Taiwan's Flavors Go Global! Ministry's Three-Pronged Strategy Sends Shan Hai Lou, Lin Congming, and Shan Hai Douhua as Culinary Ambassadors to Conquer International Dining

The aroma of Taiwan's cuisine is preparing to spread worldwide. On the 28th, the Department of Commerce, Ministry of Economic Affairs, announced a three-pronged strategy—'Guests In, Products Out, Stores Out'—to comprehensively upgrade Taiwan's food and beverage industry. This initiative aims to transform a single dish, a bottle of sauce, and a bowl of douhua into iconic culinary ambassadors representing Taiwan. The Department has gathered representative brands such as Shan Hai Lou, Lin Congming Hot Pot Fish Head, and Shan Hai Douhua to showcase the achievements of these three strategies, highlighting the diverse appeal of Taiwanese cuisine, signature sauces, and desserts.

The Department emphasized that Taiwan's food culture is rich and diverse. By establishing the '5 Aromas, 26 Flavors' Taiwan Taste Spectrum and hosting events like Taiwan Flavor-themed competitions, Hot Pot Carnival, and Bento Festival, it systematically organizes familiar Taiwanese tastes—from banquet-style feasts and steaming hot pots to everyday lunchboxes—creating a vital gateway for international tourists to discover Taiwan.

In terms of brand upgrading, the Department is simultaneously assisting businesses in improving service processes, optimizing customer experiences, and promoting the development of specialty products, market testing, international business negotiations, and overseas marketing. This ensures that Taiwan's food and beverage industry can not only attract customers in but also export products and expand stores overseas.

Tangible results from the three strategies are already evident. Classic Taiwanese restaurant Shan Hai Lou has earned Michelin recognition for multiple years by showcasing Taiwan's banquet culture and local ingredients, becoming a key representative for international tourists to experience refined Taiwanese cuisine, turning each dish into a window into Taiwan.

Chiayi's famous Lin Congming Hot Pot Fish Head has transformed its signature satay flavor into 'Congming Sauce,' successfully entering markets in the United States, Canada, and Australia, allowing consumers to recreate the familiar Taiwanese taste at home. Taipei's Yongkang Street sensation, Shan Hai Douhua, has expanded into Hong Kong, Japan, and South Korea through brand collaborations and overseas store openings, promoting smooth douhua and Taiwan's dessert culture internationally.

Shan Hai Lou has gained Michelin recognition for its Taiwanese banquet culture, local ingredients, and refined cuisine, making each dish a culinary ambassador for international tourists to understand Taiwan. (Photo: Department of Commerce, Ministry of Economic Affairs)

Lin Congming Hot Pot Fish Head has turned its signature flavor into Congming Sauce, gradually expanding into the U.S., Canada, and Australian markets, carrying Taiwan's flavors to the world. (Photo: Department of Commerce, Ministry of Economic Affairs)

Shan Hai Douhua has opened overseas locations in Hong Kong, Japan, and South Korea with mango douhua and other Taiwanese desserts, sweetening the globe with Taiwan's douhua. (Photo: Department of Commerce, Ministry of Economic Affairs)

Looking ahead, the Department will launch the 'Taiwan Flavor Amber Oil Aroma Competition' in the second half of the year, focusing on oil-chive dishes to present golden, fragrant oil and evoke memories of Taiwan's everyday food culture through temperature-controlled frying. Additionally, restaurants will be guided to adopt bilingual menus and friendly reception services, ensuring overseas tourists can understand menus and order with confidence, encouraging them to enter restaurants and experience Taiwan's cuisine.

Moreover, the Department will host international business matchmaking events, inviting overseas distributors to Taiwan for cooperation talks, connecting resources for product exports, brand licensing, and overseas store expansion. It will continue to deepen the 'Guests In, Products Out, Stores Out' strategy, enabling Taiwan's cuisine to move from the dining table to the world, becoming the most aromatic form of people-to-people diplomacy.