The Hakka Affairs Council launched the "2023 National Hakka-style Stir-fry Competition" following last week’s broadcast of the national finals. This week the event continued to dig into the mission of the top four teams to pass on the heritage of Hakka food culture. In addition to combining Hakka local ingredients, for the first time the competition tips of each teams are also disclosed. The program will first be shown on MUCH (Cable TV Channel 38) on Saturday (August 19) at 7:00 pm. Tune in and savor heart-warming great flavors.
Hakka Affairs Council Minister Yiong Con-ziin said that Hakka food culture continues to develop through a combination of innovation and heritage. In addition to thanking all participating restaurant operators for their input, the Hakka-style Stir-fry Competition uses the spirit of Slow Fast-Food to combine Hakka local food culture with the eating habits of young people. The council worked with pizza chain Domino's to develop " Hakka-style Stir-fry", "Plum Dried Pork" and "Hakka Double Happiness" pizzas, blending Hakka flavors and Western-style fast food. Traditional delicacies have also been transformed to cultivate new food experiences, in an effort to make Hakka cuisine an integral part of daily life for more people.
The special dishes brought by the top four teams on this occasion made full use of local Hakka ingredients, including barrel oranges and Oriental Beauty Tea from Hsinchu Emei; Fu Chai and red yeast rice from Miaoli Gongguan; Chinese Sauerkraut from Dongshih in Taichung and Shiitake mushrooms from Xinshe; betel nut taro and bamboo shoots from Jiaxian in Kaohsiung; mud volcano tofu and marinated chicken from Hualien...and other local ingredients, creating a diverse range of signature Hakka dishes, the uniqueness of each gourmet dish helping to break from stereotypes of Hakka cuisine. There is a dedication to cooking behind each dish and the exquisite taste of every mouthful is conveyed with heart and warmly welcomed by everyone in attendance.