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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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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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Kituru是排灣語「學習」之意。由一間咖啡廳開始，幾經搬遷，2018從台東市區搬遷回家鄉大溪部落，並成立工藝教室，提供族人更完善的部落工藝文化學習空間，同時打造pikak麵麴文化廚房，將山東人的麵食與原住民排灣族的酒麴分享給更多的人。來自金崙的aiku與土坂的pia，跟在耆老身邊學習開始，以自己的身體去記憶耆老重要的技藝，並且傳承給下一個世代。
代表料理│pikak酒麴饅頭堡
饅頭承襲自父親，是山東人最愛吃的大饅頭；再加入排灣族的母親依循傳統釀造的酵母，部落花了五年的時間，重新復育傳統的酒麴植物，才能產出具血液文化情感的酒麴饅頭。酒麴饅頭堡裡的刺蔥雞腿排，以西式醃漬法為基底，加入部落常用香料植物—「刺蔥」來增加風味，融合西式料理與部落食材。
「不斷向Vuvu（長輩）們學習排灣族傳統飲食文化，用自己所擅長的方式，將所學智慧與在地知識融入現代生活。當今面臨地球暖化、環境變遷等等問題，人類還是要回頭尋找過去原住民與大自然共生共存的法則，才能面對未來。」
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Kituru
Kituru started as a coffee shop but has grown into a cultural hub for sharing local aesthetics, food, and crafts. We established a craft classroom to provide better learning opportunities for our tribe members. In addition, we also created a pikak culture kitchen to share Shandong noodles and Paiwan wine culture with even more people. At Kituru, we honor our elders by preserving and passing down their important skills to the next generation. Whether you visit us as a coffee shop, cultural space, or simply a supporter, we strive to empower our partners to pursue culture and real-life together.
Pikak Brewer's Yeast Steamed Bun Burger
The buns are made with a traditional yeast culture from the indigenous Paiwan tribe and combined with the owner's father's recipe for Shandong-style steamed buns. It took the tribe five years to re-cultivate the traditional wine lees plant to produce the unique and culturally significant buns.
The Chicken Thigh Cutlet in the Brewer's Yeast Steamed Bun Burger is based on Western marinating techniques and incorporates the use of a commonly used tribal spice plant called "prickly ash" to enhance the flavor. It combines Western cuisine with indigenous ingredients.
"Kituru continuously learns about the traditional dietary culture of the Paiwan tribe from the elders (Vuvu) and incorporates the wisdom and local knowledge into modern life in their own way. It is believed that in the face of issues such as global warming and environmental changes, humans need to return to the principles of coexistence and harmony with nature that the indigenous people have practiced in the past to confront the future."
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女主人楊小貓因環島旅行而不小心嫁入臺東卑南族部落，致力研發各種廣納在地食材的鹹派。研發料理首重美味、並以環境永續為考量，不論是宅配或市集，包裝都堅持無塑，並採集自然花葉做搭配。近年在菜單中加入了臺東荖葉，希望能幫這項在地食材洗刷冤屈，讓荖葉與檳榔分手、不要繼續被汙名化--正如同小貓的個性正直爽朗，不願好食材受委屈一樣。
代表料理│荖藤套餐：荖藤燉肉鹹派+荖葉提拉米蘇
套餐為一甜一鹹的組合：
胡椒科的荖葉具有濃郁辛香精油，使用自家野生紅骨荖葉與枝藤這兩部位做成香料油，與台東溫體豬梅花一起油封，再加入黃金樹薯和荖葉青汁煮成荖葉燉肉，最後填入手擀派皮成為美味鹹派。
荖葉提拉米蘇以荖葉與大花咸豐草打成的青汁與馬斯卡邦乳酪交融，手指餅乾沾的咖啡也加入荖葉酒，最後灑上荖葉三味粉，充分展現荖葉胡椒科沁涼香氣又具濃郁奶香的甜點。
「研發料理首重美味、並以環境永續為考量，致力研發各種廣納在地食材的鹹派。」
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Cat's Kitchen
Kate Yang, the hostess of Cat's Kitchen, accidentally married into the Puyuma tribe in Taitung during her cycling trip around Taiwan. She has since been dedicated to developing savory pies using locally-sourced ingredients. Her culinary creations prioritize both taste and sustainability, with eco-friendly packaging adorned with natural flowers and leaves for both delivery and markets. In recent years, she has also incorporated Taitung's indigenous herb, laoye, into her menu, hoping to dispel its negative image and stigma. Her honest and straightforward personality aligns with her commitment to preserving and promoting quality local produce.
