◎Consultation：Tourism Bureau, Ministry of Transportation and Communications
◎Organizer：Taiwan Visitors Association
◎Operator：Taiwan Culinary Exhibition Preparation Committee
◎Co-Organizers：The Specialty Cooking Association of the Republic of China, Chinese Gourmet Association, Foundation of Chinese Dietary Culture, etc.
◎Time：The Taipei Chinese Culinary Exhibition Preparation Committee was established in 1989 by Tourism Bureau Director Mao Jhih-guo and is tasked with hosting the annual Chinese Culinary Exhibition.
◎Purpose：
To pass on and promote traditional Chinese culinary culture, and to develop tourism and promote the art of Chinese cooking. Taiwan is not only home to many schools of cooking but also constantly developing new variations on traditional dishes. After hosting many competitions, demonstrations, exchanges and research programs, it has become one of the capitals for Chinese cooking. The hosting of the Chinese Culinary Exhibition is intended to encourage the refinement of Chinese gourmet arts and in turn, promote the development of the tourism industry.
◎Contributions：
The Foundation has been a co-organizer for the “Taipei Chinese Culinary Exhibition” since 1995. These included participating in the organizing and promoting of exhibition sections such as the “Master Chef Demonstrations”, “Gourmet Culture Seminars”, “Cooking Competition”, “Hakka Cuisine”, “Cooking Classroom”, “Enter the Dragon”, “Snack Street”, “Community Group Service”, “Health Organic Diets” and “LOHAS Living”. The press conferences and dishes presented at previous years' exhibitions were also compiled into volumes and added to the Foundation Library's collection. These efforts serve to record the accomplishments at the exhibitions including dishes and displays for all posterity.