（文本為視頻大致內(nèi)容，可能與視頻并非完全一致，歡迎大家貢獻(xiàn)聽(tīng)寫(xiě)稿^^）

Local snacks are one special feature of Taiwan's tourism industry that attracts tourists from all over the world. But it's not the only tasty thing they have. They have bigger dishes, too.

Now, people in the capital Beijing are able to taste some original Taiwan treats thanks to the Taiwan Food Festival.

For the opening of the food festival, Taiwan Strait Tourism Association invited ten top chefs from Taiwan to dedicate a "Dinner for 1-Thousand". They have not only brought the top quality cooking materials, but also introducing the culinary traditions from the island.

Regarded as the "Master of Taiwan Cooking", Mr Shi introduced one mouthwatering dish to everyone, "Tainan Cuttlefish Eggs."

Shi Jianfa, president of Chinese Gourmet Association, said, "We usually enjoy the salted Cuttlefish eggs with sweet, soft Hami Melon, while in the winter time, we have crispy White radishes instead. It's completely two different tastes but both of them are delicious!"

Meanwhile, In order to bring out the best of the taste and nutrition, the top chefs cook the food using various supporting tools. Thermometers play a significant role on cooking Taiwan people's favorite dish, "Golden Corbicula".

Shi Jianfa said, "Temperature is the key. We put the thermometer in the pan and wait until the temperature is right. Then, we put in the soy sauce, cooking wine, garlic and spicy sauces. Afterwards, we keep them in the freezer to preserve the taste."

Mr Shi also said that all the cooking materials are transported from Taiwan every morning by air, so that the ingredients are all as fresh as possible. The Food Festival will go on until Tuesday in Beijing International Hotel.

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