A Must-Visit for Literary Foodies: The Chinese Reading Festival at Pocket-Friendly Prices Blends Reading with Culinary Delights

By MOOK Scenic Spots Editorial Team

The 5th Chinese Reading Festival will take place over four consecutive days from September 28/G to 10/I1/G at Taipei Huashan and Kaohsiung Pier-2, simultaneously. This year’s festival, themed “Tasting the Good Flavor,” centers around food writing and brings together over a hundred cross-disciplinary and international creators from the fields of food writing and culinary arts, creating a vibrant convergence of food and academia.

(Photo/Chinese Reading Festival)

This year’s Chinese Reading Festival specially invites 【Flavor Explorers × Tastemakers】 for paired dialogues, tracing personal culinary and life journeys through taste buds, sparking fascinating interdisciplinary reading inspirations. Essayist Shu Guozhi eats everything and finds joy in every bite; food lifestyle writer Ye Yilan draws inspiration from her reading experiences to explore global food trends; novelist and screenwriter Gao Yifeng discusses reading while savoring whiskey, finding solace within; picture book author Sun Xinyu uses notes to recall the most unforgettable childhood flavors; nature observer Liu Kechang unfolds his imagination of food following the rhythm of nature.

Driven by a thirst for knowledge, food observer Liz has made gourmet cuisine her career; cooking expert Soac is fascinated by the world of pots and pans; advocate for eco-friendly farming Lai Qingsong is dedicated to uncovering the island’s treasures; parenting and cooking educator Lin Jiacen uses food as a medium to inspire children’s creativity; bartender master Wang Ling’an savors the multifaceted flavors of life through intoxicating aromas.

【Flavor Explorers × Tastemakers | Shu Guozhi × Soac】 (Photo/Chinese Reading Festival)

Continuing its focus on publications as the core and integrating theatrical and entertainment elements across disciplines, the Chinese Reading Festival this year innovates once again by introducing an axis of food writing, bringing a full sensory experience of color, aroma, and taste to its reading events. In addition, it will explore various topics—from food history, cooking knowledge, ingredient origins, and culinary techniques, to the philosophy of food experimentation, health and wellness, and the diverse flavors of humanity—expressing the delightful tastes recorded in life, books, and even dreams, through creative formats.

Feng Yigang Performs Jin Yong’s Works for the Fifth Time. (Photo/Chinese Reading Festival)

Taipei and Kaohsiung each unfold unique urban flavors under the theme “Tasting the Good Flavor.” Taipei, centered around Huashan, gathers stars from food writing and culinary arts to spark exciting interactions, delighting in both literature and gastronomy. Many food experts not only talk about food but also cook it live, creating a lively convergence of food and literature.

Kaohsiung, on the other hand, showcases its local cultural charm and coastal mountain vibes. Local writers, creators, and chefs voice their connection to their land, while new immigrants share international home-style cuisines. Some authors will even personally guide readers through the streets and alleys of Kaohsiung, exploring hidden gems and savoring scents, forming a flowing feast that blooms everywhere and fills the air with aroma.

(Photo/Chinese Reading Festival)

Delicious X Chinese Reading Festival – Event Introduction

 

A major highlight of this year’s Chinese Reading Festival: besides static reading and listening—“hearing and tasting” the good flavors—it also involves hands-on cooking to create delicious dishes.

Ticket per session: 380 TWD (includes food tasting, demonstrations, and a 4-day festival pass worth 200 TWD)

 

＊【One-Stop Guide: 10 DIY Cooking Workshop Highlights】＊

 

01 ＊September 28, 14:30-15:30

【Vegetarian Aesthetics on the Table—Flower-Blooming Jar Salad】

 

Having tasted all kinds of food

How else can we define cuisine?

Start by learning to eat flowers.

 

From wood sorrel flowers, summer flowers, leek flowers, butterfly pea flowers, trailing violet flowers, cherry blossom flowers, wild passion fruit flowers... whatever is available that day. Besides getting to see and taste rarely seen edible flowers, you’ll also get new inspiration for salad dressings (tofu + fresh fruit + avocado, anyone !?).

 

※ Live demonstration and tasting of edible flower flavors included; each participant can take home a jar of their own jar salad after the session.

 

 

02 ＊September 28, 15:45-16:45

【Cheers, Trio: A Bartending Trio Performance】

 

When it comes to Taiwan’s bartending scene, Trio is definitely a brand name that can’t be ignored. Under the curation of Taiwan’s bartending master Wang Ling’an, what kind of drinks will Trio whip up for us to try this day?

