the chef of "Su Family Banquet" who is well-known in the banquet industry in Tainan, specializes in all kinds of catering banquets. He also uses traditional ancient breakfast dishes and hand-made kung fu dishes to present them on the banquet table. Dishes have become a major feature of the Su family’s banquets.
Tainan Mayor Huang Weizhe said that modern people have no worries about food. Delicacies from mountains and seas and exquisite cuisine are no longer common. Instead, they have begun to pursue the ancient taste and return to nature in their taste memories. Su Jiajin, who is very good at traditional Taiwanese cuisine, is very refined in making traditional table dishes such as eight-treasure shrimps and dates, sealed pork or shark's fin soup. The Babao Wan, which has been passed down by the Su family for three generations, is made by mixing pork belly, shrimp, water chestnuts, shallots, fish paste, garlic, green onion and traditional Chinese medicine formula in a fixed proportion, and then repeatedly chopping it with a knife and kneading it by hand to bring out the elasticity and gluten. The eight-treasure balls wrapped in pig peritoneum (mesh gauze) are deep-fried and the lard is blended into the filling. The oil that bursts out of the mouth is mixed with the spices, making it moist and not bitter. What’s special is that grilled shrimps are also added, so it is also delicious. The eight-treasure shrimp and dates are Su Jiajin’s most proud specialty. The bamboo shoots and steamed pork are seasoned with sugar cane, soy sauce, sugar, chili, onion, and garlic, and then finely stewed. Under the bright red color of the sugar, you can taste the original flavor of the ingredients. The second-order dish, shark fin soup, which is always the most valued at the table, is made from various ingredients such as large bones, chicken skeletons, carrots, onions, green onions and ginger, and then thickened. It is full of the freshness of pork and chicken and the sweetness of vegetables. With appropriate sweet and sour seasoning, it is poured into the pre-steamed shark fin ingredients, retaining the essence of the shark fin, and the "flavor" is clearly visible in the bowl. Another dish of scallop Buddha jumping over the wall is also Su Jiajin's specialty. It combines various ingredients in one jar, including pig's feet, pig's hamstrings, chicken feet and other glue-rich ingredients, and is refined with scallops, chestnuts, mushrooms, red dates, garlic, etc. Sweetness and aroma. Su Jiajin said that although Buddha Tiaoqiang is rich in ingredients, the truly top-quality Buddha Tiaoqiang does not only focus on the quantity and preciousness of the ingredients in the vat, but also focuses on the cooking techniques, especially the soup base that is rich in colloids and rich but not turbid. of essence.
Lin Guohua, director of the Tourism Bureau, said that compared with the standardized banquet table dishes in hotels or restaurants, the dishes at catering tables are more varied and the menus can be customized according to the needs of the host. Most of the operators of private catering are also chefs. , even when receiving special dishes, the mission must be fulfilled. It is not only highly flexible but also distinctive. Su Jiajin also cleverly transforms seasonal ingredients into various customized Kung Fu dishes. For example, the steamed rice cakes commonly used in banquets are shaped into balls and slow-fried to make rice cake balls, or rice cakes are wrapped in bean skins and fried into rice balls. Cake rolls; a change to the steamed fresh fish dishes commonly seen at banquets. The fish is deboned and meat is sliced to make fish rolls, or it is rolled with vegetable ingredients to make fish rolls. He also cooks eels in a salt-roasted way to innovate the taste. . Su Jiajin said that cooking tables relies on workmanship and craftsmanship to bring out the texture of the dishes, and uses the skills of the masters to show the value of the dishes on the table. Su Jiajin’s handmade dishes become more and more sophisticated, taking into account the visual effects and taste changes, allowing guests to enjoy the dishes. There are always surprises at the table.
With more than 50 years of experience as a waiter, Su Jiajin has a unique view on cooking. He often says, "The person who eats is the chef." Therefore, he pays more attention to the feelings of the host and guests, and prepares every dish with more care. Every year, he always He has received reservations for several ancient-style cuisine shows. For him, each show continues his reputation and builds a good reputation.
