Bintuhan為布農族語中「星星」之意，以西式混合原住民式的烹調手法，料理縱谷特色食材，透過多元觀點打開地方食材鮮美有趣的滋味。小農用心栽種的稻穗、部落特有的應時農產，化作星辰在舌尖綻放驚喜的魔法。也不定期與地方餐飲夥伴合作特色餐點及活動，碰撞更多火花。

代表料理│美烏尼哈里郎-樹豆家族(勇士の初戀、山裡的那一碗)
樹豆有「豆中之王」美譽，台東延平鄉鸞山村的樹豆都是採友善種植，利用溪水灌溉，保持著穀物最原始的天然風貌。結實累累的樹豆，充滿了這片土地的回憶。長輩燉煮的是牽掛，獵人們喝的是勇氣，女孩盛著的是幸福。來自部落家常菜的樹豆，如傑克魔豆般，乘著多色回憶在勇士心中慢慢發芽。

「細細熬，慢慢調，黑的、白的、紫的，甜蜜地融合出未來的食物，讓吃到的人與耕種的土地，變得更加幸福。」

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Bintuhan Kitchen
"Bintuhan Kitchen is named after the Bunun word for ""star."" They combine western and indigenous cooking techniques to showcase the unique flavors of the Taitung valley's local produce. Bintuhan's Kitchen works with small-scale farmers who carefully cultivate rice, and tribal fruits and vegetables that are only available during certain seasons. Through their experimentation in the kitchen, they aim to highlight the best and most exciting tastes of the local ingredients.

Occasionally, they collaborate with local restaurants to create special dishes and events, creating even more opportunities for people to experience the wide-open and friendly atmosphere of Taitung."

Warrior's First Love / That Bowl in the Mountains
The pigeon pea, known as the "King of Beans," holds a prestigious reputation. In Yuanshan Village, Yanping Township, Taitung, pigeon peas are cultivated using eco-friendly practices, irrigated with stream water, preserving the natural essence of these grains. The abundant and fruitful pigeon peas are filled with the memories of this land. The stews cooked by the elders carry their concerns, the hunters' drinks embody courage, and the girls' servings overflow with happiness. Pigeon peas, akin to Jack's magic beans, slowly sprout colorful memories in the hearts of warriors.

"Simmered delicately, seasoned gradually, the black, white, and purple pigeon peas blend harmoniously, creating the food of the future, bringing joy and happiness to those who eat it and those who cultivate the land."

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野室珈琲有臺東的「野」，又有舒適的「室」，是Rita與大益的打造的「臺東美好分享站」。從深度旅遊體驗產業跨入咖啡館經營，Rita和大益關注每一樣食材、料理背後所傳遞的故事。店裡供應的餐點，多是來自臺東小農朋友自家種植的食材；大益更想與旅人分享在臺東的生活，有一群慢食社群的夥伴是如何細膩地照顧土地、珍惜作物與種子，才能成就美好的菜餚與佳釀。

代表料理│山海交響曲之 煙燻飛魚南瓜濃湯／田園交響曲之 大地野派
煙燻飛魚南瓜濃湯集結洋蔥、馬鈴薯、南瓜、紅蘿蔔等大地根莖類作物，細火慢熬帶出蔬菜鮮甜，加上仔細剔刺撥碎、在烈日下慢火煙燻的飛魚，搭配與河堤麵包合作的「椴木香菇麵包」，成為山海共舞的餐桌華麗交響曲。

「『未來餐桌』就是更『有意識』的餐桌：有意識的生產者會在意耕作方式；有意識的料理人會優先選用符合當地節令的食材，食材也來自於理念相投的農友；而有意識的消費者願意掏腰包支持有理念的料理人。三者交織成餐桌上的美好生態系。 」

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W.G. Café
Our biggest motivation for participating in the Slow Food Festival in Taitung is to support friends who work hard to take care of the land. Wild Garden Cafe uses Golden Potatoes from two self-producing farmers, Xinting and Weiru, who grow their crops without pesticides or fertilizers, learning from the land with their own hands and feet.

