People wanting to taste delicious food will have a plateful at this year’s Taiwan Culinary Exhibition, which opens tomorrow.
Held since 1989, the exhibition has been the focus of media attention every year for its culinary competitions pitting Taiwanese chefs against chefs from abroad.
Food critics and cooking show hosts from Germany, France, Japan, Singapore, Malaysia and Hong Kong were invited to serve as judges for this year’s competition.
Aside from the tasty Taiwanese dishes, the exhibition will also feature some creative dishes from China.
As a preview, organizers invited a culinary association from China’s Anhui Province to present its “Hongwu Banquet” at a press conference yesterday. The banquet was created based on anecdotes about the founding emperor of the Ming Dynasty, Chu Yuan-chang (朱元璋), who named each year during his rule as Hongwu emperor.
Dishes in the banquet included various foods, including tofu, abalone and soft-shelled turtles.
This year, the exhibition will also include dishes developed by Taiwan’s Hot Spring operators, designed to meet increasing demand for healthy food.
Tourism Bureau Director General Janice Lai (賴瑟珍) said yesterday that the exhibition was an opportunity for the chefs to present their work and hone their skills. It also allows Taiwan to advertise its food to the world, she said.
Admission is NT$250, which includes a NT$50 coupon that can be used on meals that cost more than NT$200.
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