Tainan Mayor Huang Weizhe said that the kitchen is steaming with steam, the sound of cooking is endless, and the chef is focused and proficient in the work he is doing. This scene has been at Axia Restaurant for decades, and is currently passed down to the hands of the fourth generation Wu Jianhao. For Taiwan He has his own ideas for the dishes and is very persistent in cooking, retaining the taste and mellow heritage of the family-herited dishes. The hand-made dishes such as red rice cakes, signature platters, fried eels, and charcoal-grilled mullet roe are all very satisfying. Old customers come back again and again, eating there for decades. One of the traditional classic Taiwanese dishes is red rice cake. Because the red rice cakes are large and plump, the bright orange color is festive and elegant, it has always been an indispensable dish at the table. It is also often served by Tainan people during happy events or banquets. of delicacies. The red rice cake, which is almost synonymous with Axia Restaurant, is very particular about the ingredients. It uses long glutinous rice with high water retention in Erlin, Changhua, and fresh red rice cakes. It is killed daily and carefully washed. After the cake is stir-fried with dried shrimps, mushrooms, and minced meat until fragrant, it must be stirred with bare hands to evenly distribute the ingredients and absorb the flavour. Not only can you see the care in the details, but you must also follow Axia's instructions before serving the red rice cake. The crab roe must be presented upwards to show the host's sincerity and skill.

Lin Guohua, director of the Tourism Bureau, said that if the red rice cake is the most classic and famous dish of Axia, then the most traditional and ancient dish in the restaurant is the platter, which combines four ancient breakfast dishes such as shrimp and dates, pork liver rolls, rice rolls, and rice balls. It is a delicious handmade dish, and it is also the "starting dish" that Axia's father had when he first opened the stall. The shrimp jujube still uses fire to roast the shrimp according to the tradition, and the pork liver roll is still wrapped in mesh according to the ancient method; the rice sausage and meat are mostly powdered. There are few, and you get a solid piece of meat with a slight aroma of wine. In addition to being hand-made, you have to pay special attention to cooking it; the crab balls are a snack only found in the south. They are made with real crab meat and a variety of ingredients. Pudding is difficult and time-consuming to make; Wu Jianhao said that all the food in the platter cannot be produced by mechanization and is completely made by hand. The seemingly simple platter is actually a complete test of Kung Fu dishes. However, in order to save the life of his great-aunt Ah The traditional old taste left by Xia, no matter how tired you are, you have to keep making it by hand. What Wu Jianhao is most proud of is the fried eel. He is very picky about the quality of the eel. In addition to the fixed suppliers, as long as the eel is slightly defective, he would rather eliminate it than put it in the pot. It is fried quickly and quickly. The eel retains the original flavor and moisture of the ingredients, and is crispy and thick in the mouth, full of wok flavor.

Because of its delicious dishes, Axia Restaurant has been synonymous with Taiwanese cuisine feasts for many years. It is not only a restaurant frequently visited by many Tainanese for family gatherings and banquets, but also a place of pilgrimage for tourists and foreign tourists. In response to the needs of different customer groups, a variety of dining methods have been introduced in recent years. Breaking the past practice of serving full-table dishes in many Taiwanese restaurants, Axia Restaurant first launched individual set menus and added English menus. With the change in the domestic family demographic structure, half-table dishes will be launched in 2023. Committed to preserving the old Taiwanese cuisine of Axia Restaurant, Wu Jianhao firmly believes that food must be eaten by people in order to be passed down. Therefore, unlike the past half-table dishes, which were halved, Wu Jianhao maintains a fixed menu and halved the amount of dishes. Let customers all taste the classic dishes of Axia Restaurant, and also let more people feel the unique charm of Taiwanese cuisine.

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" series of activities have also been launched since September. The "Tainan 400 City Food 37 District Touring Mobile Exhibition" will come to the "Guantian Water chestnut Festival" in Hulupei Nature Park, Guantian District this Saturday (10/26) ” and the “Grandma’s Life Festival” activities in Zuozhen District’s Zhuecheng Park, Sunday (10/27) came to the “Saline Water Carnival” and the Annan District Sicao Public Temple’s “2024 Tainan Milkfish Cultural Season-Successful Milkfish Sentiment. "Happy Four Grass Tour" invites everyone to come to Tainan together on weekends and holidays. 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.