Siang Khau Lu Cultural Kitchen - Section 1

I have been following Shuangkou Lu's blog for a long time, and I am very happy to participate in the course of "Cooking Bags". It is very convenient to take the bus 9001 from the Taipei City Government Transfer Station. Entering the cultural kitchen of Sanheyuan, each space can feel the heart and soul of Tengwei and Peiyi, which is very touching. From the history of Taiwanese rice and the types of preserved vegetables to the story of this young couple who opened Shuangkou Lu, their promotion of Taiwanese rice culture is moving. It was a very special experience to be able to talk about their experience of going abroad to participate in cooking classes in the traditional Sanheyuan of Taiwan. It is worth mentioning that their blogs are written in Chinese and English, so that foreigners can also learn about Taiwan ’s food culture and tourism information through their texts. Of course, they can also provide English versions of cooking courses. Really It is worth introducing to foreigners to participate! At the beginning, "Shuangkou Lu Siang kháu Lū Cultural Kitchen" の レ ッ ス ン を participated. City Government Bus "9001" is a book of convenience and convenience. The cooking classroom は の い い 囲 気 で, which is a unified building in Taiwan, "Sanheyuan", is a big entrance. Japan and the same group, "rice" は staple food in Taiwan. In the era of planted land, Japanese rice was cultivated in Japan, rice was cultivated, and Taiwan is now the mainstream.は の 文化 堂 は 「米」 を メ イ ン と し て い ろ ん な レ な ス ン を い し て オ の の の の も の の も の English も 可能 で Foreigners も Participate し や す い で すIn the future, Japanese の の 訳 付 き の レ ッ ス ン も 考 え て い ま す の で 良 か っ た ら メ ー ル で 问 い 合 わ せ て く だ さ い. The history of cooking in Taiwan の 米 の 歴 の や 食 文化 な ど も い ろ い ろ 教 え て い た だ き barely に な り ま し た.の 食 文化 を も っ と 知 り た い 人 に お す す め で す in Taiwan.

Today, I went to Shuangkoulu to experience hand-made kueh, eat kueh, and celebrate the festival The production of rice, which is indispensable for our lives, has actually been declining year by year The "nian gao, fa gao, and radish cakes" that are necessary for the New Year are not entirely made of pure rice. The traditional craftsmanship of ancient times has gradually disappeared in this torrent with the change of the times. These foods seem simple, but it takes almost a day to make, ferment, steam, and cool. The ingredients to be prepared are very simple, but the work is so cumbersome, so traditional methods are gradually being affected by flour. Replaced, it’s not so traditional anymore? When someone asks you what best represents Taiwanese food? Is it the pearl milk tea, beef noodles that we often drink, or these foods that we must have on the dinner table during New Years and festivals, but we don’t care about them Thank you for the experience today and the knowledge about rice ❤️

In the past two days, I am very grateful to the two husband and wife of Shuangkou Lu. For me, what I see is a spirit of cultural inheritance, which can continue the tradition and continue to share Taiwan Kueh. And this Taiwanese Kueh culture makes me feel that I grew up on this land, and I feel extremely honored. This class is not just about making kueh, but sharing knowledge and technology with each other, and discussing the memories of kueh. There is also a full human touch surrounding this Sanheyuan, a kind of group of people to one When something resonates very much, it is rare and precious. Thank you very much for your diligence. I believe that we will meet again soon.

The host husband and wife have a solid knowledge, technology, and experimental spirit of Taiwan Kueh culture, and they also know how to use modern tools and vocabulary, so that modern people are more willing to learn this ancient technique from basic skills, rather than just a one-off. Play ticket nature. In the comfortable triple courtyard space, from making kueh utensils, cooking utensils, furniture, display, and propaganda design, every little detail is not sloppy, and the manager's intentions can be seen everywhere. In particular, the repair and maintenance of the building body of the triad courtyard is actually very difficult, but with this atmosphere, the traditional cultural scene of "making kuih in an old house" can be reproduced. The location is a bit remote. Although it is inconvenient to take public transportation, it is worthwhile to experience this quality of learning! It's much more convenient to drive by yourself. Next time I have a chance, I would like to learn other flavors of 粿❤️ I highly recommend it??

Great experience! It is not just a simple explanation of skills, but a more in-depth understanding of the local rice culture.

During the course, the teacher explained the types of rice very carefully and benefited a lot~ My own kueh is delicious and interesting. Thank you for letting us experience handcraft in such a great space

After learning about Shuangkou Lu last year, I always wanted to participate in the course, and even before the announcement of the course information, I couldn't help but ask by private message! I took a long-awaited ride last Saturday. After arriving successfully, I was greeted with kind greetings and smiles from the host and hostess? Starting from the story of knowing rice/introduction to kueh/festivals/seasons/history/source of ingredients, etc., it is really interesting to follow the hand-made courses of sweet kueh and cabbage kueh, and also understand how much hard work and patience is required behind the scenes. The hand-making class is over. While waiting for the cooking of sweet cakes, it is really satisfying to enjoy the vegetable head cakes and hair cakes prepared by Shuangkou Lu ❤️ Delicious ? I will definitely sign up for other courses in the future!