Taste the exclusive wild feast
Savor tribal authentic cuisine amidst the stunning summer rice field scenery
The pure white grand tent standing amidst the fields is our meticulously crafted secret space.
Here, travelers can relax and focus on experiencing the sumptuous feast prepared by private chefs.
The meal preparation itself is the opening act of this spectacular show.
Witness the chef's skilled cooking techniques and the culinary process at the stone stove.
The air, infused with the mingling scents of charcoal and salt, subtly stirs the deepest appetite.
The meal, wrapped in a variety of mountain delicacies and seafood, satisfies both the appetite and the soul.
Through food, we sing praises to the land and its natural gifts, recognizing that every grain is a divine gift for healing the body and soul.
Outdoor Picnic Exclusive
Red Glutinous Rice Field Wild FeastTafalong Red Glutinous Rice Living Museum
Located in Guangfu Township, Hualien County, the Tafalong Tribe is one of the oldest Amis tribes in Taiwan and a significant hub for Amis culture. To bring travelers closer to traditional culture, the locals have meticulously planned a series of sumptuous wild feasts to welcome guests from afar. Let’s start with a pomelo-scented roast chicken! The chicken is stuffed with pomelo flesh soaked in fruit vinegar and wild vegetables, then roasted and brushed with pomelo sauce and a touch of honey. The chicken becomes tender due to the pomelo vinegar, and the subtle pomelo aroma lingers in the mouth. Paired with homemade wild vegetable bread dipped in chicken fat, each bite of bread and chicken wrapped in chicken fat not only balances the greasiness but also highlights the delicate wild vegetable aroma and the chicken’s sweet flavor. To finish, enjoy a bowl of fermented rice ice cream—a slightly intoxicating aroma that makes every bite a delightful indulgence.
Gourmet Healing Chronicles: Every Mash into Your Heart—Crispy Baked Two-Tone Toron
Toron (mochi) is not only a common treat during ceremonies and festivals among the Amis people but also a shared memory among the tribe. It is said that wives would prepare Toron while their husbands were away at work, not only to satisfy their hunger but also to express their longing for their early return and care for their family. When steamed glutinous rice is still warm, it is pounded to make Toron soft and chewy. The purple and white two-tone Toron is placed on a grill over low heat and roasted until the exterior becomes crispy and the Toron expands. After dipping it in caramel sauce, it can be enjoyed with a firm texture and rich aroma. The sweet, non-greasy warmth of the flavor lingers delightfully. What you taste is not just food, but also the beauty contained within these fields.
Millet Swing Wild FeastKaiana Workshop
From Guanshan Train Station, follow the road towards the mountains to reach the Kaiana Workshop in Kanding. The aroma of millet fills the air, and golden grains are visible everywhere. Millet is a vital crop for the Bunun people, and the story of Kaiana begins with millet. In their daily life, rituals, and culture, everything follows the cycle of millet from start to finish. Ibu says that if millet is not on the dining table, it’s as if you haven’t truly experienced a Bunun meal. Spend a mealtime to appreciate the rich cultural heritage of the Bunun in Kanding.
This year's Millet Swing Wild Feast features golden, fragrant, and chewy millet rice as the main dish, paired with smoked pork belly, fried wild vegetables, and cold marinated catfish. The ingredients may seem simple and lightly seasoned, but they blend harmoniously, with the salty and savory meat juices and the sweet taste of wild vegetables gradually unfolding in your mouth, allowing you to taste the earth's natural flavors and appreciate the beauty of nature. For dessert, there's a sweet honeysuckle and Aiyu jelly. The Aiyu is carefully washed with boiled honeysuckle water, then set to gel and topped with honey lemon water. It has a hint of jasmine aroma and a refreshing, sweet-tart taste that lingers pleasantly. To finish, enjoy a glass of millet wine kombucha (or a non-alcoholic version), with its slightly sour taste and soda-like bubbles, which is not only delicious but also aids digestion.
