[Postcard Set] Food Lesson

About the island of Taiwan, How much do you know about the special dishes of different ethnic groups? In my memory, I remember the delicious taste of my mother and grandma preparing a table of meals. Ferment slowly in the memory of taste buds. Food lessons, Explore your close relationship with your maternal family through food. Let us use our mother tongue and hands to recreate memories together, Feel the moments that flow around the dinner table. Hakka Ai Cong｜ The ingredient used to make ngie banˋ is mugwort, and its juice is mixed into the rice dough skin. The filling is usually filled with fried shredded radish, minced meat, mushrooms, etc. During the Qingming Festival, Ai Bo is regarded as an important tomb-sweeping offering by the Hakka people. Image creation: Yang Zhiya Atayal Pickled｜ Lin Stone’s paper-cutting depicts the life memory of Lawa Silan of the Jianshinara tribe. Mountain churches, trains from Hsinchu to Hualien, Atayal pickles, And the ancestral teachings of Itayya (gaga), It is customary for a daughter to give a sapat (Sapat) to her relatives and friends when she gets married. Image creation: Lin Wenzhen When Mazu Runs Rice｜ "Runfanmishi" is a traditional Matsu snack and is also used as an offering during the Ghost Festival. The glutinous rice dumplings are filled with red bean filling, and the outer skin is dipped in glutinous rice grains. Although the production process is complicated, the delicious taste is loved by both adults and children! Image creation: Wang Yingying Southern Fujian braised rice cake｜ Before the winter solstice, Yang Shen’s mother would cook sesame oil chicken and rice cakes for her children to eat. Helps keep warm from the cold and avoid colds. In the painting, and in the memory of the image creator, You can’t celebrate the Winter Solstice until you eat the sweet red and white glutinous rice balls soup. Image creation: Chen Nianying