Strawberries, pumpkins traded for bread, cinnamon rolls, and rice: Luye's mutual-aid slow cooking

Checking into Jiemi's Home Backpacker Hostel, once selected for the "Taitung One-Person Terroir Table Slow Food Cooking Selection - Most Promising for Slow Food Development Award," guests are still bleary-eyed every morning when the aroma of breakfast wakes them up. They walk downstairs and see black-pepper fried potatoes on a porcelain plate on the table. "These potatoes were grown by Xinting, they're very Q, and there are three varieties!" There are also sweet corn shoots grown by Jingzhi, and plump, round European-style breads, one after another. "I kneaded these myself!" adds Jiemi, the hostel owner, with a smile. So this is where the aroma comes from!

"Actually, I make breakfast purely for myself, I just cook the food I want to eat." Jiemi laughs. No wonder: looking around Jiemi's Home Backpacker Hostel, apart from the straight Provincial Highway 9 and car after car whizzing past, there are just a few tribal houses. A convenience store, breakfast shop, or restaurant is already a luxury. "That's why I have to make breakfast myself, otherwise I'd have to walk half an hour for breakfast every day, which would be too miserable!"

(This article was funded by the Jianzhen Environmental Education Foundation for personnel expenses, but the foundation does not interfere at all with news topic selection or interview writing, ensuring journalistic independence.)