 

※ Trio team will mix drinks live, and attendees can join in the tasting.

 

03 ＊September 28, 19:00-20:00

【The Science of Fermentation—Pink Living Probiotic Cabbage】

 

Sharon, the founder of Rouge Food Society, will start with the principles of fermentation, demonstrating step by step how to make pink probiotic kimchi, and then use the finished product to accompany a meal. Let’s secretly learn from her and turn fermented foods into great companions on our dining tables.

 

※After the class, each participant will receive a jar of pink probiotic kimchi to take home, perfect for pairing with meals and enjoying the fermented life!

 

04* 9/29 14:30-15:30 

【Symphony of Fresh Cheese and Jam】

 

Homemade jam is delicious and usually quite pricey. This time, she won’t just share the jam with everyone — she’ll also demonstrate how to make fresh cheese. Easy to prepare and paired with her amazing jam. Oh, and every participant will get a small jar of jam to take home — a first-time special treat :)

 

※The instructor will demonstrate on-site, participants can taste the dishes together, and take a jar of jam home.

 

05* 9/29 17:00-18:30

【The Art of Fermentation for Adults: A Beginner’s Guide to |Lacto-Fermentation—Salt Jar】

 

Sihewu Yuan, known for their fermented foods, is here to talk about “|Lacto-Fermentation (OJI).” Anyone with questions about fermentation must come to this session — Xu Yongnian knows all the answers!

 

This time, he’ll start with rice koji, explaining that as long as you master the rhythm of cultivating koji and choose different ingredients, you can appreciate the fermenting poetry of salt koji, miso, and soy sauce.

 

※Participants can make and take home a jar of salt koji, and sample salt koji dishes during the session.

 

06* 9/29 19:00-20:00

【Design Talk: The ‘Delicious’ Comic Column — Let’s Start with Squirrel Coffee...】

 

Hally Chen, whose comic column layouts always go viral online, will tonight unveil the little universe behind his column writing. A writer, illustrator, designer, and planner, what he creates isn’t just a column but an entire layout world!

 

Strongly recommended for designers, editors, and photographers!

 

※Lecture course, participants will receive the latest issue of 《Delicious 29: Coffee Blend！The Soulful Flavor of Blended Beans in Cafés》.

 

07* 9/30 14:30-15:30

【Healing Kitchen — Our Family’s Seasonal Preserved Foods: Taiwanese Tomatoes】

 

She once swore she’d never become a housewife, but after years in the workplace, she unexpectedly returned home and became deeply immersed in her domestic side, unable to stop.

 

If you don’t know about Grumpy Rabbit yet, you haven’t seen what a perfect homemaker looks like. From organizing the fridge to soothing meals, she uses food to heal herself and others, realizing her vision of an ideal family.

 

※The instructor will demonstrate on-site, and you can taste the queen of Grumpy Rabbit’s homemade oil-marinated semi-dried roasted tomatoes. A mysterious little gift will also be given to lucky participants.

 

 

08* 9/30 19:00-20:00

【Make the Most of Spices & Seasonings: Become a Creator of Wonderful Flavors】

 

There are dozens of spices in daily life. Do you often know certain spices exist but aren’t sure how to use them? No fried shallots in your stir-fried rice noodles, no saffron in your Spanish paella, no cinnamon in your gingerbread men? Spices are the soul of flavor. Let’s explore them together — from fresh, to dried, to cooking.

 

※The instructor will demonstrate on-site, and you can taste related dishes.

 

09* 10/1 14:30-15:30 

【Cooking for Pets: Making Meals Just for Cats and Dogs】

 

“I’d rather feed pets a good meal than prescribe medicine,” says veterinarian Ellie.

As the most important person in their lives, Ellie will share simple, ordinary, yet crucial things.

 

How do you choose between dry kibble and fresh pet food?

How to calculate the daily calorie intake for your cats and dogs?

Which nutritional supplements are essential for home use?

How to buy the best ingredients affordably, cook them healthily, and store them fresh?

How to tailor meals for healthy pets and those with special conditions?

 

※The instructor will explain related concepts and demonstrate on-site.

 

 

10＊10/1 17:00-18:30

【100% Natural: Bake Rainbow Pineapple Cakes from Scratch Starting with the Filling】

 

Want to make your own pineapple cakes this Mid-Autumn Festival? We’ll teach you how to start with making the filling and create five different flavors. No more gift worries this year :)

 

※Participants can join in making the pineapple cakes and take home five cakes of different flavors each.

 

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