{"schema":"hottub-news/story/v1","story":"st_3nujo37fpioc5rksroza","title":"四國名廚比手藝 客家美食飄香溫哥華","title_en":"Four countries' famous chefs compete in hand skills contest, Hakka cuisine fragrance fills Vancouver","outlets":2,"brief":null,"page":"https://hottub.news/stories/four-countries-famous-chefs-compete-in-a-hand-skill-contest-hakka-3nujo37fpi","count":2,"items":[{"id":"n_2y44yw5ehuzoki3kbdvq","seq":1309916,"kind":"article","title":"四國名廚比手藝 客家美食飄香溫哥華","title_en":"Four countries' famous chefs compete in hand skills contest, Hakka cuisine fragrance fills Vancouver","url":"https://www.cna.com.tw/news/aopl/202610020190.aspx","summary":"（中央社記者 程愛芬 溫哥華1日專電）第一屆國際美饌人文藝術交流競賽在溫哥華舉行，集結來自台灣、美國、加拿大和義大利共十幾位名廚齊聚一堂進行廚藝交流。本次活動重頭戲是推廣客家美食，客家鹹豬肉、客家小炒、黑蒜雞湯等經典美食都讓所有賓客讚不絕口。 來自台灣的7位廚師郭敏昌、郭主義、詹志強、謝慈興、施俊守、呂志昌和許文銘，週二晚間在溫哥華大展手藝，為來自美國、加拿大、義大利的名廚和溫哥華僑胞呈現一席充滿客家風情的台灣美食。 客家美食交流協會創會理事長郭敏昌設計了8道佳餚，包括：客家鹹豬肉、寶島烏魚子、龍蝦三明治、客韻海鮮羹、客家小炒香米飯、筍乾蹄膀、黑蒜雞湯和紅麴年糕。 他說，客家料理講究「惜時、重情、守味」，這一桌菜是以客家飲食文化為根，加入台菜的豐富與創意，運用加拿大當地能取得的食材，讓傳統味道跨越海洋，在不同土地上產生新的故事。 綽號「古錐師」的郭主義說，在溫哥華廚房最有意思的就是彼此講著不同的語言，做著不同國家的料理，但一拿起鍋鏟、一談到食材，馬上就有共同的語言。「大家年齡不同、國籍不同，但烹飪熱情都是一樣的。」…","published":"2026-10-02T08:34:04Z","seen":"2026-10-02T09:37:03Z","lang":"zh","country":"CN","source":{"id":"kite-feedx-net-f77fd9","name":"feedx.net","domain":"feedx.net"},"via":"kite-feedx-net-f77fd9","entities":[{"id":"Q24639","name":"Vancouver","type":"place"}],"story":"st_3nujo37fpioc5rksroza","category":"lifestyle-leisure","category_p":0.38999998569488525,"category2":"arts-culture-entertainment","sentiment":"positive","tone":0.5899999737739563,"political":0.05000000074505806},{"id":"n_3nujo37fpioc5rksroza","seq":1305330,"kind":"article","title":"[生活] 四國名廚比手藝 客家美食飄香溫哥華","title_en":"Four countries' famous chefs compete in a hand skill contest, Hakka cuisine fragrance wafts through Vancouver","url":"https://www.rti.org.tw/news?pid=235369&uid=3","summary":"第一屆國際美饌人文藝術交流競賽在溫哥華舉行，集結來自台灣、美國、加拿大和義大利共十幾位名廚齊聚一堂進行廚藝交流。本次活動重頭戲是推廣客家美食，客家鹹豬肉、客家小炒、黑蒜雞湯等經典美食都讓所有賓客讚不絕口。 來自台灣的7位廚師郭敏昌、郭主義、詹志強、謝慈興、施俊守、呂志昌和許文銘，週二晚間在溫哥華大展手藝，為來自美國、加拿大、義大利的名廚和溫哥華僑胞呈現一席充滿客家風情的台灣美食。 客家美食交流協會創會理事長郭敏昌設計了8道佳餚，包括：客家鹹豬肉、寶島烏魚子、龍蝦三明治、客韻海鮮羹、客家小炒香米飯、筍乾蹄膀、黑蒜雞湯和紅麴年糕。 他說，客家料理講究「惜時、重情、守味」，這一桌菜是以客家飲食文化為根，加入台菜的豐富與創意，運用加拿大當地能取得的食材，讓傳統味道跨越海洋，在不同土地上產生新的故事。 客家鹹豬肉、寶島烏魚子、龍蝦三明治、客韻海鮮羹、客家小炒香米飯、筍乾蹄膀、黑蒜雞湯和紅麴年糕都令人垂涎三尺。(圖：中央社)…","published":"2026-10-02T08:14:15Z","seen":"2026-10-02T09:09:47Z","lang":"zh","country":"TW","source":{"id":"kite-rti-org-tw-c82119","name":"rti.org.tw","domain":"rti.org.tw","outlet":{"wikidata":"Q698884","name":"Radio Taiwan International","type":"broadcaster","country":"TW","designations":["international broadcasting","radio station"]}},"via":"kite-rti-org-tw-c82119","topics":["生活"],"authors":["author","新聞編輯"],"entities":[{"id":"Q24639","name":"Vancouver","type":"place"}],"story":"st_3nujo37fpioc5rksroza","category":"lifestyle-leisure","category_p":0.5199999809265137,"category2":"arts-culture-entertainment","sentiment":"positive","tone":0.5799999833106995,"political":0.03999999910593033}]}