Symphony of Mountain and Sea: Smoked Flying Fish Pumpkin Soup／Symphony of Fields: Earthy Wild Style
The Smoked Flying Fish and Pumpkin Soup brings together earthy root vegetables such as onions, potatoes, pumpkin, and carrots. The soup is simmered slowly over low heat to bring out the sweetness of the vegetables. The carefully deboned and smoked flying fish, smoked slowly under the scorching sun, is then added. It is served with the "Oak Mushroom Bread" collaboratively created with Riverbank Bakery, resulting in a magnificent symphony of flavors where the mountains and the sea come together on the dining table.

"The 'Future Table' is a more 'conscious' table: Conscious producers care about their cultivation methods; conscious chefs prioritize using locally seasonal ingredients sourced from like-minded farmers; and conscious consumers are willing to support concept-driven chefs with their wallets. These three elements intertwine to create a beautiful ecosystem on the dining table."

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史蒂夫夫婦都曾在飯店任職多年，接觸國際賓客及多元餐飲文化，淬鍊出夫妻倆在餐飲服務的專業高度及能力。一直到迎來史帝夫二世，為了陪伴孩子、也為了一圓史蒂夫太太多年的夢想--擁有一間屬於自己的甜點店，於是從大型外燴開始、再到市集擺攤，一步步走向自己的浪漫溫馨小店。兩人齊心致力使用臺東在地友善食材，做出一款款令人驚豔的法式甜點。

代表料理│經典油芒千層酥／荖葉青醬麵包
經典油芒千層酥是將油芒乾煎未爆後，取一半使用陶瓷研磨機研磨成粉，一半保持原狀，將兩者裹入千層麵糰中，總數1,458折的千層麵糰。內餡使用史蒂夫太太的愛醬—外交官醬，經冷藏一天加入研磨油芒粉，味道富有層次，濃郁恰如芝麻麻醬香氣，入口後又有米漿似的錯覺感，濃厚而不膩，搭配上法式千層酥及新鮮水果，創造出前所未有的獨特風味。

「從未來超級作物油芒出發，我們極盡全力將原生物種的美好及價值，在福爾摩沙台灣這塊美麗的島嶼上遍地開花。」

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Seven Degrees Of Café
Mr. and Mrs. Steve worked at a hotel for many years.They met with many international guests and learned about different features of hospitality culture. They improved their restaurant service abilities during those days. After their child was born, they quitted the job and started their own business.They provide catering services and set up stalls selling dessert in order to treat children and fulfill Mrs. Steve's dreams. Nowadays, they own a heartwarming dessert shop.

Classic Oil Millet Mille-Feuille
The Classic Oil Millet Mille-Feuille is made by dry-frying oil millet seeds until they are crispy but not yet popped. Half of the seeds are ground into powder using a ceramic grinder, while the other half is left intact. Both are then incorporated into the layers of pastry dough, resulting in a total of 1,458 layers. The filling features Mrs. Steve's beloved Diplomat Sauce, which is combined with the ground oil millet powder after being refrigerated for a day. The flavor is rich and layered, reminiscent of sesame paste with a hint of rice milk-like illusion upon tasting. It is indulgent without being heavy, complemented by the French mille-feuille pastry and fresh fruits, creating an unprecedented and unique flavor.

"Starting from the supercrop of the future, oil millet, we spare no effort in showcasing the beauty and value of native species, blooming throughout the beautiful island of Formosa, Taiwan."

