Rural Kitchen｜Miaoli Yunyeju 1X Jiang Jianghao Hakka Cuisine Classroom

This thriving and fertile land has become one of Miaoli's most popular and classic tourist routes. Take the Romantic Provincial Highway 3 through Dahu Township, a vibrant strawberry-filled area, then turn left onto Highway 130. In less than 10 minutes, you'll reach Yunyejuyi, a destination connected to numerous unique attractions.

At Yunyejuyi, join a rural cooking workshop. The chef, utilizing seasonal ingredients and Hakka culinary expertise, will lead visitors through the origins and symbolism of Hakka cuisine, exploring the Hakka spirit through food. Here, you can pick strawberries, enjoy Tian Mama's Ginger Masturbation Hakka cuisine, stay overnight and gaze at the stars and sunrise, or simply sit back and relax with a cup of coffee or ginger milk, letting your heart dance with the clouds.

- Farm Introduction | Yunyejuyi Leisure Farm -
Yunyejuyi, Ginger Masturbation Tian Mama's Delicious Hakka Experience. Located 700 meters above sea level in Dahu Township, Miaoli, overlooking the Daxue Mountains, Yunyejuyi offers a summer retreat with an average temperature of 26 degrees Celsius, and the aroma of peaches, plums, and pears fills the air in summer. In autumn and winter, mists curl around, creating a breathtaking sea of clouds and waterfalls that resemble a fairyland on earth. Peach and plum blossoms drift in the wind like drifting snow, filling the air with the sweet aroma of juicy strawberries and the rich, homey flavors of Jiang Ma Hakka cuisine.

- Cooking Class | Jiang Jiang Hao's Hakka Cuisine Classroom -
1. Braised Pork with Preserved Plums: One of the most iconic Hakka dishes, this dish emphasizes the lingering sweetness and delicate fragrance of the preserved plums. The long cooking process softens the meat, rendering the fat in the pork belly rich yet not greasy. The dish is filled with the sweetness of fat and the aroma of preserved plums, making it a delicious dish that can be enjoyed with rice for several bowls.

2. Radish Cake: Hakka radish cake, known as "ban," is made by adding a certain amount of shredded white radish to rice paste and steaming it. Unlike Taiwanese kueh, which simply has a rice aroma, nor the richness of Hong Kong-style radish cake, it smells of seasonal winter radish and carries the symbolic meaning of radish for good luck, making it a perfect reunion dish during the Lunar New Year.

3. Red Berries: A staple winter crop at Yunyeju Farm, experience fresh strawberry harvesting in the friendly farm. Then, with the chef's guidance, you can create a sweet strawberry drink to suit your taste.

Special Ingredients:
1. Ginger: For the Hakka people, ginger has countless uses. Every year in late winter and early spring, ginger seeds with sprouts are buried in the soil. After about four to five months, young ginger will be produced. If not harvested, the young ginger is allowed to continue growing in the soil, and after a few more months, mature ginger will be obtained. Continue to store it until the following year, and it will become mother ginger.
2. Mustard Greens: Add a layer of coarse salt and a layer of mustard greens, then press them down with a large stone and pickle for about two weeks to two months to make sauerkraut. Remove the sauerkraut and dry it in the shade until it is almost dry. Then, place it in a jar and press it tightly. Then, turn it upside down and store it for three to six months to make fucai. Store it in a sealed jar for at least a year to make pickled mustard greens. High-quality pickled mustard greens will have a sour and sweet aroma similar to that of plums, which is very charming.