來自海端崁頂部落的蓋亞那工作坊，Ibu 是大廚兼門面擔當，也是部落的織女、家裡的母親、偶而成為策展人、或變成部落市集的籌辦者，是部落裡最斜槓的青壯年，也是傳承文化的終身學習者。以工作坊為基地，Ibu 與在地耆老、年輕人們一步一腳印，讓織布、 八部合音、作物保種、以及傳統料理，展現出迷人的風貌。

代表料理│布農小米飯
在布農族傳說中，大洪水退去後，因為有海金莎將小米留下，小米才能傳留到現在。今年小米飯有兩種風味：黑小米與白小米，呈現小米的多元品種與傳統文化。

布農族過去的主食就是白小米，但現今大家都認為小米脫殼後應該要是黃色的，所以白色小米不受歡迎，只有布農族老人家才會特別尋找白小米。這次依循老人家的口味，白小米吃鹹的--配上馬告小米釀煙燻肉及傳承三代料理的布農泡菜latah；而黃小米吃甜的--加入黑糖再灑上油芒爆米花。

「只要有人對布農的白色小米有需求，白小米種植面積就會擴大，未來才能繼續吃到白色小米。」

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Kaiana
Kaiana from the Haiduan Kanding Tribe is run by Ibu, who is a chef, a storefront manager, a weaver, a mother, and occasionally a curator or organizer of the tribal market. She is the most versatile young adult in the tribe and a lifelong learner of cultural heritage. Based in the workshop, Ibu works step by step with local elders and young people to showcase the charming aspects of weaving, Pasibutbut, a traditional eight-part harmony, crop preservation, and traditional cuisine.

Bunun Millet Rice
According to the legend of the Bunun tribe, after the great flood receded, it was thanks to Haijinsha (a mythical figure) that millet was left behind, allowing it to be passed down to the present day. This year, there are two flavors of millet rice available: black millet and white millet, showcasing the diversity of millet varieties and traditional culture.

In the past, the staple food of the Bunun tribe was white millet. However, nowadays, people believe that shelled millet should be yellow in color, so white millet is not popular. Only the older generation of the Bunun tribe actively seeks out white millet. This time, we have followed the preference of the elderly and prepared savory dishes with white millet—paired with smoked meat stuffed with Magao millet and traditional Bunun pickled vegetables called latah. As for the yellow millet, it is served sweet with the addition of brown sugar and a sprinkle of popped millet popcorn.

"As long as there is a demand for the Bunun tribe's white millet, the cultivation area for white millet will expand, ensuring that we can continue to enjoy white millet in the future."

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位在金崙隧道旁，穿過隧道便迎向大海。店內溫潤的原木桌椅，是特別邀請多良的向陽薪傳木工坊製作。店裡選用部落生產的友善食材：花生、小米、刺蔥、酒粕、脆梅等，依循著季節，烘烤出地方的特有風味。從務農開啓返鄉生活的政義，希望用食物與旅人做朋友，分享部落小農的用心。


代表料理│小米洛神磅蛋糕小米酒荖葉磅蛋糕
部落小農傳承祖先累積下來的經驗， 告訴我們：土地要以輪種的方式，讓土地保持著它該有的多樣性，每當年初種下的小米採收之後，會接續會種下花生、洛神花等作物。為感謝祖靈庇祐豐收，我們會在收穫祭期間，祭告祖靈時準備檳榔與小米酒。

「我們將這傳承的經驗，轉譯為現代飲食--『小米洛神磅蛋糕』與『小米酒荖葉磅蛋糕』。我們支持部落小農，把他們所栽種的小米運用在料理上，讓原鄉的農地與小米能持續耕作、持續流傳著。」

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LI.KA CAFÉ
Situated next to Jinlun Tunnel leading to the seaside, the café uses made-to-measure country-style wooden furniture built by Sunrise Driftwood Workshop in Duoliang. The chef uses environmentally friendly ingredients produced by local tribal villages, including peanuts, Alianthus prickly ash, distiller’s dried grain and crispy plums, to make desserts of “local flavors.” One of the café owners Nathan started his career on his homeland as a farmer after his return and he wants to share food made with premium agricultural products of small farmers in his tribal village with the visitors.

Millet Wine Betel Leaf Pound Cake／Millet Roselle Pound Cake
The small-scale farmers in the tribe inherit the accumulated wisdom of their ancestors, teaching us that the land should be cultivated in a rotational manner to maintain its inherent diversity. After harvesting the millet at the beginning of the year, they continue to plant crops such as peanuts and roselle flowers. To express gratitude to the ancestral spirits for the bountiful harvest, betel nuts and millet wine are prepared during the harvest festival.

