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JUST Overseas Chinese Student Clubs Relay to Cook for Atayal Elders, Enjoying Joyful Learning and Dining Together

The "Xiuxiu Big Baby Volunteer Cooking Team" of JUST, sponsored by the Ministry of Education's Deep Cultivation Project, the Yuxiu Education Foundation, and the Tan Shengdao Charity Foundation, held a relay of student clubs from the Overseas Chinese Student Association on April 14th at the Xinxian Tribe Senior Health Station in Wulai District, New Taipei City. They engaged in a cross-cultural "Youth-Senior Learning and Dining Together" activity with local Atayal elders. Students brought auspicious DIY crafts and personally cooked nutritious dishes. The elders happily shared interesting stories about their tribe, enjoying a delightful meal together. The event was kicked off by Leung Suet-ying, an overseas Chinese student from Hong Kong, who led the seniors in a "DIY Rainbow Koi Flag" activity. She taught them how to create colorful and unique koi flags using simple materials like water cups, chopsticks, and crepe paper. Seeing the focused and earnest expressions on the seniors' faces, Leung remarked that koi fish represent longevity and health in traditional culture. The word "koi" (鲤) is a homophone for "profit" (利), and fish symbolize abundance year after year, representing both good fortune and longevity. She added that crafting not only stimulates the seniors' sense of touch and improves their hand-eye coordination but also enhances their creativity, potentially contributing to dementia prevention.

The healthy and delicious communal meal was prepared by the club's instructor, Chen Yifen, who led the students in applying their culinary skills learned at school. Taking into account the chewing needs of the elderly, they carefully cooked a hearty meal of four dishes, one soup, and fruit. The dishes included steamed egg with mushrooms, cold tofu and cucumber salad, stir-fried cabbage with garlic, creamy pumpkin soup, and Thai-style basil pork. The most anticipated dish was the main course – Thai-style basil pork; its sweet, sour, and savory flavor prompted the older women to frequently ask about the cooking secret.

Before the meal boxes were prepared, club president Miao Leyao, who designed today's menu, introduced the dishes. Regarding the basil pork recipe, President Miao smiled and said, "We use a 3:7 ratio of lean to fat ground pork to maintain a moist texture. After stir-frying over high heat until fragrant and slightly caramelized, we add minced garlic, chili, and crucial fish sauce for umami. Finally, we use the residual heat to infuse the dish with the aroma of basil."

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