April 2026 Shoal Menu
Not flying alone but in clusters, butterflies carry spring's tidings, their shell-white edges, wing after wing, circling lantana lightly in the warm breeze. Chinaberry and Chinese fringetree, flowering trees in pale violet and snow-covered white, adorn the streetscape.
"Until the Dragon Boat Festival rice dumplings have been eaten, one is still reluctant to put away the old winter coat." The proverb still rings in the ear, yet the thick warm quilts piled at the foot of the bed have already become cumbersome excess. Whether to bring a windbreaker when going out, whether to turn on the air-conditioning on returning home, April in Taichung leaves one undecided.
Jicama at Qingming, like an Asian pear; green plums before Qingming and yellow plums after Qingming; straw mushrooms and chayote shoots coming into abundance from April onward... Spring vegetables, together with the water-pickled greens that were put into the crock before the New Year, will enrich our sense of taste.
To ensure solo diners can still enjoy a communal feast, every dish is priced and portioned for one person. When you come with friends, order as many portions as suit your party and appetite; the kitchen will serve everything family-style.
Our menu changes each month with the turning seasons, and we host only ten guests every thirty minutes. Reservations can be made via private message to our Facebook page, and we will reply when free. If you dislike digital tools, please call between 14:30 and 16:30 to reserve by phone. For reservations not on the day of dining, please avoid calling during service hours; when we are in a rush, it is hard to handle matters thoroughly.
In April we open Wednesday through Sunday for lunch and dinner; weekend afternoon tea is temporarily suspended, and we rest on Mondays and Tuesdays. When planning a visit to Shoal 2.0, please reserve in advance and double-check our opening hours, as unscheduled closure days may occur.
| April 2026 Shoal Menu |
| This translation is provided by ChatGPT and Gemini and cannot guarantee complete accuracy. Please refer to the original Mandarin menu for detailed information. |
Chicken in Fermented Lees
NT$350
Fragrant lees are the dregs left after the brewing and fermentation process, after the wine has been clarified and filtered. This spent mash retains the lingering aroma of wine, and when put to use in dishes prepared with lees, yields a richness of fragrance with a character of its own. Chicken in fermented lees and drunken chicken resemble one another in appearance, but differ in charm. The mellow richness of the lees, the fullness of the chicken, the fragrance of the lees permeating the meat until saltiness and savor become one. The method draws on “Huiwei・Hangzhou Cai”, a "Chen Family Kitchen" cookbook written by Chen Jilin and Fang Xiaolan, the son and daughter-in-law of Chen Mengyin, Hong Kong's foremost restaurant critic.
Duck Gizzards Confit
NT$220
Shoal’s classic osmanthus salted duck, rich and savory, provides an abundance of luxurious duck oil. The pure, fragrant fat is used for confit. The gizzards are cured in coarse salt with shallots, galangal, star anise, black pepper, and nutmeg, drawing out the spices’ full flavor. Slow-roasted at low temperatures in osmanthus duck fat for five hours, the gizzards become tender and flavorful, surpassing traditional braising. After three days of salt curing and slow roasting, the confit is packed with a complex, savory aroma—a classic of Southwest French cuisine.
Sautéed Green Peppers with Whitebait
NT$200
A personal favourite of our founder, Wen-Wen Su, inspired by her sojourn in Tokyo. Adapting a summer recipe from Setsuko Sugimoto, the author of Kyoto Home Cooking, we stir-fry fresh whitebait with quartered green peppers until the fish essence permeates each wedge. Just before serving, we scatter dried sardine shavings from Shizuoka and fine nori threads, layering oceanic brightness over a light, vegetable-forward dish.
Assorted Vegetables with Sesame and Plum Vinegar
NT$150
Jicama at Qingming, like an Asian pear, is shaved into threads. Organic king oyster mushrooms from Dafa Farm in Xinshe, Taichung, are torn into mouth-sized pieces. Organic pastured eggs from Green Life Farm in Yongjing, Changhua, are gently pan-fried and finely cut into egg shreds. Added to these are shreds of cucumber, carrot, red onion, scallion, cilantro... altogether a scene of spring vegetables. The textures are abundant, fresh and clean, coated in sesame sauce brimming with plum fragrance. The sauce is made with the mellow Xincheng sesame paste from the century-old sesame oil brand in Shuanglian, Taipei, together with the pleasant soy paste from Yongxing Soy Brewery in Houbi, Tainan, and Tongshi-brewed plum vinegar. The plum fragrance is refined.