"We have translated this ancestral wisdom into modern cuisine through the creation of 'Millet Roselle Pound Cake' and 'Millet Wine Betel Leaf Pound Cake.' We support the small-scale farmers in the tribe by incorporating the millet they cultivate into our dishes, allowing the indigenous farmland and millet to continue to be cultivated and passed down."

By promoting and showcasing these traditional ingredients and cooking methods, we not only preserve the cultural heritage but also support the sustainability of indigenous agriculture and the livelihoods of the tribal communities.

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Lily姐是位資深的部落文化工作者，也是充滿創意、美感與料理天賦的魯凱族主廚。在臺東大學校園裡的南島咖啡部落廚房、以及達魯瑪克部落裡的達瓦娜家園，把血腸、荖葉、小米酒糟等等食材，以既傳統又顛覆的新風貌呈現給大家。

代表料理│小米粽／豬肉血腸／荖葉香料香腸／獵人煙燻肉
魯凱族需要透過殺豬宴客，才算完成結婚儀式，婚禮當天也是達魯克部落的大日子，有人灌血腸、有人烤肉，旁邊爐火烹煮一大鍋的主食小米粽（Abai）。南島咖啡部落廚房將部落盛典帶上台北，食材均來自部落小農友善種植，Abai內餡也加入不同佐料。用香蕉葉、大葉楠葉等承裝，讓來訪者在共食後變成一家人。

「運用台東孕育的原生植物，吃進自身的文化，是我對於未來餐桌的願景。」

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Austronesian Café
Austronesian Café is managed by Lily, who comes from Taromak village of Rukai tribe in Taitung. Serving food with macaranga leaves at the bottom of the plate, she tells different stories about Austronesian culture in Taiwan with the dishes she prepares.

Hunter's Smoked Meat／Smoked Chicken／Betel Leaf Spiced Sausage／Sticky Millet Dumpling／Pork Blood Sausage
The Rukai tribe completes their wedding ceremony through a pig-slaughtering feast. On the wedding day, which is also a significant event in the Taromak community, some people stuff blood sausages, while others roast meat. Nearby, a big pot of the main dish, Abai (millet dumplings), is cooked over an open fire. The Nandao Coffee Tribal Kitchen brings the tribal celebration to Taipei, sourcing ingredients from local farmers who practice sustainable agriculture. The filling of the Abai dumplings is also enhanced with various seasonings. Using banana leaves, large-leaf Nanmu leaves, and other materials for packaging creates a sense of unity among visitors after sharing a meal together.

"Reusing native plants, such as incorporating Formosan sweet leaves or their seeds into salt to create tribal-flavored salt, or using betel nut leaf sheaths to make plastic-free tableware, represents my vision for the future dining table."

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都市長大、毅然返鄉的都蘭部落阿美族人--阿詮，和妻子莎莎、家人一起縫補文化斷層，復興阿美族釀酒傳統。採集九種草藥熬製藥草汁，製作傳統酒麴，釀出部落老人家認同的滋味。設立現代化酒廠、申請酒牌，「出力釀」成為臺東第一家取得製酒許可證的傳統釀酒廠。

代表料理│出力釀糯米酒／老酒粕鹽麴豬肉串
現在即是未來的過去式，出力釀一路走來始終如一，帶來經典的阿美族傳統糯米酒，並用酒廠已熟成四年的老酒粕來醃漬豬肉，密封住出力釀經典的酒香醇味，讓大家品嚐用時間累積的秘製老酒粕鹽麴豬肉串！

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Truly Wine
Ah Quan, an Amis tribal member from Duolan Village, who grew up in the city and returned to his hometown, along with his wife, Shasha, and their family, is bridging the cultural gap and reviving the Amis tradition of brewing alcohol. They collect nine kinds of herbs to brew herbal juice and create traditional yeast for making alcohol, producing flavors that resonate with the elders in the tribe. With the establishment of a modernized distillery and acquiring a liquor license, "Truly Wine" became the first traditional brewery in Taitung to obtain an alcohol production permit.

Envigorating Fermented Glutinous Rice Wine／Aged Lees Salted Koji Pork Skewer
The present is the past tense of the future, and the output has been consistent along the way, bringing the classic traditional millet wine of the Amis tribe. The pork is marinated with the aged dregs from the distillery, which have been matured for four years, sealing in the classic aroma and rich flavor of the output. It allows everyone to taste the special marinated pork skewers with the accumulated essence of time in the secret aged dregs salted malt.

