On the left side of the front row is Wu Ruo-ning, deputy general manager of the Marketing and Planning Department of Hi-Lai Foods； on the right is Lin Yi-cheng, acting director of Kaohsiung Public Library； From the left side of the back row is Wang Zhi-xiong, chef of Taiwanese Restaurant Hi-lai； Huang Qin-xiang, Director of Meinong Branch； Zeng Ya-lian, Director of Mituo Branch； and Zhang Bo-ren, one of the top 100 fishermen in Mituo.

Kaohsiung Public Library and Hi-Lai Foods Group’s 3rd year “Taste Good Books, Read Good Taste” reading public welfare cooperation program has started. This year, with the main theme of “Walking Tours and Reading about the Local Delicious Food," Meinong and Mituo Library branches will hold 2 walking tours with mobile libraries loaded with the most popular food series books. Those events can connect local cultural characteristics and fresh ingredients, from the place of production to the dining table, bringing the public an in-depth experience of a cultural feast from walking tours and tasty food.

Lin Yi-cheng, acting director of Kaohsiung Public Library, emphasized that reading can be interesting, full of various forms and looks. Readers can better understand the local culture and history through walking tours. Kaohsiung is rich in products, and the delicacies on the table represent the combination of material and spiritual life and the epitome of Kaohsiung's culture.

Wu Ruo-ning, deputy general manager of the Marketing and Planning Department of Hi-Lai Foods, said that Hi-Lai Foods has always adhered to organic and local ingredients, and is committed to bringing the concept of "green and eco-friendly" to consumers. Readers not only have in-depth experience of the food cooking and tasting but also gain a deeper understanding of the charm of Meinong and Mituo districts through walking tours. While tasting the delicacies, readers can also further feel the cultural power and historical origin hidden behind the dining table.

The Meinong Branch Library has designed the "Yummy Lotus" walking tours. Readers can experience wild lotus harvesting and visit the historical sites of local Hakka culture such as respect word pavilions, White Horse Famous Home, tobacco building, etc. The chef Wang Zhi-xiong of Taiwanese Restaurant Hi-lai will also participate in the walking tours. He will use local ingredients to make special dishes to reflect the lifestyle of local people; in addition, the branch will also hold themed book exhibitions to introduce Hakka cuisine and local culture.

"Mituo Seafood" walking tours feature two characteristics, aquaculture fishery and conical bamboo hats, including understanding Ta-di Mountain, DIY conical bamboo hats, and fisherman experience. The tours deliver readers the experience of tasting fish from the place of origin to the dining table and show various cultural features of Mituo's farming and fishing villages. on June 3 (Gangshan Lecture Room), Kaohsiung Public Library specially invited Zhang Bo-ren, one of the top 100 young fishermen, to share his experience in starting a milkfish farming business in his hometown, Mituo.