On March 23rd, the Southern Bay Area Overseas Chinese Education Center held a Taiwanese cuisine feast called “Cooking Fun.” The event featured Chef Li Jianxuan, formerly the head chef for Taiwan’s culinary diplomacy state dinners, who guided attendees through a heartwarming afternoon.
Organized by the Northern California Chinese Elderly Association and co-hosted by the San Jose Taiwan Compatriot Association, the event was sponsored by Duanchunzhen Beef Noodle. Among the participants were Director Zhuang Yashu of the Overseas Chinese Education Center, Mrs. Yun Wenzhen, wife of the San Francisco Office resident, advisory committee member Li Hanwen, and over a hundred overseas Taiwanese gathered enthusiastically.
As the guest speaker of the event, Chef Li’s culinary background garnered much attention. Skilled in both Chinese and Western cuisine as well as various international culinary styles, he has won numerous domestic and international cooking awards, authored nine books, and has been a frequent guest on Taiwanese TV food programs. In the past, he was invited by the Overseas Chinese Affairs Commission to serve as a culinary ambassador, promoting Taiwanese culinary culture worldwide. He currently resides in the Bay Area and serves as the Executive Chef at Green Mountain Retreat.
During the event, Chef Li demonstrated and explained how to simplify complex dishes into versions that can be easily prepared at home in a warm and humorous manner. He sequentially showcased signature dishes such as “Taiwanese Braised Pork Rice,” authentic “Steamed Pork with Mashed Rice,” classic “Steamed Fish with Peacock Opening,” appetizing cold dish “Mint and Lime Winter Melon,” popular side dish “Golden Kimchi,” and low-calorie dessert “Tofu Mochi.”
Chef Li also shared cooking tips, such as heating stainless steel pans until water droplets form pearls to achieve a non-stick effect, putting ingredients in the pan before adding oil after it’s heated to avoid harmful substances from high oil temperatures, adding liquids before solids when seasoning to evenly coat the flavors onto the ingredients. For example, when searing pork belly, he recommended first searing to remove moisture, adding yellow wine, letting it dry, then adding soy sauce layer by layer to build rich flavors. Later, according to personal preference, adding pepper, five-spice powder, scallion oil, and rock sugar. He emphasized the importance of using natural ingredients for health and safety.
Within just three hours, Chef Li completed six dishes, filling the venue with aromatic scents. The audience not only learned while watching but also got to taste freshly cooked dishes.
Many attendees took notes while tasting, paying close attention to every detail of cooking time, seasoning, and ingredient handling. Enthusiastic spectators continuously asked questions, making the atmosphere both lively and warm.
President Ma Qianjun of the Northern California Chinese Elderly Association mentioned that this was the first time the association organized a Taiwanese cuisine event, hoping that the elders could cook their favorite home-cooked dishes to share with their children and grandchildren.
The response to the event was overwhelming, with registration numbers far exceeding expectations. She also revealed plans to hold a larger food event before Thanksgiving in November, inviting more overseas Taiwanese to experience Taiwanese culinary skills and cultural heritage together.
Director Zhuang Yashu of the Overseas Chinese Education Center rushed back from another event to attend and praised Chef Li’s superb performance. She also recommended applying for the “i-Overseas Chinese Card,” which offers various benefits in the Bay Area and during visits back to Taiwan.
President Di Peihua of the San Jose Taiwan Compatriot Association encouraged everyone to practice and share their results at home, stressing that even if not perfect, it was a joy and exchange. She also thanked the ten volunteers from the Taiwan Compatriot Association for their help and dedication that day.
As the director had other commitments, Mrs. Yun Wenzhen specially attended the event, sharing her multiple experiences of tasting Chef Li’s cooking. She mentioned that he always taught in a relaxed and humorous manner, making learning to cook and enjoying it easy. She believed that every guest present had a fulfilling experience like hers.
Advisory committee member Li Hanwen expressed that this was her first time participating in a Taiwan food and art exhibition, deeply inspired by Chef Li. From him, she learned how to use fresh ingredients and proper cooking methods to create delightful dishes, thanking the organizers for hosting such a meaningful event.
Towards the end of the event, Chef Li engaged in interactive questioning, giving away 5 cookbooks, 2 bottles of XO sauce, and a cake handmade by his wife, and held an entertaining auction where a cookbook was successfully bid for $100, creating constant laughter and a vibrant atmosphere.
Finally, everyone savored a delicate fruit platter, marking the perfect end to this afternoon feast that amalgamated deliciousness, laughter, and cultural heritage.