Text / Compiled and reported by Li Xinyi, MOOK Travel Life Network
The “Taipei Loves Rice Food – Festival Home-Style Rice Food Carnival,” which began with the registration for the first event, the “Taipei Sushi Grand Prix,” last week, is planning its second cooking competition, the “Taipei Zongzi Grand Prix,” to coincide with the upcoming Dragon Boat Festival. To highlight Taipei’s unique northern-style zongzi culture, the competition will feature categories for “Taipei Zongzi” and “Creative Zongzi.” Additionally, from June 15 to 17, the “Festival Home-Style Rice Food Carnival” will be held at the Flower Expo Food Mall, where the public can sample signature zongzi, fried rice, sushi, and onigiri from various counties and cities across Taiwan.
Cai Kunzhan, Executive Chinese Cuisine Chef at Regent Taipei, noted that the hallmark of northern-style zongzi is that the glutinous rice is stir-fried before being wrapped into the zongzi. (Photo provided / Monocle Editorial Department)
Cai Kunzhan, Executive Chinese Cuisine Chef at Regent Taipei and a zongzi-making expert, explained that the northern-style zongzi culture, which originated in northern Taiwan, is characterized by stir-frying the glutinous rice before wrapping it into the zongzi. While the fillings may vary by region, braised pork, dried shrimp, and shiitake mushrooms are designated ingredients for this competition. As for peanuts, bamboo shoots, seafood flavors, or international seasoning techniques, these can be used in the “Creative Zongzi” category to bring unique effects to ingredients not traditionally found in zongzi.
The Taipei Sushi Grand Prix began accepting registrations last week. (Photo provided / Taipei City Department of Economic Development)
Liu Chia-chun, Director-General of the Taipei City Department of Economic Development, further noted that the “Taipei Zongzi Grand Prix” has specially invited Chef Ko Chun-nien to serve as head judge, providing professional guidance to contestants. Prizes totaling NT$100,000 will be awarded to the winners. Both the preliminary and final rounds will feature competitions in “Northern-Style Zongzi” and “Creative Zongzi.” The finals will require the use of designated rice and limited ingredients, and will include a panel of one hundred judges for evaluation. Registration is now open.
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