Edamame with Olive Vegetable
NT$200
We select Shennong Award-winning edamame, blanched and patiently peeled one by one, then cooked with Shoal's homemade olive vegetable, resulting in a rich and sweet flavor. Olive vegetable is a unique pickled delicacy from the Chaoshan region, slowly simmered with olives and salted mustard greens. The olive vegetable is stir-fried until fragrant, then edamame is submerged in rice wine and simmered to absorb the flavors, making each bean appetizing and delightful.
Known as the "LV of edamame," these beans come from Bai Xian Farm of Shennong Award winner Hou Zhao-Bai, under their own brand "Taiwan No. 9" edamame kernels. Sweet and palatable, with deep flavors, they are produced in Qishan, Kaohsiung, where there's abundant sunlight year-round. Utilizing smart technology for field management, from harvesting to processing, the golden four hours are used for quick freezing at -18℃ to ensure freshness. Exported to Japan as a champion product, passing over 700 tests, with 3A top quality. The variety is the evergreen Kaohsiung No. 9 green crystal, with fresh green color, large pods, and plump beans, non-GMO.
Coir Raincoat Cucumber
NT$120
Coir Raincoat cucumbers are coiled like a curling dragon, utilizing the artisan's snake-belly cutting technique; the silent fall of the knife cultivates the mind and character. Fresh, crisp, and refreshing, yet richly appetizing; soy sauce, Sichuan peppercorn oil, and rice vinegar form a harmony of spices, dedicated solely to the duty of cutting through richness.
Lotus Leaf Steamed Pork with Rice Powder
NT$365
Shoal founder Su Wen-wen recalls her childhood neighbor Grandma Zhang, celebrating a friendship spanning four generations between two families by recreating this nostalgic handmade flavor.
The cooking method of adding rice powder to steamed dishes is known as "powder steaming" (fen zheng). The pork is marinated in sauce, coated in rice powder, wrapped in lotus leaves, and steamed thoroughly over high heat. We stir-fry classic fragrant rice and glutinous rice with spices until aromatic, then grind them into sand-like grits to create the steaming powder. Applied here to a rice-based dish, the swaying verdant lotus leaves impart their scent to the steamed pork, rendering it rich but not greasy, crisp-soft, and delicious.
A signature dish of neighbors who crossed thresholds freely, the steamed pork arrives at the table still rich, fragrant, and scalding hot. This is a story of a local blue-collar family and a mainland white-collar family, crossing provincial consciousness and ethnic barriers to care for each other out of concern for their kin. Grandma Zhang, Ms. Zhang Xiu-qing, was from Zhuji, Zhejiang. Displaced to Taiwan by the Civil War, she was skilled in cooking and fond of knitting, and with her heart tied to her family, she spent the latter half of her life in Dongmen-ting, Chiayi City.
Guota Stuffed Fish
NT$300
Set in shape by pan-frying and only then simmered and braised, the guota technique originated in Shandong's Lu cuisine and is commonly seen in northern Chinese cooking. What exactly guota is remains a tableside antiquarian question, a labor-intensive dish not easily seen, and often not recognized even when encountered. Applied here to a fish dish, sea bass is sliced with a butterfly cut, filled with a pork stuffing, dusted with flour, coated in egg, first fried and then braised, until both sides are golden. It is then gently simmered over a low flame, so that the outside is crisp and the inside soft, releasing its fragrance. Scallion, ginger, and red, yellow, and green chili are then used for color and thickened braising, drawing out the dual freshness of sea and land. Freshly caught barramundi, carefully selected by Lin Kailun, "The Pseudo-Fishmonger in the Kitchen".
Stir-fried Lamb with Water-brined Greens
NT$200
In memory of Shoal’s dear friend Ah-Tsai, a Myanmar national of Yunnan heritage, we recreate a borderland flavor. Our house water-brined greens are a kitchen staple. Within a familiar flavor system they can be understood as Yunnan pickled greens, yet they carry a raw vitality, heat interlaced with tart fragrance, reminiscent of snow mustard greens, and even more complex. Turmeric and curry, added to perfume the mustard greens during brining, awaken when the lamb hits the wok, making the meat’s flavor vivid and alive.
