Farm Kitchen-Mile High Leisure Farm

Handsome Chef's Hakka Cooking Classroom

Mile High Leisure Farm

Gogo-TaiwanFarm

農村廚房

Farm Kitchen-Mile High Leisure Farm

fresh fruit&vegetable, ginger, Hakka kitchen, mustard greens

Mile High Leisure Farm

In the desolate mountain that were once inaccessible, the Tu’s family dedicatedly created an organic farm with diligence and effort; growing peaches, plums, and bamboo shoots in spring; pumpkin and passion fruit in summer; persimmon and ginger in autumn; strawberry and blessed vegetables in winter. Owing to the sumptuous cuisine cooked by the “Tian Mama” through the entire year, providing warm and comfort delicacies for people bustling on the route 130, at this wind-rising and cloud-surrounding Hakka village.

Let’s cook the best flavor of Hakka cuisine!

CHEF
Yucheng

Learn Local Dishes in Rural Village, Recognize the Taste of Taiwan！

Using the ingredients produced in season, following the wisdom of Hakka people, they lead visitors to extend the expiration date of ingredients and to change the flavor of food with perhaps salt, sugar, sunlight or firewood. The visitors can realize the origin and meaning of Hakka dishes, then recognize the spirit of Hakka through them.

#Ginger

For the Hakka people, ginger is very useful. Every year in late winter and early spring, buried the seeds with ginger sprouts, and it will grow young ginger within 4-5 months. Once if we don’t harvest the ginger for several months, it will turn into old ginger. What if we leave the ginger over year, it then will become the so-called “Aged Ginger.”

#Mustard Green

A layer of coarse salt and a layer of leaf mustard marinated with a big rock, it will become sauerkraut within two weeks to two months. Took out the sauerkraut, solarizing until fully-dried, and then loaded in the jar for about three to six months, it then turns in to “Fu-Cai.” If the jar is stored for over a year, it may become the so-called “Fermenting Mustard Green,” which the high quality fermenting mustard green will emanate the fascinating plum-flavored aroma.

January

#Braised meat with radish

peel and remove the leaves of the freshly pulled radish, cut into chunks and stir fry with pork and garlic, then add soy sauce and simmer for 1 hour on low heat.

#Xue Li Hong

replace the customary mustard greens with fresh radish leaves, add a little salt, knead out the water and set aside for later use. Prepare minced meat and garlic, put them in the pan and sauté until fragrant, then add in diced radish leaves and condiments to bring out the juices and it’s done.

April - May

#Braised pork with pickled vegetables

As one of the most representative Hakka dishes, the Hakka braised pork with pickled vegetables puts strong emphasis on the flavor and fragrance brought by the pickled vegetables that are cooked for a long time to soften the meat, making the fat in the pork belly fatty yet not greasy, brimming with sweetness of the fat and aroma of veggies when it enters the mouth. It is a great accompaniment allowing one to consume several bowls of rice.

#Osmanthus bamboo shoot soup

Now is the time that osmanthus bamboo shoots are the most delicious. After the osmanthus bamboo shoots are harvested, the bamboo has its skin removed, then cut into sections for later use. Put the osmanthus bamboo shoots, pork ribs, and pickled vegetables into the soup pot, boil for around 15 minutes, then add in the pickled mustard as seasoning and its done.

August - September

#Passion pumpkin

Remove the pulp from the passionfruit and leave it aside, remove the skin, seed, cut into chunks, marinate in salt, then add in the passionfruit pulp and sugar to marinate for about 20 minutes before serving.

#Pumpkin noodles

Peel the pumpkin, steam it, add flour and salt, knead it into a ball, cut the skin into strips; boil and blanch the noodles; stir-fry the minced meat, add shallots and salt, then add in the boiled noodles and start the pot.

#Brown Sugar Ginger Sauce

Stir and fry the farm’s self-grown ginger with brown sugar, stewing merely the aged ginger and brown sugar with low fire, which emits the intense and fragrant aroma. While eating the sauce, pouring about 200c.c. hot water with two spoons of sauce can make a cup of brown sugar ginger tea; boiling a bowl of sweet warm soup with glutinous rice balls or sweet potatoes; or enjoying comfortingly with some bread, mochi and toast.
Standard and Price: 200g/jar, NTD 150. Store at room temperature.

#Ginger Sugar

Without any additive, the pure sugar crystal is made from the farm’s self-grown aged ginger and brown sugar. One can chew and experience the sweet flavor of the sugar, another can also mix up a cup of hot brown sugar ginger tea.
Standard and Price: 120g/bag, NTD 120. Store at room temperature.

#Aged Ginger Biscuit

Mixed up the self-grown aged ginger and nut, one can taste the slight spice and sweetness from the ginger fiber and nut in every bite of the hand-made biscuit.it is just the best decision of refreshment and presents.
Standard and Price: 130g/jar, NTD 130. Store at room temperature.

#Freshest Vegetation

Strawberry, white and red plums, passion fruit, zucchini, mustard green, and cabbage, different vegetation for representative season.
Standard and Price: weighing charge for different vegetation. Store at room temperature.

TEL

+886-37-951-530

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No. 6, Jiangmayuan, Dahu Township, Miaoli County 364 , Taiwan (R.O.C.)

Mile High Leisure Farm

Let’s cook the best flavor of Hakka cuisine!

CHEF
Yucheng

Learn Local Dishes in Rural Village, Recognize the Taste of Taiwan！

Schedule of Experience 6hr

#Ginger

#Mustard Green

January

#Braised meat with radish

#Xue Li Hong

April - May

#Braised pork with pickled vegetables

#Osmanthus bamboo shoot soup

August - September

#Passion pumpkin

#Pumpkin noodles

#Brown Sugar Ginger Sauce

#Ginger Sugar

#Aged Ginger Biscuit

#Freshest Vegetation

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Mile High Leisure Farm

Let’s cook the best flavor of Hakka cuisine!

CHEF Yucheng

Learn Local Dishes in Rural Village, Recognize the Taste of Taiwan！

#Ginger

#Mustard Green

January

#Braised meat with radish

#Xue Li Hong

April - May

#Braised pork with pickled vegetables

#Osmanthus bamboo shoot soup

August - September

#Passion pumpkin

#Pumpkin noodles

#Brown Sugar Ginger Sauce

#Ginger Sugar

#Aged Ginger Biscuit

#Freshest Vegetation

TEL

ADD

Map

CHEF
Yucheng