A SHA

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Founder of Taiwan A SHA Restaurant, Wu Jin Xia, followed her father in setting roadside food stands in front of Shing-Ji Temple on Cheng Gong Road during the early years. There has been 70 years of history since Xia’s Snack Stand was first found, A-SHA and second junior brother Wu Bing Xiong, along with other siblings collaborated together for over 60 years, then taken over by Mr. and Mrs. Wu Rong Tsan of the second generation, thus continued the traditional style of Taiwanese cuisine. Wu Rong Tsan has been assisting with restaurant related matters since his high school graduation. After the completion of military service, he followed his father to learn mullet roe grilling skills in front of the restaurant, as well as the tasks around restaurant floors. After he got married, Wu Rong Tsan’s wife Tsao Shiu Hua has joined the force and obtained excellent cookery skills from him as well. Cookery skills of Soft Pig Intestine, Crab Balls, and Stone Pot Duck are all originated by A-SHA. Under the daily influence of Taiwanese cuisine cookery, Wu Chien Hao of the third generation is majoring in Chinese cuisine at National Kaohsiung University of Hospitality and Tourism, absorbing dynamic cooking methods, hospitality management philosophy. He input new energy for the family-owned business and assist the elders in taking the local Taiwanese cuisine cultures. This is to increase the restaurant’s competitiveness in order to start a new page of story for A SHA Taiwanese Cuisine.

The authentic Taiwanese cuisines originated from the urban cultures in significant economic scales, history, regional cultures of Fucheng (presently known as Tainan), Lugang and Monga (presently known as Wanhua area of Taipei City), hometown cookery from immigrants of Mainland China coastal area, local delicacies formed under the influence of land separation and taste of Japanese ingredients during Japanese colonial period, thus has formed the various categories of Taiwanese cuisine. Fucheng, Tainan, has its level of superiority in local delicacies, snacks, banquets, and dishes pairing with alcoholic beverages. A SHA Restaurant is the best amongst all of the above areas, starting from SHA’s Snack Stand selling Supreme Medley Soup, Cooked Meat in Pickled Intestine, rice and soups. As the economics of Taiwan soared, banquet and dishes pairing with alcoholic beverages became popular, and A-SHA has been using abundant seafood ingredients, serving famous courses such as Sweet and Sour Fish Tail, Dry Stir-Fried Eel, Stir-Fried Squid and Vegetable Medley and Steamed Virgin Crab. For banquets, Crab Rice Cake, Steamed Grouper, Simmer Broiled Shark Fins were served. Many traditional Tainan locals have held their weddings at A-SHA’s during the early years, especially for the traditions of serving banquet on second day of Chinese New Year to honor their sons-in-law, on which day one can hardly obtain seats in the restaurant.