Flies' Heads
NT$160
Fermented black beans occupy pages in materia medica across the dynasties; nourishing to the body, and therefore delicious. Yongxing Soy Brewery, preserving six generations of Tainan flavor, uses traditional brewing and native black soybeans from Pingtung. After its hudi yinchi leaves the soy crock, it is neither pressed nor otherwise processed, but cooked on with yin oil until dark, brilliant, sweet, and richly fragrant. Used for seasoning, it heightens freshness and awakens the appetite, assisted by Rui Chun Original Soy Sauce, and is stir-fried until the fermented beans are sweet, the minced pork succulent, and the garlic chive buds fragrant. The boundless charm of this stir-fry makes it an absolute perfect dish with rice. The seasoning draws on the "rou xianchi" entry in “Shilin Guangji”.
Pork Liver Rolls
Lactic Acid Pickled Radishes
NT$220
Pork liver rolls are an aristocratic dish of old Taiwanese cuisine, fastidious about ingredients and processes. In the early years, pork liver was costly, and the wealthy A-she used it in dishes to flaunt their prosperity. Rolled in caul fat into the shape of spring flower shrimp dates, pork liver paste is added to the filling to enhance richness, while scallions and water chestnuts are mixed in to provide a refreshing balance that cuts through the fat. The pork liver is reduced to a paste and puree, possessing a visible texture, dark and glossy like volcanic mud, enveloped into a rich unctuousness. Fried in warm oil until golden and crisp, a single bite allows the fragrance of fat to instantly unseal the aroma of the liver.
Plum blossom radishes, short, plump, and perfectly round, with delicate flesh and rich fiber, cleverly utilize the fat aroma and lactic acid bacteria of Shih Fang fresh milk, rendering them crisp and delectable.
Chayote Shoots with Pepper Fragrance
NT$190
From one air-cured chicken, only 39 ml of chicken fat can be extracted. Drop by drop, it accumulates amid the vapors of the bamboo steamer. The fragrance of Sichuan pepper, the pure fragrance of fat, one spoonful of oil gleaming golden can make a plate of greens something special. Plump organic chayote shoots are carefully selected, their crisp sound foretelling a crisp-tender texture. The chicken juices and chicken fat rendered by steaming the air-cured chicken are used to quick-fry the stalks and leaves. Ginger fragrance, Sichuan pepper fragrance, rice wine fragrance, and the clear sweetness of the chayote shoots are captivating.
Straw Mushroom and Shrimp Ball Soup
NT$175
Shoal founder Su Wenwen, recalling the food memories of childhood, recreates the handmade flavor she misses. Fresh shrimp are shelled and deveined, then finely chopped into shrimp paste, pure in composition, with no fish paste or binding agents of any kind. A mound of shrimp paste spread in the palm, and with seemingly magical skill, one squeeze becomes a single shrimp ball, an elegant fragrant floating cloud in the soup. In the mouth, it dissolves into nothing but deep shrimp flavor, astonishing and unforgettable. In the fragrant hot broth are delicious shrimp balls. On the family banquet table, it is without question the most heartwarming and lovely of soups.
Champion White Rice
NT$30
Rice grown by Tian Shou-Xi, the rice king of Zhubei, a pioneer in planting Taoyuan No. 3 rice, who once won the National Top Ten Classic Good Rice for two consecutive years and was the national famous rice production champion in 2014. The sweetness of the rice is instantly recognizable without needing to chew or savor deliberately; the taste buds immediately perceive the sweetness. The grains are distinct, with a moderate texture. The rice is milled fresh and delivered promptly, sun-dried rice cultivated with sustainable agriculture, without using chemical fertilizers, pesticides, or herbicides. Orange ladybugs and hardy morning glories are common in the fields. Green manure is sown annually to enrich the soil, plowing and sun-drying to activate the soil, intentionally limiting rice yields.
| Pre-order Delicacies | Two days in advance
Chicken Rice
NT$250
Founder Su Wen-Wen's nostalgic recollections of her childhood and hometown. Originally a family dish made only for a few days during the anniversary celebration, it has accumulated countless fans who praise it as "the world's most delicious chicken rice!" Ma Shifang acclaimed it as "a peerless delicacy," while Feng Xiaofei said, "We need food like Shoal's chicken rice to increase rice consumption." One mother's comment was the most heartfelt: "This is exactly the kind of chicken rice a mother wants her children to eat!"
