阿美飯店第二代傳人蔡坤益笑著說：「《總鋪師》上映時，很多記者都在找台灣哪裡有雞仔豬肚鱉，因為不少餐廳都只有布袋雞，問了很多地方終於問到我們。這道菜是雞身裡填進一隻鱉，再塞進豬肚裡，接著整整熬燉四小時，關鍵在於，雞骨頭很硬，會刮破豬肚，所以要先將雞骨頭拔下來。作法大家都只聽過，但技術大多已經失傳，當時我們就原汁原味的呈現。」好奇的不只是媒體，連內行的專家東南亞香格里拉首席顧問，也因為好奇這道菜，特地跑到阿美飯店觀摩。
除了「雞仔豬肚鱉」，好多百年臺菜在「阿美飯店」也吃得到！在臺南屹立了六十年的阿美飯店，於1959年創立，因為第一代老闆蔡崇廉學習到民國四○年代的酒家菜技術，保留並傳承下來，阿美飯店的獨家招牌便有桂花干貝、魷魚螺肉蒜、炸索蝦、肉米蝦等道地酒家菜。蔡坤益解釋：「酒家菜是日治時期官場商人或富有人家的社交場所，為了招待賓客，特重豪華的食材排場，菜色的呈現往往極盡精緻費工，考驗師傅的廚藝能力。」
Amei Restaurant Second-Generation Owner Kun-Yi Cai mentioned that they could reproduce the chicken and pork belly cuisine as many skills have been lost.
Amei Restaurant is also capable or preparing Taiwanese cuisines from hundred years ago due to its early foundation in 1959 and the culinary skills acquired by the first-generation owner Cong-Liang Cai in 1950. These cuisines were presented in the social premise of business people or rich family during Japanese Ruling Period. The luxurious ingredients were used to treat VIP while the sophistication of culinary skills often tested the culinary capacity of the chefs.
稱霸南臺灣的砂鍋鴨
除了酒家菜之外，不能不嚐一嚐稱霸南臺灣的砂鍋鴨！這可是阿美飯店開店以來，賣得強強滾的招牌。以大骨湯為底，臺南北門與七股的蒜頭、油蔥酥、高雄茄萣的扁魚、辣椒等為香料，先放入兩斤半雲林西螺產的大白菜燜煮至熟爛後，再放入整隻高雄海浦的嫩鴨熬煮三小時。令這道菜美味的還不止於在地食材，特別的是，阿美飯店堅持炭火熬煮，所以過程中必須專注火侯，不時添湯、攪動，視熬煮狀況加入金針菇、杏鮑菇、鵪鶉蛋、豆腐等食材，是費心費時的料理。
阿美飯店在近兩年連續得到經濟部臺灣優良獎，該獎是針對外國遊客推薦臺灣傳統餐廳。2015年更與臺南市政府配合，將在十月成立阿美飯店文化館，展示歷年來在餐廳使用過的碗盤等文物。
蔡坤益說，阿美飯店之所以能保留這麼多傳統老菜，就是因為他們從開店到現在，特意保留臺灣料理的技術和味道，希望能延續臺菜的歷史，做出讓你「吃了會懷念」的菜。他笑笑地說：「很多人誤會吃臺菜需要一大桌人，事實上，阿美有客製化的雙人酒家菜，一千多就可以吃到傳統臺灣風情。」有吃又有得看，你能不心動嗎？
Casserole Duck that dominated Southern Tainan
Casserole duck is another cuisine that dominates Southern Taiwan. This is the most popular cuisine since the opening of Amei Restaurant. Based on pork bone broth, the casserole is added with the garlic, shallot, flat fish from Kaohsiung Qieding, and chilies as spices. The cabbage from Yunlin Xiluoa is cooked and simmered until soft before putting the entire Kaohsiung duck to cook for three hours.
Amei Restaurant has been awarded with Taiwan Excellence Award in the last 2 years and is recommended to foreign tourists. In 2015 the restaurant cooperates with Tainan City Government to establish the Amei Restaurant Cultural Hall in October to exhibit the plates and other relics used in the restaurant over the years.
Kun-Yi Cai also said that the reason for Amei Restaurant to be able to preserve so many traditional old cuisines lies on the intention to preserve the skills and tastes of Taiwan cuisine since the foundation. Cai expects to extend the history of Taiwanese cuisine and prepare dishes that remind people of the past.
生炒紅蟳，活蟳川炸後，快火熱炒，經典的臺菜螃蟹料理。
Stir-Fry mangrove crab: Pan dry over high heat after deep-frying the mangrove crab; a classic Taiwanese crab cuisine.
肉米蝦，安平的火燒蝦加上豬肉、竹筍、香菇、紅白蘿蔔剁成米粒大小。味道豐富層次多。
Meat and Rice Shrimp: Shrimp, pork, bamboo shoot, mushroom, turnip and carrot cut into size of rice.
砂鍋鴨，這道菜美味的關鍵在於全程炭火熬煮，過程中必須專注火侯，不時添湯、攪動，是費工夫做出的美味。
Casserole Duck: The key to this delicious dish lies on charcoal cooking that requires attention to heat, adding broth and stirring during the process.
地址：臺南市民權路二段138號
電話：06-2222848
營業時間：周一至周日11:00~14:30 17:30~21:30
周邊景點：天壇、赤崁樓、國立台灣文學館、吳園藝文中心、大天后宮
特色：砂鍋鴨、生炒紅蟳、桂花干貝、肉米蝦、雞仔豬肚鱉
交通：國道1號下仁德交流道沿182線道直行至民權路；或臺南火車站沿中山路右轉民權路步行約15分鐘。
ADD: No. 138, Sec. 2, Minquan Road, Tainan City, Taiwan
TEL: +886-6-2222848
Business Hours: Monday to Sunday 11:00~14:30 17:30~21:30
Peripheral sites: Altar, Chikan Tower, National Museum of Taiwan Literature, Wu-Yuan Art and Cultural Center, Great Tianhou Temple
Features: Casserole duck, stir-fry mangrove crab, scallop, meat and rice shrimp, chicken and pork belly
Website: www.amei.com.tw
Transportation: Take National Highway No. 1, get off Rende Interchange and go straight on 182 Provincial Highway to Minquan Road; or Take Zhongshan Road from Tainan Train Station, turn right on Minquan Road and walk for 15 minutes.
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