2014 Tainan Food Festival – A Delicious Journey for the Palate

By Lin Kai-Fu

As winter sets in and the chilly air sets in, it’s the perfect time to enjoy fresh, rich seasonal foods that nourish the body. Not only can you benefit from the nourishment of natural ingredients, but you can also heal your mind and body through hearty eating and boost your mood.

The annual “Tainan Food Festival,” which has been attracting foodies far and wide with its enticing aromas, has entered its fourth year. This year, it focuses on“Blanched Beef,” “Milkfish,” and “Ice Cream Parlors”as its three major themes to welcome discerning diners. Through an abundance of local ingredients and scenic beauty, and by minimizing food transportation distances, the festival connects food enthusiasts with the charm of Tainan, creating a meaningful travel experience. At the invitation of the Tainan City Government, food experts, bloggers, and media reporters from across the country gathered in Tainan to visit the 2014 Tainan Food Festival and experience the city’s culinary 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 city government. This year’s festival is divided into three categories: “Blanched Beef,” “Milkfish,” and “Ice Cream Parlors,” with a total of 114 famous snack shops participating. This two-day, one-night gourmet journey through the ancient capital will start with blanched beef, move on to milkfish, and conclude with ice cream. The goal is to complete at least one line on the “Everyone Goes Bingo” card.

The first stop was “Hong Pin Beef Soup,” a popular eatery on the food list of well-known blogger Ah Chun. The shop opens at 11 a.m., and regulars usually take their seats right around this time. 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 hurried off to the kitchen, leaving behind the aroma of onion and bone broth simmering, as well as customers eagerly waiting for their beef.

Following Xiao Wu’s recommendation, we tried signature dishes like the Mixed Double-Flavor Hot Pot, Celery Beef Offal, Scrambled Egg Beef, and Thai-style Beef. Xiao Wu explained that Tainan beef is from slaughter to table in under three hours, and the best way to enjoy it is“blanch once for freshness, twice for sweetness, and three times for tenderness.”Dip the meat in wine and vinegar while it’s still steaming hot—this not only tenderizes the meat but also enhances the aroma. Indeed, each bite of this piping hot beef leaves a lingering fragrance in the mouth, and as you chew slowly, you can taste the simultaneous burst of softness, tenderness, and springy texture.

While we were enjoying it, the signature beef noodles made with fresh beef, red braised beef, and braised beef tripe arrived. Food critic Xu Tianlin at the table bluntly stated, “If this bowl of beef noodles went to the Taipei Beef Noodle Festival, it would definitely win first prize!” Just looking at the tempting presentation, we couldn’t put our chopsticks down and quickly slurped down another big bowl until we were full and burping in satisfaction.