臺灣餐飲老店 Long-established Restaurants in Taiwan

承包桃園農田水利會員工福利餐廳開始，創立於民國60年的福利川菜餐廳，其經營者陳啟昌董事長，自民國68年接下父親事業後，在地深耕桃園三十五年，旗下除了福利川菜之外，另發展「饗食天堂、開飯、果然匯、饗泰多、饗在家」多種餐飲品牌，為了提供同仁更優渥的就業條件，將所屬事業體結構化，整合為饗賓餐旅事業(股)公司，102年更將福利川菜餐廳改名為福宴館，期許川菜在台灣繼續發光發熱。

細數福宴館的輝煌歷史，創辦人陳朝全民國66年網羅第一代川菜名廚張金全先生，引進大型川菜館的經營模式，讓福利川菜餐廳跨入八大菜系中的川菜料理，當時正值經濟起飛，百業蓬勃一片榮景，對於民風保守的桃園而言，川菜的麻、辣、鮮、香滋味，征服了在地人的味蕾。不管是第一家創始店「復興店」，或是民國82年擴大成立可容納200桌宴席的「中正店」，皆把握「鮮貨、味美、價格實惠」三個經營要點，成為國內最具規模的川菜餐廳。

Fuli Sichuan Banquet was founded in 1971, starting from contracting Fuli Staff Dining Hall of the Taoyuan Irrigation Association. Its manager, the president Qi-Chang Chen inherited it from his father in 1979. And after 35 years' deep endeavors in the local area, Fuli Sichuan Banquet, besides Fuli Sichuan dishes, has various other dining slogans including "Dining Paradise (Eatogether), Kaifun Together, Fruitful Food, Siam More, Eat at Home". To offer better employment conditions for colleagues, structuralize the business entity and integrate as a SHIANG BIN CORP., its name was changed from Fuli Sichuan Dining Hall to Fuli Sichuan Banquet, expecting to continue its prosperity in Taiwan.

Counting the glorious history of Fuli Sichuan Banquet, its founder Chao-Quan Chen gathered the first generation's famous cook of Sichuan cuisine MR. Kin-Quan Zhang, introduced the business mode of a large-scale Sichuan restaurant, making Fuli Sichuan Dining Hall enter the 8 cooking styles of Sichuan cuisine in 1977. At that time, all industries were prospering. In traditional Taoyuan city, Sichuan food won the local people's hearts through its spicy, hot, fresh and tasty flavor. Both the first restaurant "Fuxing Restaurant" and the 200-seat Zhongzheng Restaurant built in 1993 to expand its business grasp 3 critical business points, that is, "fresh material, tasty flavor, and reasonable price", which make them become the largest Sichuan restaurant nationwide.

陳啟昌感嘆，目前時下最夯的餐飲品牌，大都沒有現炒、下刀工的料理，很難再找到像福宴館這般正統的川菜館。旗下「開飯川食堂」當初成立之際，福宴館委派三位主廚擔任該品牌的廚藝總監，親赴成都尋找當地珍貴食材及辛香料，就為了協助開飯設計菜單、調整菜色，如今開飯能普遍受到年輕人的喜愛，福宴館的廚藝團隊功不可沒。

國中畢業十五歲就在福利川菜當學徒，去年接下總經理一職的林王銘主廚，已在福宴館服務超過二十四年，他說福宴館的企業文化、同仁間二十多年來的相互砥礪情誼、董事長長久以來的相挺與栽培，都是他持續在工作崗位上努力打拼、發奮圖強的原動力。目前廚房內場有二十五位師傅，之前餐廳曾推出單點吃到飽的用餐類型，但因品質難掌控，所以轉為合菜套餐的型態，讓顧客花小錢就能吃到最經典的川菜料理及精美中式點心，每年六月暑假及十月冬至都會更換季節菜單，成績相當不俗。

Qi-Chang Chen exclaimed that, since currently, the best catering brands usually don't have any on-the-spot and handmade cooking, it has been very hard to find such a traditional Sichuan restaurant like Fuli Sichuan Banquet. When they first established Kaifun Together, Fuli Sichuan Banquet appointed 3 chefs to be the cooking supervisor of this brand. They personally went to Chengdu to look for the precious food materials and spices, to assist the menu design and dish color adjustment. Nowadays, Kaifun Together has been commonly loved by youngsters, which gives credit to the chef team of Fuli Sichuan Banquet.