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早年叛逆離鄉的布告，在部落哥哥的帶領下，慢慢找回對自身文化的認同，並為了照顧家鄉的阿公阿嬤而回到家鄉。打造這間傳統家屋以「食在地」、「遊在地」為主要概念來發展，希望透過32鄰咖啡，不僅讓外來的旅客認識部落文化，也讓部落的長輩看見青年回鄉的希望。

代表料理│告蜜鬆餅／花生Siraw鬆餅／美族野味鬆餅
阿美族最愛蝸牛與Siraw！糯米酒粕加入鬆餅搭配香滷過的蝸牛，傳統味的Siraw，加上傳統酒酒粕，傳統靈魂注入不同元素，鹹甜搭配讓人意猶未盡！同場販售的告蜜鬆餅則是使用將馬告（一木子）撒在鬆餅上，再加入都蘭友善農法金銀花蜂蜜作為淋醬。還有花生Siraw鬆餅，使用阿公種植的花生做成花生醬，加入又稱美式培根的Siraw跟鬆餅搭配，成為充滿在地味的點心。

「將傳統靈魂注入不同元素，把現代料理結合傳統食材，糯米酒粕加入鬆餅搭配香魯蝸牛，鹹甜搭配讓人意猶未盡。」

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32 coffee
The traditional cottage is constructed in Amis style, and sits next to Dulan Elementary School in Donghe is Pa'tikul, a cafeteria built by an Amis young man Bugau with the assistance of elder members of his tribal village. He decided to promote local food and tourism with this venue by giving tourists a chance to learn more about the culture of his tribe, giving the elder people of his tribe the hope to see more young people return to their homeland.

Honey-Coated Pancake／Peanut Siraw Pancake／Amis Wild Game Pancake
The Amis tribe has a special fondness for snails and Siraw! By incorporating traditional elements such as glutinous rice wine lees and aromatic braised snails, we have created a unique combination of flavors in our pancakes. The savory and sweet pairing of the traditional Siraw with the richness of the wine lees adds a delightful twist to the dish.

In addition, we also offer the "Gao Mi Pancake," which features the sprinkling of Magao (a type of wild pepper) on the pancake, followed by a drizzle of Taitung's eco-friendly farming method - Jinyinhua (honeysuckle) honey as a sauce. Another option is the Peanut Siraw Pancake, where we use peanuts grown by our elders to make peanut butter, combining it with the Siraw, which is also known as Amis-style bacon, and the pancake, creating a snack that is full of local flavors.

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日出禾作社位在關山鎮海岸山脈側的電光部落內，「日出」是部落舊地段名。小老闆──黃瀚，大學時到外地學習精緻農業，畢業後立即返鄉投入稻米的有機耕作。黃瀚與妻子薰平更在家中闢出一區吧台，用雙手沖泡著自家手網烘焙的電光咖啡，歡迎旅客的到訪，分享部落與土的滋味。

代表料理│稻草炙烤Siraw飯糰佐玄米昆布湯
"Siraw是阿美族過去保存食品的方式，「湯泡飯」之於阿美族的黃瀚及閩南人的薰平，各有不同詮釋。阿美族利用湯料理來平均分食，是「共享」的概念；而閩南的飯湯，有飯有湯，像極了一家團聚的感覺。吃到這樣的料理，湧上來的都是滿滿的兒時回憶。

「在全球環境劇烈異變的未來，農作將越來越困難，飲食模式可能因糧食短缺、戰亂而受到影響，而湯泡飯雖然看似簡單，卻是一道集各種營養來源之大成、能適應未來的料理。」

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HeZuo Friendly Crops
HeZuo Friendly Crops is located at Kaadaadaan tribal village at Guanshan Township on the Coastal Range. HeZuo Friendly Crops was named after the old name of a road at the village. The owner of the café Tiyansu Pawtawan left his motherland to study quality agriculture, only to return and stay here for good; he has grown organic rice at his village since graduating from college. He runs the home café with his wife Shiun Ping to receive their visitors, sharing traditional food of his tribe.

Charred Straw Roasted Siraw Rice Ball with Brown Rice Kelp Soup
Siraw, the traditional food preservation method of the Amis tribe, holds different interpretations for Huang Han, an Amis, and Xunping, a Minnan person. For the Amis, utilizing soup as a means of equal food distribution embodies the concept of "sharing." On the other hand, the Minnan-style rice soup, with rice and soup combined, evokes a sense of family reunion. Eating such dishes brings forth a flood of childhood memories.

"In a future of drastic environmental changes worldwide, agriculture will become increasingly challenging. Dietary patterns may be affected by food shortages and conflicts. However, despite its seemingly simple nature, soup-based rice dishes like 'hot rice soup' represent the culmination of various sources of nutrients. They are versatile dishes that can adapt to the future."

