Los Angeles Times - 25.08.2019

ADVERTISING SUPPLEMENT SUNDAY, AUGUST 25, 2019L7

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©Dave Krugman

©Dave Krugman

Taiwan brings its fun, communal food culture to L.A.’s “The Taste” celebration.Photo by Dave Krugman

Had a tapioca-infused boba, or bubble tea, this summer? If

so, you’re imbibing in a classic Taiwanese treat. Despite its

name, that savory blend of meat and veggies called Mongolian

barbecue is also from Taiwan, and hot pot and its limitless

variations are an essential part of Taiwan’s culinary culture.

Those who want to taste more of Taiwan’s incredible edibles

will be able to sample several of the island’s favorite dishes at

The Taste, an innovative food culture festival taking place on

the backlot at Paramount Pictures Studios in Hollywood.

Hosted by the LA Times, the event, celebrating the city’s

food culture, is slated for Labor Day weekend, with the

Taiwanese tasting on Sunday, September 1st.

The Taiwan Tourism Bureau is offering culinary experiences

Small Town, Big City

Taiwan brings its country’s local bests to Los Angeles Festival

E

veniftheydon’tknowit,AngelenoswhodigAsianfoodarealreadyfamiliarwithmany

of the tastes and textures invented or popularized by Taiwanese cuisine.

from two area eateries: Tea Station will serve Taiwanese teas,

including mango green tea and their signature boba tea, and

Boiling Point will offer variations of their hot pot flavors.

Unlike traditional hot pot — served communally in a large

wok-like pot placed in the middle of the dining table — Boiling

Point consists of meat or vegetable combos in flavored soup

bases served in individual mini woks.

Boiling Point eaters simmer their ingredients via a small

heating box beneath their mini wok, while maintaining the

communal dining culture achieved by sharing a meal.

In addition, the Taiwan booth will feature a giant vending

machine for event-goers that offers special gifts from the bureau

and its food partners, as well as Taiwan travel discount codes.

This supplement was produced by LA Times Custom Publishing.

It did not involve the editorial or reporting staffs of the Los Angeles Times.

Contact us withcomments or questions [email protected]. For advertising

inquiries, contactEric Maat 213.237.7210 or email him [email protected].

But to truly indulge in Taiwanese cuisine, use those codes

and travel to the East Asian island. Big cities like Taipei and

Kaohsiung are culinary hubs — thousands of restaurants

and food stalls offer local dishes and flavors from around the

world. But it’s out in the countryside where Taiwanese cuisine

really comes into its own.

The island produces more than 40 different types of tea,

including several varieties of oolong that connoisseurs

consider the “champagne of tea.” 12 of Taiwan’s 19 counties

and special municipalities cultivate tea, however, some tea-

growing regions are more special than others.

For instance, the highlands of central Taiwan are renowned

for high mountain teas like Alishan, a variety of oolong that’s

cultivated on the slopes of Ali Mountain in Chiayi County.

Experts describe Alishan as having a natural creaminess,

complemented by an orchid-like aroma and subtle fruity taste.

Hotels and quaint inns in Fanlu Township (about an hour

down the mountain) cater to those who want to sip Alishan

tea on its home turf and sample other local treats like

bamboo shoots and fig-based aiyu jelly.

The southern Meinong District near Kaohsiung is home to a

large population of Hakka people who have their own unique

food culture. Both independent restaurants and eateries inside

Meinong Folk Village offer Hakka classics like flat rice noodles,

steamed chicken, stewed pork intestines and chicken soup.

Perched on the island’s northern tip — and easy to access

from Taipei — Ruifang and neighboring Jiufen are renowned

for their hot springs, gold mines and tranquil teahouses,

which serve a variety of Taiwanese snacks in addition to

aromatic oolong. The local pineapple cake is especially tasty,

but don’t miss oolong cheesecake, charcoal roasted peanuts,

traditional fish balls and glutinous rice cakes.

Over on the southern side of Taipei, the town of Daxi

produces what many consider the island’s best dried tofu,

an ingredient in many Taiwanese dishes. Local restaurants

specialize in the protein, offering fresh braised tofu, tofu

pudding, and seafood, meat or vegetarian hot pots with tofu.

And for those who truly cherish the humble bean curd, there’s

even the Daxi Dried Tofu Festival in March.

—JOE YOGERST

Custom Publishing Writer

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Taiwan