Betel Leaf Set Menu: Betel Leaf Stewed Meat Quiche + Betel Leaf Tiramisu
The set menu includes a sweet and savory combination:
For the savory dish, we utilize the aromatic essential oils from the Piperaceae family's Betel leaves. We make a spice oil using our own wild red Betel leaves and stems. This oil is used to seal in the flavors of Taitung's locally raised marbled pork belly, along with the addition of golden taro and Betel leaf green juice. The mixture is then slow-cooked to create a flavorful Betel Leaf Braised Pork, which is finally encased in hand-rolled pastry to form a delicious savory pie.
As for the sweet dish, we present the Betel Leaf Tiramisu. It combines Betel leaf and Salicornia bigelovii (a type of saltwort) green juice with mascarpone cheese. The ladyfinger biscuits are soaked in coffee infused with Betel leaf liqueur, and the dessert is topped with a sprinkle of Betel leaf three-flavor powder. This dessert perfectly showcases the refreshing aroma of Betel leaf from the Piperaceae family, along with the rich creaminess of the dessert.
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從以前開民宿讓客人搭伙、開始做甜點，至今在市集裡以米鹹派為主打，一路走來，Grace的初衷就是「想讓所有自己喜歡的食材，一起聚在嘴裡開Party」。沒有固定的店面，現在落腳在關山紅石部落開放私廚和蛋糕預訂，當然還有會出現在臺東慢食節！
代表料理│椒麻洛神豬肉丸子／荔枝蜂蜜巧克力燉飯丸子／糙米燉飯丸子
Grace曾住在山里部落五年，當時常騎機車沿著卑南溪和小黃山的產業道路一路往台東大橋。沿途的水稻綠意、大雨後的溪水潺潺，是遊客看不到的美景，卑南鄉山里部落以水稻為主要作物, 進入秋季有洛神和杭菊，冬季常常飄來榨苦茶油的香氣......洛神豬肉丸子以崁頂部落蓋亞那工作坊的洛神蜜餞為內餡、尾餘記椒麻醬調味，以鮮榨檸檬汁調整甜度，高溫油炸後蜜餞滋味在肉丸中釋放開來，像在肉丸裡開了一朵花！
「面對未來的衝擊，我選擇珍惜當下，珍惜當下也是對待未來的一種方式，珍惜所擁有食材，現在讓這些食材能夠聚在一起，在舌尖上開一場party！」
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GraceKitchen
GraceKitchen is hosted by Grace, Grace is a cat person as well as a night owl. She serves outdoor dinners reservation and homemade desserts with her seasons menu. Grace loves bringing joys with local ingridients to her guests. It's located at Hongshih, Guanshan Township, nearby the Guanshan biking trail and next to a hiking trail.
Peppered Roselle Pork Meatballs／Lychee Honey Chocolate Arancini／Brown Rice Masala Arancini
Grace used to live in the Shanli tribe for five years, often riding her motorcycle along the industrial roads of Beinan River and Xiaohuang Mountain towards Taitung Bridge. The lush green rice fields and the gentle flow of the river after heavy rain were picturesque scenes that tourists rarely witnessed. Shanli tribe in Beinan Township primarily cultivates rice as their main crop. In the autumn, you can find roselle and chrysanthemums, and during winter, the aroma of freshly pressed tea seed oil often fills the air.
The Roselle Pork Meatballs feature the use of roselle preserves from the Kaiana Workshop in Kamcing Tribal Village as the filling. Seasoned with leftover pepper sesame sauce and adjusted with freshly squeezed lemon juice, the meatballs are deep-fried at high temperature, allowing the flavors of the roselle preserves to burst within the meatballs, like a flower blooming inside each one!
