Elevating the Value of Indigenous Ingredients: JUST Unveils 40 Creative Dishes Featuring *Zanthoxylum ailanthoides* (November 7, in 2026.)

On November 6, in 2026, JUST hosted the "8th Creative Culinary Competition and Tasting Event Featuring Indigenous Ingredients." Supported by the Ministry of Education’s Higher Education Sprout Project, the Yuxiu Education Foundation (under the MiTAC-Synnex Group), and the Tan Sheng-Dao Charitable Foundation, students and faculty from six campus culinary clubs collaborated to develop 40 creative dishes and beverages. These creations incorporate *Zanthoxylum ailanthoides* (a native plant known locally as "ci-cong")—sourced from the Fushan indigenous community in Wulai—alongside elements of Atayal cultural heritage, blending traditional roots with cross-cultural innovation.

The initiative aims to revitalize the economy of indigenous communities and support local small-scale farmers. Following a rigorous evaluation, all 40 entries were deemed to have significant potential for promotion and commercial sale. Among them, 18 items—including "ci-cong chicken thigh steak" and "ci-cong canelé"—received high praise from the judging panel for their exceptional culinary and baking techniques, as well as their innovative flavor profiles.

URL: https://www.cna.com.tw/postwrite/chi/449336