The ginger tingles park agriculture recreational park Area

Exploited and passed on by the elder “old ginger”, taken over and innovated by the young “tender ginger”. Stricken root in Jiangmayuan, agricultural recreation continuously presents the new appearance of intrinsic richness.

Located in the mountains on the southwest of Miaoli Dahu basin, Jiangmayuan is an area where wreathing mists and clouds wind round and round with the magnificent sea of clouds. Sit up watching Manapang on the east as the morning sunlight and the glow of setting sun begins to shine, the scene formed by daylight and cloud’s shadow and the posture of mountains seems to be some wonderland in a picture. The eastbound and westbound Country Road No. 130 that links up Dahu with Sanyi is the scenic secret path for entering Jiangmayuan. The farmyards of Jiangmayuan are hidden right on both sides of the road. The local residents live on planting green gingers in early days. However, as the cultivation of ginger will always lead to soil exhaustion, it is required that crop rotation be conducted. As a result, fruiters, which are suitable for growing in mountain areas, become the first choice. In the early periods, Jiangmayuan is composed of many private orchards, and thanks to its beautiful environment that drives tourism and prosperity, Jiangmayuan is transformed and developed into an agri-tourism area. With the concerted efforts put by the elderlies who are nicknamed “old gingers”, Jiangmayuan enjoys a remarkable reputation and a promising perspective of development potential. It is expected that the “tender ginger” of the younger generation will be able to take over and pass on the solid foundation attentively and write down the legendary page for Taiwan’s recreational agriculture.

Located at a high altitude, “Mile High Café Leisure Farm (The Residence of Clouds)” is named after its usually being clouded with thick mist and fog. Having established the first tourism farm in Jiangmayuan in 1983, the owner couple Tu, Chao-Jung and Peng, Li-Chen is the pioneer of leisure agriculture. For the past 30 years, the couple has been working diligently together with their children in order that the customers would be able to enjoy a cozy and leisurely environment on their holidays. Mile High Café Leisure Farm is also one of Ma Ma Tien’s restaurants known for its Hakka cuisine far and wide because of having won the first place in Ma Ma Tien’s national accreditation under the guidance of Council of Agriculture, Executive Yuan. The dishes are mostly made with native ingredients and homegrown agricultural products: pan-fired chicken with old gingers, pumpkin hotpot made with homegrown pumpkins, ginger milk pudding and oriental plum juice, for instance. The incomparable daintiness is developed through the freshest original taste of the ingredients. The orchard of the Tu family is planted with fruits such strawberries, peaches, passion fruits, plums and persimmons. Despite low yield and unfavorable appearances, the owner still holds fast to the idea of non-toxic farming that no pesticides and herbicides are used during the planting process. Thus the orchard remains an excellent eco-environment at all times. According to Tu, Yu-Cheng, the youngest son of the Tu family, they hope that the visitors can walk directly into the orchard and experience the life closest to nature.

The quiet and beautiful valley where “Sansui B&B” stands was originally a peach and plum orchard surrounded by green mountains and blue waters. About more than ten years ago, Liu, Tien-Kuei, who started to learn culinary skills right after having graduated from junior high school, returned to his hometown and established Sansui B&B under the encouragement of his father Liu, Ying-Ko, who was at that time one of the major pushers in The ginger tingles park agriculture recreational park Area. By integrating peaches and plums with culinary arts, Liu, Tien-Kuei launches the well-known Hakka fruit platter and develops several dishes upon utilizing seasonal fruits from the local area: whereas peaches, plums and pineapples are made into fruity fish in summer and autumn, strawberry sausage and strawberry tofu made with strawberries are specially served in winter. Incorporated with authentic Hakka dishes, the foods are well-received by the gourmands. Sansui B&B provides two types of guesthouses, the new Sansui residence and the traditional Sanheyuan lodging. Unlike all hotels in the city, the romantic and carefree lifestyle of a mountain household is involved. Chang, Fang-Ching, the proprietress of Sansui B&B indicated that there are many guests who even make a long stay here just for wandering leisurely about the valley. The most interesting thing is that there is a square put up in Sanheyuan lodging for children to fool around and adults to brew up tea and enjoy the pleasure and charm of the timeless mountains.

