The Indonesian stop of the Taiwanese Food International Lecture Tour has concluded. Chef Wen Guozhi hopes that overseas Taiwanese can recreate the taste of his hometown at home.

(Central News Agency reporter Luo Weijia, Jakarta, 6th) The "Taiwanese Cuisine International Lecture Tour" organized by the Overseas Chinese Affairs Council in Indonesia this year visited two cities and ended in the capital Jakarta today. Chef Wen Guozhi said in an interview with China Central News Agency that he hopes that through easy-to-obtain ingredients and simpler methods, overseas Taiwanese can recreate the taste of hometown at home.

This event is hosted by the Overseas Chinese Affairs Council and co-organized by the Indonesian Chinese Business Federation, the Indonesian Taiwanese Family Group, and the Youth Chamber of Commerce of the Indonesian Taiwanese Federation of Industry and Commerce. The first event was held in Bandung on the 2nd, and two more events were held in Jakarta on the 4th and 6th. Through cooking demonstrations and exchanges, local overseas Chinese and participating people can understand Taiwan's food culture.

The event invited Wen Guozhi and chef assistant Chen Ruichang as demonstration lecturers to lead participants from ingredient preparation, knife skills to cooking steps, making pineapple shrimp balls, Hakka stir-fry and Hakka vegetable buns, and learning cooking skills.

Wen Guozhi has been engaged in cooking for more than 35 years and is currently the CEO of Yingjia Catering Consulting Company. He has won many honors such as one of the Ten Outstanding Young People of the Republic of China and a world-class culinary competition champion. He has also been appointed by the Overseas Chinese Affairs Council as a demonstration chef for overseas food tours many times, traveling around the world to promote Taiwanese food.

This is the first time that Wen Guozhi comes to Indonesia with the Overseas Chinese Affairs Council’s food lecture tour. He told CNA that compared with past events in other countries, there were more Taiwanese folks participating this time and they were relatively young. Therefore, Taiwanese and Hakka were also used during the teaching process to make the on-site interaction more cordial.

Speaking of the menu this time, Wen Guozhi explained that the preparation, knife skills and process of pineapple shrimp balls and Hakka stir-fry are relatively simple, and the ingredients are easy to purchase and can be made at home; Hakka buns are a representative dish in Taiwan’s Hakka rice culture. The ratio of filling to crust needs to be mastered, and it is also suitable for parents and children to complete together during holidays.

Wen Guozhi said that the Overseas Chinese Affairs Council has been organizing food lecture tours for more than 10 years. In the past, it visited various parts of the world to promote Taiwanese cuisine and left many memories of overseas Chinese. He hopes to continue to promote relevant activities in different forms in the future to serve overseas Chinese and allow more Chinese and friends from all over the world who love Taiwanese food to have the opportunity to taste Taiwanese food. (Editor: Wei Shu)