瑪家慢城晚宴Majia Cittaslow Dinner
聽見大武山下的歌謠Songs from Beneath Mt. Dawu
風土與土地的共響A Resonance of Land & Terroir
一座慢城，是一段向土地學習的過程。 A slow city is a long apprenticeship to the land.
今晚，我們將瑪家山林間的清風、溪流的滋養，以及部落耆老傳承的智慧，收納於這一桌饗宴之中。 Tonight we gather the clear wind of Majia's forests, the nourishment of its streams, and the wisdom handed down by tribal elders — and set them upon this single table.
從野生山菜的採集、高山穀物的柴燒發酵，到 vuvu 搖搖飯裡的溫柔記憶——這不只是一餐晚宴，更是瑪家風土與職人手藝交織的慢食故事。 From wild greens gathered on the slopes, to highland grain leavened over woodfire, to the tenderness held in vuvu's shaken porridge — this is not merely a dinner, but a slow-food story woven from Majia's terroir and the hands of its artisans.
邀請您放慢腳步，傾聽土地的聲音，與我們一同共響這份來自原鄉的祝福。 We invite you to slow your pace, to listen for the voice of the land, and to resound together with this blessing from our homeland.
來自瑪家的山田日常。The everyday of Majia's mountain fields.
紅藜梗承載土地韌性，洛神帶出部落熱情，咖啡葉則有高山清香。以三種作物迎賓，象徵排灣族人與自然共生的溫柔日常。 The djulis stalk carries the resilience of the soil, roselle draws out the warmth of the tribe, and coffee leaf brings the clean fragrance of the highlands. Three crops greet you — an emblem of the gentle daily life the Paiwan share with nature.
土地智慧與歲月香氣。The wisdom of the land, the fragrance of time.
芋頭乾（Arame）是排灣族過去重要的備糧，也常見於日常與遠行食用。經慢火烘烤後更顯甘甜，搭配香烤花生，吃進嘴裡的是家常的滋味與時光的積累。 Dried taro (Arame) was once a vital reserve food for the Paiwan, eaten day to day and carried on long journeys. Roasted slowly, it turns sweeter still; paired with roasted peanuts, what you taste is the flavour of home and the accumulation of time.
順應節氣，認識山林。In step with the seasons; in touch with the forest.
排灣族的飲食智慧從山林採集開始。採集野生山菜，搭配在地果乾入菜，將土地最當令的滋味帶上餐桌，呈現山林與生活緊密相連的日常。 Paiwan food wisdom begins with gathering in the forest. Wild mountain greens are picked and paired with local dried fruit, bringing the land's most seasonal flavours to the table — daily life bound tightly to the mountains.
時間與穀物的自然發酵。Grain and time, naturally fermented.
小米（Vaqu）是排灣族重要的作物，承載著節慶、信仰與生活記憶。以工寮手作與自然發酵烘焙成麵包，讓穀物香氣在時間中慢慢醞釀，展現土地孕育的純樸風味。 Millet (Vaqu) is a crop of great importance to the Paiwan, carrying festival, faith and the memory of living. Made by hand in the field hut and naturally leavened before baking, its fragrance ripens slowly through time — the plain, honest flavour the land brings forth.
山與海交織的溫柔序幕。A tender prelude where mountain meets sea.
金黃南瓜與龍膽石斑慢火細熬，濃湯裡藏著山海的滋味，也像石板屋裡升起的暖意。綿密濃醇的口感，溫柔迎接每位歸鄉與來訪的賓客。 Golden pumpkin and giant grouper are simmered gently together; the soup holds the flavours of both mountain and sea, and something of the warmth that rises inside a slate house. Velvety and deep, it welcomes every guest — those returning home and those arriving for the first time.
三石灶下的堅韌與照顧。Resilience and care beneath the three-stone hearth.
三石灶（Sapuk）是排灣家屋的重要記憶與烹煮核心。樹豆（Puk）被稱作勇士豆，昔日常作為遠行與勞動時的補給。以慢火燉煮排骨，傳遞堅韌與家族傳承。 The three-stone hearth (Sapuk) is the cooking heart of a Paiwan house and one of its deepest memories. The pigeon pea (Puk), known as the warrior's bean, once sustained long journeys and hard labour. Slow-stewed with pork ribs, it carries resilience and the lineage of a family.
野地香草與柴燒熱情。Wild herbs and the ardour of woodfire.
刺蔥（Tjana’m）是部落極具代表性的香料，香氣鮮明而有個性。搭配柴燒桶仔雞慢火烘烤，肉香、油脂與野地氣息交融，展現部落宴席熱情而豪爽的風味。 Tjana'm is one of the tribe's most representative aromatics — vivid, insistent, full of character. Roasted slowly with the chicken in a woodfired barrel, meat, fat and the scent of open country merge into one: the warm, open-handed flavour of a tribal feast.
