Penghu Celebrates Marine Heritage with Cephalopod Culinary Event

The Penghu County Cultural Affairs Bureau, in partnership with the National Penghu University of Science and Technology and the Penghu District Fishermen's Association, has launched the "Fishing for Penghu: Understanding Penghu's Cephalopod Family" event. This initiative aims to deepen public understanding of Penghu's rich marine resources, specifically its diverse cephalopod species.

The event featured a comprehensive program designed to be both educational and engaging. Participants received expert lectures on the ecology, characteristics, and identification of various cephalopods, including squid and octopus, which are significant local fishery products. The sessions highlighted the differences between species and emphasized Penghu's abundant marine and fishery resources.

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The event aims to lead students to deeply understand Penghu's characteristic cephalopod fishery products and experience the rich connotation of marine food culture.

A culinary component allowed attendees to experience the local cuisine firsthand. Professor Chen Li-chen from the Department of Hospitality and Tourism Management at National Penghu University of Science and Technology demonstrated the preparation of two creative dishes: "Pan-Seared Squid" and "Fried Squid with Salsa Sauce." Participants also engaged in hands-on cooking, learning to prepare these dishes and appreciating the fresh, delicate flavors of Penghu's cephalopods through innovative cooking techniques.

Complementing the educational and culinary activities, a "Penghu Marine Culture Theme Book Exhibition" was held. This exhibition showcased a curated selection of books on marine ecology, fish-eating education, fishery culture, marine conservation, and Penghu's local history. The aim was to extend participants' learning beyond the lectures and cooking sessions, offering diverse perspectives on Penghu's marine culture and fishing village life.

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Golden crispy squid paired with a sweet, sour, and slightly spicy salsa sauce, full of fruit and vegetable aroma, showcases the fresh and delicate flavor of cephalopod ingredients, allowing participating members to experience the charm of local ingredients and innovative cooking during the hands-on cooking process.