Rural Kitchen｜Taipei Baishi Forest Living×Old Stove Deep in the Forest

Using local, seasonal ingredients grown in the park, you can experience traditional cuisine passed down from our ancestors. Learn how the culture of the soy sauce vat is integrated with organic, locally sourced ingredients. This farm combines nature-friendly elements with a modern, leisurely approach to tourism, and savor authentic, whole-food dishes.

- Farm Introduction | Old Stove Deep in the Forest -
Since owning this farm in 1988, the owner has operated it with a commitment to environmental friendliness, natural ecology, and organic farming. The farm features a herb trail, a pomelo-scented trail, a fern trail, a 101-scenic arch bridge, several primeval forest trails, and natural ecological landscapes such as large and small lotus ponds, a large Zen rock, and a rainforest pine forest.

- Cooking Class | Old Stove Deep in the Forest -
1. Fig Salad: A base of strawberry vinegar, honey, and lemon salad dressing produced in the park, topped with park-grown figs and other seasonal fruits and vegetables, creates a delicious, effortless, and healthy dish. 2. Three-Cup Chicken with Spicy Taro: Cooked in a traditional clay pot using ginger, garlic, chili peppers, homemade soy sauce, chilled chicken thighs, dark sesame oil, and basil, it's cooked according to my grandmother's instructions.

3. Wild ginger flowers harvested from the park are used to create a dish with shredded flowers and stems and an egg, resulting in a fragrant and refreshing flavor.