天然板岩的純粹炙香。The pure sear of natural slate.
石板不只是建築材料，也是部落料理的重要媒介。高溫炙烤讓豬肉逼出油脂、表面微酥，入口帶有石板特有的岩香，呈現最直接、最純粹的部落肉食風味。 Slate is not only a building material but an essential medium of tribal cooking. Fierce heat renders the pork's fat and crisps its surface, leaving the mineral scent particular to stone — the most direct and most elemental way the tribe tastes meat.
清澈溪流的鮮美餽贈。A sweet gift from clear running water.
山溪魚來自瑪家清澈溪流，是自然贈予山村的鮮味。以酥炸方式呈現，外酥內嫩，保留溪魚本身的清鮮，讓人品嚐到山林與水域共同孕育的純淨滋味。 These stream fish come from the clear waters of Majia — nature's gift of sweetness to a mountain village. Fried until crisp outside and tender within, they keep the fish's own clean freshness, so you taste the purity that forest and water raise together.
山風般的清新轉折。A fresh turn, like wind off the ridge.
檳榔在部落生活裡與祭儀、建材與童年記憶緊密相連。檳榔花口感清脆細嫩，以涼拌手法調味，酸甜爽口，為整場宴席帶來清新明亮的花開轉折。 In tribal life the betel palm is closely bound to ritual, to building, and to childhood memory. Its blossom is crisp and delicate; dressed cold, sweet and tart and clean on the palate, it brings the feast a bright turn, like a flower opening.
團聚、分享與豐收的甜美。The sweetness of gathering, sharing, harvest.
小米、高粱等部落多元雜糧揉合成圓餅，象徵圓滿與團聚。搭配以在地果實熬製的風土果醬，讓部落農作的多樣性與土地收成在一口之間完整呈現。 Millet, sorghum and other tribal grains are kneaded into a round cake — a figure of wholeness and reunion. Served with a preserve simmered from local fruit, the diversity of tribal farming and the harvest of the land arrive complete in a single mouthful.
記憶深處的溫柔牽掛。A tenderness kept deep in memory.
Pinuljacengan 是許多排灣族孩子記憶中的家常味。祖母（vuvu）將野菜與穀糧邊煮邊搖拌，煮出的不只是飽足，更是長輩照顧家人的溫柔與最深的牽掛。 Pinuljacengan is the home flavour many Paiwan children remember. Grandmother — vuvu — shakes and stirs wild greens together with grain as it cooks; what comes out of the pot is not only a full stomach, but an elder's tenderness in caring for her family, and her deepest attachment to them.
尊榮貴賓的宴客重頭戲。The centrepiece held for honoured guests.
Cinavu 是排灣族宴客與節慶的重要食物。以假酸漿葉包裹小米與芋頭粉，蒸煮後葉香與穀香交融，不僅風味獨特，更象徵對貴賓最誠摯、最深厚的祝福。 Cinavu is a food central to Paiwan hospitality and festival. Millet and taro flour are wrapped in the leaves traditionally used for cinavu and steamed until leaf and grain fragrance merge — a flavour entirely its own, and the tribe's most sincere and most profound blessing upon its guests.
節慶裡分享的綿密祝福。A soft blessing, shared at festival.
Avai 是慶典與祭儀中不可或缺的糕點。以小米與南瓜的黏性包裹鹹香豬肉與甜味紅豆，再以葉片包裹蒸製，展現鹹甜並陳、分享祝福的節慶滋味。 Avai is indispensable to celebration and rite. The stickiness of millet and pumpkin encloses savoury pork on one hand and sweet red bean on the other; wrapped in leaves and steamed, it sets salt and sweet side by side — the festive taste of a blessing meant to be shared.
山林火氣與溫柔尾韻。Mountain fire, and a tender final note.
以一道手作甜點作結，將柴燒的淡淡煙香揉合煉乳與檸檬的酸甜。既延續山林火氣與手作溫度，也為整場原鄉風味晚宴留下清爽而溫柔的尾韻。 The evening closes with a hand-made dessert, folding the faint smoke of woodfire into the sweet-sour of condensed milk and lemon. It carries forward the fire of the mountains and the warmth of handwork, and leaves this homeland feast a clean, gentle finish.
總主廚Head Chefs 蘇志民 · 卓福亮
今晚的十五道菜，不屬於任何一家單獨的廚房。這是一場由瑪家與鄰近部落的職人共同備下的宴席——各自帶著最擅長的手藝與最熟悉的食材，一起下廚、一起顧火，把同一片山林的味道端到您面前。 Tonight's fifteen courses belong to no single kitchen. This is one banquet prepared together by artisans from Majia and its neighbouring communities — each bringing the craft they know best and the ingredients they know best, cooking side by side, tending the same fires, to set the flavour of one shared landscape before you.
