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Ecological state banquet 03 "the spirit of the mountain and the sea serves food, fishermen work hard, raise friendly, circular agriculture, and the idea is turned into a delicacy.

Published: 2024-06-20 Author: mysheen
Last Updated: 2024/06/20, Ecological state banquet 03 "the spirit of the mountain and the sea serves food, fishermen work hard, raise friendly, circular agriculture, and the idea is turned into a delicacy.

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If each county and city were to launch a theme table, what kind of food would be served? Wu Hsiu-Juan and Ma Aiyun, the founders of the Taiwan Ecological Chef Project, and many ecological chefs solemnly released their ecological state banquet cooking works a few days ago, with Changhua, Ilan, Yunlin, Nantou and Huadong as their own cuisine, not only using local ingredients, but also more closely integrated with local culture and spirit.

Wu Hsiu-Juan says that in the future, the eco-chef plan will be transformed into a "Taiwan Ecological Diet Design Center," formally joining chefs and farmers and fishermen to promote the goal of "Taiwan once again building a country based on agriculture." in addition to continuing to create with ingredients in the coming year, there are also book clubs to learn with chefs, and formally open a training course for "ecological farmers and fishermen."

The chef enters the producing area and creates pure cuisine under the restriction of utensils.

Is it possible to eat a table into a county or city? The ecological chef did it! The Ecological Chef Program has been implemented for 3 years, and 10 courses are held around Taiwan's counties and cities, each with local agricultural, ecological, environmental and cultural issues. During the course, the chef created with the inspiration of the course, local ingredients, a cassette oven and a pan.

At this ecological state banquet, there are six tables in Changhua, Ilan, Yunlin, Nantou and Huadong, respectively, with a style of Chinese, Western, Japanese and indigenous cuisine. The cuisine includes baking, light food, dinner, fermented food, dim sum and blending, and the presentation of the table strives to restore the local style.

Changhua state banquet: seafood and salty taste in memory, made by Guo Chengyi, chef of Wende-style bakery restaurant (Photo / Lin Yijun)

Ma Aiyun, co-founder of the eco-chef program, says that chefs have enough equipment in their own stores, but when there is a shortage of equipment in eco-chef courses, cooking creation returns to simple food creation, and food is no longer just enough to fill the stomach. and become a medium for conveying ideas.

"only 'eating' is regardless of sex and age." Ma Aiyun said that although Taiwan is small, it is based on agriculture, and there are many small farmers on the island. If Chinese people want to support farmers, especially those who adopt friendly environmental farming methods, it is the most direct way to support them by eating. Therefore, chefs act as an important bridge between Chinese people and farmers. "the significance of the existence of ecological chefs is to enable people to make Taiwan's land good together." eat back one bite at a time. "

Defend the coast of Changhua, bare mouth, fresh fish, hippocampal teeth show the hard work of fishermen

The table made of white sand and shells shows the west coast of Changhua, and is responsible for the seventh phase of the ecological chef. The current course focuses on the Guoguang petrochemical struggle on the coast of Changhua Fangyuan. Ecological chefs produce all kinds of cuisine with local rich ingredients such as bare mouth, fresh fish, hippocampal teeth, and so on.

There is a small wreath on the table on the west coast of Changhua. This is "Haiyun Huayuan" made by Lin Guanyu, which makes caviar with conch snails, sauces made with red-mouth stock, horseradish and vanilla oil, and decorated with herbs from Fangyuan's field farm to make a seafood wreath full of girls' hearts. "the sun, basket, hat and sweat beads are all round, and this wreath is dedicated to the hard-working fishermen. It is also dedicated to the teachers and chefs involved in the sustainable ecology of the West Coast. "

"Hai Yun Hua Yuan" is made of local oysters, wild red beaks and snails, produced by Lin Guanyu (Photo / Lin Yijun)

Another eye-catching dish on the Changhua table is the "Fangyuan sketch" designed by Hsieh Tsan-hsiang of the Taipei Meiqiao Club, which describes the day's life of fishermen with food. Among the three dishes, "fresh mashed garlic" especially uses the slight acid of sorrel to enhance the freshness of oyster; "cocktail snail" is inspired by Taiwan table culture of hot seafood with five-flavor sauce, full of elastic seafood snail and cocktail sauce to form a dish; "intertidal red-mouth soup" is based on the cooking that farmers gather under the tree when farmers are idle. Boil the fresh salted red-billed shellfish and mix them with spicy pepper and nine-layer tower spice oil.

