Chef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen HungChef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen Hung
Chef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen Hung

How Taiwan’s food traditions are falling out of favour, and one chef’s quest to keep them alive

Once important for forging social bonds, the custom of holding bando banquets has become endangered with the island’s increasing affluence

Topic |   Taiwan
Chef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen HungChef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen Hung
Chef Lin Ming-tsan supervises the plating of a soup known as Buddha Jumps Over the Wall ahead of a bando at Taipei’s Shilin Night Market, in December. Pictures: Katy Hui-wen Hung
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