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Table chef Chen Jinming (Jinmingshi) was born in Yanshui. His family is engaged in the catering business. Many famous local snacks, such as pig head rice and bean paste soup, are related to his family. Chen Jinming is not only familiar with the context of local snacks, he officially became a master when he was young. He is a scholar and has solid kung fu. He has hosted various banquets for many local political and business celebrities, and has also developed his excellent restaurant cooking skills.
Tainan Mayor Huang Weizhe said that in the old days, Yanshui was not only a prosperous trading port in Taiwan, but also a sugar factory. It was also the location of the cattle market. Its booming economy, concentrated population, and frequent traders even attracted residents from neighboring areas to trade in Yanshui. Purchasing and business entertainment also led to the development of local restaurants and restaurants, not to mention all kinds of delicacies and restaurant dishes. Local chef Chen Jinming has learned a wide range of cuisines, and is good at snacks, Taiwanese cuisine, and Cantonese cuisine. He also serves restaurant dishes that emphasize high-end ingredients and are complicated and labor-intensive. For example, the classic restaurant dish "Four Treasures of Salted Eggs" in the early years is made by steaming salted eggs, flower branches, shiitake mushrooms, meat, bamboo shoots and other ingredients with pickles as the base, then placing them in a bowl, and then adding broth. Chen Jinming said, "Four Treasures of Salted Eggs" There are no fixed four ingredients. Common dry foods in restaurant dishes such as squid and scallops can also be included in the dish. It depends on the chef's preference. However, salted egg yolk is definitely the essence. Salted eggs are rarely used in soups because the egg yolk fat melts into the soup. , the shallow yellow thin oil adds color to the soup, and the special mellow salty aroma and wonderful taste not only stimulates appetite, but is also the best sobering soup. "Jade Belt Seabass" is a dish that changes fresh fish. The seabass meat is marinated and cut diagonally with a butterfly knife. It is rolled in shredded shiitake mushrooms, enoki mushrooms, and carrots. The fish roll is placed on the fish bones, and then topped with thin gravy. , the umami flavor of fish is paired with abundant seasonal vegetables, and the taste is refreshing yet smooth. Another "Hibiscus Crab Meat Ball" combines ground meat, shrimp, water chestnuts and crab meat, and then adds egg liquid to steam it into hibiscus. Finally, it is topped with crab leg meat. The round and plump crab meat balls are set against the golden hibiscus. Beautiful on the outside, it also symbolizes the completeness of the reunion of guests.
Lin Guohua, director of the Tourism Bureau, said that in the past, there were many chefs in Yanshui, and ordinary people in nearby areas would go there if they wanted to hold banquets. In order to meet the needs of different customers, everything from restaurant dishes with high-quality ingredients and fine craftsmanship to restaurant dishes that make good use of local food. The chefs must be able to cook popular table dishes based on seasonal ingredients, and Chen Jinming has also masterfully crafted many ancient dishes. "Chicken Skin Crispy" is similar to the fusion of Fuzhou vegetable meat rolls and chicken rolls. It mixes ground meat, water chestnuts, dried shrimps, eggs and other ingredients, and then wraps it with handmade bean skin. Chen Jinming said that the key is to add white meat oil and mix a lot of The herb powder grown in spices makes the aroma richer and more layered. Set off by the fragrant aroma of meat oil and the slight spiciness of pepper, the priority is clear. Interestingly, although there is no trace of chicken in the chicken skin crispy dish, it has an interesting name because it looks like chicken skin after frying. As for the prawns that are commonly served at the table, Chen Jinming breaks the traditional method of boiling or salt-baking the prawns, wrapping the prawns in noodles and then frying them in a pan. Through creative cooking techniques, the prawns are presented in a new way on the table.
In recent years, with the grand holding of Yuejin Harbor Lantern Festival, Yanyan Bee Crackers and other events, the town’s tourism has become more active again. If you have the opportunity to come to Yanyan, don’t forget to taste local specialties and chef’s homemade dishes, from snacks to main dishes.
