In 1940, the Wu family started a roadside stall in front of Xingji Temple on Chenggong Road, Tainan. Wu Jin-Xia, nicknamed “A-SHA”, from whom the restaurant takes its name, grew up helping at the stall and, with her siblings including her second brother Wu Bing-Xiong, built the family business. The third generation, Wu Rong-Tsan and his wife Tsao Shiu-Hua, carried forward its Tainan-style banquet cooking; signature dishes such as the soft pork intestine, crab meatballs and clay-pot duck trace back to Wu Jin-Xia. Wu Chien-Hao, the fourth generation, studied Chinese cuisine at National Kaohsiung University of Hospitality and Tourism and took over the kitchen in 2010. Today he leads the family’s restaurants as fourth-generation proprietor, continuing the pursuit of authentic flavor that has defined the family for more than eighty years.