Taiwan | Popular Restaurant Promotes U.S. Pork | San Hsien Shi Fu, one of th...

Taiwan

Popular Restaurant Promotes U.S. Pork

San Hsien Shi Fu, one of the most popular restaurants in Taiwan serving Han-Chou cuisine, worked with USMEF to feature a month-long U.S. pork promotion in November. Han-Chou cuisine is similar to Shanghai cuisine in combining sweet and savory flavors. Restaurant chef and the owner Tang-ren Hsu developed six dishes using U.S. pork loin and jowl meat for the promotion.

“I thought Taiwanese pork was the best ever, but I found U.S. pork loin even better than domestic pork,” Hsu said. “The meat is more juicy and firm and the flavor is very good. I will continue to use U.S. pork even though it’s a bit more expensive than domestic pork.”

The promotion is the first for U.S. pork in the foodservice sector in five years. Most of the U.S. pork exported to Taiwan is lower-end cuts for processing plants or military lunch programs. In the past two years U.S. exporters have been encouraged by USMEF and the National Pork Board (NPB) to feature high-end cuts for foodservice and retail stores.

A two-day seminar held last July by USMEF and NPB included cutting and culinary demonstrations of four new cuts designed to add value for foodservice and retail with cost-effective prices and high quality. USMEF international staff attended to gain insight and perspective on international merchandising and marketing options for these cuts.

Taiwan

Popular Restaurant Promotes U.S. Pork

San Hsien Shi Fu, one of the most popular restaurants in Taiwan serving Han-Chou cuisine, worked with USMEF to feature a month-long U.S. pork promotion in November. Han-Chou cuisine is similar to Shanghai cuisine in combining sweet and savory flavors. Restaurant chef and the owner Tang-ren Hsu developed six dishes using U.S. pork loin and jowl meat for the promotion.

“I thought Taiwanese pork was the best ever, but I found U.S. pork loin even better than domestic pork,” Hsu said. “The meat is more juicy and firm and the flavor is very good. I will continue to use U.S. pork even though it’s a bit more expensive than domestic pork.”

The promotion is the first for U.S. pork in the foodservice sector in five years. Most of the U.S. pork exported to Taiwan is lower-end cuts for processing plants or military lunch programs. In the past two years U.S. exporters have been encouraged by USMEF and the National Pork Board (NPB) to feature high-end cuts for foodservice and retail stores.

A two-day seminar held last July by USMEF and NPB included cutting and culinary demonstrations of four new cuts designed to add value for foodservice and retail with cost-effective prices and high quality. USMEF international staff attended to gain insight and perspective on international merchandising and marketing options for these cuts.