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Fulou, which started with barbecue seafood, has gradually developed from a small shop on Xialin Road to a large-scale restaurant. It has gone through more than 30 years steadily. Because of its fresh ingredients, diverse cuisine, and delicious taste, it has conquered the stomachs of many customers. With its hospitality, it has established relationships with customers from all over the world, and has many foreign customers, allowing Fulou to move from a well-known Taiwanese restaurant in Fucheng to an international one.
Tainan Mayor Huang Weizhe said that many Tainan people should still remember the scene of the barbecue street on Xialin Road in the past. It was Fulou who initially led this barbecue trend, because Fulou lit the first lamp, which also inspired the street. The catering industry gathers in Shanghai. The founder of Fulou, Cai Jinjia (Fu Bo), had done many businesses when he was young, but they never got off the ground. In 1992, he used the little savings he had to open Fulou on Xialin Road and run an izakaya. Since he had no interest in catering, With no experience and no knowledge of cooking, business was miserable at first. Cai Jinjia thought about his daily fishing habit and was very familiar with fish, so he switched to selling seafood barbecue and Taiwanese cuisine, purchasing the goods himself. At the right time, a young man from Penghu volunteered to apply for a job as a chef. Between his cooking skills and Cai Jinjia's knowledge of ingredients, Sensitivity and precise control gradually get on track. In order to attract customers, Cai Jinjia also had the idea of pushing a barbecue stall outside the store to attract customers with its scent, which became a first for restaurants in Tainan at the time. Later, he even hung small decorative light bulbs, which not only decorated the dim Xialin Road, Like a beacon in the dark, it also guides customers to come to the door. Relying on word-of-mouth and returning customers, the business is gradually booming. At a time when Taiwan's economy is booming and the catering industry is booming, in order to cope with the increasing number of customers, the business hours have been extended from the initial 5 p.m. to 2 a.m. to 5 a.m. Combining Taiwanese cuisine and barbecue, it can also provide people with casual drinks. At that time, the late-night dining consumption space was still in its infancy. Fulou's operating model broke tradition and convention and accurately targeted the night-time consumer group. In 2005, because the landlord was eager to take back the store and considering that there were not enough seats in the store, it moved to Yonghua Road to expand its business.
From the beginning of a barbecue restaurant to a restaurant that can provide festive banquets, Fulou has also added many special dishes from the original barbecue and Taiwanese cuisine, retaining the traditional ancient taste while incorporating creativity. Customers can order according to the menu or change it. Adjust the taste and even customize the dishes, and the customer base will expand with the diversity of the restaurant's dishes. Currently, it is jointly run by the second generation Cai Suqin and Cai Junnan. The siblings continue their father's philosophy and stick to the ingredients. They still go to the fish market to buy fresh fish every day. With the third generation brothers Cai Weizhe and Cai Bochao returning home, After taking over the family business and taking charge of the field and kitchen respectively, he developed new dishes and refined the dishes. He also made good use of technological tools in management, ordering with QR code, and launched vacuum-frozen home delivery products in step with the times. With what he has learned and experienced , injecting new ideas into the old store.
Lin Guohua, director of the Tourism Bureau, said that the persistence of many old restaurants in Tainan is not only delicious food, but also the operators' intentions and overflowing human touch. In addition to satisfying the taste buds of customers, Fulou is full of ingenuity and emotion from the dining space to the service. The decoration and menu incorporate elements such as Tainan window grilles and temple beliefs, and menus in Chinese, English, and Japanese introducing classic dishes, as well as considerate There is a small card reminding you to be careful with hot food, and even a tourist guide leaflet is printed and provided to diners. The care can be seen in many details, and it also adds up to the fact that Fulou has a solid culinary background and a concept of promoting the local area. Even though online ordering via mobile phone is now adopted, the second generation Tsai Su-chin can still be seen walking in the restaurant from time to time, introducing the dishes to the guests cordially at the table, talking about the dishes at the right time, or suggesting tourist attractions that can be visited in Tainan, so that the guests can While enjoying the meal, you can also feel the warmth and hospitality of Tainan people, which is one of the key factors for Fulou's success and reputation.