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和父母親在都市成長的她，一直懷念兒時跟著外婆上山工作的時光，幾次回家幫忙整理房子，便決定重新回到部落深耕。嘗試各種工作之後，在烘焙中找到樂趣，以自己的族名為名，成立了少妮媱烘焙坊。這兒不僅是旅人停駐的地方，也是社區的客廳，大家常聚集在此開會、閒聊。以壢坵在地農作物製成蛋糕、點心，也提供部落農產代訂服務。
代表料理│樹豆檸檬塔／樹豆檸檬麵包
「樹豆是原住民的傳統食物，檸檬若不快點食用會壞掉。」將原住民傳統食材結合甜點工藝的少妮媱，研發樹豆檸檬塔的過程充滿隨性，卻成了店內招牌熱賣單品。經過高溫烘焙過的樹豆粉有著獨特豆香，酥脆的塔皮，搭配檸檬熬煮而成的清爽檸檬醬，是讓人想反覆品嚐的台東好滋味。
「在小小的檸檬塔中，我看到了如何與生態、環境共存之道。土地所孕育的食材都是值得感恩的。」
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Sauniyau Bakery
Xiao Xuan runs the dessert-only store at Lichiu. This bakery has not only become a tourist attraction, but also a community venue for local people to meet and chat with each other. With the hope of promoting tribal produce within her bakery, Xiao Xuan has insisted on making her deserts and cakes with local produce ever since she opened the bakery. Customers can also place orders for tribal produce at her store. Hand-made cookies made with millet and red quinoa are the most popular products in the store.
Pigeon Pea Lemon Bread／Pigeon Pea Lemon Tart
"Pigeon Peas" are a traditional food of the indigenous people, and lemons spoil quickly if not consumed promptly." Sonny Yeh, who combines indigenous traditional ingredients with dessert craftsmanship, developed the Pigeon Pea Lemon Tart in a process filled with spontaneity, which has become a signature bestseller in the shop. The pigeon pea flour, baked at high temperatures, exudes a unique bean aroma, while the crispy tart shell, paired with the refreshing lemon sauce made from simmered lemons, offers a delightful and addictive taste of Taitung that makes you want to savor it repeatedly.
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從台中移居至臺東鹿野，小蒨與丈夫孫良寅共同創辦「尾餘記」，招牌產品是用在地新鮮辣椒與多種香料研發「椒麻醬」的醬料，無論拌麵、水餃或入菜，都令人唇齒留香。他們跟著在地友善種植、關注環境永續的農友鄰居認識土地與真實的食物滋味，研發料理與手作加工品，支持自己在鹿野的永續生活，也為孩子留下自然美好的環境。
代表料理│山海戀米疙瘩
從台中移居台東的尾餘記，以「縱谷山林的香」與「太平洋的鮮」融入料理，在未來餐桌推出的紅烏龍米疙瘩十香小食中，有在地紅烏龍輕揉入米疙瘩、玉米筍醃芭樂佐以月桃醬、馬告白酒冷蝦還有鳳梨乾、刺蔥籽醃鹹豬肉加蜜洛神。尾餘記相信堅持不懈才能有頭有尾，心中富足更顯有盈有餘，希望貫徹慢食精神「尋傳統、續未來」。
「所有的明天，都是無數昨天跟今天的累積， 過好每一個今天才有值得期許的明天！」
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Wei Yu Ji
Xiao Qian and her husband, Sun Liangyin, co-founded "Weiyuji." Their signature product is a sauce called "Pepper Sesame Sauce," made with locally sourced fresh chili peppers and a variety of spices. Whether mixed with noodles, dumplings, or used as a seasoner, it leaves a lingering and delightful taste. They have embraced the land and the true flavors of food through their friendship with environmentally conscious local farmers, developing dishes and artisanal products that support their sustainable life in Luye and create a naturally beautiful environment for their children.
Romance of Mountain and Sea Rice Dumpling
Weiyuji, who relocated from Taichung to Taitung, incorporates the scents of the valley mountains and the freshness of the Pacific into their cuisine. Among the dishes they offer on the future dining table is the Red Oolong Rice Dumpling Ten-Spice Finger Food. It includes locally grown Red Oolong tea-infused rice gnocchi, pickled papaya with corn shoots and moon peach sauce, cold shrimp marinated in betel leaf and white wine, dried pineapple, pickled chive seeds with salted pork, and honeyed Roselle. Weiyuji believes that persistence is key to achieving success and true fulfillment. They embrace the spirit of slow food, seeking tradition while continuing to pave the way for the future.