為了回饋桃園在地人與老顧客的愛護與支持，福宴館與附近社區、商店、公司行號、團購網，以特約合作方式，提供用餐優惠；亦承接外燴需求，如扶輪社、公司尾牙等大型團體辦桌，藉此拓展業務，爭取業績。近年更針對電子媒體、FB、官網，推出一波波的行銷專案曝光，希望搶下近年的尾牙及婚宴市場。

榮獲桃園縣政府「金牌好店」的福宴館，不僅是台灣三、四年級生共同的懷舊記憶，更是桃園人心目中的指標名店及驕傲，隨著全球飲食趨勢發展，顧客口味更加多元融合，福利川菜除了保留經典川菜之外，更整合主廚團隊，從麻辣鮮香中研發更具時尚及年輕化的「新四川料理」。

Wang-Ming Lin, who started learning cooking since he was 15 years old, after graduating from the middle school. Last year he was appointed as the chef, with 24 years' service in Fuli Sichuan Banquet. He said that, his continuous endeavors and improvement were originally motivated by Fuli Sichuan Banquet's cooperative culture, the two decades' of encouragement and friendship between colleagues, and the President's constant support and training. At present, there are 25 cooks in the kitchen. The restaurant once promoted the dining type of a separate-order cafeteria-style dishes. Since the quality was hard to control, so they turned to set meals of combo dishes, to ensure that the customer can spend less but can still eat the most classic Sichuan cuisine and exquisite Chinese desserts. The restaurant changes the menu every June and October, and makes quite outstanding achievements.

Fuli Sichuan Banquet, which won the "Gold Restaurant" award of Taoyuan County government, is not only the memory of people who were born from 1941 to 1960, but is also an famous index restaurant and pride in the hearts of Taoyuan people. Together with the global dining trends and diversification of customers' taste, Fuli Sichuan cuisine, besides keeping its classic Sichuan dishes, has integrated its chef team and, based on its spiciness and freshness, is researching into "New Sichuan cuisine" which is more fashionable with the young.

酸湯肥牛：選用海南特產黃燈籠辣椒醬，泡野山椒，加入牛五花、銀芽、金針，佐醋更順口。看似不辣的酸湯肥牛，辣度頗高，吃過難忘。

Sour Soup Beef：Choose Henan specialty Yellow Lattern chili sauce, pickled wild mountain pepper, and add fat-and-lean beef, bean sprouts and dried day lily flowers. It tastes more smooth when added with vinegar. The Sour Soup Beef seems not hot, but in fact tastes quite hot, which is unforgettable one you eat it.

拿手鹽焗雞：特選5-6斤天然放山雞，燜煮熟後立刻冰鎮，再放置鹽水堆焗24小時，鹹香風味滲透雞肉中，上桌前澆淋獨家醬料，入口皮嫩甘香。

Special Salt Baked Chicken：Choose 2.5-3 kg natural mountain chicken, stew it till it’s cooked, and then immediately freeze it. Then pickle it in salty water for 24 hour. The salty and tasty flavors will enter the chicken meat. Before serving it onto the table, spread some exclusive sauce onto it. When entering the mouth, it has crispy skin and sweet and tasty meat. 

剁椒魚頭：鰱魚頭用花椒、蔥、薑浸泡去腥，將剁椒、野山椒、薑片、豆瓣醬混和自然發酵，與鰱魚頭蒸煮，鰱魚頭吸收剁椒的辣度，肉質細嫩具膠質，醬汁更是拌飯的最佳選擇。

Steamed Fish Head with Chilli Pepper：Soak silver carp heads in pepper, green onions and gingers to remove its smell. The mix the chopped hot pepper, wild mountain chili, ginger slices and bean sauce to let them naturally ferment, and steam them together with the silver carp heads. The heads absorb the hot flavor of the chopped hot pepper. The meat will be tender and have colloid in it. Together with the sauce, it's the best choice to mix with rice.

砂鍋土雞：以金華火腿、老母雞、干貝，入水熬煮一天，煮至湯汁濃度適中、雞肉與骨頭碎裂，過程中須將整隻雞從鍋中拉起再放下，重複三次，是雞肉具彈性的訣竅。

Local Chicken Casserole：Boil the JinHua ham, old hen and dried scallops in water for one day., until the soup's  thickness is medium and the chicken and bones have broken into pieces. During the process, the whole hen shall be pulled out and put back for 3 times, which it the secret to make its meat elastic.

Address：No. 58, Tongde 11th St., Taoyuan County

Telephone：03-3263000    

Business Hours：Public Holiday 11:00-14:00; 17:00-21:00; open all year round   

Specialty：Sour Soup Beef, Special Salt Baked Chicken, Steamed Fish Head with Chilli Pepper, Griddle Cooked Pig's Large Intestines, Local Chicken Casserole

Website：www.fuli.com.tw

Transportation：12 minutes' driving to Taoyuan Railway Station; 18 minutes' driving to HSR Taoyuan Station.