Tracing the South Wind and Seasonal Flavors: The Natural Wisdom of the Elders Through Leaf Vessels

As if visiting a dear older sister, winding along the mountain road to one of the deepest villages in the Central Mountain Range of southern Taiwan - the Duona Tribe in Maolin, Kaohsiung - I asked Jiang Lu Jinyun, the proprietress of Mazi Restaurant located at the tribe entrance, to share the use of leaves for serving food in Indigenous cuisine. Sister Jinyun is a Rukai person who married into the Duona Tribe from the Maolin Tribe. The restaurant's dishes that day were all no-menu dishes made from seasonal delicacies gathered early in the morning by her and her husband in the mountains, while stone slabs were stacked to roast wild boar and sausages on the spot, and steaming hot jinav, millet zongzi, and black rice zongzi hung from the signboard, tantalizing travelers' taste buds and wanderlust.

Further Reading

<旬味，高雄>vol.28 Natural Leaf Vessels

<旬味，高雄>vol.28 Free Copy Locations