【Postcard】Shi Shi Ke Ke X Hakka Ai Ban

On this island of Taiwan, how much do you know about the distinctive dishes of its various ethnic groups? The delicious taste of meals prepared by mothers and grandmothers, slowly fermenting within your palate memories. Shi Shi Ke Ke, exploring your intimate connection with your maternal lineage through food. Let us, together, use our mother tongues and hands to recreate memories, and feel the passage of time at the dining table. Hakka Ai Ban | The main ingredient for making Ai Ban (ngie ban) is mugwort, its juice mixed into the rice dough skin. The filling typically includes stir-fried shredded radish, minced meat, and shiitake mushrooms. During the Qingming Festival, Ai Ban is an important offering for Hakka people during tomb sweeping. Illustration: Chih-Ya Yang