2022 Taitung Slow Food Festival
#Aroma Feast
Event Site│Taitung Old Railway District
Event Date│2022/10/29-30,16:00-21:00
Exploring Taitung distinctive flavors – Tana- an indigenous herb, shell ginger and Jixin chilli, ingeniously integrated in the dishes presented by the slow food chefs. Spices are like magic dusts; they can enhance or rid certain flavors beyond one’s imagination. Spices are also the vehicles carrying the food traditions from various ethnic communities. At Taitung Slow Food Festival – Aroma Feast, the local chefs brainstormed to introduce the most distinctive Taitung spices into their dishes.



Slow Food Festival Map

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Activities
Slow Food Talk
Spice Chasm – Adapt and Prevail
Spice Chasm, located in Luye Township, Taitung County, cultivates a wide variety of herbs in Longtian and Ruifeng villages. Both of the farmers and the plants constantly face the weather challenges – the horrendous northeast wind in winter, the relentless plum rain in May and the warm dry wind in summer. Yuxin and Kyle will share their expertise and experience regarding what kind of herbs can endure the harsh weather and blossom with rich fragrance.
Slow Food Talk
The Dialogue between two Slow Food Chefs
Nick and Thomas, acclaimed French chefs have consciously purchased safe, clean and great ingredients from the local farmers with a fair price. In so doing, any consumption in the restaurants also supports the livelihood of the farmers. In this talk, they will share how they explore and present the local distinctive flavors.
Slow Food Talk
The Magic Powder from Large-leaved Nanmu and Harlequin Glorybower
Paiwan, Lukai, and Beinan indigenous have had a long history of using the seeds of Large-leaved Nanmu to spice up the soup. All you need is a spoonful of the ground powder of the seeds and it’ll accentuate the taste. In Beinan indigenous cuisine, the tender leaves of Harlequin Glorybower are added into the pigeon pea soup to highlight the flavor.
Slow Food Natural Utensil
Slow Food Natural Utensil
The natural utensils are created with the swift integration of craftsmanship and plants, such as shell ginger leaves and leaf sheaths from palm trees. You can either rent them or make your own.


















