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When it comes to Taiwanese restaurants in Tainan, the first thing that most people think of must be "Axia Restaurant". Almost equated with Taiwanese restaurants, Axia Restaurant has grown up with countless Tainan people. Axia Restaurant is not only a representative of a time-honored restaurant, but as the times change, it has also continuously injected new ideas and vitality into it, making the time-honored restaurant not only old but also the beginning of Taiwanese cuisine. A new page, a new atmosphere.
Tainan Mayor Huang Weizhe said that Axia Restaurant is a common dining experience for many Tainan people. It has accompanied many people through important moments in life such as births, weddings, and birthdays, and it also carries heart-warming memories. Founded in 1940, it was originally a dim sum stall in front of the Xingji Temple. After Wu Jinxia (Axia) graduated from elementary school, she joined her father Wu Achi’s snack stall to help build a reputation for her sausages, cooked meats, assorted vegetable soups, etc., and later opened on Zhongyi Road. Hanging up the sign of "Xia Dim Sum Shop", he moved to the alley in front of Tiangong Temple and opened A Xia Restaurant. The dishes also evolved from snacks to table dishes, and then gradually developed into a Taiwanese restaurant. Because of the high-quality ingredients and delicious dishes, A Xia also opened Under the personal care and reception, the business is booming and it has become one of the best restaurants in Tainan.
Lin Guohua, director of the Tourism Bureau, said that in the early days of Taiwanese customs, whether it was a full moon, a wedding, a 16-year-old birthday, or a birthday celebration, it was inevitable to come to a table to witness the ceremony and entertain relatives and friends. Tainan, which attaches great importance to etiquette, has these banquets of life etiquette and customs even more at Axia Hotel. Visible every day. A-Xia Hotel was not only the first choice for entertaining guests in Tainan at that time, but also a place for business gatherings among gentry and businessmen. It also attracted many political and business dignitaries and past presidents as guests. Its popularity made A-Xia Hotel a popular restaurant in southern Taiwan. However, SARS and the opening of international-class hotels and restaurants had a huge impact on Axia Hotel. It relied on rolling adjustments and changes in business strategies to attract tourists and individual travelers. In 2006, Axia Hotel came to prominence again. Although it survived the epidemic and competition from the general environment, it later faced difficulties in handing over hotel operations. It was not until the fourth generation Wu Jianhao became the successor of the old restaurant that everything took a new turn.
I have been exposed to Taiwanese cuisine since I was a child. I studied catering. Under the persuasion of my mother, I studied all the way to the Chinese Culinary Arts Department of Kaohsiung Institute of Hospitality and Tourism. In 2010, Wu Jianhao came back to take over the Axia Hotel, renovated the restaurant with great fanfare, took charge of the cooking and overall management of the hotel. When SOP was introduced into the kitchen, we also relied on repeated exploration and trials to find the taste of home-cooked food in our memories, figure out the proportions of ingredients, and formulate quantitative and stereotyped operating procedures to ensure stable quality of finished dishes and effectively manage the delivery of dishes; on the other hand, from the perspective of kitchen utensils From equipment upgrading, staff training to environment and atmosphere creation, a series of determined and meticulous changes have transformed the old Taiwanese restaurant and given it a new image. In 2015, Wu Jianhao opened "Jinxiu Caixia" after his great-aunt Wu Jinxia in the Nanfang Dream era, positioning it as a banquet hall and expanding new consumer groups. Later, he assembled a brand with a new identity and entered Mitsui OUTLET PARK to establish " "A SHA", with a youthful and energetic new style, focuses on the young ethnic market. From traditional time-honored restaurants to the new generation and new banquet restaurant Jinxia Lou and the fashionable A SHA, Taiwanese cuisine is presented in different ways. Realizing the social responsibility of local enterprises, Wu Jianhao boldly did what he thought should be done, obtained the outsourcing rights of "Yuanying Cuisine", and rebuilt the disappeared "Biao Building" into a new "Jiuling Restaurant" , becoming a cultural attraction combined with catering. Wu Jianhao said that old stores will not just stick to their old stores, but also transform in response to the times. Regardless of Jinxialou, A SHA or Jiuling Restaurant, they are the practice of the succession of traditional old restaurants from generation to generation, and they also symbolize the continuation of culture and food. A signboard with a mission, Wu Jianhao shouldered the heavy responsibility, internal rectification and external expansion, taking Axia Hotel to the road of branding and giving a new definition to the time-honored hotel.
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. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to Huazong Park in Xuejia District this Saturday (10/19) for the "2024 Tainan Fungi" Fish Cultural Season - Learn to Eat Milkfish" and Rende District's "Come to Erren River" event, come to Qigu Visitor Center on Sunday (10/20) "2024 Tainan Milkfish Cultural Season - Delicious Fish ” and Guanmiao Shanxi Palace invite everyone to come to Tainan together on weekends and holidays.詳情請上「臺南400-城市食力」網站((https://tainan-foodculture.tw/)，歡迎隨時關注「臺南旅遊網」及「臺南旅遊粉絲專頁」，掌握臺南觀光及活動相關最新information.
