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阿霞飯店

台灣阿霞飯店創辦人吳錦霞,早期跟隨著父親在成功路上的興濟宮前路邊攤,從霞點心起家到現在已有七十多年歷史,阿霞與二弟吳炳雄等弟妹們打拼一甲子,多年前由第二代吳榮燦夫婦正式接手,延續台式手路菜風格。吳榮燦高中畢業後幫忙店務,退伍不久就跟隨父親吳炳雄在店前烤烏魚子,學習外場工作,婚後老婆曹淑華也隨夫家學得好手藝,店內的粉腸、蟳丸、砂鍋鴨等手藝傳承自阿霞,而第三代吳健豪自小在台菜環境耳濡目染,在高雄餐旅大學專攻中餐,吸收多元的料理做法與餐飲管理觀念,為老店注入新的活力,並協助父執輩將原本在地深耕多年台菜飲食文化,導入新的競爭力,再度開啟阿霞台菜的新頁。

道地的台菜源自有歷史淵源、經濟規模的都市文化,一府二鹿三艋舺,自民初到日治,來自大陸沿海移民者的家鄉手藝、日治時期食材口味影響與因地制宜產生的庶民小吃,形成台菜飲食範疇,府城-台南不論是小吃、點心、辦桌、酒家菜都有一席之地,而阿霞飯店又是箇中翹楚,從霞點心攤賣什錦湯賣、醃腸熟肉、飯湯起家,在經濟起飛下,開始流行宴客桌菜、酒家菜,早期阿霞就開始用豐富海鮮食材端出糖醋魚端、乾炒鱔魚、五柳枝與清蒸處女蟳等名菜,宴客則以紅蟳米糕、清蒸石斑、紅燒魚翅上桌,不少老台南人在當年都是在這完成終身大事,尤其大年初二辦桌請女婿禮俗,店內都是一位難求。

A SHA

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-Xia 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-Xia. Under the daily influence of Taiwanese cuisine cookery, Wu Jian 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 Xia’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-Xia 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-Xia’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.

吳錦霞女士
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1925

1959  

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吳錦霞出生

民權路店面中央市場設店(現國花大樓),正式以吳錦霞小名阿霞為店名

移至忠義路二段113號(現福樂屋原址)

1977

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重新裝潢,第二代接手

2006 

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台南南紡夢時代 - 錦霞樓開幕(創業店)

2015

錦霞樓

1983

移至現址天壇邊(忠義路二段八十四巷七號)

2010

第三代吳健豪開始掌廚

阿霞飯店吳健豪

2017

鷲嶺食肆開幕(原鶯料理)

鷲嶺食肆
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2020

A SHA 品牌再造,擴展餐廳版圖

阿霞飯店總統蔣經國來訪
總統李登輝與阿霞
阿霞飯店與總統阿扁合影
馬英九與阿霞飯店
阿霞飯店與謝長廷
阿霞飯店與胡志強夫婦
阿霞與連戰合影
阿霞與宋楚瑜合影
阿霞霹靂布袋戲創始人黃海岱
阿霞飯店與李安家人合影
阿霞飯店與藝人黃西田
阿霞飯店與鄭弘儀夫妻
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