June 17, 2024

Miaoli Travel: The Ruins of Qiding Shrine


Scrolling through Google Maps to find some interesting places to visit, I found one very close to where we live: Qiding Shrine in Zhunan Town. The shrine is on the grounds of the Animal Medicinal Experimental Institute. Although Google Maps directs you to the entrance of the institute, you won't be able to enter from there. Instead, follow the institute's fence all the way to the end. There, you will see a path. It may not be easily visible, but it's there.

The path looks a bit creepy, and I wouldn't have dared to go alone, but I brought my husband and son with me, so we all went in. There is a Japanese-style building, but it's impossible to get a closer look as it's inside the institute's grounds. The path goes among trees with roots hanging down. If nobody had been there for a long time, the trail might not even be visible. As you follow the trail, you will see many signs warning not to get close to the fence.

After a while, the stairs become visible. The stairs are in poor condition, but we followed them all the way up. Unfortunately, due to tree disease, the area is covered with tape. It's still possible to get closer, though you should be careful as the trees may easily collapse. Right behind the little shrine, one of the trees had fallen. I quickly took some close-up pictures but didn't walk around any more due to the danger.

Visiting Qiding Shrine was an unexpected adventure. While the path to the shrine is not for the faint of heart and caution is advised due to the condition of the trees, it offers a unique glimpse into the past. If you're up for a bit of a thrill and appreciate hidden historical gems, Qiding Shrine is a worthwhile destination. Just make sure to bring company for safety and a sense of shared discovery.

Qiding Shrine (崎頂日出神社遺址)

Nestled on a hill behind the Animal Medicinal Experimental Institute in Zhunan Town, Miaoli County, lie the evocative ruins of Qiding Shrine. This site, a remnant of the Japanese colonial period in Taiwan, was once part of the Hsinchu State Agricultural Research Institute.
Constructed in 1934, Sakiide Shrine, later known as Nichu Shrine due to its eastward orientation towards the rising sun, was dedicated to the deities Amaterasu and Toyouke. Today, only fragments of its past grandeur remain, including a cement pedestal, a pair of small stone lanterns, the shrine stairs, and the base of the torii gate.

The trail leading to the shrine is obscured and unmarked, with only a faint path visible near the laboratory's iron fence. Along this hidden trail, ancient fig trees drape like curtains, and aged trees with abundant branches add to the sense of history. As one progresses, the shrine stairs become visible, flanked by three majestic old banyan trees at the base. Atop the pedestal, Ksitigarbha Bodhisattva is now enshrined, honoring the souls of animals once used in experiments.

Despite its dismantling, the shrine's outline, two staircases, stone lanterns, and the base of the torii gate remain. Reflecting its association with the Agricultural Extension School, the shrine is relatively small compared to others. Despite its historical significance, the site is well-maintained by the institute, ensuring the preservation of this cultural treasure.














Address:
350苗栗縣竹南鎮350崎頂日出神社遺址

June 16, 2024

Discover the Flavors and Traditions of the Dragon Boat Festival


This year, I decided to try making my own zongzi for the first time. They didn't turn out perfect, but I learned a lot. It takes plenty of time and practice to perfect the wrapping technique; mine ended up a bit loose, causing the filling to leak out in some corners. Since I'm not a big fan of sticky rice, I opted for sago zongzi filled with red bean paste. I didn't dare to try making savory zongzi because I thought it would take me the whole day to prepare everything. It's no surprise that homemade zongzi can be quite pricey considering the effort involved. If you're interested in more detailed information about zongzi, check out my other post LINK
For more recipes, visit my other blog LINK

Also for the first time since moving to Taiwan I had the chance to see the Dragon Boat Festival.


What's The Dragon Boat Festival (端午節)?

The Dragon Boat Festival (Duānwǔ jié) is a traditional Chinese holiday that takes place on the fifth day of the fifth month of the Chinese lunisolar calendar, which typically falls in late May or June. It's celebrated through dragon boat racing, consuming zongzi (sticky rice dumplings), and drinking realgar wine. The festival was officially added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2009.

The most widely accepted story is that the festival commemorates Qu Yuan, who drowned himself in the Miluo River out of despair after his homeland was invaded. Locals raced their boats to save him or retrieve his body, leading to the tradition of dragon boat racing. They also threw rice into the river to feed the fish and prevent them from eating Qu Yuan's body, which evolved into the tradition of eating zongzi.

The Dragon Boat Festival is deeply rooted in Chinese culture and incorporates various traditions. Dragon Boat Racing dates back over 2,500 years and is central to the festival. It symbolizes the attempt to rescue Qu Yuan and commemorates his legacy. Eating zongzi is a way to commemorate Qu Yuan's loyalty and patriotism. It is a tribute to his memory and a way to keep his story alive.





What are Zongzi (粽子)?

