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"Fucheng Restaurant" brings together the local delicacies and cultural characteristics of Fucheng, including classic table dishes and famous snacks, allowing visitors to Tainan to enjoy a banquet and snacks at one time. Founder Li Ridong also hopes to preserve Taiwanese cuisine and restaurants The essence of the dish is to not let the skills and taste be lost with the decline of the master chef.
Tainan Mayor Huang Weizhe said that Tainan people are very knowledgeable about food and have a unique insistence on food. The food that can be passed down in Tainan is the essence that has been washed and accumulated over the years. It is worth visiting and tasting in person. Fucheng Restaurant retains many classic Taiwanese dishes and early restaurant dishes, such as eight-treasure balls, shark's fin soup, Nanjing chicken, squid, snail meat and garlic, black-bone chicken, pork belly, turtle, and fish rice noodles, etc., without making the main dishes more beautiful than before. It specializes in authentic Tainan cuisine, and naturally the most essential snacks in Tainan cuisine are also indispensable. Therefore, it also combines local milkfish, tilapia, mullet roe, oysters, shrimps and other ingredients to serve milkfish porridge, oyster noodles, shrimp Rolls and other snacks, and attention to plating presentation, the full range of banquet snacks has become the biggest feature of Fucheng Restaurant, and it has been awarded the Michelin Bib Gourmand recommended restaurant for two consecutive years.
In the early years, a well-known restaurant dish, chicken, piglet, belly and turtle, was one of the specialty dishes of Master Awan (Li Wan) of the previous generation of Fucheng Restaurant. After blanching the pure Paoshan Silky Chicken and nourishing turtles, they are put into the pig belly and slowly simmered with Chinese medicinal materials until all the ingredients are soft and fragrant. The rich soup has a faint aroma of Chinese medicine and is delicious in the mouth. Overflowing with gelatin, the black-bone chicken, pork belly and turtle seem to bring together the charm of old restaurants in one pot, and also show the meticulous craftsmanship of the master chef in cooking restaurant dishes. Another dish, the fish rice noodle pot, uses the delicious and delicate meat of the fish, paired with slow-cooked large bone soup. The soup is rich and mellow, and the rice noodles that have absorbed the soup are smooth and refreshing, with rich layers, fresh but not greasy. In the past, there was a saying in Taiwan: "If you have money, you can eat it; if you don't have money, you can eat it." Those who can afford to eat it mean they are rich. Fucheng Restaurant puts the precious fish in the same pot with the staple rice noodles. What is served on the table is delicious and symbolic. The host is a great tool for entertaining guests.
In addition to retaining the early classic dishes, Fucheng Restaurant has also changed the form of Taiwanese cuisine. In addition to introducing it very early, it has also refined Taiwanese cuisine and made it a set menu. The idea came about when Li Ridong was on a plane in Japan more than 30 years ago and tasted the grouper roll set meal served on the plane. He had an idea and tried to improve it when he came back and launched the "White Jade Grouper Roll". Remove the head, tail and bones of the grouper and set aside. Cut the fish diagonally with a butterfly knife, roll in shiitake mushrooms and bamboo shoots, then roll Japanese fish plate and white jade radish outside, place on the plate and steam until cooked, add green onions, Ginger is topped with sautéed oyster sauce for seasoning. When the fish roll is steamed, the sweetness of the vegetables blends into the fish. The colorful fish plate reveals the word "longevity" or "happiness" against the crystal clear white jade. The taste buds and visual experience are all at once. Serving the fish in delicate and delicate fish rolls can not only avoid the inconvenience caused by the politeness of the guests during the meal, but also prevent the whole fish from looking messy after being handed over. With slight changes, it can be served as a set meal. The meal is a dish that the guests appreciate. As for crab dishes that often appear at Chinese banquets, Li Ridong changed the way of cooking and serving them 20 or 30 years ago and launched the "crab box". The crab meat is added with scallops, onions, grilled mushrooms and batter, and then baked with white sauce and cream to make a creative dish. It saves the trouble of moving the fork and tongs when eating crab, and you can enjoy the crab easily. The meat is delicious.
Lin Guohua, director of the Tourism Bureau, said that today’s restaurants can not only satisfy consumers by providing a rich and diverse diet, but also include a series of wonderful experiences from dining, dining process to after the meal. This is what modern people want for restaurant food. Fucheng Restaurant brings together Tainan's specialty cuisine and local ingredients, and interestingly recreates Taiwan's early methods of cooking dandelions and selling bean curd from a cart. It also takes into account the public's gift-giving needs and extends its reach to Souvenirs. We always think from the customer's perspective, hoping that every customer who walks into the restaurant will taste the essence and beauty of Tainan's food. Being able to spread the word of mouth and create a market with word-of-mouth is also the key to the success of Fucheng restaurants.
