(Original)・Happy Hour Meal Reception Taiwanese Style & Table Wine Pairing

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Workshop Information

Workshop summary
For us, the combination of food and wine should not be just who is setting off... but a fusion of new flavors, a familiar cuisine, a strange wine, a sommelier. With a delicate and keen sense of taste, subtly match and subvert your established impression of
Workshop location
Taiwan / Taipei City
Workshop language
Workshop address
中正區襄陽路一號 6 樓
Admission time
30 minutes before the workshop begins
Workshop duration
See workshop description
Age restriction
Aged 18 and over
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(Original)・Happy Hour Meal Reception Taiwanese Style & Table Wine Pairing

Workshop description

https://live.staticflickr.com/65535/48437395681_c79c12fbd1_c.jpg Taste life, starting from ordinary everyday. For us, the combination of food and wine should not be just who is setting off... but a fusion of new flavors, a familiar cuisine, a strange wine, a sommelier. With a delicate and keen sense of taste, subtly match and subvert your established impression of "Taiwanese taste". [ Series 1 - Street Food] Speaking of "Taiwanese flavor", street food has an important position that it is difficult to shake! https://live.staticflickr.com/65535/48437394446_12ebe28f90_c.jpg **Braised Pork Rice, Wild Turkey, American Bourbon** From Keelung in the north to Kenting in the south, it can be seen in several Taiwanese stations. Although there are some differences in the materials and flavors in the area, the north uses lean meat and tastes salty; Prefer fat meat, taste fresh and sweet. What remains unchanged is that its perfect combination with white rice is always tempting. The wonderful flavor of eating and drinking is even more popular in CNN's vote for Taiwanese cuisine No.1. Using the meat of two different parts of the Taiwanese black pigs... Create a soft and slightly chewy taste at the same time, and at the same time, through 2~3 flavors without adding pure brewed soy sauce. Let the braised meat be sweet and salty, and finally add the finishing touch to the braised pork. It is the wisdom from the mother. Use the pure wine stewed marinade to make the sauce of the marinade more delicate and not to linger in the mouth for a long time. https://live.staticflickr.com/65535/48437541122_7d037e560c_b.jpg **Saltwater chicken with Spanish MARINA ALTA liquor** It can be said that it is a representative figure of refreshing snacks. It cleverly uses the crispy outer skin of the old hen and the meat of the Q bomb. It is seasoned with simple onion ginger and white pepper, and the taste is refreshing, but it can make people Pick up a mouth and stop. However, the old hen is not easy to obtain on the market. The chicken meat legs are also chewy with the same fleshy taste. The all-in-one all-in-one allspice powder is marinated overnight, and the chicken bone soup is used to cook chicken. With vegetables, the ingredients are full of rich aroma, and finally the aroma of white sesame oil, fresh sweet and simple seasoning of fresh chicken legs and vegetables, can create a charming flavor. **Sesame Mason Sauce CHOYA Black Sugar Plum Wine** Paralysis, also known as sputum, innocent in the culture of the original residence, Hakka, Weinan and even Japan, there are such snacks made with glutinous rice. The rice scent of glutinous rice, combined with the sweet, fragrant sesame seeds, is simple, but it is a beautiful taste of childhood. Traditional numbness is complicated and difficult to control for modern people. In fact, using high-quality glutinous rice flour and electric pot, you can make delicious numbness. Paired with homemade black sesame powder, you can relive your childhood happiness at home. [ Series 2 - 澎湃宴客菜] In addition to street food, the Taiwanese cuisine in the restaurant highlights Taiwan's diverse food culture. From Fuzhou cuisine and Chaoshan cuisine brought by Minnan and Guangdong, to the once-popular wine house dishes after the war, and the foreign foods that came with the new migration after 38 years in Laos, they stirred up and merged. Become a beautiful scenery on the table of Taiwanese. https://live.staticflickr.com/65535/48437393511_8a32412c0c_c.jpg **腊味饭佐人头马圣雷米VSOP** From the Cantonese cuisine, the salty sausage, liver sausage and bacon are deliciously salted on the rice. During the cooking process, the gravy is slowly dripped into the rice grains. When the pot is cooked, the sauce is topped with oyster sauce. The aroma is rich and the price is pleasing. It is one of the indispensable dishes on the banquet table. The dried savory products of the traditional famous shop in Nanxun Market are rich in flavor and not salty. With the unique sauce recipe, the rice is not only fragrant, but also the tail rhyme is quite sweet. The cooking method also only needs to use the electric cooker, no need to prepare the casserole, and always take care of the fire. Even if it is a busy office worker, it can be easily completed after going home. https://live.staticflickr.com/65535/48437393841_eb21874fd5_c.jpg **Braised lion head with a burning night** From Huaiyang cuisine, it is also known as "Sixi Maruko", and its full appearance makes it an indispensable dish for Chinese New Year holidays and banquets! The lion's head is stewed with spices such as cabbage, cognac, shrimp, and onion ginger. The sweetness of pig meat, the sweetness of cabbage, and the fresh blend of dried squid and shrimp have become a delicate dish, and it is not too greasy. The lion head is made from Taiwanese black-haired pig meat and human-made eggs. When cooking, in addition to the traditional cabbage, the addition of high-altitude Korean cabbage increases the sweetness of the soup. Finally, it is seasoned with pure brewed high-quality soy sauce, and this classic dish is presented with the best quality