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. Since September, a series of "Tainan 400 City Food" activities have also been launched. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to the Sikunyu Mangrove Floating Market and Liujia in the Southern District this Saturday (9/21). The Douzhen Creative Cuisine Food Carnival invites the public to explore Tainan together 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 modern people have no worries about food. Delicacies from mountains and seas and exquisite cuisine are no longer common. Instead, they have begun to pursue the ancient taste and return to nature in their taste memories. Su Jiajin, who is very good at traditional Taiwanese cuisine, is very refined in making traditional table dishes such as eight-treasure shrimps and dates, sealed pork or shark's fin soup. The Babao Wan, which has been passed down by the Su family for three generations, is made by mixing pork belly, shrimp, water chestnuts, shallots, fish paste, garlic, green onion and traditional Chinese medicine formula in a fixed proportion, and then repeatedly chopping it with a knife and kneading it by hand to bring out the elasticity and gluten. The eight-treasure balls wrapped in pig peritoneum (mesh gauze) are deep-fried and the lard is blended into the filling. The oil that bursts out of the mouth is mixed with the spices, making it moist and not bitter. What’s special is that grilled shrimps are also added, so it is also delicious. The eight-treasure shrimp and dates are Su Jiajin’s most proud specialty. The bamboo shoots and steamed pork are seasoned with sugar cane, soy sauce, sugar, chili, onion, and garlic, and then finely stewed. Under the bright red color of the sugar, you can taste the original flavor of the ingredients. The second-order dish, shark fin soup, which is always the most valued at the table, is made from various ingredients such as large bones, chicken skeletons, carrots, onions, green onions and ginger, and then thickened. It is full of the freshness of pork and chicken and the sweetness of vegetables. With appropriate sweet and sour seasoning, it is poured into the pre-steamed shark fin ingredients, retaining the essence of the shark fin, and the "flavor" is clearly visible in the bowl. Another dish of scallop Buddha jumping over the wall is also Su Jiajin's specialty. It combines various ingredients in one jar, including pig's feet, pig's hamstrings, chicken feet and other glue-rich ingredients, and is refined with scallops, chestnuts, mushrooms, red dates, garlic, etc. Sweetness and aroma. Su Jiajin said that although Buddha Tiaoqiang is rich in ingredients, the truly top-quality Buddha Tiaoqiang does not only focus on the quantity and preciousness of the ingredients in the vat, but also focuses on the cooking techniques, especially the soup base that is rich in colloids and rich but not turbid. of essence.
Lin Guohua, director of the Tourism Bureau, said that compared with the standardized banquet table dishes in hotels or restaurants, the dishes at catering tables are more varied and the menus can be customized according to the needs of the host. Most of the operators of private catering are also chefs. , even when receiving special dishes, the mission must be fulfilled. It is not only highly flexible but also distinctive. Su Jiajin also cleverly transforms seasonal ingredients into various customized Kung Fu dishes. For example, the steamed rice cakes commonly used in banquets are shaped into balls and slow-fried to make rice cake balls, or rice cakes are wrapped in bean skins and fried into rice balls. Cake rolls; a change to the steamed fresh fish dishes commonly seen at banquets. The fish is deboned and meat is sliced to make fish rolls, or it is rolled with vegetable ingredients to make fish rolls. He also cooks eels in a salt-roasted way to innovate the taste. . Su Jiajin said that cooking tables relies on workmanship and craftsmanship to bring out the texture of the dishes, and uses the skills of the masters to show the value of the dishes on the table. Su Jiajin’s handmade dishes become more and more sophisticated, taking into account the visual effects and taste changes, allowing guests to enjoy the dishes. There are always surprises at the table.
With more than 50 years of experience as a waiter, Su Jiajin has a unique view on cooking. He often says, "The person who eats is the chef." Therefore, he pays more attention to the feelings of the host and guests, and prepares every dish with more care. Every year, he always He has received reservations for several ancient-style cuisine shows. For him, each show continues his reputation and builds a good reputation.
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. Since September, a series of "Tainan 400 City Food" activities have also been launched. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to the Sikunyu Mangrove Floating Market and Liujia in the Southern District this Saturday (9/21). The Douzhen Creative Cuisine Food Carnival invites the public to explore Tainan together 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.
