The Taiwan Culinary Exhibition grandly opened at the Taipei World Trade Center Hall 1, with the Ministry of Culture presenting "Taiwanese Flavors – Flowing Traditions." The exhibition showcases five representative Taiwanese ingredients: milkfish, bubble tea, mango, beef, and oysters. This event combines traditional and innovative culinary dishes, illustrating the development of Taiwanese food culture.
Distinguished guests, including Deputy Minister of Culture Wang Shisi, Chairperson of the Taiwan Culinary Exhibition Yeh Chu Lan, President of the Taiwan Tourism Association Jane Yuyuan, and Minister of Transportation and Communications Lee Meng-yen, gathered at the opening ceremony to promote and appreciate Taiwan's culinary history. The Ministry of Culture stated that Taiwan, as the homeland of the Austronesian peoples, has been a vibrant place for diverse ethnic groups since ancient times. The arrival of the Age of Exploration further elevated Taiwan onto the international stage, where its unique culinary culture emerged from the fusion of various cultures.
Wang Shisi emphasized that history profoundly influences food culture. This exhibition not only introduces ingredients but also explores the cultural significance behind them. Since 1624, milkfish, introduced from Southeast Asia, has become a sustainable and affordable fish, utilized entirely through innovation. Bubble tea, evolving from traditional Taiwanese tapioca sweet soup combined with Taiwanese cold tea, has become a globally renowned Taiwanese beverage. 
The pavilion invites historian and writer Tsao Ming-tsung as the curator, who will present a lecture titled "Gastronomic Journey" to share stories about the movement of goods between Taiwan and various countries during the Age of Exploration. (Photo / Courtesy of the Ministry of Culture)
The exhibition also delves into the history of oysters, the Dutch and Zheng period oyster tax records, the development of mangoes introduced by the Dutch, and Taiwan's 400-year history of beef consumption. These ingredients showcase the diversity and richness of Taiwanese cuisine and the fusion of different ethnic groups and cultures.
The exhibition offers various themed activities, inviting experts and renowned chefs to conduct lectures, tastings, and demonstrations, showcasing the tradition and innovation of Taiwanese cuisine. The "Culinary Journey" event features literary and historical writer Cao Mingzong and Tainan City Cultural Affairs Director Hsieh Shih-yuan, who share the culture and history of food. The "Stories of Cuisine" activity, presented by chefs from the Chinese Culinary Exchange Association, demonstrates how to use Taiwanese specialty ingredients to create delicious dishes, revealing the stories behind each ingredient.
The pavilion features five representative Taiwanese ingredients—milkfish, bubble tea, mango, beef, and oysters—to explore the development of Taiwanese culinary culture and innovation through the dimensions of time, space, language, and customs. (Photo / Courtesy of the Ministry of Culture)
The National Taiwan Museum and the National Taiwan Craft Research and Development Institute also display cultural and creative products related to culinary culture, blending aesthetics with daily life. Visitors to the Ministry of Culture's pavilion can participate in limited-time dynamic check-ins, Facebook check-in tasks, and fill out questionnaires to receive museum cultural and creative gifts or tasty treats produced by local revitalization groups.
During the exhibition period, the public can visit Taipei World Trade Center Hall 1 to gain a deeper understanding of the heritage and innovation of Taiwanese cuisine and experience rich cultural exchange activities.