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冰菓手作冰棒
將臺東生產的優質水果製作成外型可愛的冰棒，成立了冰菓手作冰棒，不管是西瓜、哈密瓜、檸檬、洛神還是香蕉口味，每一種都以水果原汁為基底，重現水果的自然香氣與天然滋味。

肚臍橙冰棒│
臍橙並非台灣原生種水果，早在1820年，巴西修道院果園中的甜橙產生芽（突）變，於是世界上誕生了臍橙。台灣在日治時期引進試種，而台東成功的氣候最類似臍橙生長的地中海型氣候，每年11月至隔年1月所生產的臍橙無論數量或品質都是最佳的，因產季短、產量有限，總是尚未販售到外縣市就被內行人搶購一空。 冰菓希望將肚臍橙的特殊風味100%的傳達給消費者，讓大家更認識台東農產。

「希望將肚臍橙的特殊風味100%傳達給消費者，讓大家更認識台東農產。」

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Binggo
Binggo Handmade Popsicle" turned the high-quality fruits produced in Taitung into cute-looking popsicles. Whether it's watermelon, cantaloupe, lemon, Roselle or banana flavor, each one is based on fruit juice, reproducing the natural aroma and flavor of the fruit. In response to the theme of the "Breakfast Table", Binggo has experimented with turning common breakfast drinks into tasty popsicles!

Navel Orange Popsicle:
Navel oranges are not native to Taiwan. In fact, back in 1820, a mutation occurred in the sweet orange trees of a monastery orchard in Brazil, giving rise to the navel orange. Taiwan introduced navel orange cultivation during the Japanese colonial period. The climate in Taitung, with its Mediterranean-like weather, is most similar to the conditions for growing navel oranges. The navel oranges produced in Taitung from November to January each year are of the highest quality and quantity. However, due to their short season and limited yield, they are always quickly snapped up by local residents before they can even reach other cities. Ice Fruit aims to convey the unique flavor of the belly navel orange to consumers, allowing everyone to become more familiar with agricultural produce from Taitung.

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恰比兔子
來自德國的友涵(Johannes)，喜歡動手做西方胃偏好的義大利料理，而秀(Sho)則是樂於認識週邊的小農朋友，隨著季節，將自然農法栽種的各種食材融入菜餚。從青醬、紅醬、白醬義大利麵開始，熱衷嘗試、樂於分享，熱情洋溢在料理、餐廳、花園中，讓每位來到恰比兔子的朋友都能帶著滿足的笑容回家。

煙燻旗魚披薩│
Sho的煙燻旗魚披薩靈感來自於義大利的經典傳統煙燻鮭魚披薩，將鮭魚替換為台東成功以永續方式捕撈的旗魚，芝麻葉是有機種植，運用台東當地的鮮奶做成德國夸克醬來取代義大利的酸奶醬，並佐以野生馬告來增加風味，讓異國傳統料理在東海岸建構出新篇章。

「我們藉由有意識地使用友善大地的食材，讓大地能繼續保有能量，文化也能繼續延續，期待未來更豐富多元的創新融合。」

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Chubby Rabbit
Managed by Johannes and Sho, the cozy restaurant is always full of laughter. 7 years ago, the couple moved to Luye and opened Chubby Rabbit. Johnanes comes from Germany and he loves to make Italian dishes, which are popular food in western countries. Sho is a cordial Taiwanese woman who has befriended small farmers nearby and cooks gourmet food with seasonal ingredients grown with natural farming practices.

The couple are creative in menu design. Johannes makes the dishes all by himself. They have adventurous spirit when it comes to cooking and generously share their culinary creativity with their guests. They express their love for their lives with their cooking and gardening. The guests always leave the cozy restaurant with a big smile on the face and sweet memory in their heart.

Smoked Marlin Pizza
Sho's Smoked Marlin Pizza draws inspiration from the classic Italian tradition of smoked salmon pizza. However, instead of salmon, they use sustainably caught swordfish from Taitung, replacing it as the star ingredient. The sesame leaves used are organically grown, and the German quark sauce is made with fresh milk sourced locally in Taitung, in place of the traditional Italian yogurt sauce. The addition of wild betel leaves enhances the flavor, creating a new chapter for international traditional cuisine on the East Coast.

"By consciously using ingredients that are friendly to the environment, we ensure that the land continues to thrive with energy and culture can be preserved. We look forward to a future that is rich in diverse and innovative fusions."