Zongzi, also known as sticky rice dumplings, are a traditional Chinese food made from glutinous rice stuffed with various fillings and wrapped in bamboo, reed, or other large flat leaves. They are typically steamed or boiled. 
Zongzi is traditionally associated with the Dragon Boat Festival, commemorating the death of Qu Yuan, a patriotic poet from the kingdom of Chu. He drowned himself in the Miluo River in 278 BC, and people threw rice dumplings into the river to keep fish from eating his body.
Zongzi has been eaten during Dragon Boat Festival since the Han dynasty (2nd–3rd centuries). The shapes and fillings of zongzi have evolved over centuries, with regional variations reflecting local tastes and available ingredients.

Zongzi come in a variety of flavors and fillings, broadly categorized into sweet and savory types. Savory zongzi often include marinated pork belly, salted duck egg yolk, and various beans, while sweet zongzi feature fillings like sweetened red bean paste, lotus seed paste, jujube paste, and sweet chestnuts. Plain zongzi are also popular, typically enjoyed with sugar. Vegetarian options include fillings such as mushrooms and bamboo shoots, mixed vegetables, sweet potatoes, and a variety of nuts and seeds. Regional variations exist, with Cantonese zongzi being larger and savory, Shanghai zongzi known for their sweet varieties, and Hokkien and Taiwanese zongzi featuring unique local ingredients. 
Newer dessert zongzi include crystal zongzi, which are translucent and filled with sweet pastes, and sago zongzi, which use sago pearls for a light and chewy texture.

Sago Zongzi Recipe:

Ingredients:
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Other Supplies:
- 20 bamboo leaves
- Kitchen twine

Instructions:
1. Preparing Bamboo Leaves:
   - Place the bamboo leaves in a large bowl or container.
   - Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
   - After soaking, transfer the leaves to a cooking pot.
   - Cover the leaves with clean water in the pot.
   - Bring the water to a boil over medium-high heat.
   - Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
   - After cooking, keep the leaves in the water until they have cooled down to room temperature. 
   - Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
   - Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
   - Place the sago pearls in a large mixing bowl.
   - Pour enough water to cover the sago pearls and let them soak for 30 minutes.
   - After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
   - In the meantime, divide the red bean paste into 10 even portions.
   - Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
   - Mix the soaked sago pearls with sugar and cooking oil until well combined. 
   - If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
   - Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
   - Fill the cone with some soaked sago pearls, spreading them towards the sides.
   - Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
   - Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
   - Bring water in a steamer to a rolling boil.
   - Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
   - Let the dumplings cool for about 10 minutes before removing them from the steamer.




Miaoli Travel: Luzhunan Old Houses


Nestled beside the Toufen Industrial Zone in Miaoli, Luzhunan Old Houses in Luzhu Village is a historic community with a rich 300-year heritage. To prevent their hometown from fading into obscurity, a passionate group of locals established an association and meticulously planned a series of community revitalization activities. They invite travelers to bask under the large trees of the traditional three-sided courtyards, bike through the red-bricked green corridors, and immerse in the serene atmosphere of this simple yet captivating place.

Luzhunan, originally known as "Luzhu Village" during the late Qing Dynasty and early Japanese colonial period, was part of the Zhunan Yi Bao. Surrounded by Tianliao Village to the northwest, Toufen Village to the northeast, Dongxing Village to the southeast, and Salt Storefront Village to the west, Luzhunan has a long history intertwined with Taiwan's agricultural and industrial development.

The Miaoli County Traditional Settlement Cultural Association, established in 2006, aims to preserve and promote the cultural heritage of the Luzhunan Old Houses. Under the guidance of Secretary-General Xu Shufan, numerous activities such as guided tours, DIY experiences, and cultural events have been organized. The community has also revitalized old houses, turning them into bookstores and cafes, making Luzhunan a new tourist hotspot.

Visitors can enjoy guided tours that delve into the history and architecture of Luzhunan. DIY activities such as pottery making and traditional food preparation, like the famous red tortoise cake, offer hands-on experiences that connect you with local traditions.

The 53 old houses in Luzhunan are a testament to the community's commitment to preserving its architectural heritage. These traditional houses are built with red bricks and feature large central courtyards shaded by old trees, providing a peaceful atmosphere for leisurely walks and relaxation.
Key landmarks include the Lin Family Ancestral House, which also serves as a cultural exhibition center. Constructed from durable cypress wood, it showcases intricate craftsmanship and historical significance.

Luzhunan is predominantly Hakka, but it also includes Minnan people, reflecting a diverse cultural heritage. The community's traditional grocery stores, such as the century-old "Zhongdian," offer a nostalgic shopping experience with a variety of goods ranging from snacks to household items.

Luzhunan offers a variety of interactive activities for visitors. Guided tours can be booked through their Facebook page for NT$100 per person, with each tour lasting about an hour. Additionally, hands-on experiences like DIY pottery and red turtle cake making provide a deeper connection to the local culture.

Opening Hours: 8:00 AM to 5:00 PM, closed on Tuesdays


































Address:
351苗栗縣頭份市蘆竹里15鄰191號