On this Easter Sunday it is time again to pass judgement on two world cuisines on The World Cup of Food. One of Taiwan and Lebanon will be eliminated form our competition and one will advance to meet the winner of Switzerland and Hungary in the round of thirty-two.
Taiwanese features on The World Cup of Food:
- Bok Choy and Shiitake Mushrooms (with Taiwanese cuisine overview)
- Lu Rou Fan, stir-fried pork over rice
- Taiwan Beer
- Hong Zao Zha Zhupai, Jujube-Marinated Pork Cutlets
Lebanese features on The World Cup of Food:
- Tabbouleh, bulgur and parsley salad (with Lebanese cuisine overview)
- Fattoush, bread salad
- Shish Taouk, grillled skewered chicken
Taiwanese food is a mixture of various regional Chinese cuisines with a little bit of Japanese sprinkled in here and there. Perhaps it is best summarized by one traveler we know as “Chinese food with more seafood.” The result is both delicious and interesting.
Regional differences aside, Lebanese food is the foundation on which many aspects of Greek, Turkish, Arabian, and North African cuisines are based. Chances are you’ve eaten Lebanese food with out even realizing it, for example the last time you tried hummus or baba ghanouj. Lemons, olive oil, garlic, and mint give a distinctive flavor to Lebanese cuisine, and a battery of available ingredients give variety.
We thought not very long and not very hard, and have decided that the lucky winner in this week’s final qualifying round match between Taiwan and Lebanon is…
…Lebanon! Lebanon awaits the winner of the match between Switzerland and Hungary in the round of thirty-two.