Text / Compiled and reported by Li Xinyi, MOOK Travel Life Network
The “Taipei Loves Rice Food – Festival Home-Style Rice Food Carnival” began last week with the first event, the “Taipei Sushi Grand Prix.” In conjunction with the approaching Dragon Boat Festival, Taipei City has organized the second cooking competition, the “Taipei Zongzi Grand Prix.” To highlight Taipei’s unique northern-style zongzi culture, the competition will feature “Taipei Zongzi” and “Creative Zongzi” as judging categories. 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 special zongzi, fried rice, sushi, and rice balls from various counties and cities across Taiwan.
Cai Kunzhan, Executive Chinese Chef at Silks Hotel, noted that the hallmark of northern-style zongzi is the pre-fried glutinous rice before wrapping. (Photo provided / Moleskine Editorial Department)
Cai Kunzhan, Executive Chinese Chef at Silks Hotel and an expert in zongzi-making, explained that the northern-style zongzi culture, which originated in northern Taiwan, is characterized by pre-frying the glutinous rice before wrapping it into zongzi. Although the fillings may vary by region, braised pork, dried shrimp, and shiitake mushrooms are the designated ingredients for this competition. As for peanuts, bamboo shoots, seafood flavors, or fusion culinary techniques, these can be used in the “Creative Zongzi” category to bring out unique effects with ingredients not traditionally used in zongzi.
The Taipei Sushi Grand Prix began accepting registrations last week. (Photo provided / Taipei City Department of Commerce)
Liu Chia-chun, Director of the Taipei City Department of Commerce, further stated 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 up to NT$100,000 will be awarded to winners. Both the preliminary and final rounds will feature competitions for “Northern-Style Zongzi” and “Creative Zongzi.” The finals will require the use of designated rice and specified ingredients, along with a panel of 100 judges for evaluation. Registration is now open.
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