5/5 Huey lang Y. 3 years ago on Google
(Translated
by
Google)
Tainan’s
food
is
very
famous.
Consumers
who
come
to
Tainan
to
enjoy
Tainan’s
food
can
be
divided
into
two
categories.
One
is
famous.
This
type
of
people
is
hurrying
with
the
mood
of
hunger,
the
mood
of
visiting
here,
and
the
mentality
of
fast
food.
Come
and
go
in
a
hurry;
the
second
type
of
people
are
those
who
really
want
to
find
and
appreciate
Tainan's
food
culture,
and
slowly
enjoy
the
rare
good
(taste)
Shouyun.
Master
Ajie,
who
knows
the
taste,
has
inherited
the
craftsmanship
of
Mr.
Wu,
the
retired
teacher
and
father
of
Axia
Hotel,
and
his
father,
Axia’s
brother,
Mr.
Wu.
He
adheres
to
the
local
traditional
banquet
culture
in
Tainan.
The
taste
of
early
dishes.
But
another
feature
that
has
been
less
noticed
is
that
Zhiwei
still
maintains
the
way
of
serving
dishes
in
Tainan’s
ancient
homes.
You
will
see
him
in
the
specially
designed
open
kitchen
𥚃,
observe
the
usage
of
each
table,
and
then
prepare
Next
dish.
Insist
that
every
dish
is
fried
and
eaten
fresh,
so
that
the
eater
slowly
appreciates
it.
There
will
never
be
multiple
dishes
served
together.
When
multiple
dishes
are
cold
together,
the
best
tasting
moment
is
lost.
For
example,
the
wok
gas
of
dry
fried
eel
or
dry
fried
pork
liver
will
disappear
within
ten
minutes
without
eating.
.
Think
about
how
the
chef
in
that
restaurant
is
so
hard.
The
harmonious
rhythm
of
the
chef
serving
dishes
and
gluttonous
food
is
like
enjoying
an
indoor
quartet.
To
use
a
common
saying,
this
is
not
the
art
of
food
culture,
what
is
culture
and
art.
Once
asked
him
how
good
his
business
is
and
why
he
shouldn't
expand
his
business
scale
to
make
more
money.
He
replied
very
seriously
that
a
large
scale
cannot
maintain
the
quality
of
the
dishes
and
the
Tainan
banquet
culture.
I
am
sorry
for
the
guests.
If
one
fails
to
observe
the
traditions
one
after
the
other,
it
will
also
damage
Tainan's
delicate
"young
show"
diet.
If
you
have
the
opportunity
to
order
Zhiwei,
you
should
cherish
it
and
appreciate
it
with
your
heart.
I
am
grateful
to
Master
Jie
for
his
persistence
in
Tainan's
food
culture.
So
that
we
can
still
enjoy
the
honor
of
being
Tainan's
old
Asher.
The
most
important
thing
is
Michelin.
You
must
not
give
him
three
stars
for
the
Taiwanese
cuisine
he
deserves.
After
two
years,
more
and
more
people
know
that
Zhiwei
is
a
rare
exquisite
Taiwanese
dish
in
Taiwan.
It
usually
takes
more
than
six
months
to
order
a
table.
So
we
all
order
first
and
then
find
friends,
because
everyone
knows
that
Zhiwei
will
come.
It's
worth
waiting.
It's
so
delicious
and
worth
it.
(Original)
台南的飲食很有名，到台南享受台南美食的消費者可分為兩類，一種是聞名而來，這類的人就是抱著覌光、到此一遊的心情及速食者的心態，匆匆地來、匆匆就去
;
第二類人是真正抱著想尋找及欣賞（知）台南飲食文化的態度，來慢慢地享受很難得的好（味）道的手芸。
知味的阿潔師，多年來師承阿霞飯店已退休掌門老師父阿霞親弟吳先生手藝，堅持台南當地傳統宴席古早菜的文化，不但菜色与五十年前相同，傳承了台南古早菜餚的味道。但另一比較少被注意的特色，是知味還保持台南古早大戶人家上菜的方式，你會看到他在特別設計的開放式廚房𥚃，覌察每一桌菜餚使用情況了，再準備下一道菜。堅持每一道菜都是現炒現吃，讓食者緩慢欣賞。決不會有多道菜一起上，在多道菜一起冷而失掉最佳品嘗時刻的疏忽，例如乾炒鱔魚或乾煎豬肝的鑊氣，在十分鐘內不吃好味就會消失。你想想那一家餐廳的師傅會這麼用心。師傅上菜與饕客食用之和諧節奏，就像享受一首室內四重奏。套一句俗語，這不是飲食文化之藝術，什麼才是文化藝術。
有次問他生意怎麼好，為什麼不要擴充他的經營規模多賺一點，他很嚴肅地回答說，規模一大就不能保持菜色的品質及台南宴席文化，對不起客人。若是不能遵守一道一道順序上的傳統，也損害了台南精緻“幼秀”的飲食特色。
若能有機會訂到知味，當一個知味的客人，應珍惜，也用心好好欣賞。
感恩阿潔師對台南飲食文化之堅持．使我們現在還能享受當台南舊時阿舍的榮幸。
最重要的是
米其林，你們千萬不要給他應得之台菜三顆星.
經過兩年，越來越多人知道知味是台灣難得吃到的精緻台菜，訂桌普通都要超過六個月，所以我們都先訂，再找朋友，因為大家知道是知味一定會來.很值得等。很太好吃了，很值得.
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