歡迎光臨高雄市新聞局

100-dollar stir fry with Wan-san & Wu-jiang

◎Text by Hsin-Yi Peng
◎Photographs by Wei-Jen Yang

　During these sluggish economic times, many people feel the need to tighten their budgets when dining out. However, there are still a variety of restaurants that offer an assortment of delicious dishes at an inexpensive price. The 100-dollar stir fry concept offers scrumptious food to people on a budget. There are a variety of 100-dollar stir fries in Kaohsiung, Wan-san and Wu-jiang being two great examples of places to sample this style of cuisine.

◎Wan-san Restaurant

　Located on Cijin Island, Wan-san is a very well known restaurant in Kaohsiung city. Opened in 1987, Wan-san is the founder of the 100-dollar stir fry restaurant concept. Over the past 20 years, it has been a popular place to dine and is packed on holidays and weekends. Its patrons, aren't just locals, people from out of town arrive by the bus load to savor the fresh seafood prepared at Wan-san.

　Owner and chef of Wan-san is a native of Cijin, and knows seafood like nobody else. Due to the restaurant's popularity, he buys seafood in bulk at wholesale prices, therefore keeping prices competitive. When asked how he came up with the idea of 100-dollar stir fry, he admitted, somewhat sheepishly, he couldn't read or compute the bills, so he simply began charging a 100 dollars a plate. His customers pay by the number of plates they consume. This concept became a hit and the restaurant's popularity grew with the customers' word of mouth.

　As Wan-san's dining concept became well known, other local restaurants began  copying the business model. Particularly in the Cijin district, many other seafood restaurants began offering100-dollar plates. Some even started offering 90 or 80 dollar plates, with the intention to attract more customers. However, Wan-san  maintained its popularity with satisfying portions of delicious food made with fresh ingredients. The owner/chef also put a lot of thought into his cooking techniques with pan-fried, stir-fried, steamed and braised dishes, all tasting equally as delicious. No mater what you order, you won't be disappointed at Wan-san.

◎Wu-jiang Gourmet Restaurant

　Wu-jiang is another good 100-dollar stir fry restaurant. Wu-jiang Gourmet Restaurant was originally located in the Nanzi district but recently relocated to the High Speed Rail Station in the Zuoying Business District. However, the 100-dollar stir fry business model remains the same. Every day the restaurant offers a variety of forty different 100-dollar stir fry dishes. During the lunch hours, the price is as low as 90 dollars per plate. It was because of this unbeatable price, it has attracted a large number of regular customers. Local residents eat there so often, they claim it is like their own kitchen.

　Wu-jiang is owned by a retired air force officer. He decided he needed a career change and opened a restaurant in the Nanzi Export Processing Zone. At first, Wu-jiang was just a regular Chinese restaurant, with a full menu featuring a la carte dishes at various prices. However, the restaurant was always behind target. The owner realized  in order to make money, he needed to be more competitively priced. He decided to overhaul his restaurant, change his business model and re-launch it as a 100-dollar stir fry restaurant. Business instantly picked-up and soon out grew the old venue. In September, 2008, the owner moved Wu-jiang to the High Speed Rail station in the Zuoying Business District. The new Wu-jiang has plenty of space and a private parking lot.

　Some worry flat prices will only get you so-so food, however, Wu-jiang has spared no expense. He has hired an experienced chef who specializes in Sichuan food and insists on buying only the freshest ingredients. With a skilled chef and the freshest ingredients, Wu-jiang has finally secured its winning formula for success.

百元熱炒 萬三&浯江

◎文．攝影／楊為仁

　　經濟不景氣，對吃更要精打細算，想要吃得好、又吃得巧，百元熱炒倒是不錯的選項！離島旗津的「萬三」堪稱百元熱炒始祖，想吃尚青又便宜的海鮮，到這裡準沒錯；至於左營高鐵商圈的「浯江」，則以多道中式百元熱炒，投消費者之所好，同樣大受歡迎。

◎萬三小吃部

　　在高雄市，說起「萬三」，可說是無人不知、無人不曉。1987年開店迄今，已逾20個年頭，但生意始終不衰，每逢假日，店裡人山人海、萬頭攢動。甚至有外地人包遊覽車到這裡大啖海鮮。「萬三」所創造的經濟奇蹟，令人嘖嘖稱奇。

　　老闆是旗津在地人，對海鮮再也熟悉不過了，由於每天進貨量大，食材替輪率高，價格自然可以壓低。說起「萬三」的百元熱炒由來，老闆很不好意思的說：「因為我不識字，也看不懂菜單，所以客人結帳時，就乾脆以盤子計算，每盤100塊。」沒想到客人「呷好道相報」，規模愈做愈大。

　　「萬三」成名後，附近店家紛紛起而效尤，旗津街上就有許多海產店掛上「每盤100」的招牌，甚至還有每盤90、每盤80的流血削價競爭，但這對「萬三」的威脅並不大，原因是「萬三」的菜色不但份量足、食材也都是當天採買，鮮度讓人放心，加上店家很用心的研發各式海鮮的烹調方法，不論煎、炒、蒸、煮，滋味都超正點的。

◎浯江餐廳

　　從楠梓地區發跡的「浯江美食館」，最近「移師」左營高鐵商圈，並繼續打出百元熱炒的旗幟，店內40道精緻可口的中式百元熱炒，平日中午時段更下殺到每盤90元，由於價格實惠，附近住戶都把「浯江」當成自己廚房了。

　　「浯江」老闆從空軍退伍，轉換人生跑道，選在楠梓加工區附近開餐廳，起初的也是一般餐廳模式，也就是有菜單、有價位、可單點的中式餐廳，但生意總是達不到預期目標，後來發現，價格需要競爭力，於是改弦易轍，以百元熱炒重新出發，招牌掛上後，生意果然好轉，由於楠梓舊店空間不足，加上位置偏郊區，去年９月，才搬到左營高鐵商圈，新址不但店面更寬敞、還附設停車場，更方便客人進門消費。

　　別以為平價就吃不到好菜！「浯江」重金禮聘經驗豐富的川菜師傅，每天一早老闆還親自到市場選菜，老師傅精湛的手藝配上新鮮衛生的食材，終於讓「浯江」立於不敗之地。