"Seediq Bale" Specialty Cuisine: Banana and Showa Leaves in the Dishes

▲The dishes at Jinyue Tribe’s "Sayun Kitchen" are private recipes by Atayal mothers.

Reported and photographed by Chen Ziying, Yilan Nan’ao

Do you still remember Sayun from "Seediq Bale"? Sayun’s hometown is located in Jinyue Tribe, Nan’ao Township, Yilan County. While the life of the indigenous people here may appear modernized, many still maintain their traditional way of living. In Jinyue Tribe, you can even enjoy indigenous cuisine made by Atayal mothers—using ingredients all picked fresh from the mountains that very day, ensuring the most authentic flavors.

"Sayun Kitchen" is run by mothers from Jinyue Tribe, named after "Sayun," the most representative figure of Atayal women, and serves as a kitchen that welcomes visitors with the warmth of indigenous mothers. As you marvel at the fact that all ingredients are freshly picked from the mountain that day, the dishes are already served on the table.


▲"Kale and Nightshade Salad Rolls" offer the sweet freshness of both greens.  
The first dish, "Kale and Nightshade Salad Rolls," wraps nightshade greens in kale, topped with a sweet salad dressing. With one bite, the aroma of vegetables bursts in your mouth, blending perfectly with the sweetness of the salad, making it a perfect appetizer.

▲"Millet-Cured Pork" was originally made with raw meat, but to accommodate those not used to it, the mothers kindly switched to cooked pork.

The second dish, "Millet-Cured Pork," has a taste similar to salted pork. However, unlike typical versions, no spices are added to the meat itself—the saltiness comes mainly from the millet coating, making it a great accompaniment to rice.


▲"Banana Sticky Rice" has a chewy texture and a fragrant banana flavor.

The third dish, "Banana Sticky Rice," is made similarly to savory or sweet zongzi (sticky rice dumplings). The sticky rice is chewy with a strong banana flavor. But because the leaves used to wrap it are hard to come by, the mothers have to search for them several days in advance, and the preparation process is quite labor-intensive.


▲"Mountain Pepper Cabbage" is flavored with mountain pepper, giving it a uniquely aromatic taste.

The fourth dish, "Mountain Pepper Cabbage," is lightly stir-fried cabbage seasoned with the plant "mountain pepper." Mainlanders may not be familiar with mountain pepper, but it was traditionally used by Taiwan’s indigenous peoples as a seasoning. Its distinctive aroma gives this cabbage dish a unique flavor without the need for any other seasonings.


▲"Taro Mash Millet" is a staple food of the Atayal people; while "Showa Leaf Anchovy Soup" contains absolutely no added seasonings.

The fifth dish, "Taro Mash Millet," may look like a sweet dessert cake due to its appearance, but it’s actually not sweet or salty—it’s more like plain rice, serving as the centerpiece of the meal. The soup course is "Showa Leaf Anchovy Soup," which is completely natural with no added seasonings. What you taste is the inherent sweetness of the vegetables and the umami of the anchovies.

A group of indigenous mothers run "Sayun Kitchen" in Jinyue Tribe, warmly welcoming friends from all over Taiwan to come and taste their food. Preserving the essence of "taking from nature and giving back to nature," they offer visitors the most natural, motherly indigenous flavors.