Local Products

Ginger

Ginger is a very healthy food. It is said to be effective in removing free radicals and bolstering the immune system.

─Knowledge Portal hosted by Ministry of Agriculture, Executive Yuan

Eggplant

Also known as red aubergine, eggplant has a slight hint of sweetness, and belongs to the “cold food” category according to Chinese medicine. Its root, stem, leaf and fruit can be used in different ways. It is a plant of many uses.

─Kaohsiung Farmers’ Association

Cabbage

Cabbage belongs to the crucifer family. The local variety is also known as Korean vegetable, heart-wrapping vegetable, western cabbage or lotus white. It has cold preventing, energizing, stomach mucous membrane reviving, ulcer healing, and gout alleviating effects. As one of the favorite vegetables in Taiwan, it can be eaten raw or cooked.

─Knowledge Portal hosted by Ministry of Agriculture, Executive Yuan

Hakka Cakes and Pastries

Hakka people insist on making pastries manually, use the best materials, and cook them with sophisticated procedures. They do not put any preservatives or color additives into the pastries. Therefore, their pastries display the Hakka legacy of honesty and simplicity. The simple appearance and the dainty taste make Hakka pastries the best choice for both meals and snacks.

Aiyu Seeds

Most aiyu seeds produced in Kaohsiung are collected from wild plants. The harvest season is from September to February. Aiyu fruits resemble green mangoes. After being harvested, the fruits are peeled, cut and sun-dried for 2 days. The seeds are then pulled out from the dried fruit. The seeds can be consumed after another week of sun-drying. To make Aiyu jelly, the seeds are wrapped in cheese cloth, immersed in water and rubbed by hand for 10 minutes. A thick liquid will be released into the water. After it sets up, the jelly is ready to serve. Aiyu jelly tastes smooth and refreshing. It is an ideal snack of summer.