The spirit and nature of the documentary of "Taiwan Canteen" only exists in real people and facts, no falsification; let go of emotions, never comment or judge, the existence itself is the truth.

Episode 8 What is your impression of Hakka culture?

A hard-working blue shirt or a delicate and beautiful paper umbrella?

Or, is it a delicious Hakka delicacy?

In fact, the Hakka culture that will amaze you all comes from the hard-working living environment.

The Hakka uncle who made the blue shirt said that a foreign friend once asked him, how can the Hakka people make rice so exquisite?

Why can winter melon become a delicacy?

The uncle said that you must first understand our culture before you can understand why the Hakka people are so fond of these ingredients.

Wen Yuanwei, a handmade slat maker, will tell you why he is the only one left in the United States who does not use machines to make slats.

Rice owner Wu Yumin believes that Hakka rice without additives is the real taste of mother.

After Huang Doudou left the city to end his 9-to-5 life and returned to the countryside of Daxi to run Hakka cuisine, he discovered that the way he lived in Taipei didn't work at all in his hometown. In the process of re-learning from his aunt, he learned a lot about life.

Got a new understanding.

In fact, Hakka food is the taste that belongs to mother and memory.

Episode 9 Even if you have never seen oysters in the shell in Taiwan, you must have eaten oyster omelette.

But in addition to oyster omelette, oysters can also be made into oyster noodles, oyster rolls, oyster daddy, and grilled oysters. Such a variety of ingredients are not only delicious, but also contain Taiwanese people’s infinitely creative cooking philosophy.

Huang Yicheng of Qigu in Tainan is a prospective master's student at National Taiwan University. Why is he willing to give up the colorful urban life, drop out of school and return to the countryside of Tainan to raise oysters?

The Ring may have been the most important landmark in Taipei in the past generation. Lai Bingxun, the owner of the Ring Oyster Omelette, has been selling oyster omelets in Taipei since he was a teenager until he is now in his sixties. His oyster life has witnessed the prosperity, loneliness and resurgence of the Ring.

At Shijing Moru Oyster Omelette on Tainan's Guohua Road, owner Zhang Daxi, who is in his eighties, still makes oyster omelette in the most traditional way. A truly old-fashioned oyster omelette would include minced meat and bean sprouts, he said.

Lin Lihong's father-in-law in Lukang, Changhua is the originator of Lukang oyster omelet. I heard her talk about the origin of Lukang oyster omelet.

Qiu Shuying of Xitian Lane in Shantou, Guangdong has been frying oysters all her life. There, oyster omelette changed its name - ?苑.

Chen Juncheng of Banqiao, New Taipei Province believes that the reason why oyster noodles are delicious is that the production of handmade noodles must not be careless.

Chen Xiuyue from Anping, Tainan, transformed from an oyster farmer into an oyster roll shop owner. How was the oyster roll invented?

Oyster snacks are infinitely creative, embodying the tenacious vitality and super adaptability of Taiwanese people.

Episode 10 Gourmet Han Lianglu believes that the origin of Taiwanese food is Fujian food, but Taiwanese food is not the same as Fujian food.

During the Ming and Qing Dynasties, a large number of Heluo people immigrated to Taiwan, which triggered a series of food fusions. From the earliest integration of aboriginal cuisine, Taiwanese began to eat Korean cuisine after the Dutch rule, and finally, under the influence of the Japanese, Han cuisine became an important part of Taiwanese cuisine.

The cornerstone of Taiwanese cuisine is the integration of diverse cultures.

Li Xiuying, the owner of Xinye, said that Taiwanese food is what the saying goes, home-cooked food. How did she manage to put fried pork liver, vegetable garden eggs and other common people's dishes in Taipei 101 and still have people pay for them?

Yang Weihua, the eighth generation descendant of Fujian Juchunyuan, tells you why there must be red rice cakes in celebrations in southern Fujian?

Chen Junfan, the owner of Tongli Rouyan in Fuzhou, Fujian, said that eating tribute balls and fish balls is a great tradition of the entire southern Fujian culture. What is the reason?

Chen Zhaolin, the head chef of Yilan Lin Handmade, believes that Taiwanese food is actually the hometown food cooked by mother. It has been passed down from generation to generation. Taiwanese food not only retains the taste of mother, but also constantly incorporates new elements, becoming a unique world.

Mixed cuisine.

Episode 11 If Taiwanese food is home-cooked and tastes like mom, then restaurant food is a banquet dish that combines the best of Taiwanese food.

The development history of restaurant cuisine is as long as the time when our ancestors colonized Taiwan.

The earliest restaurants were actually just like today's banquet halls or private guest houses, where business and political figures socialized and interacted. Many historical events were settled over drinks.

Chef Azhong, who cooks state banquets, is the number one person in Taiwanese cuisine. He was the chef of former President Lee’s Hongxi Villa Guest House, and also helped former Presidents Chen and President Ma handle the catering for state banquets. However, Chef Azhong’s

I started learning kung fu from restaurants in Dadaocheng.

Let Master Azhong and Jiang Weishui’s grandson Jiang Chaogen lead us back to the Chunfengdeyilou, Black Beauty and other restaurant sites, and miss the glorious days of Dadaocheng together.

Episode 12 Taiwan is known as the Kingdom of Water, but in fact we see a dazzling array of fruits at the fruit stalls, but none of them originate from Taiwan.

Pineapples come from South America, mangoes are native to the Malay Peninsula in India, and bananas were first grown in the Malay Peninsula and Indonesian islands. What was the opportunity for these fruits that did not originally belong to Taiwan to become the pride of Taiwan today?

If not mentioned, most people don’t know that there is a banana research institute in Taiwan, which houses the oldest banana plants in the world. Here we can get a glimpse of the secret of how Taiwan became the banana kingdom, and why? Because of yellow

An outbreak of leaf disease leads to the fall of the banana kingdom?

Although the origin of mangoes is not in Taiwan, due to the efforts of Dr. Guo Wenzhong of Mango, today's world-class mango varieties are all grafted by him.

Pineapples have been one of the most important fruits in Taiwan since they were introduced to Taiwan by the Japanese in 1903. Although pineapples look strong, they are actually fruits that require long-term care.