Rural Kitchen | Tainan Xianhu Farm × Dried Longan and Bandit Chicken Lunch

This half-day experience offers a profound immersion in local culture, history, and farming, allowing participants' emotions and the beauty of the mountain village to blossom at the table. Recreating a luncheon from two centuries ago, starting with a story, we journeyed into the forest together, gathering wild herbs to sustain the life of a coffee seedling, and finally, through mutual support, we made this lunch a reality. This is the coexistence of man and mountain.

- Farm Introduction | Tainan Fairy Lake Leisure Farm-
Located in the Dongshan and shallow mountain areas of Tainan, the 52-hectare farm is centered on a single hilltop. The sea of clouds in the mornings, evenings, and after rain creates the impression of an island in a lake, hence the name Fairy Lake. Here, we practice a farming lifestyle where people and the land coexist. Lychees, longans, green tangerines, oranges, and coffee are grown throughout the four seasons, and rural culture is passed down and evolved through perseverance. Small animals roam freely, the mountaintop breeze carries the aroma of coffee, children laugh by the pond, and the sunset shimmers across the Jianan Plain. A stroll through the forest, observing the ecosystem, even breathing is a baptism.

- Cooking Class | Xianhu Fangban Cuisine -
1. Banyun - Rice Noodles with Longan, Sesame Ginger, and Hot Spring Egg: A deconstruction of this most cherished mountain village nourishment.

2. Fangban Running Pheasant: Taiwanese-style roasted chicken is a staple after the busy farming season. We season it with vegetables and spices, allowing everyone to make it at home.

3. Longan Cloud Cookies: Traditionally wood-roasted dried longans, made into longan cloud cookies, are a simple, portable, and well-preserved dessert that showcases the longan's fragrance.

- Specialty Ingredients | Xianhu Fangban Cuisine -
Longan: Cultivated using a century-old traditional wood-roasting technique, each oven takes a week to prepare, including roasting, igniting the fire, cleaning the rice, turning the roasted longan, and finally lifting it.