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At that time, Guo Chunfa, the head chef of "Guo Family Restaurant" who started serving tables with a sashimi knife, a bone knife, and a sliced knife, has very complete catering qualifications. He is familiar with everything from grand restaurant dishes to table dishes. In addition to catering, the restaurant also serves traditional Taiwanese cuisine and restaurant dishes, which it specializes in, in its own restaurant, attracting many gourmets.
Tainan Mayor Huang Weizhe said that restaurant cuisine is an extremely important part of Taiwan's food culture. It once accompanied Taiwanese people, especially political and business celebrities, through their time of drinking and feasting. Although the restaurant culture later declined, many dishes passed down from the Japanese colonial period Restaurant dishes are still faintly fragrant in private restaurants, and the chef Guo Chunfa (Afa Shi) of Huwei Liao "Guo Family Restaurant" is good at this flavor. The classic restaurant dish Squid with Snail Meat and Garlic combines dried squid, a must-have for early New Year holidays, and imported canned snail meat into one pot. It combines the salty and sweet taste of the snail gravy with the fresh aroma of the dried squid, and the pork brings out the soup base. The thick feeling, plus the garlic sprouts and celery segments are all boiled. It seems to be an uncomplicated method, but it depends on the details of the chef's handling of the ingredients, such as the time to foam the dried squid. If the time is not enough, the squid will be too dry and hard, and if the time is too long, the squid will be too dry. Otherwise, it is too soft and rotten. The ability to increase one point or subtract one point appropriately is all due to skill. The sweet lingering smell and eruptive texture of squid, conch, meat and garlic will amaze your taste buds as soon as it is served. It is not only an excellent dish for drinking, but also a perfect match for dry goods and imported canned food. It is also a symbol of wealth and generosity when setting up tables in the early years. Guo Chunfa said that in the early days, most of the people who went to restaurants were dignitaries or wealthy people. In order to show their style, in addition to the noble ingredients, the taste was also heavy in order to whet the appetite of the drinkers and promote the sale of spirits, so the snail meat was large. When he cooked this soup, he paid more attention to the proportion and coordination of the soup base to meet the tastes of modern people. Although the taste was slightly adjusted, the flavor that continued to cook remained the same. The rhyme is sweet and fragrant! This most representative restaurant dish, after the decline of restaurants, still remains in most Taiwanese restaurants, becoming a soup for banquets, and even one of the common New Year dishes in Taiwanese families.
Lin Guohua, director of the Tourism Bureau, said that the influence of Western food culture has caused the visibility of many traditional dishes to gradually decline. In particular, the simple cooking in the early years and the ancient dishes without too many additives or seasonings have become increasingly difficult to taste, and have become more and more popular. The yearning and pursuit of the people. Guo Chunfa, who has always wanted to be honest when it comes to table cooking, can see the truth from a dish of shark fin soup. Each chef has his own cooking method for this must-have shark's fin soup. Guo Chunfa emphasized that he doesn't actually have any fancy cooking methods. He attaches great importance to the soup stock, and he just makes the soup in a real way. Insist on using chicken bones and large bones to simmer slowly for more than 8 hours to create a fresh, pure and rich soup base. The natural flavor brings out the deliciousness of the ingredients in the soup. Just add black glutinous rice as appropriate after cooking or before serving. Vinegar adds flavor and aroma. His shark fin soup, which has been tempered by time, has fascinated many customers and even come to inquire about it from time to time. Precise use of ingredients, diligence in making soup, attention to the details of cooking, and refined cooking skills are the reasons why Guo Chunfa can serve tables from south to north. These ancient flavors and restaurant dishes are also the ingenuity of "Guo's Restaurant" One of the keys.
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. A series of "Tainan 400 City Food Power" series of activities have also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to the "Book No. Mission" of the Yongkang District City Map Main Museum this Saturday (9/28) The event invites the public to visit Tainan together and taste Tainan’s 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 restaurant cuisine is an extremely important part of Taiwan's food culture. It once accompanied Taiwanese people, especially political and business celebrities, through their time of drinking and feasting. Although the restaurant culture later declined, many dishes passed down from the Japanese colonial period Restaurant dishes are still faintly fragrant in private restaurants, and the chef Guo Chunfa (Afa Shi) of Huwei Liao "Guo Family Restaurant" is good at this flavor. The classic restaurant dish Squid with Snail Meat and Garlic combines dried squid, a must-have for early New Year holidays, and imported canned snail meat into one pot. It combines the salty and sweet taste of the snail gravy with the fresh aroma of the dried squid, and the pork brings out the soup base. The thick feeling, plus the garlic sprouts and celery segments are all boiled. It seems to be an uncomplicated method, but it depends on the details of the chef's handling of the ingredients, such as the time to foam the dried squid. If the time is not enough, the squid will be too dry and hard, and if the time is too long, the squid will be too dry. Otherwise, it is too soft and rotten. The ability to increase one point or subtract one point appropriately is all due to skill. The sweet lingering smell and eruptive texture of squid, conch, meat and garlic will amaze your taste buds as soon as it is served. It is not only an excellent dish for drinking, but also a perfect match for dry goods and imported canned food. It is also a symbol of wealth and generosity when setting up tables in the early years. Guo Chunfa said that in the early days, most of the people who went to restaurants were dignitaries or wealthy people. In order to show their style, in addition to the noble ingredients, the taste was also heavy in order to whet the appetite of the drinkers and promote the sale of spirits, so the snail meat was large. When he cooked this soup, he paid more attention to the proportion and coordination of the soup base to meet the tastes of modern people. Although the taste was slightly adjusted, the flavor that continued to cook remained the same. The rhyme is sweet and fragrant! This most representative restaurant dish, after the decline of restaurants, still remains in most Taiwanese restaurants, becoming a soup for banquets, and even one of the common New Year dishes in Taiwanese families.
Lin Guohua, director of the Tourism Bureau, said that the influence of Western food culture has caused the visibility of many traditional dishes to gradually decline. In particular, the simple cooking in the early years and the ancient dishes without too many additives or seasonings have become increasingly difficult to taste, and have become more and more popular. The yearning and pursuit of the people. Guo Chunfa, who has always wanted to be honest when it comes to table cooking, can see the truth from a dish of shark fin soup. Each chef has his own cooking method for this must-have shark's fin soup. Guo Chunfa emphasized that he doesn't actually have any fancy cooking methods. He attaches great importance to the soup stock, and he just makes the soup in a real way. Insist on using chicken bones and large bones to simmer slowly for more than 8 hours to create a fresh, pure and rich soup base. The natural flavor brings out the deliciousness of the ingredients in the soup. Just add black glutinous rice as appropriate after cooking or before serving. Vinegar adds flavor and aroma. His shark fin soup, which has been tempered by time, has fascinated many customers and even come to inquire about it from time to time. Precise use of ingredients, diligence in making soup, attention to the details of cooking, and refined cooking skills are the reasons why Guo Chunfa can serve tables from south to north. These ancient flavors and restaurant dishes are also the ingenuity of "Guo's Restaurant" One of the keys.
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. A series of "Tainan 400 City Food Power" series of activities have also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to the "Book No. Mission" of the Yongkang District City Map Main Museum this Saturday (9/28) The event invites the public to visit Tainan together and taste Tainan’s 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.
