Mouth-watering exhibitions in Taiwan

The Taiwanese are constantly trying new recipes and ideas. Since the Taiwanese come from many different places, they have an open mind, are accepting of change and like new things. Every time you go to Taiwan, you will see a new fruit, a new vegetable and, hence, a new recipe.

The 17th Taipei Chinese Culinary Exhibition showcased some of the most exquisite food displays. Since 1989, Taiwan's innovative chefs have displayed their culinary expertise and creativity at the Taipei Chinese Culinary Exhibition at the Taipei World Trade Center. It is one of the most important culinary shows in Asia.
In the mainland China exhibit, the "Water Banquet" of Luoyang was selected as the main theme since each year a special regional cuisine or style of food is introduced. This entry was a Royal Banquet from the Tang Dynasty some 1,300 years ago inspired by Empress Wu Zetian, China's only female emperor, once a Luoyang resident.

As the story goes, the empress wanted to have swallow nest soup but the main ingredient was missing. A search was conducted, but a thousand-year-old turnip weighing over 20 kg (about 44 lbs.) was found instead and presented at Wu Zetian's court. The master chefs in the imperial kitchen took part of the turnip, cut it into strips and blended it with pork and other flavors. After cooking it for eight days, they were able to create Luoyang Agar—a dish resembling bird's nest soup that is always served at the start of any Water Banquet. This banquet comprises 24 dishes of cold appetizers, hors d'oeuvres and main courses.

The Water Banquet dishes were refined and developed over centuries, combining local ingredients in broths to help residents stay healthy and fit. It is known as the "Water Banquet" because of the predominance of soups and watery dishes, which were thought to be well suited to the very dry desert-like climate of the Luoyang region.

From the "Land of Plenty" you will see Mother Tian's Recipes. This group represents a legion of wives and mothers around Taiwan who have joined together under the auspices of various local agricultural associations to both refine their own culinary skills and develop an entirely new line of food that centers on the three core principles of value, health and good taste.