Da-Guan Dance Theater
Drawing upon the experience of quotidian Taiwanese life, the iconography and totems of folk beliefs, and observations of and immersion within nature, Da-Guan Dance Theater has choreographed this amazing series of dance pieces to showcase the boundless vitality of a new generation of professional dancers from Taiwan.
Sponsored by Overseas Community Affairs Council
AMCreative/Taiwan and Forecast Productions/NYC present, an exciting array of rising actors who are pursuing their theater studies in NYC. Come and enjoy songs and dance from a variety of Broadway musicals featuring new choreography by Carrie Mo and Christine Cheng, plus the dazzling Monica Meng Chieh Lu at the keyboard. They have been seen on the stages of The Taipei Performing Arts Center.
Forecast Productions/Promotion NYC
Christian Fletcher, Artistic Director
Nicole Davey, Director and Choreographer
Ginger Rice is musical duo of Chase W. Nelson and Mitch (Ming-Hsueh) Lin. The group combines an acoustic folk aesthetic with classical technique to share fresh interpretations of songs from myriad genres, including Taiwanese folk and American pop. They focus on producing a “stripped” live sound characterized by simplicity and tonal depth, used in new arrangements of both old work and that of emerging composers.
Stephanie Chou is a saxophonist, singer, and composer based in New York City. Her music combines eastern & western influences with jazz and pop harmonies and rhythms. Raised in Irvington, NY, Chou studied mathematics and music at Columbia University. She performs as a guest artist for workshops on leadership and jazz with the Columbia University Business School.
Fusion Taiwanese music: a mix of old time Taiwanese tunes and New York classics. Sing and dance along with Taiwan’s very own Santaizi. Get festive, get hype, and get moving with Taiwan vibes under the New York Summer sun!
A performance by a collective of joyful performers who bring a smile to the audience through the costume of the Santaizi. A late cultural figure turned icon, the Santaizi spreads positivity worldwide with its ultramodern dance hits. Move with the Santaizi as they bring together a brighter and more colorful community.
12:00 PM Church Service
12:15 PM Opening Ceremony
12:30 PM Classical Taike 古典台客
12:45 PM Ginger Rice + Naomi
01:15 PM Journey to Broadway
02:00 PM Da-Guan Dance Theater - Spectacular and Creative Dancing from Splendid Taiwan 【臺灣情•舞新意】
03:25 PM Stephanie Chou
04:10 PM SanTaiZi Summer Stars 2019
04:20 PM Justin Wood Circus
04:45 PM Raffle & Closing
Potstickers, Fried Noodles, and BBQ Squid
Freshly pan-fried dumplings or potstickers are an everyday street food in Taiwan, as are pan-fried noodles with assorted additions. Large squid that's been marinated and grilled are cut to bite-size pieces for delicious snacking as well.
The Hakka people are a unique cultural group from China that have been in Taiwan since the 1600s, and comprise some 15-20% of Taiwan's current population. Its rustic food traditions play heavily into Taiwanese cuisine, including the prominent use of rich and offal cuts of pork and dried seafood.
Taiwanese pork sausages are similar to Cantonese lap cheong sausages, but they're a bit sweeter. You can often find them grilled up by street vendors and served on a stick. Or, served in a bag along with whole, raw garlic cloves—a great complement.
Gua Bao (Taiwanese Pork Buns)
The classic Taiwanese bao is an open-style bun with a red-braised slab of pork belly, showered with crushed peanuts, cilantro, and pickled mustard greens. It's an intense few bites of joy, and it's nickname is "Tiger Bites Pig" because its shape resembles a tiger biting into a meaty piece of swine.
O A Jian (Oyster Omelet)
A classic street food that has roots in China, this pancake includes oysters as well as starchy water that's poured into the pan, creating a clear jelly swirled in between the egg and oysters. It's topped off with sweet-and-savory tomato-based sauce.
O A Mi Suan (Thin Noodles with Oysters)
This delicious noodle soup has very fine wheat noodles that, when combined with broth, create a viscous texture in the soup. It's commonly served with oysters or tripe, and classic garnish include white pepper, black vinegar and cilantro.
Dan Bing (Scallion Pancake with Egg)
A popular snack or breakfast food served up at street food stands in Taiwan, a scallion pancake is cooked with a fried egg attached to it on a griddle. The whole thing is rolled up and sliced, usually served with sauce on the side.
Zong ZI (Bamboo Tamale) [Bah-Tsang]
These packets of sticky rice are wrapped in large leaves such as that of the lotus, and they can be stuffed with an assortment of sweet or savory fillings, such as minced pork. It is a traditional dish of the Chinese holiday Duanwu Festival, or the Dragon Boat Festival.[Bah-Tsang]
These jade-green treats are made from glutinous starches and a leafy herb known as the Japanese Mugwort. It's considered a popular spring treat, and has sweet fillings such as red bean paste.
Red Tortoise Cake
These festive little cakes can be found throughout China, Southeast Asia and Taiwan. Made of a sticky rice starch skin and a sweet filling (such as peanut or bean paste), they're similar to mochi. But they're elaborately molded to resemble a tortoise's shell to signify longevity.
