Shenshan Tribe

The aborigines in Taiwan mostly eat millet (commonly known as millet), barnyard barnyardgrass, wheat, upland rice, sweet potato, and sweet potato, and other crops, supplemented by collected wild vegetables, wild boar, mountain qiang, brook fish, or seafood from fishing and hunting. The traditional cooking methods of the aborigines are usually steamed, boiled and roasted. Therefore, traditional aboriginal cuisine is mostly raw food, boiled, smoked and pickled, and its characteristic is to show the beauty of the original flavor of the ingredients.

• 

• 

• 

Food is wrapped in leaves and boiled in water.

• 

• 

Add fillings, such as: peanuts, sesame or minced meat, etc., and finally cut into small piecess

• 

• 

• 

Millet is crushed into powder and yeast is added, and it can be fermented into millet wine after 3 or 4 months.

• 

• 

• 

Brugu, also known as "Mountain Sausage", is to stir the food together and put it in a large pot to boil or fry it.

• 

• 

• 

The must-try food when visiting Wutai is "Shenshan Aiyu". Only this one, the Shenshan Aiyu, which has no semicolon, is located in the Shenshan tribe of the Rukai nationality in Wutai.

• 

• 

• 

Millet donut

• Millet donuts are made by kneading the millet dough into flat circles in advance. They are made on the spot on the same day. After being put into the pan, they will slowly turn into fluffy golden circles with the frying temperature. The taste is QQ.

• 

Bamboo rice 1. Wash the glutinous rice first, soak in water for two hours and set aside. 2. Cut a whole bamboo into small pieces. Clean the bamboo. 3. Put the washed glutinous rice into the bamboo tube, fill it to almost 90% full, and then fill it with water until it is almost full. 4. Finally, pack the bamboo tube and steam it for 1 hour before serving

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

•