"All tomorrows are the accumulation of countless yesterdays and today's efforts. Only by living each day to the fullest can we have expectations for a better tomorrow!"
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一整座山的愛玉樹，珮甄的爸爸照顧超過三十年。看見爸爸的痴，珮甄決定返鄉，在關山小鎮上開了一間「痴愛玉」，將自家的愛玉搓揉出香氣、凝結出Ｑ彈，搭配臺東的鳳梨、檸檬、蜜香紅茶，為關山的午後奉上一杯沁涼。 到訪的客人也能在店中看見愛玉果實的模樣，珮甄也走進校園進行食農教育、帶領旅人們體驗搓愛玉，這份對愛玉的痴，讓她凝聚起與家鄉的深入連結。
代表料理│愛玉燒酒雞／月桃愛玉
自家種植的東部原生種愛玉搭配紅標米酒搓出的愛玉凍，與燒酒雞搭配熬煮，是冬日進補的最佳湯品。珮甄用愛玉燒酒雞打破大眾對愛玉只是夏日消暑甜品的刻板印象，入口濃烈的雞湯驅趕了台北冬天的寒氣，性涼的愛玉平衡了身體的燥熱。想吃點甜的？也可嚐嚐珮甄準備的月桃愛玉凍，搭配手工熬煮蜜鳳梨，滋味很台東。
「在追求精緻飲食的環境下，愛玉手工搓洗技術只留在歲月裡，痴愛玉最天然的栽種方式，讓你簡單吃、吃出不簡單。」
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Aiyu Passion : Jelly Specialty Store
The owner Fiona Wu decided to return to her homeland Guanshan to open "Aiyu Passion" because she was deeply moved by her father's dedication to tending his Aiyu fig farm for over 30 years. The Aiyu specialty store offers different cold desserts made with fragrant, chewy Aiyu jelly, which is made by scrubbing seeds of Aiyu trees, as well as local agricultural produce like pineapples, lemons, and honey black tea. Fiona also provides agriculture courses at local elementary schools and demonstrates how to make Aiyu by scrubbing its seeds for people visiting Taitung.
Shaojiu Chicken Aiyu Jelly／Shell Ginger Aiyu Jelly
Using their own cultivated native variety of ai-yu (a type of jelly-like dessert), combined with red label rice wine, Pei Zhen creates ai-yu jelly. When paired with simmered alcohol-infused chicken, it becomes the perfect nourishing soup for the winter season. Pei Zhen breaks the stereotype that ai-yu is only a refreshing dessert for the summer. The rich chicken broth warms away the chill of Taipei's winter, while the cooling properties of ai-yu balance the body's heat. Craving something sweet? You can also try Pei Zhen's ai-yu jelly with hand-cooked honey pineapple, representing the distinct flavors of Taitung.
"In the pursuit of refined dining, the traditional handcrafted ai-yu washing technique has been preserved through time. Our devotion to the most natural cultivation methods allows you to enjoy a simple dish that carries extraordinary flavors."
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Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
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健祺與小悅池上以第二代蜂農的身份，學習從蜜蜂的角度感受環境、認識生活，將甜美收成分享給更多朋友。健祺從小就聽養蜂的爸爸說，「要好好讀書，將來去做別的行業」。在電子業打拼十多年，回家接手家業，發現：原來照顧蜜蜂、和蜂群一起勞動，有一種自然的療癒感，可以逐漸撫平內心積累的疲憊。
代表料理│鹽膚木蜂蜜紅烏龍奶蓋
花粉是植物繁殖之所需，而羅氏鹽膚木花粉有豐富的維生素及礦物質，天然又健康。蜜蜂是生態的指標，一隻小蜜蜂的消失，所帶來的影響，可不只是擔心再也喝不到香甜的蜂蜜這麼簡單，更是悠關大自然生態平衡與人類生存的重要課題。
「希望透過純淨的蜂蜜，提醒大家關注生態；也經由調配各種蜂蜜飲品提醒大家關心自身健康。畢竟，健康才是屬於每一個人的未來！」
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Chihshang Happy Honey Bee Farm
As a second-generation beekeeper in Chishang, Jianqi grew up hearing his beekeeping father say, "Study hard and pursue a different career in the future." After working in the electronics industry for over a decade, he discovered a natural sense of healing when taking care of bees and working alongside the bee colony, gradually soothing the accumulated fatigue within his heart. Jianqi decided to return to his hometown and take over the family business, learning to perceive the environment and understand life from the perspective of bees, sharing the sweet harvest with more friends.
