During the Mid-Autumn Festival holiday in Taitung, there is basically "smoke everywhere", but in the seaside park of Chenggong Town, a "French table" was opened under the moonlight. The "Chenggong Sea Banquet" hosted by the Chenggong Town Office did not have charcoal smoke but was full of the fresh aroma of French Taiwanese cuisine. Internet celebrity chef "Ah Chen" "Master" and "Master Minghuang" Wang Minghuang, a master of southern table cooking, jointly conceived this dish. The Taiwanese dishes made from successful seafood bring out a completely different flavor under the French cuisine. With the accompaniment of the orchestra, diners also waved the prawns as "light sticks", which was full of fun.
Master Ming Huang is a well-known Tainan general shop master who studied under Master A Yong (Huang Qingyong), the "table handler Nan Ba Tian". He is also a representative figure who pushed the traditional running water mat and table culture into academic research and innovative transformation. His mother used to be a "water foot" to help run the table. This kind of "family education" not only allows Master Ming Huang to pass on Among the southern table dishes, the "fried mullet gizzards" made using techniques taught by elders is another masterpiece. The crispy crust and full texture make it the perfect dish to go with drinks. Also on the same plate is the southern-style rice cake with Taitung red quinoa and the successful seafood inside. Compared with the famous southern "red rice cake", it is a different way of umami.
Please read on...
"Chef A-Chen" Zhou Yinchen learned cooking skills in France and is now a famous Youtuber. Chef Ming Huang's Taiwanese cuisine combined with Chef A-Chen's French cooking methods has brought successful seafood and Taiwanese cuisine to a new level. Among them, the appetizing welcome plate consists of a baguette smeared with butter, then covered with mullet roe and dripped with lemon juice. It is not like the sorghum-seared mullet roe with garlic that Taiwanese often eat, but the French way of eating it is sweeter, and the lemon juice makes the food softer and not greasy in the mouth.
Furthermore, after the swordfish filet is smoked with red oolong smoke and added with Chef Ah Chen’s homemade sauce, the oil is spread out in the meat but not greasy. Another way to eat in French style is because French food mostly "separates soup and ingredients". The chickens raised by the Kirin tribe are placed on the side with the chicken and the broth that took 8 hours to be boiled by the "French Three Treasures". It is poured hot and eaten. The aroma of mushrooms and daylily stimulates the freshness, fragrance and sweetness in the hot soup, which is also elegant.
The successfully raised prawns are slow-roasted by Master Minghuang. The precise control of the charcoal fire is beyond the reach of ordinary people's Mid-Autumn Festival barbecue. The long-term slow-roasting does not lose the umami, and the elasticity of the meat is even sweeter.
The town office stated that except for 4 tables this time, there were local guests from Taitung, and the other 24 tables and more than 200 people came because of Success Seafood and the two chefs. Taitung has recently promoted "slow economy", which is also the reason for launching this event. The two chefs reinterpreted the ingredients of Success, hoping that this can make diners better understand the specialty of Success under the moonlight, and the products can move to a broader stage.
