Pingtung Zongzi is packed with quality savory ingredients,but it remains one of the tastiest and most affordable local snacks. People in Southern Taiwan have furthermore created a unique way of enjoying it by covering it with peanut powder and a special sauce.
Donggang Township,Pingtung County
Originally, Ba-Gui was a dish only prepared and served during Chinese New Year. However, the simple yet complex flavored dish has become one of the must-eats for visitors to Donggang, Pingtung. Ba-Gui is always served with a special sauce to compliment the light but appetizing flavor of the dish. There are also toppings such as pork belly, mud shrimp, sausage, and cured meat, along with a generous amount of savory broth, making a hearty bowl of traditional tastiness.
Duck with Glass Noodles
Near the popular tourist spot "A-Jia's Home" in Hengchun, you’ll find several famous eateries serving the local dish, duck glass noodles, to long lines of hungry diners. In addition to this signature dish, they also offer a variety of stewed duck dishes. Those in the know usually savor a large portion of this local delicacy with each establishment’s secret homemade sauce. Satisfaction guaranteed!
Checheng Township, Pingtung County
Taro Rice Cake
The local dish, taro cake, has a mixture of ingredients that include long-grained non-glutinous rice paste, dried radish, minced pork, dried shrimp, crispy fried shallots and, of course, rich and creamy Taiwanese taro. Slowcooked over wooden fires, only a limited amount of taro cakes are served daily. Alluring aromas, the rich texture of the dish with some light and sweet soup you can enjoy for free, they are just some of the features of this authentic traditional treat.
Checheng Township, Pingtung County
Cooked in a steamer and known for its chewy dough encasing plenty of meat and assorted fillings, as well as its flavorful special sauce, the handmade ba-wan is one of the signature dishes in Pingtung. To enjoy it in authentic local fashion, wash it down with a bowl of pig blood soup, and that's what we call a tasty meal with great value.
Traditional Sesame Noodles
A bowl of steaming hot noodles embellished with rich sesame paste, fine chili and dried radish, is both filling and flavorsome. In perennial spring climate of Pingtung, this is also the go-to dish for discerning diners.
Minced Pork with Rice
Varying slightly from the northern Taiwan style, the minced pork rice in Pingtung is less oily, with more of a jelly-like texture to the flavorsome fatty bits of meat. With the fragrant scent of shallots, you won’t be able to put your chopsticks down.
Military Dependents' Village cuisine
Pingtung offers a wide selection of nostalgic and mouthwatering food including beef noodles, Shandong buns, and Xiaolongbao (soup dumplings.) The millet congee served with specially produced honey is particularly appetizing, while the rich aroma of meat pies is matched only by the juicy filling. Last but by no means least, pork or beef wraps served with sweet sauce and green onions promise pure satisfaction on a plate. For authentic military dependents' village cuisine, Pingtung is the place to be!
Hakka delicacies (Ban-Tiao、Savory Tangyuan、Mi Tai Mu)
Pingtung County has a number of Hakka towns and villages, and thus boasts a variety of Hakka delicacies. Whether it's simple dishes embodying the Hakka spirit of frugality and gratitude, special stir-fried dishes or simply their snacks and sweet treats, rich and filling Hakka food has more than enough to satisfy any visitor’s culinary desires. Ban-tiao, Savory Tangyuan or Mi Tai Mu, you name it, all are served with a rich slowcooked broth and topped with chunky shallots and stewed minced pork. Equally seductive by the smell as it is to the taste buds, the tender pig blood, mild sweetness of pigeon pea, bean sprouts and leek, will all combine luxuriously in your mouth.
(Cinavu and A-bai)
A-bai is a popular aboriginal dish made from grounded millet powder. Once fully cooked, it has a similar texture to rice cake, and comes in both sweet and savory servings. Usually wrapped into (either long and thin, or round) bundles using shell-flower or banana leaves, a-bai is traditionally served with pork or peanut powder filling.
Cinavu, by contrast, is always a long, thin wrap enclosing a filling of savory ingredients such as pork, taro powder, millet and sticky rice. Cinavu wrappings do vary according to its fillings however, with taro powder usually encased in layers first of shoofly and then silver grass leaves, while millet and sticky rice wrapped in shell-flower leaves instead.
Traditional Aboriginal Cuisine
Often likened to bamboo dumplings, cinavu is a fine example of traditional aboriginal cuisine. Different fillings come with different wrappings, and this long, thin dish is reserved only for special occasions such as religious ceremonies, festivals weddings, births and sendoffs before long journeys.
[ 食材 / Ingredients ]
山豬肉 /Wild pork
五節芒 /Silver grass
芋頭粉 /Taro Powder
Start off by dicing up the wildpork and washing the shooflyleaves.
Mix the meat along with the taro powder and a pinch or twoof salt, to form a well-blendedand consistent filling.
Lay the shoofly leaves out flatwith the back of the leaves facing up, and wrap the filling inside.
外層以五節芒包覆綑綁， 蒸煮40 分鐘即可上桌
Wrap the bundle in a second layer with silver grass leaves, and steam for 40 minutes before serving.
Creative Ban-Tiao Dishes (Hakka Rice Noodles)
An age-old traditional Hakka snack, flat glutinous-rice noodles (ban-tiao) were originally enjoyed by busy laborers as an energy-packed snack between meals, in order to help them get through the longest farming days of the year. Delicious either stir-fried or in a soup, this versatile Hakka favorite also acts as a suitable replacement for egg pancake and sushi wraps. For a creative meal that’s both simple and nutritious, simply cram a wholesome filling of your choice into a scrumptious ban-tiao roll.
[ 食材 / Ingredients ]
粄條/Ban-tiao (flat, glutinous rice noodles)
Steam the ban-tiao till fully
cooked, and chop the ham,
carrots and baby cucumbers
Then lay the ban-tiao noodles
out flat , placing a layer of
seaweed on each.
Add the remaining ingredients proportionately and roll everything up together in the ban-tiao wraps. Bon Appétit!