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阿四（梁敏兒）與阿德（陳永德）來自香港，在某次旅行中愛上臺東，因而移居至此，至今已八年。兩人有感於香港受到速食文化影響，很多傳統點心因製程費工而漸漸式微，因此以道地的港式手藝，運用臺東美好的物產，找回他們記憶中的滋味。

代表料理│雞屎藤茶果（清明仔）
雞屎藤茶果又稱「清明仔」，外型烏黑，是香港清明節祭祖點心，2014年被列入非物質文化遺產。生長在農園或溪流一帶，經常被當成雜草砍掉的雞屎藤，經過採集、洗淨、搗碎、壓煮等工序，與台東在地種植的圓糯米米粉和花生混合、搓揉、滾圓、炊煮，搖身一變成了喚醒兩代記憶的話題與料理。

「好港覺帶著臺東土地孕育出的食材，把香港非物質文化遺產的技藝帶到臺北的未來餐桌。像媽媽帶領著小孩一樣，一代一代的把傳統記憶帶到未來。」

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Yirga Tt
Leung Man Yee and Chen Wing Tak are from Hong Kong and fell in love with Taitung during a trip, leading them to move there eight years ago. They noticed that traditional dim sum was gradually disappearing in Hong Kong due to the influence of fast food culture and expensive production costs, so they use authentic Hong Kong-style techniques and Taitung's great produce to bring back the flavors of their memories, founding "Yirga Tt".

Skunkvine Dumplings
Skunkvine Dumplings, also known as "Ching Ming Zai," is a traditional snack eaten during the Ching Ming Festival in Hong Kong. It is dark in appearance and was recognized as an intangible cultural heritage in 2014. Growing in farms or near streams, Skunkvine is often considered a weed and is frequently cut down. However, through processes such as harvesting, washing, grinding, and boiling, it is transformed into a topic of discussion and a culinary delight when mixed with locally grown round glutinous rice flour and peanuts from Taitung. The mixture is kneaded, rolled into balls, and cooked, awakening memories spanning generations.

"Yirga Tt brings ingredients nurtured by the land of Taitung and introduces the culinary techniques of Hong Kong's intangible cultural heritage to the future dining table in Taipei. Like a mother leading her child, we pass down traditional memories from one generation to the next, bringing them into the future."

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嚮往鄉居生活的佳慧、秋本一家人，從台北移居到池上，下定決心要開一家自己真正喜歡的蔬食料理餐廳。選用池上小農種植的高雄139號日曬米、在地放牧雞蛋、向週邊友善耕作農家購買蔬菜。每年夏秋，小農朋友送來自然農法種植的紅香椿，全家就總動員一葉一葉撕除葉脈，製作成香椿醬，無論拌飯拌麵都充滿自然的香氣。更研發自家微辣咖哩香料配方及紅燒臭豆腐特製湯頭，蔬食朋友可以吃得更健康、均衡。

代表料理│臺東米的黑與白
把池上出產非常知名的「池上米」帶上臺北與大家分享！透過料理，帶大家好好認識香氣十足、口感Q彈的黑糙米（跟紫米不一樣喔），並配上其他臺東當季、友善耕作或養殖的好食材。

「我們認為，守護土地，才有未來，所以，我們現在做的每一分努力都是在連結土地與未來！」

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Qia Ben Wei Vegetarian Restaurant
Jiahui and Chiouben are a couple who left Taipei and began their new life in Chishang to fulfill their dream of country living. After they settled down here, they decided to run a vegetarian restaurant they love. They started the preparation work for the restaurant’s operation by looking for food ingredients. As a local restaurant, it naturally serves local rice, which Chishang is so famous for around Taiwan. Jiahui chooses sun-drying rice cultivated by a local small farmer, local free-range eggs and vegetables grown by eco-friendly farmers nearby to prepare the food.

Taitung Black and White Rice (Set Meal)
"Bringing the renowned ""Chihshang Rice"" from Chihshang to Taipei to share with everyone! Through our cuisine, we aim to introduce the fragrant and chewy texture of black glutinous rice (different from purple rice) and pair it with other seasonal, sustainably grown or raised ingredients from Taitung.

""We believe that by safeguarding the land, we secure our future. Therefore, every effort we make now is aimed at connecting the land and the future!"""

