【Postcard Set】Shi Shi Ke Ke X Ai Ban, Pickles, Run Fan Mi Shi, Rice Cake

On this island of Taiwan, how much do you know about the characteristic dishes of its diverse ethnic groups? In memory, the delicious taste of mother and grandmother preparing a table full of food, slowly ferments in the taste bud memory. Shi Shi Ke Ke, exploring the intimate relationship between oneself and the maternal lineage through food. Let us recreate memories together using our mother tongues and our hands, to feel the moments flowing on the dining table. Hakka Ai Ban (Rice Dumplings) | The ingredients for making Ai Ban (ngie banˋ) are mugwort leaves, whose juice is mixed into the rice dough. The filling typically includes stir-fried shredded radish, minced meat, and mushrooms. During the Qingming Festival, Ai Ban are an important offering for Hakka people during tomb sweeping. Illustration: Yang Zhi-ya Atayal Pickles | Lin Wen-chen's paper cutting depicts the life memories of the Lawasilan in the Jianshi Nalal tribe, including the mountain church, the train traveling between Hsinchu and Hualien, Atayal pickles, and the Atayal ancestral tradition (gaga), where a bride gifting a celebratory pig (sapat) to relatives and friends is a custom. Illustration: Lin Wen-chen Matsu Run Fan Mi Shi (Sticky Rice Dumplings) | "Run Fan Mi Shi" is a traditional Matsu snack, also used as an offering during the Ghost Festival. The glutinous rice dough is filled with red bean paste, and the outside is coated with sticky rice grains. Although the preparation process is intricate, its chewy texture is loved by adults and children alike! Illustration: Wang Ying-ying Min Nan Pan-fried Rice Cake | Before the Winter Solstice, Grandma Yang would cook sesame oil chicken rice cake for the children, to help ward off the cold and prevent colds. In the painting, there is also the visual artist's memory, of the sweet soup with red and white glutinous rice balls that signifies the completion of Winter Solstice. Illustration: Chen Nian-ying