Marketing: (by Guan-jie Wu)

Dageeli Aboriginal Restaurant uses all natural, traditional Truku ingredients in their kitchen, and is always able to cater to the appetite of their customers. They use internet marketing, advertise through travel agencies, and fully utilize the special projects of the community association and travel agencies to attract customers, so that more and more people learn about the merits of Dageeli Aboriginal Restaurant. Aside from these resources that contribute to the number of visiting customers, the restaurant offers services in tour guiding and traditional song and dance performances. At Dageeli, customers are not only able to enjoy delicious aboriginal cuisine, but also get to see what traditional Truku culture is all about.  [up]

Interview afterthoughts: (by Yi-ting Chiang)

This time, we went to Hualien County Chunghe Township to visit and interview Dageeli Aboriginal Restaurant. When I was conducting the interview I was really nervous and occasionally stuttered, and looked at my script whenever I didn’t know what to say. The lady owner told us many stories, including how the restaurant is mostly managed by her son and daughter-in-law on the part of her ill health. After the interview, the lady owner of Dageeli taught us how to make sweet potatoes wrapped in pumpkin, a dish I thought was pretty tasty. Afterwards, we had a tour of the restaurant, and took pictures with the mascots of the restaurant—monkeys! The monkeys even climbed on me and pulled my hair, and added to the fun I had in conducting this interview! [up]

Marketing: (by Yi-hsuan Lin)

Shang You Farm set up a website for their restaurant, on which visitors may find and look at the restaurant menu. Aside from the website, Shang You also prints flyers promoting their restaurant, and takes advantage of publicity events, such as the Truku cultural festivities held by the Township Office, occasions on which the office endeavors to help advocate restaurants specializing in aboriginal cuisine. A lot of visitors from outside our county have come to know of and visit these restaurants to enjoy Truku food by tuning in to promotional events like these.  [up]

Interview afterthoughts: (by En-yi Guo)

We interviewed Mr. Doyong at Tong-men, and after the interview, Mr. Doyong brought us outside of his home to taste various ingredients harvested from the wild. When I tasted makauy, I thought it was spicy and sour, with the juice of the berry being especially sour. Mr. Doyong also told us that the broussonetia is a favorite food of deer, and its leaves are edible for humans as well. He mentioned several others species of trees, the most familiar I am with of which is the mulberry, mulberry leaves are what caterpillars eat. The other plant I am familiar with is the prickly ash, which has prickly thorns all over it and is quite dangerous. I learned a lot during this interview!  [up]

Marketing: (by Hsue-ke Chiu) 

The restaurant often participates in events promoting Truku cuisine held by the Township office, and Township officers in turn like to treat their guests at Dageeli Aboriginal Restaurant. The restaurant also promotes its services on the Township office website. Most importantly, the restaurants offers dishes entirely made with traditional ingredients, therefore if customers are happy with their food, they will naturally speak of the restaurant to their friends and family, and that, restaurant owner Masai says, is another good way of advertising. [up]

Interview afterthoughts: (by Yu-hsuan Wang)

This is the first time Sinbaiyang Cultural Club has ever organized an interview of a restaurant, an occasion that brought us to Dageeli Aboriginal Restaurant located between Tong-men Village and Banyan Community. The special traits of this restaurant include its aboriginal style décor, the young wild boars kept outside the restaurant, and its authentic cuisine. When we started doing to interview I was quite nervous, because the lady owner was a stranger. But even though we had never met before, she was so kind and friendly that I became more relaxed. After the interview, we tasted some of the signature dishes of the restaurant that were really very good and do credit to the cooking skills of Truku women. In all of the dishes, our favorite was wild boar meat. It may not sound very special, but it has a unique flavor. afterwards, we visited Mukumugi and had a look at its beautiful scenery. The streams were so clear, the forests so lush, and occasionally you could heard an eagle cry in the sky. I will never forget the beauty of Mukumugi, just like I will never forget the delicious food we had at Dageeli Aboriginal Restaurant. [up]

Marketing: (by Lan-chen Chiu)

Because there are hot springs in Hongye Community, many visitors are attracted to the region, therefore Hongye High-raised House Restaurant uses flyers, business cards and internet marketing to promote the restaurant. Visitors often make special visits to the restaurant in Hongye Community after seeing their promotional material for the purpose of enjoying traditional Truku cuisine, and still others flock to the restaurant for the fresh wild vegetables that are harvested from the mountains everyday. [up]

Interview afterthoughts: (by Ting-hsuan Kao)

Hongye High-raised House Restaurant used to attract many customers, its unique trait is high-raised houses, not built indoors but outdoors, that are sturdy two-story buildings made of bamboo.

The restaurant was not in business for very long, but the wonderful memories it has given people will be long remembered. Although it is no longer in operation, I hope everybody who has ever been there will not forget about the high-raised houses! Time can change a lot of things, but it can’t take away your memory. [up]