Serving from the forest, savor the wild flavors of Li Mountain

With food safety scandals erupting one after another, it becomes easier and easier to imagine how those diseases of civilization, with their sharply rising patient numbers and ever younger ages, are accumulated through what we eat. Eating was originally the most basic of needs, yet in this age that calls itself civilized and affluent, even the most basic safety or peace of mind is becoming harder and harder for us to secure. At such a time, we treasure all the more those ingredients that once grew freely in the fields, that are not sought for convenience or quick results, that are derived from the observation and use of the mountain and wild seasons, that keep their living space through environmentally friendly ways of working the land, and that are shared with other living creatures.

From the terrace field and partner activities that began two years ago, to today's short trips and deep breaths, we visitors have slowly turned into diners, with a certain dependence on and longing for ordering dishes, and a sense of the seasons has begun to add to our sense of taste. Especially, being able to see the ingredient itself right near where we eat is an even more wonderful thing!!

Foraging is a fine asset for those who live off the mountains and the sea. Without deliberately pursuing yield, it can still be shared with the surrounding creatures during the process of the ingredients' growth. But foraging must still pay attention to its impact on the environment, so both the quantity and the method of foraging still need a measure; do not ask too much of Mother Nature! And it is not only because of the limited quantity that they are especially flavorful, but also because these dishes connect to that season's flavors, temperatures, and sounds, and connect to the wild animals that are likewise waiting for these flavors. We share one dish together!