Lard bibimbap

Mr. Wang Tai-Sheng/br

rice, spring onion cake, lard, soy sauce, soy thick sauce

When wetalked with Mr.Wang , he told us people were so poor that it would be difficult to have meat, whenever there is meat on the table , that would be great enjoymentThe neighbors were close to each other , if any kid`s mother is too busy , their neighbor would help take care of the children , or anyone`s father gets paid , the money would be used tobuy lard , and their neighbors could share .

In fact, lard bibimbap has always been a household food. It is a very good choice whether it is for meals or a nighttime snack . This cuisine has been passed down since a long time ago. Although there are no gorgeous embellishment, the earthy taste fills all the deficiencies and the aroma makes the mouth slobber.

Squirt bag

Mr. Wang Wei-Zong
Ground pork, carrots, cabbage, all-purpose flour, oil

Mr. Wang said that the purpose of making it was to help raise the family.There is a clever way to make it look bigger. Just make the dough a little thicker, and the dumplings would be bigger without too much meat inside.﹗

First having a bite of the layer of crispy skin, and then a soft and delicious meat filling, that really make people appetite wideopen. Although its appearance seems ordinary without anydecoration, it is really cheap and contains unexpected surprises while eating it.

Laba porridge

Mr. Wang Wei-Zong
Materials: penglai rice, vegetables, soybean, diced taro, diced radish, diced tofu, fried dough sticks, salt, oil, pepper, soy sauce.

Laba festival falls on the 8th day of the 12th lunar month. The origin of laba porridge is closely related to the Buddha. In order to commemorate the Buddha's enlightenment, buddhists of later generations would offer laba porridge with rice and fruit every year. This kind of porridge is called "laba porridge".Later this memorial was introduced into the folk, gradually evolved into a custom.On the day every family must boil a pot of "laba porridge".

Mr. Wang said that every family in the village would cook a pot of laba porridge to share with the neighbors during the Chinese New Year to enjoy the moment when everyone gets together.

Plain taste of lard bibimbap

Ancient morning decoction pack

New Year's boiled Laba porridge

Beef noodles

Mr. Wang Wei-Zong
Materials: carrots,potatoes,ginger, herb sachet ,beef tendon meat, water, soy sauce, rice wine

It is commonly believed that "beef noodles" originated in Si-Chuan, China. As far as I know, this is not the case.

Mr. Wang said. He also said that because the early Taiwanese were mostly farmers, and cows are necessity, so the farmers and cows had great bondings, farmer would not be willing to kill them because no one would eat them, the beef was cheaper.Or you can also say that beef noodles were invented in Taiwan! Beef noodle can be said to be a bridge of ethnic integration, regardless of ethnic groups, regions, we all share the sweet memory, the chef let the beef show in a different style , express the flavor of ethnic integration!

"Si-chuan has no Si-chuan beef noodles, Mongolia has no Mongolian barbecue, Fu-zhou has no Fuzhou noodles." Writer Jiao-Tong once said, food in the village is not exactly of the original taste, but we learn from each other to mix it into a creative civilian cuisine. But food in the village is the same as which of our hometown. It has simple family style, although is mixed altogether from our hometowns , under the ferment of homesickness , feelings become the memory of homesickness taste.