Hsieh, Hsin-Tou, the owner of “Xin Mei Leisure Farm” has been running the orchard for more than 30 years. The fruits were purchased by the wholesale merchants in the early days. However, as the dealers had rejected to take in owing to good yield and poor price over the last two years, which led to severe hoard, the orchard was converted into a tourism orchard. The diverse items of Xin Mei’s tourism fruit picking comprehend strawberries, “the queen of fruit”, from December to April, clusters of peaches and plums from April to June, and the brilliant red cherry tomatoes from July to October. The fruit-picking season can last for almost an entire year. Adhering to the principles of patience, confidence and attentiveness, Hsieh, Hsin-Tou couple produces products which allow the visitors to eat at ease. For over the past ten years, the business has been taken over by Hsieh, Hsin-Tou’s son Hsieh, Tien-Jung, who decided to return to his homeland. “I conceive the idea of building this place into the only paradise where people are can live a carefree life, enjoy the pleasure of tranquility and create wonderful memories,” said Hsieh, Tien-Jung. This blueprint is ought to be the common dream of both the old ginger and young ginger from Jiangmayuan.

Often crowded with tourists on holidays, Hao Long Chun Leisure Farm is situated at 27.4 km on Country Road No. 130. There is a parking lot and a platform from which the visitors can overlook the sea of clouds. Having been married for 50 years, Lai, Fu-Sung and his wife are the farm owners who usually sell their homegrown fruits and agricultural products at the on-site shop. Though the store appears to be quite common, it is actually something out of ordinary. The orchard of the farm where peaches, nectarines, plums and pumpkins are cultivated is not far away above the store. Visitors are welcome to come for harvesting the fruits and vegetables even on weekdays. Lai, Fu-Sung will always pick out the best varieties and irrigate upon using the fertilizer made from milk and yogurt in order that his customers can relish the most palatable fruits; his orchard has also passed the Good Agriculture Practice authentication for visitors’ consuming at ease. The most attractive things at Hao Long Chun Leisure Farm include the DIY programs of making pickled plums and peaches. The peaches and plums are picked and kneaded by the participants with salt before being made into tasty and refreshing pickled plums and peaches utilizing dried salted plums and galangal. These activities which allow visitors to enjoy the fun of playing with fruits can never be found elsewhere. Moreover, in-depth tours that take visitors to all places in Jiangmayuan are available as well. Led by Lai, Fu-Sung, the tour introduces mainly the agricultural produce and natural ecology of the local area. Aside from purchasing fresh fruits at the store, do not forget to ask old ginger Lai, Fu-Sung to show you the rural delight of The ginger tingles park agriculture recreational park Area.

“Ju Yuan Leisure Farm” was originally the tourism orchard of Liu, Ying-Ko. The couple toiled and cultivated the orchard for bringing up three children. After returning to his homeland, Liu Tian Jun, the second child of the Liu family, built up Ju Yuan Leisure Farm, which is named after his mother, for the sake of realizing his mother’s dream. Liu Tian Jun, who had learned culinary arts in other locality since early years, was known for his Hakka dishes, which builds up a reputation for Ju Yuan. Dishes such as pork intestine with shredded ginger, braised pork with preserved vegetables, soy-stewed pork and shrimp balls with strawberries and pineapples are extremely popular among the tourists. Liu, Tien-Chun has also developed several turmeric dishes. Dishes like turmeric handmade noodles, turmeric chicken soup and turmeric tofu pot have started a new chapter for Jiangmayuan’s local cuisine. To assist visitors and diners in understanding and experiencing the efficacy of ginger and turmeric, Ju Yuan has particularly designed and launched turmeric digging farming experience program and other DIY programs whose content involve making handmade soap, dye cloth and turmeric energy soup using turmeric. Together with its excellent view, Ju Yuan allows visitors to take a rest just like the lingering mountain clouds.

The owner of “Zhong ding Shan Lin” Liu, Chiu-Wen (A Bao), who followed her second brother’s footstep and returned to her hometown, is the youngest daughter of Liu, Ying-Ko. The spot, which was once the pig house of the household, has now become the most suitable venue for enjoying the sea of clouds in Jiangmayuan under the ingenious arrangement made by A Bao. Many tourists are fascinated by the incredible view during their first visit to Zhong ding Shan Lin; they are astonished immediately again by the impressive ancient flavor once stepping into the dining area. This is a nostalgic place decorated with heartwarming and reminiscent vintage objects that trigger the old memories of the gourmands and visitors. A Bao infuses a trendy style which carries an ancient taste into the food and drink served at Zhong ding Shan Lin. The traditional savor of shallots fried with pork fat is involved in the turmeric hotpot and Hakka flat noodles made with native ingredients; Hakka milk tea which bears both the conventional flavor of Hakka lei-cha and the new taste of milk is the integration of innovation into tradition.