The Shixi District of New Taipei City is named here because of the Mudan River and Pinglin River Interchange. In the early years, it was the Central Station of the Tamlan Ancient Road from Taipei to Yilan. Because of the strong momentum of coal mines, there were many merchants such as hospitals, Chinese pharmacies, and Bushang. However, as the mining industry did not fall and the traffic lines changed, the population moved outward, and gradually lost its presence.
Fortunately, in recent years, in the Qing Dynasty, we have been working in this Lishan Town with more than 200 years of culture, including the responsible person of the Shuxi Studio of Jingfeng, who left the country to fight and "migrate" and Zhang Xueliang, the owner of the organic farm in Qiangzhigu, and Zeng Shihua, who returned to the "roots" cosmos bakery where his father and grandfather grew up. , Wu Yuqi, a man in the hot room technology of Wu Liao, who is oblivious to farming, and Toru, a craftsman of Shuishi handmade bread restaurant from other places, as well as Yang Junsheng, a peony tea tea artist who insists on staying in the country. They are either food producers or food managers, and Shuhui is the translator and passerby who connects these two ends.
After graduating from China Middle School, Kushuhui, who left the country to study and work, returned to the country in 2018 to establish Zhushou Shixi Studio, which was an initiator platform for Shixi Agricultural Industry and Promotional Education and Ecological Travel. With the official promotion of the ancient Tamura Trail and local travel needs, Sakura Hui gave birth to the "Tanlan Bun" and invited local artist Wu Yueyuan to create dishes, and used them to match them with ingredients such as mountain medicine, wild ginger, pumpkin, and grapefruit. What surprised me was the mountain bitter melon banana, which was bitter, sweet, fragrant, crisp and soft, forming a unique taste and flavor.
Zhang Xueliang, 52 years old, retired from the police force and returned to Shixi to live in organic farming. He devoted himself to breeding on-site bumblebees. The bumblebees do not need to move around like foreign bees. They are like land left behind. The bumblebees smell sensitive and have many kinds of nectar. They change during the flowering period in spring and summer. At first, they are sour vines, and then tree berry, etc., but the main source of honey is the "red and light ratio" of the plant in the northeast corner, which is sweet and slightly sour, with rich entrance levels, but naturally wild, and relatively small production.
When I went to see Zhang Xueliang's 3-point watermelon field, the vines grew. He said lightly that his watermelon was pollinated only by bumblebees. "I don't have time to visit, so I let it grow freely." Fortunately, the watermelon that relies on the sky is still very powerful, juicy and sweet. However, he also said that farming can only strive to maintain a strong sense of prosperity, "We mainly do not let the land die as it witheres."
Taipei Zeng Shihua, born in Taipei, went back to Shixi with his parents to visit his grandparents from Shixi. In summer, he played in the water and climbed mountains in autumn, allowing him to fall in love with the slow stroll and fresh air here. Last year, he went home to Shixi to create a cosmos bakery, and was determined to combine local ingredients and good water quality to create products with Shixi characteristics.
For example, red tea conch bread and red tea Sakone, he used the organic red tea in the local tea farm Chen Chaosong through Sakone's Sakone. After continuous trials, the conch's Kasdale's kashida has a scent of tea that looks like a irrigated tea. It is not so sensible, and Sakone has also achieved a balance of taste.
Zeng Shihua also roasted the amateur pumpkin and made toast, and added some tiny cinnamon powder and cheese to make the flavor thicker; the white toast in the bakery is replaced with Double Spring Water, which tastes "very simple and pure", and the skin is crispy after being roasted, which is the care and skill.
Wu Yuqi works in the electronics industry. Because his father loves to try various crops in the farming area of Shixi's home, he is excited about his holiday farming. In addition to melons, small cucumbers, bamboo cucumbers, bitter tea trees, etc., he also creates a warm room planting strawberries and borers. "Dig and dig" in the room is a worthy experience.
The water shui sauna that was tried at the end of last year was full of literary style. The signature meal was a grievance sandwich with the sorcery "Sandwich" sausage. The chobada slippers bread made from toasted bread with Jeff's father, and the butter was added to roast it. Then add meat, cheese, lettuce, etc., which was full of weight. I guaranteed that I would not be wronged.
Director Yang and his wife You Meimei founded the Peony Tea Play Studio last year. They used tea friends to launch special tea meals. In addition to tea oil, tea oil poached eggs and local vegetables, because the top-shuangxi black pig is one of the three earliest black pigs in Taiwan, they also make black pig meat with the aroma of tea and fat.
Shixi is a small town in the mountains with a prosperous cultural style. A hundred years ago, a local vocation launched the "Shixi Yin Club" and was later reorganized as "Diaoshan Yin Club". Until now, the famous director of Diaoshan Yin Club, Jian Huaxiang, once praised local delicacies, "The Sangang Agricultural Park has organic, the Huaishan Mountain nourishes vegetables and melons, and the nourishing food comes to tangerine feet. I can't bear to remember the fragrance."
"Seriously, I have never been doing it every day. Is it worth it? Who am I doing?" These youth farmers and professionals have inherited and created Shixi specialty food, but during the exploration, some people can't help but complain about their hearts in their faces. Perhaps, our voice of cheering and action support can inspire them to revitalize their spirits and persevere in their dreams.
Responsible editor: Gu Zihuan