Courtesy of Hung Chen & Editorial Office
The vitality of the East Longitudinal Valley flows like the lush mountains and fertile fields, full of hope. The richness of this land comes not only from nature but also from the sincerity and resilience among its people.
The Resilience and Abundance of Hualien｜Nest Fern and Japanese Prickly Ash - Stories of the Land
Recently, Guangfu Township faced floods, but in the toughest moments, a group of “shovel heroes” emerged. Shoulder to shoulder, they repaired their homes, showing selfless care that became one of Taiwan’s most moving sights, letting the world witness the warmth of human connection. To carry forward the land’s vitality and spirit, the “Harvesting Reds, Gathering Greens” concept lets diners experience the East Longitudinal Valley through food. Featuring nest fern and Japanese prickly ash, it presents two healthy, seasonal salads that bring the flavors of the land to the table, letting every bite capture the essence of the soil and the rhythm of the seasons. From the imagery of classical poetry to the real landscapes of Hualien, each ingredient tells the story of the valley’s abundance and resilience.
Nest Fern Yuzu Salad｜Standing on the Heights
Nest fern is a common wild vegetable in Taiwan’s mountains. Its bright green leaves stretch through the mist, carrying a delicate wild fragrance. The key to preparing nest fern is preserving its green color and tenderness. Remove old stems, wash the young shoots, tear into bite-sized pieces, blanch for 30 seconds, then cool in ice water to remove bitterness and lock in color. A touch of salt and oil highlights its pure, forest-like flavor.
“Standing on the Heights” Preparation:
． Blanch nest fern in boiling water, then set aside. Slice onions into thin strips and soak in ice water to mellow the sharpness. Drain both ingredients.
． Dress with bitter tea seed oil, yuzu paste, and a small amount of plum extract, then toss with the fern and onions.
． Finish with bonito flakes or freshly shaved dried tuna.
Japanese Prickly Ash - Flavors of the Mountains and Fields｜East Longitudinal Valley Three Fresh Dishes
Japanese prickly ash is an Indigenous herb with versatile culinary uses: finely chopped for cold dishes like century egg tofu, mixed into fried rice, wrapped in batter and fried, added to soups, herbal teas, omelets, sauces, or used as a seasoning for grilling and seafood.
“East Longitudinal Valley Three Fresh Dishes” Preparation
． Blanch golden needle flowers, enoki mushrooms, and Japanese prickly ash leaves in boiling water for 30 seconds; drain.
． Finely chop Amis fermented paste, mix with bitter tea seed oil and a pinch of salt or chicken powder, then toss with the prepared vegetables for even seasoning.
． Garnish with rose petals for a final touch.