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Lu Zhengzhi, a table chef who is active in the Nanguan line, took over the "Bao Wei Zhen Banquet" passed down by his father Lu Tianbao (Master Bao) and continued to provide catering. He also created his own "Zhen Cuisine Canteen" to continue the family's delicious food in the restaurant. . He has rich experience in cooking and hosting. In addition to general traditional banquets, Lu Zhengzhi also specializes in local flavor cuisine. He has been invited to host local custom banquets such as pineapple and bamboo shoot banquet, avocado banquet, sugar apple banquet and so on many times.
Tainan Mayor Huang Weizhe said that there are many chefs in the Nanguan Line, especially Quy Nhon, which is known as the hometown of the chief chef. It has been promoting table culture for many years. The local government has cooperated with local chefs to launch banquets. From banquets to traditional banquets that combine local agricultural specialties, people's imagination of table dishes has been renovated and new ideas have emerged. In the 2024 Quy Nhon "Food and Table" event, Lu Zhengzhi was also one of the chefs invited to host the banquet, serving Creative dishes combining local pineapple, indica rice, bamboo shoots and custard apples. The cooking skills blend tradition and innovation. The Bao Weizhen banquet was passed on to Lu Zhengzhi. He perfected the cooking techniques of the previous two generations. He once served "Chrysanthemum Scallops" on the catering, which was very particular about knife skills and presentation. , filled with rich ingredients, covered with egg skin fried until golden brown, and poured with thin gravy before serving. In an instant, the egg skin opens up like a blooming chrysanthemum. It is elegant and eye-catching, full of color and aroma, this is a classic banquet in the early years. A famous dish with exquisite workmanship and high failure rate. It is rare for a chef to serve this dish on the table. Another family recipe, "Banana Rice Cake Roll", is a rice cake made from glutinous rice, wax gourd strips, lard oil, taro skewers, and banana oil. It is wrapped in tofu skin, dipped in soybean flour, deep-fried, and cut into pieces. , unlike ordinary banquet rice cakes that are full of gorgeousness due to the arrangement of ingredients, the banana rice cake rolls with a simple appearance are full of light, salty and sweet, sweet and salty, and the aroma of banana oil is revealed in the mouth. , the bite is absolutely stunning.
Lin Guohua, director of the Tourism Bureau, said that in recent years, there has been a trend of hosting banquets across Taiwan. In many places, the rich products of the mountains, seas and world are served on the table or even combined into banquets, forming an activity to promote local food culture. It is not only popular with the public, but also Let the public understand the culture of various places and help promote local tourism. Lu Zhengzhi, who has perfected his kung fu skills, not only recreates the ancient flavors passed down by his ancestors, but also develops many creative dishes through the creativity he internalized in cooking. In the early years, Taiwanese local fish and seafood were used as dishes, or homophones were used, or the imagery of the ingredients was incorporated into various cooking techniques to create topical zodiac feasts, to the local custom banquets held in conjunction with various regional offices in recent years. His ingenuity. For example, the common pork ribs on the table are paired with a sauce based on Guan Miao pineapple. The crispy skin of the "Nanyang Salsa Pineapple Pork" perfectly combines the tender and juicy pork ribs with the sauce. Every bite is delicious. Get the rich sweet and sour aroma of pineapple and seasonal fruits, giving you a diverse and rich taste experience. "Milkshake Avocado Baked Seafood" uses avocados that are abundant in Ouchi. Lu Zhengzhi said that avocados will produce a bitter taste when exposed to high temperatures and are usually served as cold dishes. If you want to change them into hot dishes, you must choose the cooking method carefully and pay attention. Temperature control prevents chemical changes inside the avocado from becoming bitter. The raw avocado, which is inherently tasteless and colorless, is used in milkshakes and seafood to enhance the taste of the avocado and enhance the overall flavor. Lu Zhengzhi even thought of adding pork belly and raw guava to the papaya ribs that are often included in soups to make the "Wufushan Baqiankun Cup". The lightness of the raw papaya can be compensated for by the guava, making the taste more moist and moist. Make the whole stew more healthy. We have the courage to try, constantly innovate, integrate ingredients and elements from all over the world, and create dishes with innovative methods to satisfy the people's diverse taste buds and dining experiences, and also open up a broader market for Bao Wei Zhen Cake.