ingredients and heavy workmanship. **Longan cake with royal porter gem red wine** The 100-year-old shop from Changhua, although only a short history of more than 40 years, has a sweet and rich flavor, and quickly became a Taiwanese cake! "Longan" has the meaning of "consummation" in Taiwan's traditional rituals. Therefore, it is often possible to pick up the longan cake at the wedding banquet and birthday banquet table. Use Japanese flour and French imported fermented cream to make cake body, with high-quality longan in Taiwan. The aroma is rich, the taste is light, and the young and the young are comfortable. [ Series 3 - Nostalgic home taste] Eating all the sea and the taste of the sea, can not compare with the nostalgic ancient taste. https://live.staticflickr.com/65535/48437539657_43dbee67e3_c.jpg **Sesame chicken, Korean cuisine, Zuojinmen, Gaochun, Platinum Dragon World Champion Edition** The Taiwanese cuisine in the past has been a sacred product of Taiwanese women's confinement, the mellow aroma created by sesame oil and ginger, combined with the rice scent that remains after the rice wine is rolled through. Whenever the mother cooks in the kitchen, it will Caused a lot of turmoil in the family. Made with succulent Q-bomb and stew-resistant chicken drumsticks, topped with black sesame oil as a base, fragrant ginger slices, stewed with "pure rice wine" without added alcohol, and finally high Mountain Korean food to add the overall sweetness... In the cool autumn, help you warm up. https://live.staticflickr.com/65535/48437393116_a98ba4b2a0_c.jpg **Tabletop savory zolatvian berry sparkling wine** In childhood memories, my mother always puts a lot of onion ginger, soy sauce, Shaoxing wine, and Chinese medicine in the large stainless steel pot to make the marinade, and then slowly put the burdock, dried beans, sweet and not spicy. Eggs and other ingredients are put into the stew. In a short while, the savory lo mei tastes on the table, sprinkle with chopped green onion and some spicy oil. The taste is still unforgettable! In order to eat healthier and more secure, choose natural ingredients to create a tabletop lo mei, and use 13 kinds of Chinese medicinal materials as the flavor base of the brine to create a refreshing, delicious and unburdened tabletop lo mei. **Burning fairy grass 芋 佐 礼 礼 礼 礼 礼** Although Xiancao is derived from Cantonese desserts, the method of eating "burning grass" is mainly popular in Taiwan. Thick fairy grass juice, with honey red beans, mung beans or sweet potato round, round, is a good choice for warm winter body in autumn and winter. It is a cool day and the most delicious day and night, with the dried grass that I brewed as the base, and the sweet potato with the hand-made musk Q round and round. **Activities:** 1 Story of classic Taiwanese cuisine and recipe sharing 2 Self-cooked lifestyle hand-made dishes 3 Sommelier chooses wine sharing and wine introduction 4 What are the secrets of purchasing a wine with reasonable price and good quality? 5 How to be a wine-lover, tasting the wine in your hand? **The Happy Hour Dinner Party is especially suitable for:** 1 I like to have a drink and hope to know more about the characteristics of different wines. 2 come and refuse, you want to taste all kinds of wine 3 You want to improve your lifestyle and increase the breadth of your topic. 4 I want to have a drink on weekdays, but I don’t know how to choose and match you. 5 Food is supreme, you are delicious! **Pinkoi product school cooperative brand|self-cooking life** Starting in 2016... Self-cooking life to become a "good friend on your cooking road", I hope to accompany you more easily to enjoy the fun of self-cooking, slow down the pace of life, and consciously live a good life. Self-cooking and speaking, not just "cooking for yourself" ... but a life attitude of pursuing "self-determination". With cooking as the core, we have been involved in the fields of table wine, coffee, etc., and cooperated with professional staff in various fields. Expect to add extra points to your life through a rich experience! **Pinkoi School Cooperative Sommelier|Aaron** Aaron (Rai Deyi) is currently the ambassador of Jinyu sorghum wine and Choya plum wine brand, and has several high-end wine tasting licenses. Aaron believes that "the ultimate mission of the sommelier is to combine wine with food." Since 2018, he has worked with self-cooking life to design a series of "Happy Hour Meal", bringing wine to life. In the middle, let ordinary people have a texture. [Professional license:] China National Liquor Tasting Certification French sopexa Advanced license / WSET Lv.4 license AWI Sommelier License Australian RSA Bartender License ▶ Event Information ·date . 2019/09/29 (day) 14:30 – 16:30 street snacks Hand cut braised pork rice, salted chicken, sesame paralysis . 2019/10/27 (Sun) 14:30 – 16:30 banquet dishes Laver rice, braised lion head, longan cake . 2019/11/24 (Sun) 14:30 – 16:30 Nostalgia Sesame chicken, cabbage, rice, and sautéed • How the activity is conducted: - Self-cooking life Briefly introduce cooking stories, production methods, and provide detailed recipes. - The sommelier Aaron introduces interesting concepts such as wine, matching concepts, as well as process, characteristics and drinking styles. • On-site preparation of 1 welcome drink, 3 drinks, and 4 drinks. ・Number of people: 24 people / field ▶ Ticketing instructions ・Ticket description . Single ticket NT$1,850 . Double package: NT$3,500 (average NT$1,750/person, NT$100) . Three sets of tickets: NT$4,650 (average NT$1,550/field, NT$300) ・Tickets **. After the purchase of the ticket, Pinkoi will provide a certificate of success in purchasing the ticket and will not send the physical ticket. On the day of the event, please go to the registration office to present the registration success notification letter or order and enter the venue.**


Additional Information