{"id":26160,"date":"2025-06-28T15:03:02","date_gmt":"2025-06-28T08:03:02","guid":{"rendered":"https:\/\/thaipropertynews.com\/feeds\/?p=26160"},"modified":"2025-06-28T15:03:02","modified_gmt":"2025-06-28T08:03:02","slug":"cgtn-documentary-taiwan-through-the-ages-savoring-nostalgia","status":"publish","type":"post","link":"https:\/\/thaipropertynews.com\/feeds\/?p=26160","title":{"rendered":"CGTN Documentary “Taiwan Through the Ages: Savoring Nostalgia”"},"content":{"rendered":"

BEIJING<\/span><\/span>, June 27, 2025<\/span><\/span> \/PRNewswire\/ — This episode of\u00a0CGTN’s three-part documentary exploring Taiwan<\/span> adopts a unique food-centric perspective in investigating the inseparable cultural bonds that tie the island and the Chinese mainland together.<\/p>\n

\n

&amp;amp;amp;amp;amp;nbsp;
CGTN documentary ‘Taiwan Through the Ages: Savoring Nostalgia’<\/span><\/p>\n<\/div>\n

Riding his motorbike, Taipei<\/span> food vlogger Wang Yiqin takes us on a journey around Taiwan Island to investigate the concept of Ko Cha Bi<\/span> <\/i>\u2013 a phrase used by migrants to Taiwan<\/span> from Fujian<\/span> to express their nostalgia for the flavors of home.<\/p>\n

In the Gangshan district of Kaohsiung, second-generation restaurateur Liu Yijun<\/span> is keeping alive the Sichuan<\/span> food heritage brought to Taiwan<\/span> by his father. A simple bowl of braised beef noodles stands as testimony to the resilience of the 1949 Taiwan-bound veterans and tells the tale of the juancun<\/i> \u2013 military villages \u2013 where they settled and laid down roots with their families.<\/p>\n

The story continues across the Straits, on Dongshan Island<\/span> in Fujian<\/span>. Back in his ancestral home, Taiwan<\/span> entrepreneur Lin Shengzhang creates cultural figurines that bridge shared cross-Straits beliefs. Also, there’s Yan Dingzhao, who has fulfilled a half-century dream by bringing his father’s ashes from Penghu to Dongshan. Here, local delicacies including fish noodle soup and oyster omelets resonate with Taiwan’s<\/span> braised pork rice and oyster pancakes, revealing a shared culinary DNA.<\/p>\n

The documentary explores the emotional and spiritual appeal of these totemic flavors and the history they’re associated with. We attend the traditional Dragon Boat Festival in Zhangzhou and discover how the local zongzi<\/i> \u2013 sticky rice wrapped in a bamboo leaf \u2013 has become a symbol of kinship ties; we meet the Wufeng Lin<\/span> family in Taichung and hear about their yearning for their Fujian<\/span> roots; and we discover how the tradition of making tofu is reflected in two shared place names.<\/p>\n

In Dali, Southwest China<\/span>, Taiwan<\/span> businessman Lin Yunlian has spent two decades cultivating Taiwan’s<\/span> high-mountain oolong tea in the kindred soil of Mount Cangshan, on the same latitude. His simple remark “It’s easy to settle,” epitomizes the strength of the cultural roots shared by people on the two sides of the Taiwan Straits.<\/p>\n

\u00a0<\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

<\/p>\n

BEIJING<\/span><\/span>, June 27, 2025<\/span><\/span> \/PRNewswire\/ — This episode of\u00a0CGTN’s three-part documentary exploring Taiwan<\/span> adopts a unique food-centric perspective in investigating the inseparable cultural bonds that tie the island and the Chinese mainland together.<\/p>\n

\n

&amp;amp;amp;amp;amp;nbsp;
CGTN documentary ‘Taiwan Through the Ages: Savoring Nostalgia’<\/span><\/p>\n<\/div>\n

Riding his motorbike, Taipei<\/span> food vlogger Wang Yiqin takes us on a journey around Taiwan Island to investigate the concept of Ko Cha Bi<\/span> <\/i>\u2013 a phrase used by migrants to Taiwan<\/span> from Fujian<\/span> to express their nostalgia for the flavors of home.<\/p>\n

In the Gangshan district of Kaohsiung, second-generation restaurateur Liu Yijun<\/span> is keeping alive the Sichuan<\/span> food heritage brought to Taiwan<\/span> by his father. A simple bowl of braised beef noodles stands as testimony to the resilience of the 1949 Taiwan-bound veterans and tells the tale of the juancun<\/i> \u2013 military villages \u2013 where they settled and laid down roots with their families.<\/p>\n

The story continues across the Straits, on Dongshan Island<\/span> in Fujian<\/span>. Back in his ancestral home, Taiwan<\/span> entrepreneur Lin Shengzhang creates cultural figurines that bridge shared cross-Straits beliefs. Also, there’s Yan Dingzhao, who has fulfilled a half-century dream by bringing his father’s ashes from Penghu to Dongshan. Here, local delicacies including fish noodle soup and oyster omelets resonate with Taiwan’s<\/span> braised pork rice and oyster pancakes, revealing a shared culinary DNA.<\/p>\n

The documentary explores the emotional and spiritual appeal of these totemic flavors and the history they’re associated with. We attend the traditional Dragon Boat Festival in Zhangzhou and discover how the local zongzi<\/i> \u2013 sticky rice wrapped in a bamboo leaf \u2013 has become a symbol of kinship ties; we meet the Wufeng Lin<\/span> family in Taichung and hear about their yearning for their Fujian<\/span> roots; and we discover how the tradition of making tofu is reflected in two shared place names.<\/p>\n

In Dali, Southwest China<\/span>, Taiwan<\/span> businessman Lin Yunlian has spent two decades cultivating Taiwan’s<\/span> high-mountain oolong tea in the kindred soil of Mount Cangshan, on the same latitude. His simple remark “It’s easy to settle,” epitomizes the strength of the cultural roots shared by people on the two sides of the Taiwan Straits.<\/p>\n

\u00a0<\/p>\n

<\/div>\n

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