Lu Rou Fan (Minced Pork Sauce Over Rice)
This classic comfort food might be thought of as the Taiwanese equivalent to ragu sauce—a long-simmered stew of minced pork with soy sauce and five-spice that's served over rice.
Wai Gui (Savory Rice Pudding)
These bowls of solidified sticky rice flour are seasoned and topped with savory goodies like minced pork, egg and/or mushrooms. It's also known as a Rice Bowl Cake.
Ba Wan (Pork and Bamboo Dumplings)
This classic snack has a translucent dough made of sweet potato starch, and is stuffed with a savory minced pork and bamboo shoot filling. It can be fried or steamed, and is served with plenty of sauce. It's an example of old-fashioned Taiwanese street food, before wheat-based dumplings were introduced by mainlanders in the last century.
Blood Pudding Cake
This popular street food is made of a block of pig's blood pudding, which might sound intense, but is actually very mild in flavor. It's covered all over with crushed peanut powder and cilantro, and served on a stick, like a popsicle.
This street food tradition involves a bubbling broth to which any number of meats, veggies, noodles, tofu, fish balls and more are braised in nets. The broth is deeply flavorful from having braised so many things, ensuring that every morsel is delicious in short time.
Possibly Taiwan's most popular culinary export, Boba (or Bubble) Tea was invented in Taiwan in the 1980s and has quickly spread around the globe. It starts with bouncy tapioca balls that are dropped into the tea to slurp up with a big straw. Iced sweetened black tea with milk is classic, but the teas or juices that can be enjoyed with boba are limitless.
Hakka Green Tea
This tasty beverage is a popular specialty in Taiwan that originated from its Hakka population. Comprised of roasted peanuts, sesame seeds, puffed rice and matcha green tea powder that are typically crushed in a mortar and pestle right before brewing, it's practically as satisfying as a protein shake.
This refreshing cold jelly is made from the seeds of a plant known as the awkeotsang creeping fig. It's lightly sweetened and popularly served with lime.
Ice Cream Crepe with Peanuts & Cilantro
Ice cream is rolled up into a freshly griddled pancake, or crepe, and topped with lots of crushed peanut powder and cilantro. It's a delicious dessert popularized at night market stands around Taiwan.
Bao Bing (Shaved Ice Dessert)
Patrons can choose their own topping combinations, including fresh fruit, sweetened red beans, tapioca pears, and sweet dumplings made of taro or sweet potato, to go with a bowl of shaved ice and a drizzle of sweetened condensed milk. It's Taiwan's version of a sundae.
This popular dessert is a relic of the Japanese occupation. Best enjoyed warm off the iron, cake batter is poured in a hot iron mold, similar to a Belgian waffle-maker, and filled with a sweet filling—often red bean paste or vanilla custard. In Japan, these cakes are known as imagawayaki, but in Taiwanese, they translate to "wheel cake."
Food description provided by Cathy Erway. She is the author of The Food of Taiwan and has written for publications such as Saveur, PAPER magazine, and Serious Eats. She is the host of Heritage Radio Network’s “Eat Your Words” and co-founded the Hapa Kitchen Supper Club.
Kuei is an integral part to the traditions in Taiwan that has the role of cake in the western world. They are mostly made with rice flour and combined either with sweet or savory fillings then pressed into shape in moulds with beautiful carvings.
This tasty beverage is a popular specialty in Taiwan that originated from its Hakka population. Comprised of roasted nuts, puffed rice and tea that are typically crushed in a mortar and pestle right before brewing, it's practically as satisfying as a protein shake.
This is an art form with symbols. It is through the flying, dancing strokes of the characters that the calligrapher expresses a rhythm, a direction of energy, and an image of ink in motion.
Before medicine was highly developed, herbs were inserted into cloth bags and worn in the summertime to protect against of insects. As the custom developed, these bags gradually became more ornate and colorful including expressive needlework.
Family name is important in Taiwan’s society. Find out how you would be called in Taiwan and write your family name and have the character made into a button!
Drawing with future wishes, and the Speak Up Hope, peace song development, the Peace Kite project provides a platform to assist the exchange of creative ideas and artworks about peaceful thoughts from children and families globally.
This art of paper designs has been a popular art form. Before glass was widely used on windows, paper painted with tung oil acted as barrier. The development of the craft of paper cutting includes artworks which have contemporary traits, at the same time remains based on the traditional skills.
Show your pride for Taiwan and raise awareness for Formosan Black Bear! The Bear has been voted as the most representative wildlife of Taiwan but severe exploitation and habitat degradation has resulted in large decline of their population.
Sponsored by funding from Department of Youth and Community Development, City of New York with assistance from Councilman Barry Grodenchik(District 23) and Councilman Peter Koo(District 20)
An Overseas Community Affairs Council project to carry on the spirit of enhancing the professional skills of teachers and artistic talent around the world and to promote Taiwan’s dynamic and diverse culture.
Special thanks to Maria Hsu
The organization trains students to serve, to learn and to participate in community activities and cultivates their strong culture senses and powerful leadership.
NY Office of Taiwan Tourism Bureau
Ministry of Transportation, Taiwan.