Cream-Capped Sumac Honey Red Oolong
Pollen is crucial for plant reproduction, and the pollen of Chinese Sumac trees is rich in vitamins and minerals, making it a natural and healthy option. Bees serve as ecological indicators, and the disappearance of even a single bee can have far-reaching consequences. It's not just about the concern of losing the opportunity to enjoy the sweetness of honey; it's a vital issue concerning the ecological balance of nature and human survival.
"Through pure honey, we hope to raise awareness about the environment. By creating various honey-based beverages, we aim to remind people to prioritize their own health. After all, good health is the future for every individual!"
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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
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來自台南的女王與夫婿老王居住於縱谷多年，善於運用在地當季友善食材，研發料理與各種加工品，也不定期在臺東各市集擺攤。女王復刻的臺南味是許多人的心頭好。
代表料理│紅烏龍腿庫飯／萊姆紅烏龍茶／香蘭酸梅湯
彰化出生、家中經營碾米廠的女王，對稻米有特殊情感，也是爌肉飯的愛好者。移居台東在鹿野喝到香氣撲鼻、久泡不澀的紅烏龍茶後，與兒時常吃的彰化爌肉飯產生連結，研發出紅烏龍滷肉飯料理。紅烏龍茶加上秘傳香料、豬腳、腿庫一起滷製，透著清香的滷汁，搭配肉香及Q彈的豬皮，和高雄139米的黏加上具有芋頭香的香米飯，讓人想一口接著一口。
「疫情之後，深刻覺得乾淨的在地食材很重要，希望未來餐桌能帶我們回顧傳統，為自己與下一代留下美好的飲食文化。」
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Queen's Private Kitchen
Queen and her husband Old Wang have been living in the East Rift Valley for many years. They are experts in using local seasonal and friendly ingredients to develop various dishes and processed products, and they also set up stalls at various markets in Taitung from time to time. Queen's revival of Tainan flavor is a favorite of many: hand-cut pork belly into small strips, slowly stir-fried over low heat to extract the fat, then add spices, soy sauce, and fried shallots.
Red Oolong Tea Braised Pork Hock Rice／Lime Red Oolong Tea／Pandan Leaf Fragrant Plum Soup
Queen, born in Changhua and raised in a rice mill family, holds a special connection to rice. She is also a fan of braised pork rice. After moving to Taitung and tasting the fragrant and smooth Red Oolong tea in Luye, she felt a connection to the braised pork rice she often ate in her childhood. This led her to develop the Red Oolong stewed pork dishes. The Red Oolong tea, combined with secret spices, pork trotters, and leg meat, is braised to create a fragrant sauce. It is served with flavorful and chewy pork skin and sticky rice from Kaohsiung's 139 brand, which has a delightful taro aroma. It's a dish that makes you want to take one bite after another. "After the pandemic, I realized the importance of clean local ingredients. I hope that the future dining table can help us revisit traditions and leave behind a wonderful culinary culture for ourselves and the next generation."
