2014 Tainan Food Festival: A Delicious Journey for the Taste Buds

Written by Lin Kai-Fu

As winter arrives and the chilly weather sets in, it’s the perfect time to enjoy fresh, rich seasonal foods that nourish the body. Not only can you benefit from the nutrients of natural ingredients, but indulging in hearty meals also helps soothe the mind and lift your spirits.

The annual Tainan Food Festival, which has been attracting foodies far and wide for four years now,“Blanched Beef,” “Milkfish,” and “Ice? Room”are the three major themes welcoming discerning diners this year. Leveraging abundant local ingredients and regional scenery, the festival minimizes food transportation distances and connects food enthusiasts with the charm of Tainan, creating a meaningful culinary journey. Invited by the Tainan City Government, food experts, bloggers, and media reporters from all over Taiwan gathered in Tainan to experience the 2014 Tainan Food Festival and explore the city’s rich food culture.

● Blanched Beef
Upon arriving at Tainan High-Speed Rail Station, everyone couldn’t wait to unfold the Tainan Food Festival map provided by the municipal government. This year’s festival is divided into three main categories: “Blanched Beef,” “Milkfish,” and “Ice? Room,” with a total of 114 renowned eateries participating. This two-day, one-night gourmet adventure through the ancient capital will start with blanched beef, move on to milkfish, and end with the ice? room. The goal is to complete at least one line on the “Everyone’s Gone Bingo” card.

The first stop was Hong Pin Beef Soup, a well-known eatery on popular blogger A-Chun’s must-try food list. The shop opens at 11 a.m., and regulars usually have their favorite seats by then. Owner Xiao Wu said, “You guys came just in time — the second batch of freshly slaughtered beef arrived at 9 a.m.” After saying that, he headed back to the kitchen, leaving behind the aroma of onion and bone broth simmering and customers eagerly waiting for their beef.

Following Xiao Wu’s recommendations, we tried signature dishes such as Mixed Double-Flavor Hotpot, Celery with Beef Offal, Scrambled Egg with Beef, and Thai-style Beef. Xiao Wu explained that from slaughter to table, Tainan beef takes no more than three hours, and the best way to enjoy it is“first dip for freshness, second for sweetness, third for tenderness.”Dip the hot, steaming beef in wine and vinegar while it’s still sizzling — this not only tenderizes the meat but also enhances its aroma. Indeed, the mouthful of piping-hot beef had a lingering fragrance that stayed in the mouth, and careful chewing revealed a simultaneous burst of softness, tenderness, and springy texture.

While we were enjoying the meal, another signature dish arrived: beef noodles made with fresh beef, red-braised beef, and braised beef tripe. Food critic Hsu Tian-Lin, sitting nearby, remarked bluntly, “If these noodles were entered into Taipei’s Beef Noodle Festival, they’d definitely win first prize!” The appealing presentation alone was irresistible — we quickly polished off bowl after bowl until we were so full we let out a satisfied burp.