TAIWAN CULINARY EXHIBITION 2016
originality and the uniqueness of the seasons which influence the types of cuisine served.
“We will place special emphasis on original food ingredients as most food in Taiwan can only be prepared by ingredients that can only be found in Taiwan and it’s our desire to bring out the uniqueness of these special ingredients. Taiwan is also a seasonal country which offers different cuisines each season and only certain delights are available in its seasons,” said Hsieh.
Hsieh also touched on the importance of food education and safety stating that people will be more receptive to food when they are assured of its safety.
“Food safety is very important for us. In this exhibition, we have organized several food education talks. We emphasize that the government is doing its part in maintaining food safety so citizens and tourists alike will be able to enjoy without harm. Our government will continue to increase the number of food safety checks to ensure its palatability and safety” Hsieh added.
This year, the Taiwan Culinary Exhibition featured over 800 food exhibitors and recorded an increase of 5.8% in visitors to achieve 154,797 visitors this year over the 4 day period.
David W. J Hsieh, Director General of the Tourism Bureau Ministry of Transportation and Communications