Gourmet Healing Chronicles: Depicting the Appearance of Millet through the Seasonal Calendar—Millet Mochi
Each tiny, pale yellow millet grain is hard-earned. First, the grains are rubbed with the feet to remove the husks, then pounded with a pestle to separate the husks from the kernels—it's truly a labor-intensive task. This time, we will make and enjoy the mochi ourselves. The chewy and tender millet mochi is delicious on its own; you can also skewer it and roast it over a fire, dipping it in oil or caramel sauce for a different, delightful flavor.
QMPAH Tree Hollow Wild FeastAkay Play Life
Sunlight gently spills over the Cyakang River, its surface sparkling with shimmering waves. Here, a group of young people works hard to open a century-old tree hollow for visiting travelers, sharing stories from the tribe. This summer, join Akay Play Life in experiencing the cleansing touch of soil and stream, and enjoy a wild feast filled with the power of the earth.
The meal features slightly bitter mountain vegetables paired with pickled tomatoes and a touch of chili seeds. The seemingly conflicting textures blend harmoniously in the mouth, leaving a refreshing sweet-tart taste that is particularly appetizing.
While smoked meat roasts on the three-stone stove, listen to Apyang share stories of his grandfather and father taking the train to hunt. For the Taroko people, pig slaughter is a significant event, and dividing the meat is a complex art. Don't miss this rare culinary showcase.
Finish with a cup of cooling Ma Gao black tea to beat the summer heat. The unique aroma of ginger, lemon, and black pepper fills the air, making it irresistible to reach for another cup.
Gourmet Healing Chronicles: When We Stick Together—Banana Rice and Honey Mulberries
In the Cyakang Tribe, every meal has its own story. Hlama Blbul (banana rice) is a dish prepared for celebrations or when distinguished guests arrive from afar, and it is also commonly carried by tribe members during hunting trips. "Hlama" refers to soft and sticky food, and in Taroko culture, it describes relationships that are so close they are inseparable.
Additionally, during festivals, tribe members prepare sweet treats like mulberries drizzled with wild honey. The natural fruit and honey flavors blend together, creating a multi-layered taste with a balance of sweet and tangy that hits the taste buds, making it hard to stop at just one bite.
People, Fish and Sea Wild FeastLiay Kitchen
On Taiwan Highway 11, directly across from the Tropic of Cancer marker at Jingpu, quietly sits a small cottage. Here, you can not only enjoy unbeatable sea views but also unparalleled flavors. Chef Liay spends his time either in the kitchen or at sea, with each dish showcasing exceptional skill and dedication, as he personally dives into the sea to catch fresh seafood, perfectly embodying the Amis tradition of relying on the mountains and sea and following the natural rhythms of food culture.
Start with a tide pool appetizer featuring freshly harvested seaweed, moon snails, and fiddler crabs, offering a refreshing and appetizing taste. Next, enjoy a captivating fish fileting demonstration, with seasonal catches as the highlight. Watch Chef Liay deftly handle the knife and savor the pure, sweet flavor of the fish.
For dessert, indulge in a sea salt and brown sugar banana pound cake, with its salty-sweet taste and dense texture. Accompany it with pineapple prickly ash oolong tea, where the pineapple’s freshness and prickly ash’s rich aroma stimulate the taste buds, making it impossible to stop.
Gourmet Healing Chronicles: Primitive Flavors from the Grill—Charcoal-Grilled Fish Dishes
Charcoal grilling is one of the traditional cooking methods of the Amis people. Unlike gas, which is easier to control, charcoal requires years of accumulated experience to master, ensuring that ingredients are grilled to perfection and retain their most natural and primal flavors. Watch as Chef Liay demonstrates his expertise, using direct charcoal heat to grill seasonal knife fish. Gently peel back the crispy skin to reveal tender, juicy fish that melts in your mouth. The firm, delicate texture of the fish requires minimal seasoning, with each bite delivering the pure freshness of the sea. Seafood enthusiasts should not miss this experience, as Chef Liay conjures up an abundance of fresh ocean flavors straight from the Pacific.