Nan-Chian Recreation Agriculture District

As Penglai River nurtures the land and soil of Saisiyat, Atayal and Hakka people, the residents of the area express their gratitude to the ancestral spirits for being granted ample food and clothing at all seasons by showing respect for nature and living a humble life.

Located in Miaoli Nanzhuang Township, Nan-Chian Recreation Agriculture District still keeps the original form of mountain forests. The integration of Saisiyat, Atayal and Hakka ethnic culture has brought the serene and calm demeanor of mountain residents to the farm tour of local area. Instead of excessive modern adornment, Nan Chiang is filled with frugal and down-to-earth life culture of indigenous and Hakka people. Local peasant households work hard on breeding trout, culturing vegetables, and cultivating mushrooms and black fungus. The quiet and tranquil region where phytoncide of forest trees permeates the air allows visitors to experience the agricultural, mountain village atmosphere and enjoy the picturesque sight of nature.

“Nan-Chian Recreation Agriculture District Visitor Center” will definitely meet your expectations if you want to savor diversified dishes made with native, in-season ingredients. Local specialties made with locally bred trout, eco-friendly veggies grown by peasants, preserved vegetables and mushroom pork balls and exclusively-pickled salty pork are cooked through diverse culinary methods before finally served: for example, making trout into Japanese-style marinated and air-dried dish to condense the sweetness and freshness in the fish meat; homemade vegetables and mushroom pork balls developed by visitor center are made with minced meigan cai kneaded together with mushrooms and ground pork to display Hakka flavor; Salty pork is pickled and marinated in special sauce for two to three days before the freshness and sweetness of the meat is blocked through vacuum freezing. Served with specially-made dip sauce, the mouthwatering dish will impress all of your family and friends.

With a concerted effort made by the government and local residents, Penglai River Ecological Park carries out the plan of stream closing and fish protection. Through protracted and unremitting river protection, shrimps and fish reappear and the water is full of vitality again. A 1.6-kilometer-long fish viewing trail with trees planted on both sides is built along Penglai River inside the park. On the opposite bank a tract of pristine mountain forest full of life is preserved together with large fern plants such as nest ferns and common free fern. The perfect planning of trail route allows visitors to enjoy the scenery formed by dense trees and greens on rive shore in close distance and marvel at the powerful current of Penglai River.

No pesticides are used to inhibit the growth of the microorganisms that the cultivation of the organic black fungus produced by the ninth agricultural production and marketing group of Nanjhuang Township Farmers' Association relies totally on the predetermined destiny. The production of the organic black fungus is limited as the produce can only be written off if the black fungus is confronted by microbial contamination. Since the black fungus prefers a cool and shady growing environment, the production and marketing group employs the celebrated chilly mountain spring water of Nanjhuang to cool down the mushroom hut, where the temperature are able to remain at 30 degrees Celsius. In addition, the organic black fungus here is planted based on conscience that no mushrooms will fall to the ground or soak in water during the harvest. The group members tend to use their homegrown black fungus for food as well. Thus the quality of these mushrooms is guaranteed.

More than 20 years ago, Mama Tou would always follow her mother-in-law up to the mountains to collect wild mushrooms. “We had to go up into the mountains and knock on the trunk in the wild after the rain before the sprouts of mushroom popped up two or three days later,” she explained in a Saisiyat accent. Later on when the Tou family discovered that the wooded shade adjacent to their residence is the best and most natural cultivation environment, they began trying to culture mushrooms using cut-log. Wood-log mushrooms require the utmost care that the mushrooms should be planted inside the drilled holes of the cut-log and avoid exposure to the rain before fermentation. It is like taking care of a child that one must handle the work with full attention and effort. Different from the scent of vacuum-packed shiitake mushrooms, the wood-log shiitake grown by the Tou family is incredibly aromatic with a sweet and natural fragrance after roasting. Because of scarce yield and the idea of “less is more”, the wood-log mushrooms produced by the Tou’s have become extremely popular. Such impressive mushroom that passes on the planting wisdom of indigenous people is a must-buy souvenir gift when visiting Nanjhuang.

“Pakwari Saisiyat Indigenous People Cultural Park” is the life space of Saisiyat Pakwari tribe in Nanjhuang. “Pakwari” in Saisiyat language means “the place where arbors grow”, and the clansmen still keep the leafy and flourishing woods to bring greenish mountain scene to the park up to the present. There are several traditional bamboo plaited buildings, where historical stories of Saisiyat are depicted on stones and planks through colored drawings and relief sculptures by the clansmen, fall scattered inside the park. Stroll along the forest path and meet up with the native plants like nest ferns and Taiwaniana Alsophila that grow luxuriantly to welcome their guests. For visitors who wish to learn more about Saisiyat culture, tribal culture guided tour and mochi DIY experience program can both be joined upon reservation.

Located in the mountain area of Xiaodonghe in Nanjhuang Township, Chu Gu Farm is surrounded by an old-growth forest within which hide plentiful spring waters. With its excellent view of forest landscape crystal clear stream, Chu Gu Farm is not only a secret travel spot of Nanjhuang but also an awesome place for gourmands to find dainty fish cuisine. Trout is the aristocrat of fish for the requirements towards water quality of the environment is strict. Chu Gu tries to breed high-quality fresh cold water fish such as rainbow trout, sturgeon and alpine sea perch through the introduction of the unpolluted spring waters conserved by native primeval forest. The fish dishes all taste heavenly delicious no matter if they are steamed, cooked, grilled, braised, made into sashimi or stewed with Chinese herbal medicine, which makes Chu Gu Farm the preferred choice for savoring fresh mountain fish treat. To let go of your fatigue and troubles for a while and come to Chu Gu Farm in the mountains to experience the verdant and exuberant forests and feel the breeze that caresses gently your cheeks.