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Chef A Tu, who is in his late 80s at Xinxin Restaurant, a famous restaurant in Tainan, still cooks dishes carefully by the fire every day, with the goal of passing on the style of Taiwanese banquet dishes. His sword is still young and his professionalism is reflected in It's a good talk in the industry.
Tainan Mayor Huang Weizhe said that the founder of Xinxin Restaurant, located on Minzu Road in the Central and Western District, was from a catering family and had family connections with Axia Restaurant. He also worked as an apprentice in Axia's restaurant. After studying hard, he established a career and worked hard. In terms of business operation, it has developed from a small stall to a restaurant. It has become as famous as Axia Hotel and Ami Hotel and has become a time-honored Taiwanese restaurant in Tainan. Master A Tu's real name is Wu Huo Tu. His grandfather Wu Chuan was good at making sausages and cooked meat. He was originally a hawker. When his father Wu Jinrong took over the family business, he set up a stall in front of Xingji Palace, commonly known as Dingda Avenue. From production to sales, he was independent There are no helpers to manage, so stall setting up is intermittent, and business is ups and downs. The family's financial instability forced Master Atu to make a living and make money after graduating from elementary school. He worked many jobs and worked around the house. Later, due to homesickness, he returned to Tainan and worked as an apprentice in the shop of Axia, a relative of the same clan. He started by sweeping and cleaning. , after a lot of training, he studied hard for 6 years before graduating.
After retiring from the army, Master Atu first set up a stall on Chenggong Road selling simple snacks such as eight-treasure rice noodles, fried rice, and vegetable soup. Later, he and his brother Wu Songcun (Acun) rented a small store of 2 square meters nearby, using his brother's name. Acun became the name of the store, and the two brothers ran a snack business together. Later, Master Atu started his own business. At that time, Master Atu was not well-known, and no one knew him. At first, the business was miserable, and with high rents, it was difficult to earn income and live. After a tie, I faced a lot of pressure, but with perseverance, more than 12 hours of hard work every day, and good craftsmanship, I gradually got better and made my own name. After I had some savings, I also paid attention to relatives and friends. With the help of his wife, he bought the current store to expand his business. Xinxin Restaurant focused on seafood cuisine at first, and later transformed to focus on Taiwanese cuisine. Chef A Tu fully displayed the skills he learned in the past and his many years of cooking skills in a series of ancient Taiwanese dishes, which made Xinxin's reputation , became a well-known Taiwanese restaurant.
Lin Guohua, director of the Tourism Bureau, said that Chef A Tu’s persistence and passion for cooking, coupled with decades of accumulated experience, naturally make his cooking skills not to mention. What is also admirable is his attitude towards dealing with others and his professionalism. Chef A Tu, who has a pragmatic and diligent personality and is hands-on in everything, is nearly eighty years old and still goes into the kitchen every day and cooks on the front line. Over the years, even if his hands are full of scars and marks from the fire and oil splash, his fingers are also scratched from holding the cauldron and spoon. And despite being out of shape, working in the catering industry caused occupational diseases, he still enjoys it. He always jokes that there are few chefs who are still cooking at an old age like him and cannot retire. He always cares about a group of old customers and hopes to pass on the Taiwanese cuisine he has learned. Continued. What is also touching is Chef Atu's attitude towards treating guests like family and being honest and humble. As a very senior chef in Fucheng, he is always willing to recommend or share the advantages of his colleagues. His magnanimity and magnanimity can also be regarded as a model for business operators. .
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 been launched since September. The "Tainan 400 City Food Power 37 District Touring Mobile Exhibition" tours various districts on weekends and holidays, gathering local food markets and five-sense experiences. We invite you to come and experience Tainan. Unique gourmet charm. 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 the founder of Xinxin Restaurant, located on Minzu Road in the Central and Western District, was from a catering family and had family connections with Axia Restaurant. He also worked as an apprentice in Axia's restaurant. After studying hard, he established a career and worked hard. In terms of business operation, it has developed from a small stall to a restaurant. It has become as famous as Axia Hotel and Ami Hotel and has become a time-honored Taiwanese restaurant in Tainan. Master A Tu's real name is Wu Huo Tu. His grandfather Wu Chuan was good at making sausages and cooked meat. He was originally a hawker. When his father Wu Jinrong took over the family business, he set up a stall in front of Xingji Palace, commonly known as Dingda Avenue. From production to sales, he was independent There are no helpers to manage, so stall setting up is intermittent, and business is ups and downs. The family's financial instability forced Master Atu to make a living and make money after graduating from elementary school. He worked many jobs and worked around the house. Later, due to homesickness, he returned to Tainan and worked as an apprentice in the shop of Axia, a relative of the same clan. He started by sweeping and cleaning. , after a lot of training, he studied hard for 6 years before graduating.
After retiring from the army, Master Atu first set up a stall on Chenggong Road selling simple snacks such as eight-treasure rice noodles, fried rice, and vegetable soup. Later, he and his brother Wu Songcun (Acun) rented a small store of 2 square meters nearby, using his brother's name. Acun became the name of the store, and the two brothers ran a snack business together. Later, Master Atu started his own business. At that time, Master Atu was not well-known, and no one knew him. At first, the business was miserable, and with high rents, it was difficult to earn income and live. After a tie, I faced a lot of pressure, but with perseverance, more than 12 hours of hard work every day, and good craftsmanship, I gradually got better and made my own name. After I had some savings, I also paid attention to relatives and friends. With the help of his wife, he bought the current store to expand his business. Xinxin Restaurant focused on seafood cuisine at first, and later transformed to focus on Taiwanese cuisine. Chef A Tu fully displayed the skills he learned in the past and his many years of cooking skills in a series of ancient Taiwanese dishes, which made Xinxin's reputation , became a well-known Taiwanese restaurant.
Lin Guohua, director of the Tourism Bureau, said that Chef A Tu’s persistence and passion for cooking, coupled with decades of accumulated experience, naturally make his cooking skills not to mention. What is also admirable is his attitude towards dealing with others and his professionalism. Chef A Tu, who has a pragmatic and diligent personality and is hands-on in everything, is nearly eighty years old and still goes into the kitchen every day and cooks on the front line. Over the years, even if his hands are full of scars and marks from the fire and oil splash, his fingers are also scratched from holding the cauldron and spoon. And despite being out of shape, working in the catering industry caused occupational diseases, he still enjoys it. He always jokes that there are few chefs who are still cooking at an old age like him and cannot retire. He always cares about a group of old customers and hopes to pass on the Taiwanese cuisine he has learned. Continued. What is also touching is Chef Atu's attitude towards treating guests like family and being honest and humble. As a very senior chef in Fucheng, he is always willing to recommend or share the advantages of his colleagues. His magnanimity and magnanimity can also be regarded as a model for business operators. .
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 been launched since September. The "Tainan 400 City Food Power 37 District Touring Mobile Exhibition" tours various districts on weekends and holidays, gathering local food markets and five-sense experiences. We invite you to come and experience Tainan. Unique gourmet charm. 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.