Tainan Mayor Huang Weizhe said that Axia Restaurant is a common dining experience for many Tainan people. It has accompanied many people through important moments in life such as births, weddings, and birthdays, and it also carries heart-warming memories. Founded in 1940, it was originally a dim sum stall in front of the Xingji Temple. After Wu Jinxia (Axia) graduated from elementary school, she joined her father Wu Achi’s snack stall to help build a reputation for her sausages, cooked meats, assorted vegetable soups, etc., and later opened on Zhongyi Road. Hanging up the sign of "Xia Dim Sum Shop", he moved to the alley in front of Tiangong Temple and opened A Xia Restaurant. The dishes also evolved from snacks to table dishes, and then gradually developed into a Taiwanese restaurant. Because of the high-quality ingredients and delicious dishes, A Xia also opened Under the personal care and reception, the business is booming and it has become one of the best restaurants in Tainan.
Lin Guohua, director of the Tourism Bureau, said that in the early days of Taiwanese customs, whether it was a full moon, a wedding, a 16-year-old birthday, or a birthday celebration, it was inevitable to come to a table to witness the ceremony and entertain relatives and friends. Tainan, which attaches great importance to etiquette, has these banquets of life etiquette and customs even more at Axia Hotel. Visible every day. A-Xia Hotel was not only the first choice for entertaining guests in Tainan at that time, but also a place for business gatherings among gentry and businessmen. It also attracted many political and business dignitaries and past presidents as guests. Its popularity made A-Xia Hotel a popular restaurant in southern Taiwan. However, SARS and the opening of international-class hotels and restaurants had a huge impact on Axia Hotel. It relied on rolling adjustments and changes in business strategies to attract tourists and individual travelers. In 2006, Axia Hotel came to prominence again. Although it survived the epidemic and competition from the general environment, it later faced difficulties in handing over hotel operations. It was not until the fourth generation Wu Jianhao became the successor of the old restaurant that everything took a new turn.
I have been exposed to Taiwanese cuisine since I was a child. I studied catering. Under the persuasion of my mother, I studied all the way to the Chinese Culinary Arts Department of Kaohsiung Institute of Hospitality and Tourism. In 2010, Wu Jianhao came back to take over the Axia Hotel, renovated the restaurant with great fanfare, took charge of the cooking and overall management of the hotel. When SOP was introduced into the kitchen, we also relied on repeated exploration and trials to find the taste of home-cooked food in our memories, figure out the proportions of ingredients, and formulate quantitative and stereotyped operating procedures to ensure stable quality of finished dishes and effectively manage the delivery of dishes; on the other hand, from the perspective of kitchen utensils From equipment upgrading, staff training to environment and atmosphere creation, a series of determined and meticulous changes have transformed the old Taiwanese restaurant and given it a new image. In 2015, Wu Jianhao opened "Jinxiu Caixia" after his great-aunt Wu Jinxia in the Nanfang Dream era, positioning it as a banquet hall and expanding new consumer groups. Later, he assembled a brand with a new identity and entered Mitsui OUTLET PARK to establish " "A SHA", with a youthful and energetic new style, focuses on the young ethnic market. From traditional time-honored restaurants to the new generation and new banquet restaurant Jinxia Lou and the fashionable A SHA, Taiwanese cuisine is presented in different ways. Realizing the social responsibility of local enterprises, Wu Jianhao boldly did what he thought should be done, obtained the outsourcing rights of "Yuanying Cuisine", and rebuilt the disappeared "Biao Building" into a new "Jiuling Restaurant" , becoming a cultural attraction combined with catering. Wu Jianhao said that old stores will not just stick to their old stores, but also transform in response to the times. Regardless of Jinxialou, A SHA or Jiuling Restaurant, they are the practice of the succession of traditional old restaurants from generation to generation, and they also symbolize the continuation of culture and food. A signboard with a mission, Wu Jianhao shouldered the heavy responsibility, internal rectification and external expansion, taking Axia Hotel to the road of branding and giving a new definition to the time-honored hotel.
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. The "Tainan 400 City Food 37 Districts Touring Mobile Exhibition" will come to Huazong Park in Xuejia District this Saturday (10/19) for the "2024 Tainan Fungi" Fish Cultural Season - Learn to Eat Milkfish" and Rende District's "Come to Erren River" event, come to Qigu Visitor Center on Sunday (10/20) "2024 Tainan Milkfish Cultural Season - Delicious Fish ” and Guanmiao Shanxi Palace invite everyone to come to Tainan together on weekends and holidays.詳情請上「臺南400-城市食力」網站((https://tainan-foodculture.tw/)，歡迎隨時關注「臺南旅遊網」及「臺南旅遊粉絲專頁」，掌握臺南觀光及活動相關最新information.