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 activities of "Tainan 400 City Food" have also been launched since September. "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to Dongshan District this Saturday (10/12) "2024 Love Dongshan Season──Dongshan Agricultural Specialties" Food Carnival" and Houbi District's "Agricultural, Fishery, Landscape and Art Festival" invite 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 there are many chefs in the Nanguan Line, especially Quy Nhon, which is known as the hometown of the chief chef. It has been promoting table culture for many years. The local government has cooperated with local chefs to launch banquets. From banquets to traditional banquets that combine local agricultural specialties, people's imagination of table dishes has been renovated and new ideas have emerged. In the 2024 Quy Nhon "Food and Table" event, Lu Zhengzhi was also one of the chefs invited to host the banquet, serving Creative dishes combining local pineapple, indica rice, bamboo shoots and custard apples. The cooking skills blend tradition and innovation. The Bao Weizhen banquet was passed on to Lu Zhengzhi. He perfected the cooking techniques of the previous two generations. He once served "Chrysanthemum Scallops" on the catering, which was very particular about knife skills and presentation. , filled with rich ingredients, covered with egg skin fried until golden brown, and poured with thin gravy before serving. In an instant, the egg skin opens up like a blooming chrysanthemum. It is elegant and eye-catching, full of color and aroma, this is a classic banquet in the early years. A famous dish with exquisite workmanship and high failure rate. It is rare for a chef to serve this dish on the table. Another family recipe, "Banana Rice Cake Roll", is a rice cake made from glutinous rice, wax gourd strips, lard oil, taro skewers, and banana oil. It is wrapped in tofu skin, dipped in soybean flour, deep-fried, and cut into pieces. , unlike ordinary banquet rice cakes that are full of gorgeousness due to the arrangement of ingredients, the banana rice cake rolls with a simple appearance are full of light, salty and sweet, sweet and salty, and the aroma of banana oil is revealed in the mouth. , the bite is absolutely stunning.
Lin Guohua, director of the Tourism Bureau, said that in recent years, there has been a trend of hosting banquets across Taiwan. In many places, the rich products of the mountains, seas and world are served on the table or even combined into banquets, forming an activity to promote local food culture. It is not only popular with the public, but also Let the public understand the culture of various places and help promote local tourism. Lu Zhengzhi, who has perfected his kung fu skills, not only recreates the ancient flavors passed down by his ancestors, but also develops many creative dishes through the creativity he internalized in cooking. In the early years, Taiwanese local fish and seafood were used as dishes, or homophones were used, or the imagery of the ingredients was incorporated into various cooking techniques to create topical zodiac feasts, to the local custom banquets held in conjunction with various regional offices in recent years. His ingenuity. For example, the common pork ribs on the table are paired with a sauce based on Guan Miao pineapple. The crispy skin of the "Nanyang Salsa Pineapple Pork" perfectly combines the tender and juicy pork ribs with the sauce. Every bite is delicious. Get the rich sweet and sour aroma of pineapple and seasonal fruits, giving you a diverse and rich taste experience. "Milkshake Avocado Baked Seafood" uses avocados that are abundant in Ouchi. Lu Zhengzhi said that avocados will produce a bitter taste when exposed to high temperatures and are usually served as cold dishes. If you want to change them into hot dishes, you must choose the cooking method carefully and pay attention. Temperature control prevents chemical changes inside the avocado from becoming bitter. The raw avocado, which is inherently tasteless and colorless, is used in milkshakes and seafood to enhance the taste of the avocado and enhance the overall flavor. Lu Zhengzhi even thought of adding pork belly and raw guava to the papaya ribs that are often included in soups to make the "Wufushan Baqiankun Cup". The lightness of the raw papaya can be compensated for by the guava, making the taste more moist and moist. Make the whole stew more healthy. We have the courage to try, constantly innovate, integrate ingredients and elements from all over the world, and create dishes with innovative methods to satisfy the people's diverse taste buds and dining experiences, and also open up a broader market for Bao Wei Zhen Cake.
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 activities of "Tainan 400 City Food" have also been launched since September. "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to Dongshan District this Saturday (10/12) "2024 Love Dongshan Season──Dongshan Agricultural Specialties" Food Carnival" and Houbi District's "Agricultural, Fishery, Landscape and Art Festival" invite 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.