In a white porcelain bowl, soft and fragrant rice is topped with sweet, tender chicken, drizzled with rich chicken broth blended with aromatic traditional black bean soy sauce, and then finished with a generous pour of rich and fragrant chicken oil... One bite will bring you joy! The fragrant and silky chicken rice, accompanied by various exquisite side dishes, is both homely and refined, making it irresistible to finish every last bite.
| Refreshing Cool Drinks |
Chrysanthemum & Honeysuckle Cooler
NT$80
Pure, delicate, and lightly aromatic—this is a Cantonese herbal‑tea staple. We simmer pesticide‑free Hangzhou chrysanthemum from the Taitung Farmers’ Association together with sun‑dried honeysuckle from Blue Mountain Farm in a clay pot, yielding a heat‑clearing tisane rooted in Lingnan food culture and folk wellness. Shennong Ben Cao Jing Bai Zhong Lu notes: “The chrysanthemum blooms and falls late, the flower of greatest longevity; thus, its virtue to people is likewise enduring.”
“Elegant Abode” Sour Plum Drink
NT$95
A standout woody bouquet with the deep aroma of smoked black plums and a lingering return of red cardamom. After a long soak and two clay-pot decoctions, the herbal profile is fully expressed. It moistens and quenches without sticky afterfeel or heavy finish. The recipe draws on Professor Chang Wen-te of China Medical University and researches Liang Shih-chiu’s “Essays from the Elegant Abode,” tracing materia medica sources to recreate a concentrated, robust formula.
Preserved Oriental Plum Sparkling Juice
NT$130
Shoal proudly presents its sugar-preserved oriental plums, sourced from wild ancient trees in Yushan National Park and safeguarded by the Bunun people of the Meishan community. Grown without chemical fertilizers or herbicides, these plums ripen into brilliant ruby-like gems—so enticing that even macaques and wild boars are left with a lingering taste. Hand-picked at full ripeness rather than plucked unripe by poles, they are meticulously de-pitted by hand to retain whole fruit pieces. The naturally sweet, sugar-preserved plums are pure and free of additives, exuding a fragrance as delightful and aromatic as cherry blossoms. Blended into a sparkling juice, they yield an exquisitely refreshing cold beverage.
Preserved Plumcot Sparkling Juice
NT$120
These plumcots boast a brilliant red skin and fragrant yellow flesh, yet their short harvest season and low yield make them truly rare. In Taiwan, the most coveted varieties come from Baolian Garden in Lishan—revered in Notes from a Female Farmer on the Mountains and honored as the Taiwanese equivalent of Lakeside Musings, cherished as both a prized and sacred offering. Hand-pitted and sugar-cooked whole using only natural methods and zero additives, they yield a radiant red syrup that is sweet, beguiling, and reminiscent of strawberries—showcasing the captivating fragrance unique to red fruits. The finely pulped flesh reveals layers of plum tang, peachy perfume, and plumcot essence, fresh and refined.
Preserved Pineapple Sparkling Juice
NT$120
Pineapple, so emblematic it’s like holding a Taiwanese ID card, representing the fervent summer of the south. Shoal preserves the whole fruit in sugar, first peeling the skin and boiling it into syrup until aromatic, then continuing to cook the fruit, capturing its fresh taste and fragrance through precise heat control. This southern flair sealed in sugar is bright and sweet. We select Tainong No. 2 pineapples from Songlinmei Organic Ecological Farm in Luye, Taitung, certified by MOA. Forgoing artificial flower forcing, the farm allows natural growth without inducing early bud formation. Farmer He Jiachen thanks beneficial birds for pest control, leaving some fruit for the wildlife. The result is tree-ripened fruit with a distinct acidity, intense aroma, and complex layers of flavor.
Preserved Orange Sparkling Juice
NT$130
Sourced from Zhu Changhui Orchard in Zhongliao, Nantou, where eco-friendly farming has been practiced for eleven years, achieving organic certification. The oranges are fully ripened on the tree, then sugared and aged—purely natural with no additives. With its pleasant, sweet-tart fragrance, this member of the citrus family is like a friendly star in the fruit world. Oranges are Taiwan’s most widely grown citrus, with a long harvest season. The mother trees trace back to Xinhui in Guangdong, famed for its dried tangerine peel. In the autumn breeze and dewy nights, orchards are dotted with spheres of yellow and green. As early winter arrives, piles of oranges appear at roadside stalls, offering sweet, refreshing juice that embodies the scenery and flavor of Taiwan.
