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Soul of Chinese Cuisine Seminar: Soy Sauce and Tea Tasting

2024-05-03
僑務新聞志工王佑文報導
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Participants working on their models
Participants working on their models
Group picture
Group picture
Volunteers
Volunteers
VIPs
VIPs

The Soul of Chinese Cuisine event was held on April 28, at the Fremont Main Library. The course was organized by Teacher Katy Wu, Co-Founder of the Wang & Wu Foundation, and co-sponsored by the Fremont Main Library. The Wang & Wu Foundation, founded in 2010 in California, commits to cultural arts and education advocacy, and the promotion of social education initiatives aligned with the foundation's principles. The foundation aims to bring cultural promotion into the community.

VIPs in attendance included Fremont City Councilor Teresa Keng, Director of the Culture Center of Taipei Economic and Cultural Offices in San Francisco (Milpitas) Sophia Chuang, former President of the Taiwanese Chamber of Commerce San Francisco Bay Area Philip Chang, and Senior Advisor of Taiwan Overseas Compatriot Affairs Commission Peter Yeh.

The event was emceed by Sandra Su. For the duration of the session, twelve Chinese school teachers volunteered to assist the seminar’s hundred participants, all of whom are city of Fremont’s residents. During the course, Teacher Pamela Chi taught participants the importance of soy sauce in cuisines. Good soy sauce plays a crucial role in enhancing culinary delights. From simple soy sauce rice dishes to dongpo pork at banquets, soy sauce is an indispensable seasoning that adds the finishing touch. A drop of rich and fragrant soy sauce often evokes nostalgia among overseas Chinese.

The purpose of this event was to promote the inheritance of Chinese culture overseas, with soy sauce as the theme, delving deeply into its history, ingredients, and production process. Guests attending the event not only enjoyed painting creations using soy sauce as a pigment, breaking the traditional role of soy sauce only for cooking but also tasted the unique aroma of black bean tea and naturally nourishing green-kernel black bean cookies. Participants in attendance also completed a model of the souvenir of "Tongzai Rice Cake" on-site.

Translator Jui-lan Liu assisted non-mandarin-speaking attendees. The extensive interest from residents in future events is a sure sign of future success in similar events hosted by the foundation.

 

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