((( CHANGHUA GASTRONOMIC COMMONS )))
The best way to get to know a city is to enjoy its food.
The people of Changhua bring dedication and refinement to their everyday meals.
Their discerning taste has been nurtured by three centuries on this fertile land, shaped by the season, environment, and people.
Changhua is truly the culinary capital of Taiwan.
From the intimate bond between people and food, let’s follow the trail of flavors, go down the memory lane, and discover Changhua’s passion for cuisine.
Changhua’s vast terrain is nourished by the fertile Zhuoshui River basin, where the soil sustains everyday life and finds expression in local delicacies. Changhua khòng begins with food, tracing stories of terroir from farm to table; exploring street bites whose humble appearances belie their depth of flavor; and revisiting banquet classics that have woven themselves into common dining—where the banquet dish of braised pork belly (pēn-jio̍h phang) has evolved into the everyday comfort of khòng-bah-pn̄g (braised pork rice).
“Braised Pork Rice” is the culinary keyword of Changhua. Its authentic spelling and pronunciation in Taiwanese is 炕肉飯 (khòng-bah-pn̄g). From the careful butchering of pork, to the balance of sauces, to the mastery of heat that extracts its essence, all embody the spirit that inspires the exhibition theme Changhua khòng. It is the connection to the enthusiasm and dedication to the contemporary “khòng” cookery culture, meanwhile revealing the hidden flavor memories of Changhua.
Here, visitors are invited to listen to stories of the land, wander among flavors, and savor a tasting ritual of ten dishes inspired by memory. Through these encounters, Changhua khòng emerges in many forms—not only as khòng-bah-pn̄g, but as Changhua’s enduring passion poured into food.