| Tipsy Quadrant |
Pomelo Ferment
NT$160
"My brewing represents freedom!" states Kou Yan-ding, author of "You've Committed the Crime of Subverting Taiwan's Fruit Brewing." A single bottle can create a universe, once deeply immersed in Yilan's secluded self-brewed pomelo, before leaving Taiwan, he entrusted his precious brew to Shoal as a living testament to his existence. The brewing process is highly experimental, dissecting the pomelo's peel, vesicles, and seeds to explore the detailed flavors of brewing, a unique and astonishing experience.
| Wind-Resisting Warmth |
Sour Mandarin Tea
Preserved Orange
NT$80
A unique Hakka tea drink, sour mandarin tea is made by repeatedly steaming and drying tea leaves stuffed into tiger-head mandarins, following the "steamed into rounds" method dating back to the Tang and Song dynasties. This rare compressed tea is used for health and wellness, with the lightness of aged tangerine peel aiding in vitality and warmth.
ㄉShoal continues the tea-making tradition passed down from Zheng Xingze’s mother, Zheng Wang Qin-zi, who followed ancient tea-making methods. The tea blends twenty-year-old roasted tea with various herbs, following field research on Taiwanese herbal tea formulations, which often adapt to local needs. These practices honor the wisdom of traditional Chinese medicine.
The tiger-head mandarin from Miaoli’s Yuanli is grown with natural farming methods. Thick-skinned and juicy, the fruit’s sour and sweet flavor is released by opening the stem end and stuffing the cavity with tea leaves and herbs. The fruit is carefully steamed, compressed, sun-dried, fermented, and baked, undergoing nine rounds of steaming and drying. Over time, it becomes dark, firm, and shiny, embodying labor-intensive craftsmanship.
After being used in New Year offerings, these mandarins are transformed into tea, symbolizing blessings of peace, hence known as "peace tea." It takes six months to turn a single sour mandarin into sour mandarin tea, with its sweet and mellow flavor becoming richer as it ages, offering a glimpse into the wisdom of ancestral diets.
We select organic-certified, tree-ripened oranges from Chu Chang-hui’s orchard in Xidiyao, Zhongliao, Nantou. Pure, natural, and additive-free, the whole fruit is preserved in stir-fried sugar and aged. A finger-licking candied treat, it is approachable and delicious, dispelling wind and nurturing health.
Preserved Pomelo Tea
NT$110
Organic white pomelo, whole fruit candied and aged for ten years. All natural, with no additives. A folk remedy in Taiwan to dispel external chill, it leaves the body light as if shedding a layer. A time-honored common wisdom for well-being. Juice vesicles, segment membranes, and peel are all candied with Shoal’s house made malt syrup and red rock sugar, the emperor of whole-fruit pomelos. After long aging the lustrous, plump vesicles steep in time, and the peel’s signature pungent bitterness turns soft and fragrant. A limpid sweetness, a crystalline acidity, and a tea infusion of poised elegance.
Preserved Grapefruit Tea
NT$80
Green-skinned grapefruits from Yuanli grown with friendly practices are candied whole with red rock sugar, Shoal’s malt syrup, and Shoal’s winter melon caramel. All natural, with no additives. Aged four years so the peel’s sharpness mellows to tenderness. The drink is clear and bright, dispelling wind and lightening the body, leaving the chest open and at ease.
Mint and Orange Tea
NT$150
Chen Shiduo’s Qing-era “New Compilation of Materia Medica” records an old formula: “When someone is struck by external evils and burdened by stagnant qi and will not take medicine, counsel the use of thin-orange tea for immediate effect. Use one qian mint, one qian tea, one qian orange peel, and pour a large bowl of boiling tea to drink.” “Mint not only excels at resolving wind evils but is especially good at easing melancholy.” We apply this to Shoal’s tankan cakes and candied tankan, hoping to sweep away life’s many wearinesses, the five labors and seven injuries.
Tankan Cakes are whole fruits candied in syrup, sweet, spicy, and aromatically vivid, documented since the Qing and now part of Taiwan’s Hakka foodways. Nourishing and home style, they perfume the teeth and gums. We source from Zhong Jing-feng, head of the production group in Emei, Hsinchu. Following Miaoli Hakka tradition, the tankan is scored, pressed into cake shapes to release their juices, then simmered whole with Zhubaoyuan hand made wood fired malt syrup, Shoal’s winter melon caramel, and red rock sugar until the rind softens to orange, the pith turns translucent, and the syrup is as thick as honey. After an overnight rest they are baked to dry: the peel taut, the flesh tender, textures layered, sour and sweet in fragrant balance. With careful heat and aging, time transforms flavor and the peel’s sharpness becomes supple sweetness.
