The Making of Innovative Cuisine with the Use of Taiwan Fruits

• Main Authors: CHANG, SHUN-CHING, 張順清
• Other Authors: Jer-Hour Liang
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/ws7g49

碩士 === 康寧大學 === 餐飲管理研究所 === 105 === Taiwan is known as the Kingdom of Fruits because a great variety of fruits is grown and available year-round due to Taiwan’s ever-improving agricultural technology which has worked to improve the individual types of fruits, their production period and cultivation. This research focuses on the culinary use of fruits, using currently available fruits in Taiwan as the centerpiece, along with seafood, meats, vegetables and other ingredients. Prepared in the art of Chinese cuisine, the dishes include cold foods, hot foods, baked foods, fried foods and soup. Using seasonal fruits, the study prepared a total of 30 dishes-five spring, eleven summer, eight autumn and six winter dishes, focusing on the individual ingredients, as well as detailed and photographic descriptions of the method and process of preparation. The main goal of this study is to promote the economic value of Taiwanese fruits and benefit the fruit farmers by diversifying Chinese cuisine through introducing fruit as a viable ingredient in hopes of providing these options for culinary entrepreneurs and households to adopt.