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2020年成立的臺東新品牌「食在很慢」，是由一群熱血夥伴組成，從田野調查出發，帶著生態保育、文化保存的意識，希望透過「飲食」讓大家認識關於臺東與綠島的農漁業、部落與人文。「食在『很慢』」，有Hian-ban─現摘現採、吃當地品當季的意思，同時也是臺東慢食、慢活的生活態度與日常。

代表料理│鰹魚海鮮包
以傳統新味推廣綠島風土料理，傳承在地飲食文化！海鮮包是綠島居民祭祀祖先及中元節必備的食物，類似台灣的草仔粿，綠島人稱「包仔」。糯米浸泡後擠壓水分製成粿粹，染上海藻（礁膜）、紫地瓜、紅龍果的天然色素，待蒸籠炊煙散去，麻糬般Q軟帶勁的口感，色彩繽紛、亮麗登場！內餡有豬肉與鰹魚海陸雙餡，拌炒蘿蔔絲與紅蔥頭，復刻綠島限定的鹹香絕妙滋味。

「飲食文化是歷史點滴累積的成果，我們以傳統新味推廣綠島風土料理，傳承在地的飲食文化。」

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Hian-Ban
"Hian-Ban" is a new brand established in 2020 in Taitung. Composed of a group of passionate partners, they started from field investigations and have an awareness of ecological conservation and cultural preservation. Through "food," they hope to introduce Taitung and Green Island's agriculture, fishing industry, tribal culture, and people.

Bonito (True Skipjack) Seafood Bun
Promoting traditional flavors and preserving the local culinary culture of Green Island! The "Hai Xian Bao" (Seafood Dumpling) is an essential food for ancestral worship and the Ghost Month festival on Green Island, similar to Taiwan's "Caozai Guo" (Grass Dumpling), known as "Bao Zai" by the locals. Glutinous rice is soaked and then pressed to remove excess water to create the dumpling dough. It is then dyed with natural pigments from seaweed (reef film), purple sweet potato, and red dragon fruit. After steaming, the dumplings have a chewy mochi-like texture with vibrant and colorful appearances. The filling consists of both pork and bonito, mixed with stir-fried shredded radish and red spring onion, recreating the unique and savory taste exclusive to Green Island.

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一群斜槓青年從各地移居臺東鹿野，創立了「共農共食」。本著「享受泥土的香氣及腳掌的踏實，珍惜舌尖上的每一口單純」的理念，農作、發酵、料理、自然建築、竹藤編織、烘咖啡豆、甜點烘焙、客製木作是大夥擅長的技能，是一群將理想落實在生活中的慢食人。

代表料理│臺東風土滋味－活菌康普茶
現代化工廠每1分鐘可製造出2200瓶汽水，手工製作一瓶活菌康普茶則需要經過14天的發酵。6種口味康普茶，透過發酵喚回舌尖上最簡單的味蕾記憶，用慢食手法保留天然的發酵氣泡，用臺東的茶結合臺東的野，迸出香檳般的風味；用春天的熟梅、夏天的鳳梨、秋天的刺蔥、冬天的洛神，傳遞在臺東隨著四季更迭的農耕生活樣貌。

「過去的選擇造就了此刻，此刻的選擇造就了未來。我們選擇持續在生活探索慢食，在土地探索保種，將農耕生活感受結合臺東風土滋味玩活菌發酵。」

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Gong Nong Gong Shi ( Natural Life & Food )
A group of multi-talented young adults moved to Lu Ye, Taitung to establish "Gong Nong Gong Shi" (Natural Life & Food). With the belief in treasuring the aroma of soil, cherishing the simplicity of every bite, they excel in farming, fermentation, cooking, natural building, bamboo weaving, coffee roasting, pastry baking, and custom woodworking. They are the embodiment of the slow food movement.

