Kaohsiung Salt & Pepper Chicken Carnival 2026: 50 Fried-Food Stalls on 24-25 October
Kaohsiung Salt & Pepper Chicken Carnival 2026: 50 Fried-Food Stalls on 24-25 October
The 2026 Kaohsiung Salt & Pepper Chicken Carnival returns on 24 and 25 October for its sixth edition, themed around 'golden-sand' salted egg yolk fried chicken and bringing together around 50 specialty stalls for Kaohsiung's annual fried-food feast. The Kaohsiung City Tourism Bureau is now inviting salt-and-pepper chicken, creative fried-food, specialty dining and drink brands from across Taiwan to take part.
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Event Details
Event: 2026 Kaohsiung Salt & Pepper Chicken Carnival
Dates: 24 & 25 October 2026
Theme: 'Golden-sand' (salted egg yolk) fried chicken
Scale: Around 50 specialty stalls
Organizer: Kaohsiung City Tourism Bureau
Last Year's Success
Tourism Bureau Director Kao Min-lin noted that last year's carnival drew over 120,000 visitors over two days and boosted exhibitor and nearby business revenue by more than 50 percent.

Exhibitor Requirements
The event welcomes fried-food and specialty dining brands across Taiwan. Legally registered vendors with fixed premises and opening hours that have completed food-business registration and hold product liability insurance may apply. Each exhibitor must offer at least one limited-edition creative fried item developed around the 'golden sand' (salted egg yolk) element.
Market Awards
An on-site 'Salt & Pepper Chicken Market Awards' uses a dual-track system of professional judging and online popularity voting, evaluating appearance, crispness, flavour and creativity, with prizes including the 'Outstanding Flavour Award', 'Ultimate Texture Award', 'Craftsman Quality Award' and 'Golden Sand Creative Flavour Award'.

Kaohsiung's Food Events
Kaohsiung continues to link shopping districts and attractions through food events such as the 'Dagang Ice Festival', 'Kaohsiung Milk Tea Festival' and the 'Salt & Pepper Chicken Carnival', drawing visitors from Taiwan and abroad to discover the city through its cuisine.

