In the past, Ina (Amis: mother) in every household had its unique recipe for brewing this liquor, and the leftover brew, with its mouthwatering sweetness, became a collective childhood memory for everyone. However, as more channels for obtaining alcoholic beverages emerged, the tradition of moonshine brewing gradually declined.
Nonetheless, "Ceroh Mipaliw" remains committed to preserving this precious traditional taste, allowing every sip to evoke the authentic flavors of Taiwan's local heritage. The rice cultivated by the tribe members and the variety of plants used to make the fermented liquor culture (jiuqu) come together to brew a jar of rich and aromatic local liquor that represents the flavors of the East Longitudinal Valley. When the moment comes to uncork it, the fragrance of the land of Ceroh Mipaliw will fill the air, creating a truly aromatic experience.

Hlama Blbul, or banana rice, is a dessert delicacy that the Truku tribe prepares with care on festive occasions or when friends come visit from afar. In the past, it was also an essential delicacy in the tribe's daily life due to its convenience and ease of preparation. Hlama refers soft and sticky food in the local language. In Truku culture, it describes a relationship between people that is so close and inseparable, just like sticky food. Hlama Blbul is made by mixing mashed bananas with glutinous rice, then wrapped in banana leaves, creating a dish full of delightful aroma. With innovative condiments, we explore unique ways to enjoy banana rice, embracing the spirit of the Truku tribe through the shared preparation and consumption of food. Let's stick together with the young people from Akay Play, intertwining our affections and creating different connections!

Have you ever tried raw ham? Have you heard of "Siraw"? Do you know what "Siraw hand" is? And what are the differences between Siraw from the valley and the coast?
Siraw (pronounced similarly to "Si-lao") is a shared dietary memory among the Amis people. Commonly, "raw meat" or "uncooked pork" is the general impression of Siraw, but historically, the tribe has used curing to preserve meat for long periods at room temperature. Through fermentation, the meat fibers break down and develop a mildly tangy flavor, reminiscent of European ham.
Come and listen to the secrets of Siraw shared by Rì Chū Hé Zuò. Not only can you taste it on-site, but you can also take home Siraw that you've personally packaged, and savor the wonderful flavors once it has successfully fermented!

In the past, when typhoons landed and the streams swelled up, the confluence of Xiuguluan River, Fuyuan River, and Hongye River would form a lake, so it was called "masafanaw" by the Amis, meaning a place where water accumulates and turns into a marsh. Over the years, the swampy area gradually turned into a plateau, which is the current location of Fanaw Tribe in Ruisui Township, Hualien. Many of Fanaw tribesmen migrated here from the Kiwit Tribe.
This time, you don't need to venture deep into the valleys to learn about the Amis tribe's river culture. Instead, you can follow the young people of the tribe and explore various aspects such as stones, ingredients, and utensils. Using lighters and salt, you will discover the intricacies of cooking the Wild Stone Hot Pot, all while experiencing the beauty of the wild. Come and join us for this unique experience!

"Kaiana" means "hanging" in the Bunun language of the Jun community, and it's the origin of the workshop's name. As soon as you enter the Kaiana Workshop, you'll see precious millet harvested once a year, hanging in bunches from the ceiling. These clusters of millet represent the efforts of Tian Guo Ba and Jin Jiao Ma, who, years ago, worked with the tribe to re-cultivate the millet fields.
In the past, the kudzu vine plate was used as a pot mat for millet rice pots, but now it has become the most important vessel on the Kaiana dining table. Through a process of weaving and intertwining, we transform the humble kudzu vine into the most natural plates. Once completed, these plates are set with small treats meticulously prepared by Ibu, allowing guests to enjoy a healing Bunun-style afternoon tea in theEast Longitudinal Valley Festival!

"Ｍi86" comes from the Amis word "mipaliw." In the past, during busy farming seasons, people would help each other with tasks such as planting rice seedlings and harvesting. This embodies the spirit of "mipaliw" in Amis culture, where mutual assistance and cooperation are deeply rooted in the community through land and labor.
Start from preparing the ingredients and cook a delicious magical soup with Mi86. First, sauté aromatic spices like scallions, ginger, garlic, and chili peppers. Then add taro stems and the Amis staple "American-style beef"—snail meat—to the pot. While waiting, learn to sing with Ina (Amis for "mother") and infuse joy and magic into the broth. Soon, you’ll be able to taste the authentic magical soup of Ceroh, stepping into Ina's childhood flavor memories.

"'Avay" (pronounced like "ah-mai") is the general term for sticky rice dishes in the Amis tribe's rice culture. Avay comes in various forms, and different names and meanings are conferred to the Avay made for different seasonal festivals and ceremonies.
During the millet harvest, the Bunun people sun-dry the millet, select the rice crops, store them in the granary, and hold ancestral rituals. Afterwards, they all come together to make "tinulre'eva" (pronounced like "dee-nu-leh-he-va"), which is the word in the Pinaski dialect of the Bunun people, meaning "Elephant’s Ear (Macaranga tanarius (L.) Muelll. -Arg.) Rice." The filling of "tinulre'eva" includes millet, glutinous rice, minced meat, and chives. Sometimes they also add river shrimp or fish. The filling is wrapped in pumpkin leaves and then further enveloped in the leaves of the Elephant’s Ear, and then secured with a Formosan Sugar Palm leaf. This dish is a delicious and joyous traditional rice delicacy that brings happiness to all who share it.