Tainan’s Nansi District, often referred to as the “Fruit Capital,” is home to the GUO NONG JHIH JIA, a hidden gem where the community and local farmers work together to market their sweet fruits. They have also formed agricultural tech teams to improve the flavor and quality of their produce using eco-friendly farming practices. This initiative not only promotes local cooperation but also the integration of “Life, Production, and Ecology” in a holistic model. By combining agriculture, tourism, leisure, and fine dining, the GUO NONG JHIH JIA has elevated the value of fruits, creating a rich and exciting agricultural tourism experience.
Introduction
Founded in 1996, the GUO NONG JHIH JIA spans 12 hectares and collaborates with farming and marketing teams to grow crops like starfruit, mangoes, longan, and guava. Thanks to the area’s unique terrain and soil, the fruits are dense and have exceptional flavor. The “Dense Branched Starfruit” is particularly well-known and is exported to North America, while mangoes and guavas are so popular that orders flood in before they are even harvested.
Farm owner Jiang Zhong-Wei explains that local farmers are dedicated to toxin-free farming, achieving a dual win for both sustainable production and ecology. Flawless fruits are sold fresh, while those with imperfections are processed into jams, dried fruits, or sparkling wines under the sub-brand “Senguo Chuan Handmade Workshop.” This approach not only boosts the community brand, but also fosters collective prosperity.
Features of Agricultural Tourism
Fruits
The GUO NONG JHIH JIA offers fruit-picking and guided tours year-round, with activities that change with the seasons. The lawn area behind the restaurant is a family-friendly space where visitors can enjoy experiences like DIY jam-making and crafting handsheets with fruit bagging—activities that appeal to people of all ages.
The GUO NONG JHIH JIA is particularly famous for its fruit-based cuisine, where fresh fruits are seamlessly incorporated into traditional Taiwanese dishes. The results are flavorful combinations that surprise and delight, with over 40 unique dishes developed to date. Each meal preserves the natural essence of the ingredients, filling the table with color, fragrance, and taste. Diners cannot help but heap praise.
