- 更新時間:2019/10/09 09:46:58
In order to promote indigenous culture and agriculture, the Council of Indigenous Peoples firstly held a series of “2019 Tribal Dinner Festival” activities, including “Dining with Ka^so’ay”, “Indigenous Food Master Competition”, and “Indigenous Food Workshop”. Today (21st), the press conference for “Dining with Ka^so’ay” was held at Audi Next Center in Taipei Neihu, and the creative indigenous combo meals launched in the event was revealed in advance.
“Dining with Ka^so’ay” will be held at Niupuzhai Plain (Silk Road of Love) in Alishan. People can come to know about indigenous ingredients, foods, and traditions in every aspect. The event is even combined with tribal tourism to create an indigenous feast that is totally different from the ones in the past. Up to 40 booths exhibition and experiencing activities are available. People can also watch the film Ça Fait Si Longtemps by Atayal director Chen Chieh-Yao under the starlight, seeing how Shumian and Paob use music interact with the world and impact audiences’ inner feelings.
Vice chairman Calivat‧Gadu of the Council stated that 500 portions of 12 kinds of delicate dishes specially designed by the indigenous chefs will be offered on the day. From today, the food lovers can visit the website of Accupass to pre-order with the price of NT$299. The appetizer special “Mountain & Sea” is made of gracilaria on the mountain and bajilu by the sea with nutrient lablab and special sauce; the dish really raises peoples’ appetite. You can also try some “Golden Cinavu” and “Raising Blessings”, which give you two kinds of staple foods of Cinavu and bamboo rice; they not only fill your stomach, but also give good fortunes. In Mid-Autumn Festival, barbeque cannot be missed. The “Party on the Plate” is also prepared, along with two deserts of “Ballad on the Tree” (Lablab Panna Cotta) and “Sweetness in the Heart” (Millet Aiyu), expecting to meet you in the wandering of autumn night. People who pre-order the limited combo meals can get a tribal eagle mat on the day.
The vice chairman Calivat‧Gadu said that such high-valued creative dishes are launched for the purpose of attracting more people to experience and know the indigenous food culture of “eating at local, eating seasonal”.
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