Newtalk / text by: nownews
Time and date of release: 11:37a.m., Feb. 20, 2019
In recent years, tribal experience tourism has become a new choice for national tourism. Visitors can not only visit the aboriginal culture and scenery, but also enjoy the aboriginal cuisine, which is the highlight of tribal tourism. The Songhe Tribe in Taichung City is developing its tribal tourism industry by their creative food prepared from local ingredients by the tribal housewives. It is surprising to see even the muntjac meat on the table, which has just become legal to be hunted and eaten. The concept of from the place of production to the dining table is to allow tourists to try the best traditional delicacies of the Atayal, in the hope of attracting more young people to return to their hometowns to work on tribal development.
The Tri-Mountain National Scenic Area Administration Office actively promotes the tribal experience tourism and Songhe Tribe is one of the major spots to be promoted. Deputy Director Liao Hsih-Biao said, in order to promote the aboriginal food and continue to introduce innovative elements, the Tri-Mountain National Scenic Area Administration Office has helped the tribes design the meals “from the place of production to the dining table” using local ingredients such as "makauy", “prickly ash”, "muntjac meat", "chayote", "cinnamon leaf", "black nightshade" and "pigeon pea." Many creative dishes have been developed to create a feast, which was revealed for the first time today.
▲ The Songhe Tribe in Taichung City is promoting the aboriginal cuisine “from the place of production to the table”. These are all traditional dishes of Atayal (Photo by Jin We-Fong, Feb. 20, 2019).
The feast presentation was held outdoors. The long table covered by a tablecloth with Atayal totems was full of delicious dishes such as stir-fried muntjac meat, fried makauy and chayote dumplings, pigeon pea pork rib soup, Chinese toon fried eggs, roasted pork with millet, Atayal cured meat and fresh vegetable rolls, and makauy grilled fish with cinnamon leaves. Besides, there was red bean rice that is only served in the Atayal festivals. Every dish is tasty and full of colors and aroma. Accompanied by Atayal dance and music performances, we all felt the warm hospitality of the Atayal feast.
▲ Liao Hsih-Biao, Deputy Director of The Tri-Mountain National Scenic Area Administration Office made a cameo appearance as the tribe experience tourism spokesperson. He earnestly promoted tribal food and culture (Photo by Jin We-Fong, Feb. 20, 2019).
Liao Hsih-Biao said that the tutors of the “from the place of production to the dining table” food design are all composed of the mothers of the Songhe Tribe and the Lilang Tribe. They inherit and refine the traditional taste of the Atayal, so that more people can accept it, in the hope of helping the development of the tribal tourism industry. Visitors who would like to taste these dishes can make reservations. The more profound idea is to encourage the young Atayal people to remember the traditional taste of the tribe during their visit home.
▲ Mothers of the Songhe Tribe in Taichung City use local ingredients to develop creative dishes. The food is tasty and full of colors and aroma. Make reservations now (Photo by Jin We-Fong, Feb. 20, 2019).
Songhe and Lilang Tribes are located in Heping District of Taichung City, adjacent to Guguan Scenic Area. Liao Hsih-Biao passionately promotes tribal experience tourism, inviting you to plan your next vacation in Guguan Hot Spring; after bathing, you can visit Songhe Tribe to experience tribal culture and taste the Aboriginal cuisine. It will definitely be the most unique and bountiful journey.