Reported about 1 year ago
Master baker Wu Pao-Chun has created Taiwanese bread using rare taro varieties such as Selayar Taro, Lan Island Taro, and Small Mountain Taro, adding a unique and different texture. Before the Han people began farming rice in Taiwan, indigenous peoples mainly relied on taro as their staple food, using it even as dried food for hunting and gathering. Wu Pao-Chun's team explored these disappearing taro varieties, incorporating them into 7 Taiwanese breads to introduce a new taste experience to more people, emphasizing the different textures and flavors brought by these unique taro types. Traditional Taiwanese taro flavors are unfamiliar to many locals, so the head chef incorporated indigenous tribal ancestral food culture into the recipes to make customers more accustomed to their tastes.
Source: YAHOO