Taiwanese cuisine Culture Center of Taipei Economic and Cultural Office in Los Angeles (Santa Ana) Traditional cuisine Taiwanese Chamber of Commerce -Orange County
The "Meeting Taiwan through fine cuisine" 2022 International Tour of Taiwan Gourmet Cuisines was grandly held by the Taiwanese Chamber of Commerce -Orange County (TCCOC) on September 6 at Staybridge Suites. To assist Taiwan develop culinary diplomacy and increase the culinary skill level of overseas compatriots, the Overseas Community Affairs Council (OCAC) specially recruited head chef Liu Yi-jia of The Howard Hotel Taipei's Yangtse River restaurant as head instructor and Chen Jun-yu as assistant instructor to demonstrate high-level culinary skills. The dishes that were demonstrated- Wasabi and Mango Flavored Celery Sticks, Deep-fried Beef with Crispy Walnut, Braised Chicken with Taro and Scallions, Grilled Preserved Pork Belly Flavored with Fermented Yeast, Southern Taiwan Style Steamed Glutinous Rice, and fruit sculpture-red watermelon- all had mouthwatering aroma and taste and let the 100-plus overseas compatriot and foreign guests enjoy the delicious taste of Taiwanese style cuisine.
Over 100 overseas compatriots including Yorba Linda City councilor and Deputy Attorney General Peggy Huang, OCAC Senior Adviser Chris Chiu, and OCAC Senior Adviser Lin Cui-yun took part. In her speech, Director of the Culture Center of Taipei Economic and Cultural Office in Los Angeles (Santa Ana), Betty Hsiao thanked the TCCOC for holding this event to promote culinary diplomacy. She said that Taiwan is renowned for its good food and whenever international friends have a chance taste Taiwanese snacks or attend a state banquet they are always left with fond memories. She expressed the hope that this professional display will help overseas compatriots refine their cooking skills and they can then promote Taiwanese cuisines to allow more people to fall in love with Taiwanese food.
Betty Hsiao pointed out this year's "Meeting Taiwan through fine cuisine" International Tour of Taiwan Gourmet Cuisines allows overseas compatriots and people from local mainstream society to learn how to cook authentic Taiwanese dishes through cooking demonstrations; the two instructors also provide consulting on the food service industry, being a big help in terms of guiding the development of overseas compatriot restaurant operator and promoting links and exchange between the domestic and overseas food service industry. She also introduced the i-Compatriot Card, launched in mid-September to attending overseas compatriots and encouraged them to apply.
Head Chef Liu Jia-yi and assistant Chen Jun-yu completely explained the precious recipes and demonstrated how to cook various dishes that guests were then invited to try. They taught the students how to use local ingredients to make authentic Taiwanese dishes and snacks to allow overseas compatriots to recreate the authentic tastes of home while overseas using local ingredients. Everyone learned attentively and many questions were asked. They also thanked the OCAC for sending two outstanding chefs to ease their longing for their homeland with excellent Taiwanese food.
