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The 1st Indigenous Food Master Competition in 2019 Tribal Dinner Festival

  • 更新時間:2019/10/09 09:53:03

In order to promote indigenous style agriculture, the Council of Indigenous Peoples put the idea of “from land to table” into practice in the “2019 Tribal Dinner Festival – The 1st Indigenous Food Master Competition” today (10th) in Taipei Xinyi District’s ATT 4 FUN FooShion Sky Festival. 22 cooking masters from every corner of the country gather together and come to show their best. The “mysterious black box” which will be used as the primary ingredients in the competition is to be revealed before championship, and stands as the challenge of how these cooks perform well with unknown circumstances. Eventually, the Gac in Double Flavors made by Shen, Hui-Mei and Yuanchi (Snabo) from Department of Public Administration of National Open University won the Student Division Championship; as for the Public Division, the Chicken Roll with Gac and Mushroom made by Gusun Lufaniyo won the top award of the 1st Food Master Competition.

In the awarding ceremony, the vice chairman of the Council tibusungʉ'e vayayana and H.E. Ambassador Dilmei Louisa Olkeriil together awarded the winner, encouraging the younglings and cooking masters to utilize local peoples’ knowledge and seasonal ingredients and develop more indigenous dishes with the wonder and greatness of their own tribal cuisine. It is hoped that Taiwanese cuisine can be richer thanks to indigenous ingredients, promoting indigenous food culture to a broader recognition.

The vice chairman stated that the serial activities of “Tribal Dinner Festival” allow the public know and contact with indigenous ingredients, foods, and traditions with the fire of creativity and knowledge in the competition. Master Tsai, Chi-Feng was invited to the “Indigenous Flavor Exploration Workshop” held at noon, sharing how to make Maqaw with Sliced Chicken, Kowal Rice, and Bamboo Shoot Soup. Master Lin, Wen-Lung from Yilan was also invited to show his skills by making Yilan’s featured snack of Prickly Ash Pastry, sharing how participants can use indigenous ingredients to make simple, healthy, and delicious “indigenous” flavor dishes.

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