Message content
Why is Tainan’s food sweet? Today (17th), the Japan Tourism Bureau organizes the "Tainan Sweet VS Tipsy New Taste Food Symposium" and invites food taste writers-Ye Yilan, fisherman, Michelin Bib Gourmand restaurant "Fucheng Restaurant" Taiwanese restaurant operator Li Ridong, and Huang Yixiang, the owner of TCRC Bar, which was selected into the top 50 best bars in Asia, takes Tainan's food culture "Tainan Sweet" as the theme, combined with new bartending that incorporates local specialties, allowing tradition and innovation to once again push Tainan cuisine to another level At the peak, the symposium explored Tainan's unique sweet food culture in depth and unraveled the historical context of this "sweetness".
Tainan Mayor Huang Weizhe said that Tainan was once an important base for the development of the sugar industry. At that time, sugar was a luxury product, and adding sugar to dishes was also a status symbol. This eating habit continues to this day and has evolved into Tainan's unique historical and cultural heritage. However, in terms of taste, Tainan cuisine has also gone beyond the simple sugar-added dishes of the past, and instead pursues the use of cooking techniques to highlight the sweetness of the ingredients themselves.
Lin Guohua, director of the Tourism Bureau, said that today’s symposium invites food, tourism and life writer Ye Yilan, who is also a daughter of Tainan, and the well-known best-selling author Yu Fu to share the cultural background and evolution of sweetness in Tainan cuisine, as well as wonderful stories. In addition, Li Ridong, the operator of "Fucheng Restaurant", which has been awarded the Michelin Bib Gourmand for two consecutive years, was specially invited to share the current changes in Tainan's catering market from an industry perspective, as well as how to design dishes and market Tainan's sweet characteristics. Huang Yixiang, the founder of "Bar TCRC", was also invited to share how in the highly competitive new bartending market, in addition to constantly improving bartending skills, how to combine and innovate new bartending with Tainan's local ingredients, and demonstrate "Truncated Girl" on-site ” and “Anping Old Street” two cocktails, using local ingredients such as pineapple, longan, passion fruit, etc., paired with representative sweet snacks - local fish soup and pork rice, to experience "Tainan sweetness" from different angles.
The Tourism Bureau stated that exciting food activities will continue uninterrupted. The "2023 Tainan International Food Forum" will be held on December 6. Elites in the food field will be invited to continue giving lectures to elaborate on viewpoints such as food ingredients, terroir, and food sustainability from multiple perspectives, and bring Tainan flavor to the world. Promote International, welcome everyone to participate in this grand event and sign up on the event registration website !
Tainan Mayor Huang Weizhe said that Tainan was once an important base for the development of the sugar industry. At that time, sugar was a luxury product, and adding sugar to dishes was also a status symbol. This eating habit continues to this day and has evolved into Tainan's unique historical and cultural heritage. However, in terms of taste, Tainan cuisine has also gone beyond the simple sugar-added dishes of the past, and instead pursues the use of cooking techniques to highlight the sweetness of the ingredients themselves.
Lin Guohua, director of the Tourism Bureau, said that today’s symposium invites food, tourism and life writer Ye Yilan, who is also a daughter of Tainan, and the well-known best-selling author Yu Fu to share the cultural background and evolution of sweetness in Tainan cuisine, as well as wonderful stories. In addition, Li Ridong, the operator of "Fucheng Restaurant", which has been awarded the Michelin Bib Gourmand for two consecutive years, was specially invited to share the current changes in Tainan's catering market from an industry perspective, as well as how to design dishes and market Tainan's sweet characteristics. Huang Yixiang, the founder of "Bar TCRC", was also invited to share how in the highly competitive new bartending market, in addition to constantly improving bartending skills, how to combine and innovate new bartending with Tainan's local ingredients, and demonstrate "Truncated Girl" on-site ” and “Anping Old Street” two cocktails, using local ingredients such as pineapple, longan, passion fruit, etc., paired with representative sweet snacks - local fish soup and pork rice, to experience "Tainan sweetness" from different angles.
The Tourism Bureau stated that exciting food activities will continue uninterrupted. The "2023 Tainan International Food Forum" will be held on December 6. Elites in the food field will be invited to continue giving lectures to elaborate on viewpoints such as food ingredients, terroir, and food sustainability from multiple perspectives, and bring Tainan flavor to the world. Promote International, welcome everyone to participate in this grand event and sign up on the event registration website !
