The 2010 Taiwan Culinary Exhibition will open on the 27th of August in order to promote the internationalization of Taiwanese cuisine. Chefs are busy preparing specialized cuisines with their creativity. Come with CTS and be the first to see the yummy dishes.

In the weeks running up to the Taiwan Culinary Exhibition, local chefs are infusing traditional Taiwanese fare with an international flavor.

The scallion and dried daikon egg pancake is turned into an omelet, while the pork belly is turned into stewed pork.

Chicken rolls, which are often found on sacrificial altars, are served with scallions and chili peppers.

Innovation is the name of the game at the exhibition, as Chinese bagels are stuffed with preserved cabbage and stewed pork to create Chinese hamburgers and aboriginal bamboo rice is served with a meat filling.

Perhaps most unique of all is the baby corn and meat skewers developed by a Taitung farmer, who has applied for a patent for his recipe.

The baby corn is wrapped in top-quality pork belly strips and grilled over a small fire until the fat begins to melt and the meat turns golden.

The skewers have both the sweetness of bamboo and the fragrance of meat, and diners simply can't get enough.

The Taiwan Culinary Exhibition will open on the 27th at the Taipei World Trade Center.

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