Tainan's Shan-Hua-based "Bajia Tian Catering" has been passed down for three generations. Unlike many businesses that have gradually turned into restaurant operations, Bajia Tian continues to focus on outdoor catering services, constantly innovating to meet market demand amidst changing environments, forming a unique brand.
Tainan Mayor Huang Wei-Che pointed out that with urbanization and changing dietary habits, catering service providers face more challenges and must continuously seek new changes. Since Su Rui-Bi (also known as Master Bi) of the second generation took over Bajia Tian, the traditional banquet services have been preserved, while European-style buffet catering, high-end dining, and customized business meal services have been added, presenting a diversified business model. The third generation, Su Bo-Gang, further emphasizes customization, from ingredient selection to menu planning, aiming to make each banquet unique.
招牌菜「八寶丸」包進鹹蛋黃，並添加善化芝麻粉與胡麻清油提香，成為獨家特色（圖／翻攝自台南旅遊網網站）
Director of Tainan's Tourism Bureau, Lin Guo-Hua, stated that while banquet halls can take advantage of ambiance and service, most offer relatively standardized dishes with limited variation. Bajia Tian, on the other hand, uses flexible menu designs to enhance the diversity of ingredients and dishes, meeting different consumer needs.
Su Bo-Gang said that Bajia Tian’s banquet menu is fully customized according to the host's preferences. For example, the signature dish "Eight-Treasure Ball" not only contains pork and water chestnut wrapped in mesh but also includes a whole salted egg yolk, with sesame powder and sesame oil sourced locally from Shan-Hua to enhance the aroma.
Another signature dish passed down for three generations is their classic rice cake. From soaking, steaming to stir-frying the ingredients, the process is seamless. The steamed glutinous rice must be stirred while hot to ensure each grain is distinct and evenly coated, with a soft, chewy texture, paired with rich ingredients. This dish, served with red crab, eel, sakura shrimp, scallops, or Boston lobster, is highly popular.
傳承三代的經典米糕，粒粒分明，色澤油量，軟硬適中的口感，可搭配紅蟳或魚蝦（圖／翻攝自台南旅遊網網站）
The early classic dish, "Squid with Snail Meat and Garlic," has also been updated at Bajia Tian, using richer-tasting dried squid, Argentine squid, and large snail meat stewed in broth, combined with Matsusaka pork and green garlic shoots, with abalone and scallops added. Bajia Tian’s squid with snail meat and garlic offers the freshness of squid and snail, combined with canned broth and pork sweetness, simmered with garlic for a perfectly balanced flavor.
In addition to improving the quality of ingredients, Bajia Tian has innovated the way traditional dishes are consumed. An example is the "Rice Straw Beauty Beef," a Cantonese-inspired dish where beef ribs are tied and braised in rice straw, then flambéed with whiskey or gin, creating a visual and gustatory feast. From traditional outdoor banquets to today’s fusion of Taiwanese, Japanese, and Western cuisine, Bajia Tian has carved out a unique catering path.
In 2024, which marks the 400th anniversary of Tainan's founding, the Tourism Bureau and the author of "Tainan Banquet Masters," Zhang Yun-Shu, have jointly planned the "Tainan 400 • Flowing Feast" series of events. Starting in September, the "Tainan 400 City Food Powe" touring exhibition will be launched, inviting people to visit Tainan on holidays to experience local cuisine and culture. Detailed event information can be found on the "Tainan 400 - City Food Power" website. You are also welcome to follow the "Tainan Tourism Network" and "Tainan Tourism Fan Page" to stay updated on the latest information on Tainan tourism and events.
