Chiayi City Luliao Hakka Village Tour: Hakka preserved mustard greens making experience

The "Full of Good Fortune, Come to Chiayi as a Guest" and Luliao Hakka Village Tour event kicked off lively on the morning of the 30th at the Zhen'an Temple square in Luliao Village, attracting many people to join in the fun. Mayor Tu Hsing-che and his wife Cheng Yu-chuan, along with other guests, also put on Hakka aprons, picked up small wooden sticks, and personally squeezed the preserved mustard greens, experiencing the joy of "accumulating fortune."

Recently, vegetable prices have soared, causing many consumers' wallets to suffer. Honorary Chairman Lin Song-lan of the Hakka Culture Association said that in the past, when resources were scarce and ingredients were few, thrifty Hakka people would find ways to dry and preserve vegetables and fruits, making full use of ingredients. When needed, they could take out the preserved mustard greens to cook, prepare some pork belly or spare ribs with them, and it would be delicious and healthy.

"Squeezing preserved mustard greens is actually modern vacuum packing." Put the pickled mustard greens into a jar, then use a small wooden stick to firmly pack them down, making the inside vacuum-sealed. After filling the whole jar, drizzle a little alcohol, cover it tightly, then turn the jar upside down, and the delicious preserved mustard greens can be kept for a long time. Because the jar finally has to be turned "upside down" for storage, people use the homophone to seek good luck and call it fu cai, or "fortune vegetable." "Eat it and good fortune comes!"

The event mainly showcased traditional Hakka salt-pickling culture. In addition to Hakka foods and accessories for sale, there were also traditional preserved mustard greens pickling demonstrations, a preserved mustard greens treading fortune experience, prize quizzes, and a free DIY Hakka pickled pineapple activity. The fun Hakka chopped chicken plate performance competition especially attracted many onlookers, bustling with excitement. It is hoped that through the event, this tradition will be passed on, allowing more people to understand Hakka cuisine and boosting the Hakka industry.