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Tainan Mayor Huang Weizhe said that there is no standard menu, and you must make a reservation before visiting. Although Zhuxinju specializes in Taiwanese cuisine, it is different from most Taiwanese restaurants that serve all-you-can-eat banquets, and is closer to the diet of modern people. According to demand, meals are served on a per-person basis. The person in charge, Yong Ge (Zhou Rongtang), uses the classic table-making dishes he learned from his uncle's table-making skills when he was young, and uses more delicate techniques to prepare dishes using the fresh food ingredients available on the day. The menu method saves customers the trouble of ordering and adds instant surprises. Therefore, it is loved by many people and is also a restaurant frequented by many celebrities.
In the starter-style cold dishes, common Taiwanese flavor combinations such as sausage cooked meat, eight-treasure balls, chicken rolls, nine holes, jellyfish skin, etc. are prepared in a non-repetitive way, and a variety of flavors compete on the plate. Following the chicken, Pork, fish and all kinds of seafood are braised, stewed, fried or steamed. Classic dishes are alternately served with different cooking techniques to increase the variety of dishes. In addition, soups full of strong ancient flavor are like shrinking The table setting shows the techniques of traditional banquet dishes. Brother Yong hopes that no matter whether there are many people or not, and whether or not they know how to order, everyone can taste the essence of Taiwanese cuisine. Another feature of Zhuxinju cuisine is that "eat on the ground, when you eat it." Yong Ge firmly believes that as long as the ingredients are fresh and no complicated techniques are used, delicious food can be made. Tainan is surrounded by mountains and seas and is rich in products. Fresh oysters and milkfish in the coastal areas, pineapples and bamboo shoots in the shallow mountains are all ingredients. This land is like a granary for building a happy home. He looked towards the north gate of Oyster House. Grandma buys freshly dug red-mouthed oysters and oysters that have been farmed for two years. She specially looks for non-toxic pheasants raised in chicken farms. She also buys fresh bamboo shoots, water chestnuts, pineapples, etc. that are produced in season. Gestures appear on Zhuxinju’s dining table in turn.
Lin Guohua, director of the Tourism Bureau, said that in addition to knowing the origin of the ingredients and carefully selecting them, you must also explore the characteristics of the ingredients and find the most suitable cooking method in order to serve unique dishes. So Brother Yong discovered that only a milkfish has a small piece of fish navel. He changed the way of eating fish soup in the past and steamed it with pickled melon or pineapple bean paste. The salty and sour aroma brings out the delicious taste of the fish. It has become Zhuxinju’s unique cuisine. Cooking is not a casual job, but a passion and persistence, which can also be seen from his attitude in making bean curd. The dessert of bean curd after dinner at Zhuxinju is Brother Yong’s specialty. He was taught by an old man who sells bean curd. However, at first, the bean curd made by Brother Yong failed many times and could not solidify. Despite all the twists and turns, he still did not give up trying. , and finally found the secret of kneading bean curds by hand through the understanding of the principles of life. With a delicate and smooth taste and a natural sugary aroma, Zhu Xinju's bean curd is stunning and highly praised. Because of this connection, in many events and markets in Tainan later, you can often see Brother Yong pushing his old stall cart and selling a bowl of tofu pudding for 10 yuan. He also specified that he would only charge two for 5 yuan, which means "two people are destined to be together". "Selling Douhua is not to make money, but to share and make friends with others. The Douhua in your mouth is filled with deep feelings. It is also like being a chef in Zhuxinju. The ultimate dream of opening a restaurant is not to make money, but to make money from your uncle. The cooking skills learned are passed on and the taste is conveyed from snacks to meals.
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 Power" have also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to the Shanhua District Farmers Association's "Zhiji Delicious-2024 Good Food" this Saturday (11/16) Hua Hua Festival" and Baihe District Lingding Park. For details, please visit the "Tainan 400-City Food" website . 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.
In the starter-style cold dishes, common Taiwanese flavor combinations such as sausage cooked meat, eight-treasure balls, chicken rolls, nine holes, jellyfish skin, etc. are prepared in a non-repetitive way, and a variety of flavors compete on the plate. Following the chicken, Pork, fish and all kinds of seafood are braised, stewed, fried or steamed. Classic dishes are alternately served with different cooking techniques to increase the variety of dishes. In addition, soups full of strong ancient flavor are like shrinking The table setting shows the techniques of traditional banquet dishes. Brother Yong hopes that no matter whether there are many people or not, and whether or not they know how to order, everyone can taste the essence of Taiwanese cuisine. Another feature of Zhuxinju cuisine is that "eat on the ground, when you eat it." Yong Ge firmly believes that as long as the ingredients are fresh and no complicated techniques are used, delicious food can be made. Tainan is surrounded by mountains and seas and is rich in products. Fresh oysters and milkfish in the coastal areas, pineapples and bamboo shoots in the shallow mountains are all ingredients. This land is like a granary for building a happy home. He looked towards the north gate of Oyster House. Grandma buys freshly dug red-mouthed oysters and oysters that have been farmed for two years. She specially looks for non-toxic pheasants raised in chicken farms. She also buys fresh bamboo shoots, water chestnuts, pineapples, etc. that are produced in season. Gestures appear on Zhuxinju’s dining table in turn.
Lin Guohua, director of the Tourism Bureau, said that in addition to knowing the origin of the ingredients and carefully selecting them, you must also explore the characteristics of the ingredients and find the most suitable cooking method in order to serve unique dishes. So Brother Yong discovered that only a milkfish has a small piece of fish navel. He changed the way of eating fish soup in the past and steamed it with pickled melon or pineapple bean paste. The salty and sour aroma brings out the delicious taste of the fish. It has become Zhuxinju’s unique cuisine. Cooking is not a casual job, but a passion and persistence, which can also be seen from his attitude in making bean curd. The dessert of bean curd after dinner at Zhuxinju is Brother Yong’s specialty. He was taught by an old man who sells bean curd. However, at first, the bean curd made by Brother Yong failed many times and could not solidify. Despite all the twists and turns, he still did not give up trying. , and finally found the secret of kneading bean curds by hand through the understanding of the principles of life. With a delicate and smooth taste and a natural sugary aroma, Zhu Xinju's bean curd is stunning and highly praised. Because of this connection, in many events and markets in Tainan later, you can often see Brother Yong pushing his old stall cart and selling a bowl of tofu pudding for 10 yuan. He also specified that he would only charge two for 5 yuan, which means "two people are destined to be together". "Selling Douhua is not to make money, but to share and make friends with others. The Douhua in your mouth is filled with deep feelings. It is also like being a chef in Zhuxinju. The ultimate dream of opening a restaurant is not to make money, but to make money from your uncle. The cooking skills learned are passed on and the taste is conveyed from snacks to meals.
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 Power" have also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to the Shanhua District Farmers Association's "Zhiji Delicious-2024 Good Food" this Saturday (11/16) Hua Hua Festival" and Baihe District Lingding Park. For details, please visit the "Tainan 400-City Food" website . 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.