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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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親山農園以風味十足的水果冰淇淋深受遊客喜愛，從種植水果、熬製果醬、製作冰淇淋、烤甜筒，到打造獨一無二的冰淇淋攤車，主理人賴善能全部捲起袖子自己來、動手做。每週五至週日，戴上草帽、穿上帥氣圍裙，在鐵花市集挖起一球又一球的含果肉30%的冰淇淋，滿足大人與小孩的內心渴望。
代表料理│臺東紅烏龍手工冰淇淋
台東紅烏龍是台東茶改場為突破中低海拔台東茶區困境，用鹿野紅烏龍台茶12號金萱品種，以重發酵製作慢火烘焙而成。賴大哥突破技術難關，研發紅烏龍茶手工冰淇淋，入口可嚐到重發酵產生的花果香與細膩奶香。使用米穀糙米手工製作的甜筒與玉蘭花葉製成甜筒套，是對環境友善的另一大亮點。
「未來稍縱即逝，我將紅烏龍製成冰，讓你品嚐過去工藝、體驗現在沁涼，紅烏龍茶冰將成爲未來的回憶。」
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Chin Shan Farm
At the "Slow Food Festival," don't miss out on the flavorful fruit ice cream from Chin Shan Farm. From planting the fruit, cooking the jam, making the ice cream, and baking the cones, owner Lai Shan-Neng rolls up his sleeves and does it all himself. Every Friday to Sunday, he wears a straw hat and a handsome apron, scooping up ice cream with 30% fruit pulp to satisfy the cravings of both adults and children.
Handmade Taitung Red Oolong Ice Cream
Taitung Red Oolong tea was developed as a breakthrough for the challenges faced by the mid-to-low altitude tea-growing areas in Taitung. Using the Jin Xuan cultivar, also known as TTES #12, the tea undergoes a heavy fermentation process and is slow-roasted to create Taitung Red Oolong. Big Borther Lai overcame technical difficulties and developed handcrafted Red Oolong tea ice cream, which allows you to taste the floral and fruity aromas produced by the heavy fermentation, along with the delicate creaminess of milk. The ice cream is served in a cone made from handcrafted brown rice, and the cone holder is made from magnolia leaves, highlighting its environmentally friendly aspect.
"In the fleeting future, I turn Red Oolong into ice, allowing you to taste the craftsmanship of the past and experience the refreshing sensation of the present. Red Oolong tea ice cream will become a memory of the future."
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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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位於成功的「旗遇海味」，不只讓你品嚐最新鮮的海味，更帶你深入認識成功特殊的漁港文化、支持海洋永續。店主人昱濱是成功漁家第三代，阿公捕魚、父親選魚、經營定置網，昱濱繼承了漁商父親的好眼力以及誠信精神，強調「友善海洋、全食物利用、海岸採集文化」。
代表料理│手鏢白肉旗魚生魚片／全臺獨有的手鏢白旗魚排佐羅氏鹽膚木
白肉旗魚是成功鎮的代表，近20年來因過度捕撈，使得漁獲量驟減，鏢旗船也從全台一千多艘驟減成十餘艘。旗遇海味採購符合永續漁法的手鏢旗魚，以及使用延繩釣捕獲的黃鰭鮪魚、鬼頭刀、黑鮪魚，做成厚切生魚片與搭配山葵味的野菜，以及全台獨有的手鏢白旗魚魚排佐羅氏鹽膚木，帶領你嚐到友善漁法的黑潮鮮味。
「當漁業越來越進步，漁獲量越來越少時，支持友善漁法的船家，才能讓漁業資源被永續利用。」
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Meet Marlin
Meet Marlin is a seaside seafood restaurant at Chenggong Fishing Harbor run by Yu Pin, an experienced fish trader and chef of the restaurant. It is a great destination restaurant that serves fresh, eco-friendly seafood of different seasons! Yu Pin’s grandfather was a fisherman and his father is a successful fish trader, who picks fish from local fishermen’s catch for sale and catches fish with fixed shore nets.
Taiwan's Unique Harpooned White Marlin Sashimi／Harpooned White Marlin with Chinese Sumac
White marlin meat: The representative dish of Chenggong Town, which has seen a drastic decline in catches over the past 20 years due to excessive fishing. From over a thousand boats, the number of swordfish boats has decreased to just over ten. Sustainably caught marlin are sourced, as well as yellowfin tuna, swordfish, and blackfin tuna caught using pole and line fishing methods. These high-quality fish are served as thick-cut sashimi, accompanied by wild vegetables with a hint of wasabi flavor. Another unique dish we offer is the Marlin Cutlet, made from locally sourced marlin and seasoned with Chinese Sumac, allowing urban dwellers to savor the freshness of the Kuroshio Current with peace of mind.
"In an era where fishing industries face increasing challenges and diminishing yields, supporting responsible fishing practices is crucial for the sustainable utilization of marine resources."
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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
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