《總鋪師》電影中，有三位傳說中的總鋪師，每個人人生故事不同，做出來的菜也因此各有神妙之處，這樣的劇情讓人心生嚮往，但同時也懷疑，「真的有總鋪師這麼厲害嗎？」有！臺灣就有這麼一位神級的總鋪師，曾創下一年辦過兩萬桌紀錄，兩位前任總統都為座上賓，還曾躍上國際媒體Discovery的報導。這就是曾被中華美食交流協會理事長施建發評為「辦桌王」的「阿勇師」汪義勇。
如今是阿勇家餐飲事業經營者的汪義勇，年少時相當辛苦。八歲就跟著做小吃攤的父親汪丁坤在大灣賣油湯小吃。小小年紀的他從洗碗、收碗盤做起，到如今算來已經入行五十幾年。如今不管何時何地，都能擺出山珍海味的汪義勇，回憶起第一次自己做菜給客人時的心情，「第一次真的很緊張，客人還安慰我說，少年仔，不錯喔！」
喜歡的工作不嫌累，辦桌不僅是他的工作，也是他的志業。他浸淫這一行五十幾年，直到今天還不停思索如何在辦桌中，做出自己的特色。喜宴開桌，廚房往往像戰場。吉時一到，得即刻上菜，有時忙起來往往連總鋪師都得跳下來幫忙。
There is a catering chef in Taiwan who has organized 20,000 tables a year and even went on international media, Discovery. Chef Ayong, Yi-Yong Wan has been praised by Chinese Gourmet Association as the King of Catering.
Yi-Yong Wan followed his father and started with dish washing and collecting. He has now entered the business for 50 some years and becomes the owner of Ayong Catering Service.
五星級飯店等級的辦桌菜
即使在宛如戰場的喜宴上，忙亂中不忘吃得精緻，汪義勇重視擺盤，單單冷盤的盤子就有三、四種，別的露天酒席重視菜色，但往往不重視擺盤。他自己採買備有齊備餐具碗盤，吃他辦的露天筵席，宛如在五星級飯店用餐，是味覺的享受，也是視覺的驚喜。
美人也要有英雄搭，以手路菜聞名江湖的他，若要數起招牌菜，十隻手指頭可不夠。龍膽石斑、宮保干貝、布袋雞、蒜茸蝴蝶蝦、潮式佛跳牆、紅燒封肉、櫻花蝦米糕都是汪義勇的手路菜。加了茴香、蒜頭、紅糟、筍乾慢燉的紅燒封肉油亮卻不膩，肥肉不過爛，瘦肉不柴。櫻花蝦米糕因為採用豬油，香味四溢，長糯米吃起來Q軟不膩，上選櫻花蝦讓米糕提升層次。擺盤精緻考究，很多傳統菜色看起來完全與既定印象不同。
這位總鋪師跟別人不一樣的地方是，他的閒暇興趣是古典音樂與收藏藝術品，也因為如此，汪義勇將辦桌視為一門藝術，採買、規劃、菜色、擺盤和上菜順序，都需要細細考量。這位料理界的藝術家，未來也定將為辦桌文化創造更多驚喜。
Five-Star Hotel Catering Cuisine
He never feels tired from the work he likes and it is also his career. He constantly thinks about how to distinguish himself in catering business and the kitchen is like a battlefield for him. His catering services offer the service comparable to five-star restaurant.
His culinary skills have helped him prepare grouper, scallop, chicken, shrimp, assorted casserole, braised streaky pork and various outstanding cuisines.
Yi-Yong Wan also treats catering as art and takes consideration on the purchase, planning, dish, finishing, and order of presenting dishes. This artist of the culinary field will create more surprises for the catering culture in the future.
潮式佛跳牆，阿勇家的招牌菜，精緻高檔的食材多而豐富，芋頭味鮮明，湯頭熬煮得非常濃郁。
Assorted Casserole: Ayong’s recommended dish that contains high-end ingredients, fresh taro and strong broth.
炒帶子佐玉蘆筍，將法式干貝蘆筍的做法以臺菜呈現，奢侈的使用大量干貝，鮮甜干貝配著蘆筍吃相當清爽。
Scallop and asparagus: Presenting French asparagus through Taiwanese cuisine by using luxurious amount of scallop.
金錢蝦餅，厚實的蝦餅吃得到滿滿的蝦肉，剁成泥調味好的蝦泥和完整的蝦肉炸過後，真是美味二重奏。
Shrimp pate: Thick shrimp pate is filled with minced shrimp paste before deep-fry.
封肉，南部喜宴必備菜，肥肉滑嫩不過爛，瘦肉不柴，肥瘦比例拿捏完美，配著筍子吃酸甜清爽。
Braised streaky pork: Required wedding banquet dish without access fat and perfect ratio of lean and streaky meat.
彩繪米糕杏仁酥，精緻少見的驚喜。米糕香糯，櫻花蝦增添氣味，杏仁酥炸得酥脆，甜鹹依次吃，味蕾都醒過來了。
Almond pastry: Exquisite and rare surprise. Rice cake is highlighted by cherry shrimp. The almond pastry is crispy and crunchy.
糖燻龍雪魚，少見糖燻作法，鱈魚表面燻成金黃，封住美味，一口咬下是豐腴的香甜。
Sugar smoked oil fish: Rare sugar smoking approach turns the surface of oilfish into golden brown. Very rich in taste and delicious.
地址：臺南市永康區文化路88號
電話：06-2714112
營業時間：預約制
周邊景點：巴里和巴桑故事館、探索教育公園、永康社教館
特色：潮式佛跳牆、紅燒封肉、櫻花蝦米糕
交通：國道1號永康出口沿臺1線左轉中正北路右轉永大路路右轉文化路；或搭臺南市20線公車至永大夜市站步行約5分鐘。
ADD: No. 88, Wenhua Rd., Yongkang District, Tainan City, Taiwan
Tel: +886-6-2714112
Business hours: Reservation only
Peripheral Sites: Bali and Basan Story House, Exploration Education Park, Yongkang Community Education Center
Features: Assorted Casserole, Braised Pork, Cherry Shrimp Rice Cake
Website: www.ayong.com.tw
Transportation: Take National Highway No. 1, exit from Youngkang and take 1 Provincial Highway, turn left on Zhongzheng N. Road, turn right to Yongda Road, and turn right to Wenhua Road. Or take Tainan City Bus 20 to Yongda Night Market and then walk for 5 minutes.
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