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. Since September, a series of activities titled "Tainan 400 City Eats" have been launched, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. 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 Tainan people are very knowledgeable about food and have a unique insistence on food. The food that can be passed down in Tainan is the essence that has been washed and accumulated over the years. It is worth visiting and tasting in person. Fucheng Restaurant retains many classic Taiwanese dishes and early restaurant dishes, such as eight-treasure balls, shark's fin soup, Nanjing chicken, squid, snail meat and garlic, black-bone chicken, pork belly, turtle, and fish rice noodles, etc., without making the main dishes more beautiful than before. It specializes in authentic Tainan cuisine, and naturally the most essential snacks in Tainan cuisine are also indispensable. Therefore, it also combines local milkfish, tilapia, mullet roe, oysters, shrimps and other ingredients to serve milkfish porridge, oyster noodles, shrimp Rolls and other snacks, and attention to plating presentation, the full range of banquet snacks has become the biggest feature of Fucheng Restaurant, and it has been awarded the Michelin Bib Gourmand recommended restaurant for two consecutive years.
In the early years, a well-known restaurant dish, chicken, piglet, belly and turtle, was one of the specialty dishes of Master Awan (Li Wan) of the previous generation of Fucheng Restaurant. After blanching the pure Paoshan Silky Chicken and nourishing turtles, they are put into the pig belly and slowly simmered with Chinese medicinal materials until all the ingredients are soft and fragrant. The rich soup has a faint aroma of Chinese medicine and is delicious in the mouth. Overflowing with gelatin, the black-bone chicken, pork belly and turtle seem to bring together the charm of old restaurants in one pot, and also show the meticulous craftsmanship of the master chef in cooking restaurant dishes. Another dish, the fish rice noodle pot, uses the delicious and delicate meat of the fish, paired with slow-cooked large bone soup. The soup is rich and mellow, and the rice noodles that have absorbed the soup are smooth and refreshing, with rich layers, fresh but not greasy. In the past, there was a saying in Taiwan: "If you have money, you can eat it; if you don't have money, you can eat it." Those who can afford to eat it mean they are rich. Fucheng Restaurant puts the precious fish in the same pot with the staple rice noodles. What is served on the table is delicious and symbolic. The host is a great tool for entertaining guests.
In addition to retaining the early classic dishes, Fucheng Restaurant has also changed the form of Taiwanese cuisine. In addition to introducing it very early, it has also refined Taiwanese cuisine and made it a set menu. The idea came about when Li Ridong was on a plane in Japan more than 30 years ago and tasted the grouper roll set meal served on the plane. He had an idea and tried to improve it when he came back and launched the "White Jade Grouper Roll". Remove the head, tail and bones of the grouper and set aside. Cut the fish diagonally with a butterfly knife, roll in shiitake mushrooms and bamboo shoots, then roll Japanese fish plate and white jade radish outside, place on the plate and steam until cooked, add green onions, Ginger is topped with sautéed oyster sauce for seasoning. When the fish roll is steamed, the sweetness of the vegetables blends into the fish. The colorful fish plate reveals the word "longevity" or "happiness" against the crystal clear white jade. The taste buds and visual experience are all at once. Serving the fish in delicate and delicate fish rolls can not only avoid the inconvenience caused by the politeness of the guests during the meal, but also prevent the whole fish from looking messy after being handed over. With slight changes, it can be served as a set meal. The meal is a dish that the guests appreciate. As for crab dishes that often appear at Chinese banquets, Li Ridong changed the way of cooking and serving them 20 or 30 years ago and launched the "crab box". The crab meat is added with scallops, onions, grilled mushrooms and batter, and then baked with white sauce and cream to make a creative dish. It saves the trouble of moving the fork and tongs when eating crab, and you can enjoy the crab easily. The meat is delicious.
Lin Guohua, director of the Tourism Bureau, said that today’s restaurants can not only satisfy consumers by providing a rich and diverse diet, but also include a series of wonderful experiences from dining, dining process to after the meal. This is what modern people want for restaurant food. Fucheng Restaurant brings together Tainan's specialty cuisine and local ingredients, and interestingly recreates Taiwan's early methods of cooking dandelions and selling bean curd from a cart. It also takes into account the public's gift-giving needs and extends its reach to Souvenirs. We always think from the customer's perspective, hoping that every customer who walks into the restaurant will taste the essence and beauty of Tainan's food. Being able to spread the word of mouth and create a market with word-of-mouth is also the key to the success of Fucheng restaurants.
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. Since September, a series of activities titled "Tainan 400 City Eats" have been launched, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. 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.
