✨ AI Quick Take
土城青青餐廳 (Tucheng Chin Chin Restaurant) does not coast on the words “long-established.” Founded in Tucheng in 1977, it is led by chef 施建發—better known as Chef A-Fa—who comes from a restaurant family and served as both culinary technical consultant and the on-screen hand double for Ang Lee’s Eat Drink Man Woman (《飲食男女》). From four generations of culinary tradition to a large-scale banquet venue, a meal here serves up Taiwanese cooking, the rhythm of a classic banquet, and a slice of Tucheng dining history.
The family’s craft traveled from shoulder-pole snacks in Lukang to Tucheng. Chin Chin brings a foundation in traditional Taiwanese cooking together with Cantonese and Sichuan techniques in its banquet dishes. Chef A-Fa has not only worked the stoves; he also prepared food behind the scenes for Eat Drink Man Woman (《飲食男女》). That background matters because it explains why a table here is concerned with more than volume: it also cares about the progression from cold starters to seafood, hot dishes, and staples.
● Sweetfish Tamagoyaki
Sweetfish rolled into tamagoyaki makes a distinctive cold starter for the table. The fish tastes clean, while the egg softens its savory salinity for a refreshing first bite that does not overwhelm the palate at the opening course. It does not demand attention with a heavy sauce; the cut surface, texture, and pairing do the work of beginning the banquet well. Eat it early—do not wait until all the hot dishes arrive and then go looking for it.
● Truffle Scallops
The scallops themselves are plump and naturally sweet. The truffle sauce adds fragrance on top without covering the taste of the sea. First comes the scallop’s tenderness, followed by the earthy aroma of truffle, giving the dish more definition than simply searing scallops in butter. This is the sort of plate that disappears as soon as it lands. Uncle’s advice is purely practical: conversation can wait; scallops will not.
● Abalone
Abalone lives or dies by heat control; overcook it and even the finest ingredient becomes nothing but work for your teeth. This version retains a tender bite and keeps the seasoning in check, letting the seafood flavor arrive first before sesame oil and crisp garlic round out the finish. Among a table of alternating bold and delicate flavors, it is a clean, steady seafood course that older guests and diners who avoid heavy salt can readily enjoy.
● Three-Cup Chicken
As soon as the aroma of Thai basil rises, the Taiwanese banquet table feels complete. The sauce clings tightly to the chicken, with sweet-salty seasoning and sesame oil both making themselves known while the meat retains its texture. It is less delicate than the preceding seafood, but it has a talent for speeding up both rice consumption and conversation. A few bites in, the whole table usually switches from polite restraint to serious eating.
● Prawns with Vermicelli
The vermicelli absorbs the prawns’ sweetness and the savory sauce, giving each silky bite the unmistakable feel of an old-school banquet. The prawns are the star, but the vermicelli carries the dish’s flavor for longer and neatly fills the role of a staple. There is no need for ornament: the prawns should taste fresh, the noodles should not turn mushy, and the dish is complete only when you eat them together. Its texture changes as it cools, so when it rotates your way, now is not the time for polite hesitation.
● Steamed Grouper with Pickled Cordia Berries
The greatest risk with steamed grouper is overcooking it. Here the fish stays soft and tender, sweet-salty cordia berries lift its freshness, and the tofu underneath soaks up the fish juices. The seasoning has presence without covering the grouper itself, making this a dependable steamed-fish course for the table. Follow the grain with your chopsticks and eat the fish with the tofu; it is far more rewarding than spooning up only the sauce for your rice.
At Chin Chin, choose a banquet set for the size of your group, then check whether it includes the signature seafood and classic Taiwanese dishes you want. Eat the cold starters, scallops, and abalone first, saving the Three-Cup Chicken and vermicelli for the middle and later courses. If your party includes older guests, children, or anyone with dietary restrictions, mention it when booking; arranging substitutions then is much easier than changing dishes after they reach the table.
- Location:新北市土城區中央路三段6號. From Exit 4 of Yongning Station (永寧站), it is a walk of about 350 meters.
- Type:Contemporary Taiwanese cuisine, banquet set menus, wedding banquets, and large group gatherings.
- Highlights:Founded in 1977, with four generations of culinary tradition, Chef A-Fa at the helm, and a thousand-ping venue that can accommodate 128 tables.
- Best for:Family gatherings, hosted banquets, weddings, year-end company parties, and anyone curious about old-school Taiwanese banquet craft.
📌 Editor’s Take
The portions at Chin Chin are only the surface; the real weight lies in a culinary lineage that stretches from 1977 to the present. Chef A-Fa 施建發 brings his restaurant-family foundation, his behind-the-scenes experience on Eat Drink Man Woman (《飲食男女》), and contemporary ideas about Taiwanese cooking to the banquet table. Sweetfish Tamagoyaki, Truffle Scallops, Abalone, and steamed grouper each hold their place in the progression. Bring enough people and leave enough time—that is how you see this Tucheng institution in full.
