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Chef A Tu (Wu Huo Tu), who is good at cooking, regards cooking as his mission. He was proficient in cooking when he was young and worked outside the country. It mainly focuses on seafood dishes, but faced bottlenecks and severe criticism from customers, it resolutely changed and returned to specializing in ancient Taiwanese cuisine. Its reputation became more and more famous through word of mouth from customers. Tainan Mayor Huang Weizhe said that Taiwanese cuisine combines a variety of cooking techniques and presents a variety of forms, and has always been very popular. Chef A Tu of Xinxin Restaurant was trained in Axia Restaurant and inherited the skills of Fuzhou chefs from Baomeilou. He has also integrated Fuzhou cuisine and restaurant cuisine to become his own specialty, especially the ancient Taiwanese cuisine, which has become a specialty of the restaurant. In addition to the more familiar banquet dishes such as Wuliuju, chicken, pig belly and turtle, squid, snails, meat and garlic, there are also specialty dishes such as Nanjing chicken, fried vinegar shrimp, osmanthus shark's fin and scallops, and hibiscus jade belt.
Nanjing chicken originating from Zhangzhou, Fujian, undergoes multiple processes such as frying, braising, and steaming. The delicate and complicated processing process is reflected in the visual perfection of the whole chicken when it is served intact, and the chicken is soft but not rotten. The bones and meat are separated, and the flavor is rich and colorful, with layers of flavors. The representative of Master A Tu's skill in cooking is Nanjian liver. Pork liver is marinated in five-spice powder, first fried in oil and then lightly stir-fried over high heat. It seems easy and easy, but to remove the fishy smell and bitterness of the pork liver, the heat must be controlled appropriately. This delicacy, which is a little too raw and a little too hard, is the result of many years of experience. It is definitely a real skill that is tested on the fire. The Nan Jian Gan, mostly cooked by Chef A Tu, is a regular gourmet in the store. A must-try sign. In addition, there are meat rice shrimps with meat chopped into pieces as fine as rice grains, as well as eight-treasure rice noodles filled with shrimps, flower branches, meat slices, and pork liver, all laid out in an imposing manner. These are all exquisite dishes that you must make a reservation in advance to eat.
Lin Guohua, director of the Tourism Bureau, said that traditional Taiwanese cuisine is not only about taste, but also interesting. Taiwan has a long history, and Taiwanese cuisine has its own background. Many dishes have stories behind them. Chef A Tu has been immersed in Taiwanese cuisine for many years. Interesting stories often come up at random. Cut open the prawns and cut them open, stuff them with shredded carrots, shredded mushrooms, shredded ham and scallions, pour in egg liquid and deep-fry until cooked. Before serving, pour some rice wine into the pan to bring out the aroma. Chef A Tu He said that no vinegar was used in cooking this "fried vinegar shrimp", but because it is homophonic to "vinegar shrimp" in Taiwanese, there is a smiley saying that drinkers are jealous of the ladies in the restaurant. Another dish is the Hibiscus Jade Hairtail Fish Roll. The seabass fillet is rolled into lean meat, water chestnuts, onions, shrimps, eggs and other fish paste. The seabass roll with fish skin is placed in the steamed egg. It looks like the ones on official uniforms in ancient times. jade belt. The dishes on the table, combined with Chef Atu's vivid stories, are the finishing touch and enhance the flavor. Chef A Tu vividly demonstrates the essence of Taiwanese cuisine. Only in Xinxin Restaurant can you taste the most traditional Taiwanese cuisine. If you have the opportunity, you might as well go there, taste Taiwanese cuisine and listen to Chef A Tu's eloquent talk about Taiwanese cuisine. story.
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 District Touring Mobile Exhibition" is now in full swing. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow " Tainan" at any time Travel Network " and " Tainan Travel Fan Page " to get the latest information on Tainan sightseeing and activities.
Nanjing chicken originating from Zhangzhou, Fujian, undergoes multiple processes such as frying, braising, and steaming. The delicate and complicated processing process is reflected in the visual perfection of the whole chicken when it is served intact, and the chicken is soft but not rotten. The bones and meat are separated, and the flavor is rich and colorful, with layers of flavors. The representative of Master A Tu's skill in cooking is Nanjian liver. Pork liver is marinated in five-spice powder, first fried in oil and then lightly stir-fried over high heat. It seems easy and easy, but to remove the fishy smell and bitterness of the pork liver, the heat must be controlled appropriately. This delicacy, which is a little too raw and a little too hard, is the result of many years of experience. It is definitely a real skill that is tested on the fire. The Nan Jian Gan, mostly cooked by Chef A Tu, is a regular gourmet in the store. A must-try sign. In addition, there are meat rice shrimps with meat chopped into pieces as fine as rice grains, as well as eight-treasure rice noodles filled with shrimps, flower branches, meat slices, and pork liver, all laid out in an imposing manner. These are all exquisite dishes that you must make a reservation in advance to eat.
Lin Guohua, director of the Tourism Bureau, said that traditional Taiwanese cuisine is not only about taste, but also interesting. Taiwan has a long history, and Taiwanese cuisine has its own background. Many dishes have stories behind them. Chef A Tu has been immersed in Taiwanese cuisine for many years. Interesting stories often come up at random. Cut open the prawns and cut them open, stuff them with shredded carrots, shredded mushrooms, shredded ham and scallions, pour in egg liquid and deep-fry until cooked. Before serving, pour some rice wine into the pan to bring out the aroma. Chef A Tu He said that no vinegar was used in cooking this "fried vinegar shrimp", but because it is homophonic to "vinegar shrimp" in Taiwanese, there is a smiley saying that drinkers are jealous of the ladies in the restaurant. Another dish is the Hibiscus Jade Hairtail Fish Roll. The seabass fillet is rolled into lean meat, water chestnuts, onions, shrimps, eggs and other fish paste. The seabass roll with fish skin is placed in the steamed egg. It looks like the ones on official uniforms in ancient times. jade belt. The dishes on the table, combined with Chef Atu's vivid stories, are the finishing touch and enhance the flavor. Chef A Tu vividly demonstrates the essence of Taiwanese cuisine. Only in Xinxin Restaurant can you taste the most traditional Taiwanese cuisine. If you have the opportunity, you might as well go there, taste Taiwanese cuisine and listen to Chef A Tu's eloquent talk about Taiwanese cuisine. story.
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 District Touring Mobile Exhibition" is now in full swing. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow " Tainan" at any time Travel Network " and " Tainan Travel Fan Page " to get the latest information on Tainan sightseeing and activities.