從土地長出來的排灣風土料理 Paiwan terroir cooking, grown out of the land
以排灣傳統雜糧與部落小農作物為料理核心，長年選用小米、高粱、樹豆等在地食材，持續探索傳統作物進入當代餐桌的可能。從土地、農人到餐桌，小農餐桌以食物串起土地與文化，讓傳統作物持續被種、被吃，也在今日長出新的味道。 Their cooking is built on traditional Paiwan grains and the crops of tribal smallholders. Working year after year with millet, sorghum, pigeon pea and other local ingredients, they keep exploring how those crops can enter a contemporary table. From soil to farmer to table, food is what ties land and culture together — so that traditional crops go on being planted and eaten, and go on yielding new flavours today.
讓傳統作物繼續被種、被吃，也繼續長出新的料理。 Let traditional crops keep being planted and eaten — and keep yielding new dishes.
一桌共饗的部落風味 A table made for sharing
以部落共饗餐桌為核心，將石板烤肉、桶仔雞、祈納福與樹豆等地方食材與料理端上桌。琉璃花園保留的是一起吃飯的熱鬧與溫度，透過一道道可以彼此分享的料理，讓來訪的人從味道之中，感受部落待客與共饗的日常。 Their table is built around the tribe's habit of eating together: slate-grilled pork, barrel chicken, cinavu and pigeon pea, brought out as familiar local dishes. What they keep is the warmth and clamour of a shared meal — dish after dish meant to be passed around, so that a guest tastes the everyday hospitality of the tribe.
一桌料理，盛起部落共饗的日常與熱情。 One table, holding the tribe's everyday warmth.
從山林到杯中的瑪家風味 From the forest to the cup — the taste of Majia
以瑪家山林間的咖啡園為起點，將種植、採收、後製到烘焙完整串成一杯屬於地方的咖啡。好山林不只呈現風味的層次，也將紅藜、樹豆等在地作物融入飲品設計，讓每一次品飲，都成為認識瑪家土地、農作與山林生活的方式。 It begins in the coffee groves among Majia's forests: growing, harvesting, processing and roasting are drawn into a single cup that belongs to this place. Beyond the layers of flavour, they fold local crops such as djulis and pigeon pea into their drinks, so that every tasting becomes a way of coming to know Majia's land, its farming and its life in the mountains.
從山林到杯中，喝見瑪家的土地風味。 From forest to cup — taste the land of Majia.
以家常手藝，留住部落的味道 Keeping the tribe's flavours in a home cook's hands
從家庭廚房與長年累積的手藝出發，延續部落熟悉的傳統滋味。不做刻意複雜的轉譯，而是以一道道樸實的料理，把記憶裡的味道持續做下去。對杜媽媽而言，食物不只是料理，更是家庭記憶、生活經驗與文化傳承的一部分。 It starts in a family kitchen, with skill gathered over many years, carrying on the traditional flavours the tribe knows well. There is no elaborate reinvention here — only plain, honest dishes that keep a remembered taste alive. For Du Mama, food is not merely cooking: it is family memory, lived experience, and a part of how culture is handed on.
媽媽的手藝，把部落熟悉的味道一代一代留下來。 A mother's hands, passing the tribe's flavours from one generation to the next.
從好茶出發的部落風味餐桌 A tribal table setting out from Haocha
從霧臺好茶部落出發，卡瓦拉嵐以料理作為分享部落生活與飲食文化的方式，將熟悉的地方風味帶進餐桌與宴席之中。從一道道料理到多人共饗的餐桌，呈現的不只是食物本身，更是部落待客、相聚與分享的溫度，讓來訪的人透過味道認識好茶，也感受魯凱山林與生活孕育出的飲食風景。 Setting out from Haocha Village in Wutai, Kavararan treats cooking as a way of sharing tribal life and food culture, carrying familiar local flavours to the table and into the banquet. From a single dish to a table shared among many, what is served is not only the food itself but the warmth of a tribe receiving guests, gathering and sharing — so that a visitor comes to know Haocha through taste, and feels the culinary landscape that Rukai forests and Rukai living have brought forth.
從好茶部落出發，用一桌料理分享山林、生活與相聚的味道。 Setting out from Haocha — one table sharing the taste of forest, life and gathering.
敬土地，敬遠道而來的您To the land — and to you, who came so far
瑪家慢城年會晚宴｜2026.08.12｜屏東．瑪家Majia Cittaslow Assembly Dinner｜12 Aug 2026｜Majia, Pingtung, Taiwan