Taitung Local Flavor - Probiotic Kombucha Tea
In a modern factory, 2,200 bottles of soda can be produced every minute, while crafting a single bottle of live-cultured Kombucha requires a 14-day fermentation process. The six flavors of Kombucha aim to evoke the simplest taste memories on the palate through fermentation. The slow food approach is employed to preserve the natural fermentation bubbles, combining Taitung's tea with the wildness of Taitung to create a champagne-like flavor. Using ripe plum for spring, pineapple for summer, chives for autumn, and roselle for winter, the teas convey the agricultural lifestyle that accompanies the changing seasons in Taitung.

"The choices of the past have led to this moment, and the choices we make now shape the future. We choose to continue exploring slow food in our lives and preserving biodiversity in our land, merging the experience of agricultural life with the unique flavors of Taitung through live-cultured fermentation."

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仔仔熱愛大海、自由、旅行、移動，喜歡自己動手製作食物。2016年落腳石梯坪之後，開始嘗試以阿美族婦女釀製的糯米酒為基底，創作出能夠代表東海岸生活的調酒。透過市集擺攤，將臺東的藍和花果滋味融合在部落傳統酒釀中，裝進盒子，傳遞給臺東的旅人朋友。

代表料理│蜂蜜木虌果米釀
身為落腳在東海岸阿美族部落的移居者，使用在地食材融入料理，與旅人分享，是旅食盒子在土地扎根、向外綻放的方式。這次帶上了臺東雲州農園的木虌果、加上池上樂蜂場的荔枝蜂蜜、最在地的糯米釀，用最純粹、最健康的食材，來傳達台東最單純又絕對的美好。

「在最傳統的美味裡，加入旅食盒子的思維、味蕾和一點點夢想，在餐桌上開創屬於我們在部落生活的繽紛未來。」

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Travelfood Traveltime
Zai Zai has a deep love for the sea, freedom, travel, and mobility, and enjoys making food with her own hands. After settling in Shitiping in 2016, she began experimenting with a traditional drink called "Nuo Mi Jiou," made by Amis women, to create a cocktail that represents life on the East Coast. Through market stalls, she blends the blue and fruity flavors of Taitung into the traditional tribal brew, packaging it in boxes to share with travelers and friends in Taitung.

Honey Fermented Gac
As settlers in an Amis community, located on the East Coast, integrating local ingredients into our cuisine and sharing it with travelers is how Traveler's Food Box takes root in the land and blossoms outward. This time, we have included Yunzhou Farm's Gac fruit, combined with Litchi honey from Chishang Happy Honey Bee Farm, and the most local glutinous rice wine. With the purest and healthiest ingredients, we aim to convey the utmost simplicity and absolute goodness of Taitung.

"Within the realm of traditional delicacies, we infuse the mindset, taste buds, and a touch of dreams from Traveler's Food Box, creating a vibrant future of living in our tribal community on the dining table."

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芙瀨——排灣語Bulai，「美好」的意思。實驗廚房位於多良山城，在高處坐擁一片臺東藍的海洋，多美好！這裡由武撒恩、政義攜手部落青年廚人韋勝及說菜人海淵共同經營，交融了排灣、阿美、魯凱的飲食特色，也是共創實驗料理的舞台。無菜單料理循節氣變化，搭配工藝師細膩的創作器皿，以精緻料理的手法，碰撞出飲食文化交融的創意火花。

代表料理│
不論是在排灣族祭典時入口、青年會入山訓練、與祭告祖靈時，薰煙與小米酒都不可或缺。以小米酒燻烤料理與荖葉抹醬，象徵祭告祖靈時準備的檳榔與小米酒。
小米酒香肋排：以小米酒浸泡肋排並刷上特製小米酒燻烤醬，肉汁充滿小米發酵香氣以及燻柴香。
小米酒糟肋排：以鹿野紅烏龍茶浸泡肋排，燻烤後的肋排刷上一層酒糟腐乳醬，有茶香、腐乳鹹香，及酒糟顆粒的口感。
「透過料理呈現排灣文化內涵，讓旅客感受『排灣學』的美好，在日常飲食中，將傳統帶到未來。」