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 Eats" activities have been launched, including the "Tainan 400 City Eats 37 Districts Touring Mobile Exhibition", inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. 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 the old days, Yanshui was not only a prosperous trading port in Taiwan, but also a sugar factory. It was also the location of the cattle market. Its booming economy, concentrated population, and frequent traders even attracted residents from neighboring areas to trade in Yanshui. Purchasing and business entertainment also led to the development of local restaurants and restaurants, not to mention all kinds of delicacies and restaurant dishes. Local chef Chen Jinming has learned a wide range of cuisines, and is good at snacks, Taiwanese cuisine, and Cantonese cuisine. He also serves restaurant dishes that emphasize high-end ingredients and are complicated and labor-intensive. For example, the classic restaurant dish "Four Treasures of Salted Eggs" in the early years is made by steaming salted eggs, flower branches, shiitake mushrooms, meat, bamboo shoots and other ingredients with pickles as the base, then placing them in a bowl, and then adding broth. Chen Jinming said, "Four Treasures of Salted Eggs" There are no fixed four ingredients. Common dry foods in restaurant dishes such as squid and scallops can also be included in the dish. It depends on the chef's preference. However, salted egg yolk is definitely the essence. Salted eggs are rarely used in soups because the egg yolk fat melts into the soup. , the shallow yellow thin oil adds color to the soup, and the special mellow salty aroma and wonderful taste not only stimulates appetite, but is also the best sobering soup. "Jade Belt Seabass" is a dish that changes fresh fish. The seabass meat is marinated and cut diagonally with a butterfly knife. It is rolled in shredded shiitake mushrooms, enoki mushrooms, and carrots. The fish roll is placed on the fish bones, and then topped with thin gravy. , the umami flavor of fish is paired with abundant seasonal vegetables, and the taste is refreshing yet smooth. Another "Hibiscus Crab Meat Ball" combines ground meat, shrimp, water chestnuts and crab meat, and then adds egg liquid to steam it into hibiscus. Finally, it is topped with crab leg meat. The round and plump crab meat balls are set against the golden hibiscus. Beautiful on the outside, it also symbolizes the completeness of the reunion of guests.
Lin Guohua, director of the Tourism Bureau, said that in the past, there were many chefs in Yanshui, and ordinary people in nearby areas would go there if they wanted to hold banquets. In order to meet the needs of different customers, everything from restaurant dishes with high-quality ingredients and fine craftsmanship to restaurant dishes that make good use of local food. The chefs must be able to cook popular table dishes based on seasonal ingredients, and Chen Jinming has also masterfully crafted many ancient dishes. "Chicken Skin Crispy" is similar to the fusion of Fuzhou vegetable meat rolls and chicken rolls. It mixes ground meat, water chestnuts, dried shrimps, eggs and other ingredients, and then wraps it with handmade bean skin. Chen Jinming said that the key is to add white meat oil and mix a lot of The herb powder grown in spices makes the aroma richer and more layered. Set off by the fragrant aroma of meat oil and the slight spiciness of pepper, the priority is clear. Interestingly, although there is no trace of chicken in the chicken skin crispy dish, it has an interesting name because it looks like chicken skin after frying. As for the prawns that are commonly served at the table, Chen Jinming breaks the traditional method of boiling or salt-baking the prawns, wrapping the prawns in noodles and then frying them in a pan. Through creative cooking techniques, the prawns are presented in a new way on the table.
In recent years, with the grand holding of Yuejin Harbor Lantern Festival, Yanyan Bee Crackers and other events, the town’s tourism has become more active again. If you have the opportunity to come to Yanyan, don’t forget to taste local specialties and chef’s homemade dishes, from snacks to main dishes.
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 Eats" activities have been launched, including the "Tainan 400 City Eats 37 Districts Touring Mobile Exhibition", inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. 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.