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 also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to Jiali Park's "Community Building Achievements Exhibition" this Sunday (11/17). Everyone is invited Experience the charm of Tainan cuisine together. 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 many Tainan people should still remember the scene of the barbecue street on Xialin Road in the past. It was Fulou who initially led this barbecue trend, because Fulou lit the first lamp, which also inspired the street. The catering industry gathers in Shanghai. The founder of Fulou, Cai Jinjia (Fu Bo), had done many businesses when he was young, but they never got off the ground. In 1992, he used the little savings he had to open Fulou on Xialin Road and run an izakaya. Since he had no interest in catering, With no experience and no knowledge of cooking, business was miserable at first. Cai Jinjia thought about his daily fishing habit and was very familiar with fish, so he switched to selling seafood barbecue and Taiwanese cuisine, purchasing the goods himself. At the right time, a young man from Penghu volunteered to apply for a job as a chef. Between his cooking skills and Cai Jinjia's knowledge of ingredients, Sensitivity and precise control gradually get on track. In order to attract customers, Cai Jinjia also had the idea of pushing a barbecue stall outside the store to attract customers with its scent, which became a first for restaurants in Tainan at the time. Later, he even hung small decorative light bulbs, which not only decorated the dim Xialin Road, Like a beacon in the dark, it also guides customers to come to the door. Relying on word-of-mouth and returning customers, the business is gradually booming. At a time when Taiwan's economy is booming and the catering industry is booming, in order to cope with the increasing number of customers, the business hours have been extended from the initial 5 p.m. to 2 a.m. to 5 a.m. Combining Taiwanese cuisine and barbecue, it can also provide people with casual drinks. At that time, the late-night dining consumption space was still in its infancy. Fulou's operating model broke tradition and convention and accurately targeted the night-time consumer group. In 2005, because the landlord was eager to take back the store and considering that there were not enough seats in the store, it moved to Yonghua Road to expand its business.
From the beginning of a barbecue restaurant to a restaurant that can provide festive banquets, Fulou has also added many special dishes from the original barbecue and Taiwanese cuisine, retaining the traditional ancient taste while incorporating creativity. Customers can order according to the menu or change it. Adjust the taste and even customize the dishes, and the customer base will expand with the diversity of the restaurant's dishes. Currently, it is jointly run by the second generation Cai Suqin and Cai Junnan. The siblings continue their father's philosophy and stick to the ingredients. They still go to the fish market to buy fresh fish every day. With the third generation brothers Cai Weizhe and Cai Bochao returning home, After taking over the family business and taking charge of the field and kitchen respectively, he developed new dishes and refined the dishes. He also made good use of technological tools in management, ordering with QR code, and launched vacuum-frozen home delivery products in step with the times. With what he has learned and experienced , injecting new ideas into the old store.
Lin Guohua, director of the Tourism Bureau, said that the persistence of many old restaurants in Tainan is not only delicious food, but also the operators' intentions and overflowing human touch. In addition to satisfying the taste buds of customers, Fulou is full of ingenuity and emotion from the dining space to the service. The decoration and menu incorporate elements such as Tainan window grilles and temple beliefs, and menus in Chinese, English, and Japanese introducing classic dishes, as well as considerate There is a small card reminding you to be careful with hot food, and even a tourist guide leaflet is printed and provided to diners. The care can be seen in many details, and it also adds up to the fact that Fulou has a solid culinary background and a concept of promoting the local area. Even though online ordering via mobile phone is now adopted, the second generation Tsai Su-chin can still be seen walking in the restaurant from time to time, introducing the dishes to the guests cordially at the table, talking about the dishes at the right time, or suggesting tourist attractions that can be visited in Tainan, so that the guests can While enjoying the meal, you can also feel the warmth and hospitality of Tainan people, which is one of the key factors for Fulou's success and reputation.
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 also been launched since September. The "Tainan 400 City Food Power 37 Districts Touring Mobile Exhibition" will come to Jiali Park's "Community Building Achievements Exhibition" this Sunday (11/17). Everyone is invited Experience the charm of Tainan cuisine together. 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.
