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The Tainan Tourism Bureau continues to introduce new and exciting food activities. The "Little Master Chef is looking for Taiwanese flavors! Hand-made food experience at the table" will be held today (12). Parents are invited to bring their children to follow the Michelin Bib Gourmand chef Cai Ruicheng and personally cook two classic dishes. Taiwanese delicacies "Five-twig Milkfish" and "Fishball Soup" allow little chefs to experience the fun of cooking. Yang Dianhao, the founder of the fishery, shared the correct concept of eating fish, and food researcher Wu Bina shared the history, culture and stories of Tainan’s local cuisine.
, allowing everyone present to have a different perspective on Tainan’s traditional food culture.
Tainan Mayor Huang Weizhe said that "Taiwan" is one of the most representative food traditions in Tainan. This time, "Little Master Chefs Discover Taiwanese Flavors! Table Dining Handmade Experience" invites adults to bring children to make the "Taiwan" dishes themselves. And delicious fish ball soup, you can experience the complete process from preparing ingredients, chopping vegetables, cooking, seasoning, plating, and tidying up in one go. In addition to hands-on activities, food researcher Wu Bina, desk chef Cai Ruicheng, and milkfish farmer Yang Dianhao were also invited to discuss and share their stories to gain an in-depth understanding of the stories behind the food.
Lin Guohua, director of the Tourism Bureau, said that today’s event started with Teacher Wu Bina. Chef Cai Ruicheng of the restaurant "Tong Xiang Taiwanese Seafood Cuisine" which has been awarded the Michelin Bib Gourmand for two consecutive years talked about the procurement process and selection of cooking ingredients. "Yudi Ecology" Yang Dianhao, the person in charge of the fishery and a milkfish farmer, personally demonstrated how to perfectly cut the milkfish with dense fish bones. In the cooking experience, Chef Cai Ruicheng personally taught the table-top dishes "Milkfish with five switch branches" and "Milkfish Ball Soup" which may seem simple but is not easy to make at all. The children and adults on site followed the chef's careful teaching. Prepare delicious food yourself and enjoy it to your heart's content. Finally, three keynote speakers shared food stories unique to Tainan’s customs and customs from different angles, and gained an in-depth understanding of how to eat and play in Tainan.
The Tourism Bureau stated that exciting food activities will continue uninterrupted, and the "Tainan Sweet x Tipsy New Taste Food Symposium" will be held on November 17, inviting food taste writers Ye Yilan, Yu Fu, and Michelin Bib Gourmand restaurant "Fucheng Restaurant" Restaurant operator Li Ridong and TCRC Bar manager Huang Yixiang, who was selected as one of the top 50 best bars in Asia, shared their insights and valuable experiences on how Tainan Sweet Food integrates with Tainan's tourism industry. Seats are limited. Friends who want to participate Please go to the event website to register!
, allowing everyone present to have a different perspective on Tainan’s traditional food culture.
Tainan Mayor Huang Weizhe said that "Taiwan" is one of the most representative food traditions in Tainan. This time, "Little Master Chefs Discover Taiwanese Flavors! Table Dining Handmade Experience" invites adults to bring children to make the "Taiwan" dishes themselves. And delicious fish ball soup, you can experience the complete process from preparing ingredients, chopping vegetables, cooking, seasoning, plating, and tidying up in one go. In addition to hands-on activities, food researcher Wu Bina, desk chef Cai Ruicheng, and milkfish farmer Yang Dianhao were also invited to discuss and share their stories to gain an in-depth understanding of the stories behind the food.
Lin Guohua, director of the Tourism Bureau, said that today’s event started with Teacher Wu Bina. Chef Cai Ruicheng of the restaurant "Tong Xiang Taiwanese Seafood Cuisine" which has been awarded the Michelin Bib Gourmand for two consecutive years talked about the procurement process and selection of cooking ingredients. "Yudi Ecology" Yang Dianhao, the person in charge of the fishery and a milkfish farmer, personally demonstrated how to perfectly cut the milkfish with dense fish bones. In the cooking experience, Chef Cai Ruicheng personally taught the table-top dishes "Milkfish with five switch branches" and "Milkfish Ball Soup" which may seem simple but is not easy to make at all. The children and adults on site followed the chef's careful teaching. Prepare delicious food yourself and enjoy it to your heart's content. Finally, three keynote speakers shared food stories unique to Tainan’s customs and customs from different angles, and gained an in-depth understanding of how to eat and play in Tainan.
The Tourism Bureau stated that exciting food activities will continue uninterrupted, and the "Tainan Sweet x Tipsy New Taste Food Symposium" will be held on November 17, inviting food taste writers Ye Yilan, Yu Fu, and Michelin Bib Gourmand restaurant "Fucheng Restaurant" Restaurant operator Li Ridong and TCRC Bar manager Huang Yixiang, who was selected as one of the top 50 best bars in Asia, shared their insights and valuable experiences on how Tainan Sweet Food integrates with Tainan's tourism industry. Seats are limited. Friends who want to participate Please go to the event website to register!
