“Taiwanese Cuisine Culinary Tour 2024” was held on the morning of May 10 (Friday) in the Golden Bay Area in California. The seminar, organized by the Overseas Community Affairs Council, featured two renowned Taiwanese chefs – Lee Jiaqi and Liao Taijun, who conducted live cooking demonstrations for the attendees.
The event lasted from 10 am until 3 pm, attracting over 240 participants and creating a vibrant atmosphere. Dignitaries in attendance included Lai Mingqi, Director General of the Taipei Economic and Cultural Office in San Francisco, Chuang Yashu, Director of the Taiwan Center in the Golden Bay Area, Commissioner Lu Yuzhen, and representatives from various sectors of the overseas Taiwanese community.
Lee Jiaqi, culinary director of Sheraton Taoyuan Hotel, served as the main speaker, while head chef Liao Taijun managed the kitchen to prepare exquisite dishes for the local residents. They showcased classic Taiwanese delicacies such as oyster omelette, fragrant crab with osmanthus petals, drunken fresh shrimp with aged wine jelly, classic five-spice soft tofu, nostalgic five-flavored fish floss, garlic-flavored pork broth, Hakka-style savory pork, sesame oil chicken rice, and fragrant brown sugar tofu pudding, filling the room with delightful aromas and presenting dishes that were visually appealing and flavorful.
Gao Yuli, head of the Golden Bay Area Mom’s Kitchen, expressed that the “Taiwanese Cuisine Culinary Tour” was originally initiated by their organization and has now been a tradition for 20 years, evolving into a global event within the Taiwanese overseas community.
Through this event, they hope to integrate Taiwanese cuisine into mainstream society and establish a presence on the international stage. She expressed gratitude to the Overseas Community Affairs Council and Director Lai for their generosity, as well as to the local residents for their enthusiastic support.
Director Lai Mingqi stated that this was his fourth time participating in the culinary tour during his tenure. He praised the dishes prepared by the Taiwanese chefs as “extremely delicious” and highlighted the significant contribution of Taiwanese cuisine to diplomatic efforts, as someone involved in diplomacy for over thirty years.
Director Chuang Yashu mentioned that this week is Taiwan’s traditional week in the United States. From the demonstration and teaching on the 10th to the Taiwanese Cultural Festival on the 11th, followed by the culinary competition and fair on the 12th, they aim to showcase a series of activities representing the Taiwanese community.
The “Taiwanese Cuisine Culinary Tour 2024” is designed with five routes, covering 18 countries globally. Chef Lee Jiaqi participated in the “US-Canada” route.
Lee Jiaqi explained that this route includes 13 seminars, with today’s being the fourth. Today’s seminar featured the most dishes with nine in total, compared to the usual four to five dishes in a seminar. He expressed gratitude to the Mom’s Kitchen volunteers who worked late into the night preparing and restocking inventory for the event.
Since 2010, the Overseas Community Affairs Council has been organizing the “Taiwanese Cuisine International Culinary Tour,” combining Taiwanese cuisine with mainstream events overseas to promote Taiwanese culinary culture, strengthen ties between Taiwan and various regions worldwide, and attract more international tourists to visit Taiwan. ◇