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Bulai Bulai Kitchen
“Bulai” means “wonderful” in Paiwan language. Bulai Bulai Kitchen is an experimental restaurant in Duoliang, a beautiful small mountainous town, with a breath-taking view of the ocean. The restaurant team is composed of two owners of Nathan and Woosun, Haiyuan, the waiter who tells the stories behind the food to the guests and Weisheng, a young tribal chef. They use Bulai Bulai Kitchen as a platform for experimentation of culinary creativity that integrates different elements of food culture of Paiwan, Amis and Rukai tribes.

Millet Wine Fragrant Spare Ribs／Millet Wine Lees Marinated Spare Ribs
Whether it's during the Paiwan tribal festivals, youth training in the mountains, or ancestral worship ceremonies, the presence of incense and millet wine is indispensable. The use of millet wine in smoked dishes and Betel leaf paste symbolizes the preparation of betel nuts and millet wine for ancestral worship.

Millet Wine-Infused Spare Ribs: The spare ribs are soaked in millet wine and brushed with a special millet wine barbecue sauce, allowing the meat to be infused with the aroma of fermented millet and smoky flavors.

Millet Wine Lees Spare Ribs: The spare ribs are marinated in Luye Red Oolong tea and then smoked. After smoking, they are brushed with a mixture of lees and fermented tofu sauce, creating a combination of tea fragrance, savory fermented tofu, and the texture of the millet wine lees.

"By presenting the cultural essence of the Paiwan tribe through cuisine, we allow travelers to experience the beauty of 'Paiwan Studies' and bring tradition into the future through everyday dining."

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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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廚娘麗穎及先生志恒， 2017 年深受台東生活方式吸引，隨即帶著三幼子移居台東，笑稱是五口來福的一家，用喜愛的攝影、甜點咖啡、自然農法種稻、手工皂、料理、手作，在四季中流轉而創造出更多美好的經歷。

代表料理│偷走時間的慢滋味
「偷走時間的慢滋味」套餐中，麗頴運用穀類、蔬果、肉品、豆類等各類在地食材，讓台東作物精彩匯集卻又互相平衡。同時也運用月桃薑、刺蔥、椰絲等特色香料，讓風味更顯層次。就連慢火熬製的柴燒番茄醬，都像是提醒大眾，在這快節奏的世界裡，慢慢種、慢慢煮、慢慢食，就能呈現未來最美好的餐桌。

「平衡即是永續。從留種到栽種、料理到品嘗，任何對細節的照、時間的管理，人與環境與作物都必須處在一個平衡的狀態，才能好好往永續的路前進。」

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Shell Ginger and Rice
Chef Lih-Ying and her husband, Zhi-Heng fell in love with Taitung's way of life and moved there with their three young children in 2017. They now call themselves a family of five with good vibes, and they express their passions for photography, desserts and coffee, natural rice farming, handmade soap, cooking, and crafting to create more wonderful experiences throughout the seasons.

Slow Delights of Stolen Time
In the 'Slow Delights' set menu, Reeying combines a variety of local ingredients from grains, fruits, vegetables, meats, and beans to create a harmonious and balanced showcase of Taitung's agricultural bounty. Special aromatic spices such as shell ginger, Chinese chives, and coconut shavings are also used to elevate the flavors and add depth. Even the slow-simmered charcoal-roasted tomato sauce serves as a reminder that in this fast-paced world, taking the time to sow, cook, and savor slowly can bring forth the most delightful future dining experience.

"Balance is sustainability. From seed preservation to cultivation, from cooking to tasting, every detail and time management is essential for maintaining the balance between humans, the environment, and the crops. Only by achieving this equilibrium can we move forward on the path to sustainability."

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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/47gKkhR
Music promoted by Audio Library https://bit.ly/3MqlAeY

Powered by Firstory Hosting