Ilan by the mountains and the sea, kumquat, wild vegetables and rich aquatic products

In Ilan, which is close to the sea, the dining table is decorated with moss to create a sense of forest, and the mirror is used as a bright sea surface. The fifth and sixth phases of the ecological chef's works are shown on the table. The current course is to learn how the Atayal people gather in the mountains and forests and take into account the sustainability of the forests, using kumquat, weeds and sea fish products peculiar to Ilan.

Next to the table in Ilan, there is a potted kumquat tree with bread on it. Swiss chef Wu Xiaolong brought it from Toucheng Farm. He says that the eco-chef course has opened his horizons to "Taiwanese cuisine." this time it is based on European-style bread, with moxa grass and sorrel grass added, and the bread inserted on the tree is a pleasure to eat and echoes the spirit of gathering.

The main color of the whole plate of "warm" is warm and thick poultry cuisine. Liu Zhenyong smoked and roasted the chicken breast with salt and topped it with peeled kumquat, parsley and Dutch bean grass.

Ode to spring, made of flour, wormwood and sorrel, produced by Wu Xiaolong (Photo / Lin Yijun)

Nantou Saedek Farm is raised amicably and is full of vitality.

The Nantou table is full of vitality. The ninth course is on the Lusheng Farm run by the Sadek people in Nantou (80% self-circulation). Ecological chefs create with farm-friendly ingredients such as pigs and chickens, as well as wild vegetables.

Chen Qionghui, who is good at fermenting food, uses millet, scallions, pig skin, curd leaves and miso to produce smoked millet wild vegetables stewed warrior beans and spiced scallion seed Balai hot spring eggs. "Farm owners take good care of crops and animals on the farm. And 'take care of the crops and animals' is the spirit of sustainable practice."

Zhang Wenteng, the author of "memory inheritance" by Balai Pig, Wuguo Xiaoguo, and Cardamine gracilis, says that the ecological chef course allows him to start looking for the roots of cultural diet, realize the value of circular agriculture, and reduce excessive seasoning. With ingredients as the protagonist and a tribute to the tenacity of the tribal people, dishes represent the softness behind the strength of the tribe.

"memory inheritance" was produced by Zhang Wenteng, made with Balai pig, plum wine, peeled tomato, sweet potato, millet, carrot, perilla, Balai egg, boneless fruit, fine leaf Cardamine (Photo / Lin Yijun)

Yunlin and Huadong colorful dining tables, connecting circular agriculture and delicacies

Yunlin dining table is extremely colorful, and the eighth course specially chooses "cattle, forage, carrots and rice" to build Dounan Town of circular agriculture.

The brightest color is the "unparalleled beauty of Guoshi" in Liuanzhu, who makes rice paste porridge with black shell bamboo shoots and bouquets of wild vegetables, and domestic cattle are cut into strips, scalded and rolled, plus rice bran stains, carrots and towel gourd. Liu an-Lin says that Yunlin is his hometown, and agriculture is the mother who raised Taiwan.

The Huadong table is prepared by the Duli tribe of Chenggong Town in Taitung and the Atomo tribe of Guangfu Township in Hualien. Both tribes are Ami, but their cuisine styles are different. The dining table of the Duli tribe is full of delicacies, and an octopus was caught the day before. The plate is like a conch, spinning in from the outside to the inside. The tribe eats together, but the meal is orderly, and the food in the outermost circle is the most delicious. It is also for the elders to have easy access.

Atomo means a vessel for holding water. the ancestors came to the present tribal location in order to find a source of water. The tribal people used wild vegetables and breadfruit to make food inspired by the tiara worn by Ami women during the harvest sacrifice, and made desserts with red glutinous rice.

The delicacies of the Duli tribe, and on the right is the fresh octopus (Photo / Lin Yijun)

Become an ecological diet design center and continue to expand its influence.

Six wonderful tables write a wonderful end to the eco-chef project and open the way for the next phase. Wu Hsiu-Juan, co-founder of the Eco-Chef Program, says that it will then be transformed into a "Taiwan Ecological Diet Design Center" and officially open a training course for "Ecological Farmers and fishermen."

Wu Xiujuan says that every eco-chef is the seed to make Taiwan's agriculture sustainable, so the eco-chef program needs to climb another tall building. The transformation into the Taiwan Ecological Diet Design Center is to expand the creation of course participants in the place of origin, so that more people are willing to eat and buy, and other chefs see the possibility of sustainable development of local ingredients, agriculture, and the environment.

Wu Xiujuan, founder of Taiwan Ecological Diet Design Center (Photo / Lin Yijun)

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