Published on : Wednesday, December 23, 2015
The Tourism Director General David Hsieh hosted a banquet in Japan with effort to market Taiwan tourism . In his recent visit to Japan which is aimed at celebrating the milestone of this year’s 5 million travelers between Taiwan and Japan and 10 million foreign visitors to Taiwan overall.
The winner of the Taiwan Culinary Exhibition,prepared the banquet in a cooking competition.
Many trademark ingredients from around Taiwan were used, such as thin noodles dyed with red yeast rice from Matsu, giant groupers from Penghu, free-range chickens, peeled green chilis from Hualien and Taitung, and Hakka-style kumquat sauce.
Because Tuesday was winter solstice, when tangyuan is traditionally eaten in Taiwan, the chef especially prepared tangyuan as a dessert for the guests, the bureau said.
The bureau said food is Taiwan’s most important soft power in promoting tourism.
While people from Europe and America prefer Taiwanese snacks and traditional food, Japanese see xiaolongbao, oolong tea and mango shaved ice as representative of Taiwanese food, the bureau said.