Located at DaJia, the northernmost point of Taichung City’s sea line, this remote area at the edge of the water is the hometown of yam. Li Anni pointed to the …
Introduction
Located at DaJia, the northernmost point of Taichung City’s sea line, this remote area at the edge of the water is the hometown of yam. Li Anni pointed to the farmers’calendar and told us that the best time for harvest is in the “Bailu” period of the 24 solar term. This is the time when the yam has the strongest aroma and fullest appearance.
Li An-Ni was raised on taroes grown by her father. It is easy for her to sow, fertilize, and terminate pests. As the farm gradually turned into a leisure farm, she put into practice traditional farmers’ ideas of respecting nature, worshipping god and not wasting food, and shared these ideas with people in the city. With the experience activities of cooking traditional taro rice noodles in an earth oven in the rural village, she promotes the advantages of whole grains and being environmentally friendly.
When it’s time, she puts on her gloves and takes a group of visitors from the city to the taro fields. With the sea wind gently blowing, they squat in field and pick taros. When they finish harvesting taros, they return to the table and divide up their yield, depending on their needs. Some make taro ball desserts, savory taro cake, taro rice noodles, and others make taro pastry. Li An-Ni reminds everyone to cook only what they need so as not to waste any food; all food is bestowed on them from heaven.
When it’s time, she puts on her gloves and takes a group of visitors from the city to the taro fields. With the sea wind gently blowing, they squat in field and pick taros. When they finish harvesting taros, they return to the table and divide up their yield, depending on their needs. Some make taro ball desserts, savory taro cake, taro rice noodles, and others make taro pastry. Li An-Ni reminds everyone to cook only what they need so as not to waste any food; all food is bestowed on them from heaven.
Features of Agricultural Tourism
Grains
Dajia has become the cradle of high-quality yam because of sufficient sunshine, moderate rainfall, and sandy soil with good drainage that helps prevent root rot. The yam is produced with a strong aroma and soft texture. The produce season lasts from September to April of the following year, of when many will make bookings for yam-picking during this period.
All activities are ingeniously designed so that every year the farm will have differing farming experiences according to the festivals, including grinding rice milk, fishing by the sea, freshly fried sunflower seeds, etc. The commentary by veteran farmers drive home the details of farming, where you gain an understanding of what constitutes a yam, or how rice is produced, processed, and delivered to the table. Guests are left with a deeper appreciation of food. In addition, you can stack the red bricks of the kiln and enjoy the farming experience of burning wood and eating chicken. It is truly a symphony for your senses.
All activities are ingeniously designed so that every year the farm will have differing farming experiences according to the festivals, including grinding rice milk, fishing by the sea, freshly fried sunflower seeds, etc. The commentary by veteran farmers drive home the details of farming, where you gain an understanding of what constitutes a yam, or how rice is produced, processed, and delivered to the table. Guests are left with a deeper appreciation of food. In addition, you can stack the red bricks of the kiln and enjoy the farming experience of burning wood and eating chicken. It is truly a symphony for your senses.
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