Starfruit Drink
NT$90
A traditional beverage rich in Taiwanese local flavor. In Taiwan History—Volume 27, Agriculture—Fruits, it's noted: "The fruit has five or six ridges; the sour ones are made into candied fruit or soaked in sugar water to make a drink." The greenish-yellow star-shaped fruit, with ridges like a sword's spine, preserves the sweet and sourness of starfruit with sugar. The clear amber-colored drink overflows with natural fruit aroma. The honey-soaked starfruit transforms into a gentle force, quenching thirst and soothing the throat. We select honeyed starfruit from the Liu family's Starfruit Drink in Tainan, a legacy spanning three generations over 85 years. It brings back warm childhood memories of roadside starfruit juice stands—drinking it is like savoring a gentle poem of nostalgia.
Stewed Pear with Chuan Bei Mu and Rock Sugar
NT$100
Pears are listed second among fruits in the “Compendium of Materia Medica,” where Li Shizhen wrote: “The pear facilitates flow by nature.” We stew wild-grown Hengshan pears from Dongshi whole with Yongliang handcrafted golden rock sugar, adding Chuan Bei Mu for benefit. Pure and additive-free, refined through careful heat and a period of resting, the result is gentle and harmonious. The pear is like uncut jade, and its nectar like jade dew, a clear and softly sweet restorative.
| Desserts Supreme |
Tremella, Red Date, and Lotus Seed Sweet Soup
NT$150
Using the family recipe of Mr. Ye Xinqing, founder of Taipei Yongfulou, this recreates the dessert once served at Ye family banquets. The sweet glutinousness of lotus seeds, the delicate sweetness of tremella, the distinctive sweet fragrance of fruit and wood in red dates, all are slowly simmered over a small flame into a three-part harmony of sweetness, simmered until the tremella turns soft, smooth, and gelatinously thick, its texture almost there and almost not, balancing and blending with the multiple layers of sweetness, like vital fluids, turning to water as it passes down the throat.
Plumcot and Shiso Ume Granita
NT$180
Plumcots, rare jewels with ruby skins and amber flesh, arrive from Baolian Orchard in Lishan, famed in the memoir A Female Farmer’s Mountain Journal. Each short-season fruit is hand-pitted and gently candied without additives, yielding a shimmering scarlet compote whose bouquet recalls strawberries and other red-fruited delights. We fold the plum purée into shaved ice together with Shoal’s decade-aged shiso ume; the resulting granita mingles tart ume undertones with the honeyed, floral notes of plum, creating a refreshingly elegant tribute to high-mountain orchards.
Orange Granita
NT$175
From Zhu Chang-hui’s orchard at Xidiyao, Zhongliao, Nantou, where eleven years of patient, friendly farming have yielded organic certified tree ripened oranges. All natural, with no additives. Whole fruits are candied, gently simmered, and aged. Garnished with Meyer lemons from a Pingtung supplier practicing friendly cultivation. This gentle citrus lends a clear, lovely freshness that brightens the finish.
Taro Jujube
NT$130
The long oval taro jujube is the anticipated closing note on the holiday table. The black-brown outer skin is pared from the taro, revealing its powdery purple tuber; it is steamed through, pressed through a sieve into a purée, mixed with sugar and potato starch into a dough, divided into small pieces and first rolled into balls, then shaped by hand into jujube forms, and fried over low heat until golden. Crisp outside and soft within, the moment it is bitten open, the fragrance of taro fills the mouth. A thoroughly Taiwanese crisp-fragrant taro jujube. The sound of "taro" is the same as "abundance," and "jujube" is a homophone for "good," expressing the wish that everyone may have ease and abundance in life.
Betel nut heart taro is selected from Wutu Village in Lunei Township, Yunlin County, blessed with the fertile black soil at the source of the Zhuoshui River, with favorable timing, favorable terrain, and human harmony besides. It is grown by natural farming methods, with seedling selection, soil analysis, organic fertilization, weed coexistence, and effective field management. The betel nut heart taro is deeply aromatic, with a texture that is loose yet dense. Another source is Lin Yizhi, a small farmer in Dajia, Taichung, who works with the Homemakers United Foundation. He uses no pesticides or chemical fertilizers, relying on manual weeding and pest control, and his taro grows large and weighty.