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艾蘭哥爾，ALANGER，當年葡萄牙人這麼稱臺東，指遙遠而美麗的地方。咖啡館座落在臺東美術館內，臺東咖啡地圖高高掛在牆上，介紹臺東各區的咖啡特色與風味。艾蘭哥爾的農場採多層次栽培，農園自成一體生態循環，咖啡之外，更有多樣的果物、野菜、藥草，蘊含著經營者弘典照顧一座生態咖啡農園的用心。

代表料理│臺東精品黑咖啡
台東咖啡品種多屬阿拉比卡鐵皮卡，具島嶼型咖啡特色，品種來自嘉義農業試驗所，經50年來自然演化，發展成台東專屬精品。台東咖啡風味優雅溫和、細緻醇厚，帶有迷人香氣與自然果酸。艾蘭哥爾咖啡豆來自弘宇自然農場、山角頂咖啡莊園與台東戒治所，為自然農法或有機農法生產，均為水洗豆、味道乾淨，入口溫潤、韻味長存，是進口豆難以喝到的風土滋味。

「保種、育種是農業中非常重要的一環，期待透過未來餐桌喚起大家對保種的意識。」

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Alanger Coffee Shop

Alanger was the name given by Portugese sailors to Taitung, which means a distant and beautiful place. Situated in the Taitung Art Museum, Alanger Coffee Shop serves coffee made from beans of wild coffee trees grown by the Jinlun River of South Dawu Mountain at an altitude of 800 feet. The coffee shop is only 50 kilometers away from the coffee farm of the café’s owner and the mountain where the wild coffee trees grow. Are you curious about what locally grown coffee tastes like? Visit Alanger and give it a try!

Taitung Speciality Black Coffee
Taitung coffee is predominantly of the Arabica Typica variety, which possesses unique island coffee characteristics. The variety originated from the Chiayi Agricultural Experiment Station and has undergone natural evolution over 50 years to develop into a premium Taitung specialty. Taitung coffee offers an elegant and mild flavor, with a delicate richness and captivating aroma accompanied by natural fruit acidity. The Alanger coffee beans come from the Hongyu Natural Farm, Shanjiaoding Coffee Estate, and Taitung Rehabilitation Institute, where they are produced using natural or organic farming methods. They are all washed beans, ensuring a clean taste, a smooth mouthfeel, and a lingering aftertaste, representing the distinctive terroir that is hard to find in imported beans.

"Preservation and breeding are crucial aspects of agriculture, and we hope to raise awareness about preservation through our future dining experiences."

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Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
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尤家商行來自達仁鄉台坂村，熱愛土地的老闆尤國榮期待透過飲食，分享友善農耕理念及在地文化。2022年4月尤家商行參與了「臺東慢食節─很潮餐桌」的市集擺攤，老闆娘陳美英烹煮的大圓葉胡椒鰻魚湯讓長濱法式餐廳Sinasera 24主廚Nick大為驚豔！原來淡水養殖的鰻魚風味可以如此純淨、絲毫沒有土味，而Q彈甘甜的肉質更是讓人難忘。

遊子年輕時到異地都市打拼，身不由己不能常回家、甚至定居在外，思念讓人感傷，而飲食總能讓人感受到家鄉溫暖。自家以山泉水養殖的鰻魚，採集的野生藤心與圓葉山胡椒，讓人體會「思鄉之情從美食開始」，循著熟悉的味道，彷彿隻身回到東部家鄉。

「品嚐的料理的同時，也與時俱進感受到城鄉交流，讓原鄉與城市、傳統與未來牽起連結。」

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House of You is based in Taiban Village, Dareun Township, where the owner, You Guo-rong, is passionate about the land and shares eco-friendly farming practices and local culture through food. In April 2022, he participated in the "Slow Food Festival - Very Trendy Table" with a food stall featuring Chen Mei-ying's Pepper Eel Soup, made from fresh water eel that surprised Sinasera 24 Chef Nick with its pure, non-earthly flavor and chewy, sweet texture.

Home and the City :
-Eel Vine Heart Oval Leaf Mountain Pepper Soup
-Cinavu
-Grilled Eel

When young wanderers venture to distant cities, they may find themselves unable to return home frequently or even settle down permanently. Longing for home can evoke a sense of melancholy, but food always has the power to make one feel the warmth of their hometown. Homegrown eels nurtured with spring water, wild rattan shoots, and round-leaf mountain pepper, all collected locally, allow people to experience the sentiment of "homesickness starting with cuisine." With familiar flavors, it's as if they have returned to their hometown in the East, even if they are far away.

"While savoring these dishes, one can also feel the exchange between urban and rural areas, embracing both tradition and the future. It creates a connection between the homeland and the city, bridging the gap."

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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

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