The corps loved learning Raoping Hakka from Mrs. Qiu; topics included foods, cloths, life, and entertainments. Mrs. Qiu said that the revival of Raoping Hakka starts in everyday life. The beginner class that Mrs. Qiu set up from July 2015 to December, along with senior Hakka class, family classes and so on, all had Zhuolan Hakka masters Ms. Peifen Zhan, Qianqing Zhan and some parents there to provide 2 to 3 different Hakka dishes every week and let the students taste during the break. The students also learned Raoping Hakka while enjoying the food. By this chance, the junior corps specially recorded this “Learn Raoping Hakka while Taste Changhua and Zhuolan Hakka Cuisine”.

On November 8, Mrs. Qiu led about 20 parents and children to the National Raoping Hakka Speech Contest in Hsinchu. Because their great performance in the contest, the principal, president of the parent association, and other present parents all suggested to have a Hakka cuisine treatment where they could also learn Raoping Hakka. With Mrs. Qiu there, the corps started saying, “I’m hungry! Let’s eat! The dishes are so great!” (肚枵飫咧！食飯咧！恁豐沛哦！). The corps also interviewed the chef of Changhua Hakka Cuisine Restaurant, who said that the Hakka cuisine should be “salty, a little bit greasy, and appetizing”. This time, they made famous Hakka dish Four Simmers and Four Fryings, which is a traditional Hakka cuisine as well. The corps invited the chef to speak Raoping with Mrs. Qiu, and they talked about Fried Rice with Pineapple Slices (旺梨炒大米), Hakka Frying Dishes (客家小炒), Simmer Pork Chops with Veggies (覆菜炆豬肉), Rib Soup with Stew Turnip (菜頭排骨湯), etc. The chef said that his wife speaks Sixian Hakka, and though it is the first time he talks in Raoping Hakka, it sounds beautiful. He was also impressed by the junior corps and the teachers' efforts on promoting the language.

Then the junior corps as well as the parents interviewed Zhuolan Raoping Hakka Association. The hosts made one dish each, so there were 12 Zhuolan Raoping Hakka dishes to welcome the junior corps. The elders introduced and explained the names of the dishes and the methods in Raoping Hakka. It was the first time that the corps tasted orange sauce, which was especially good with meat and veggies. The CEO, Mrs. Yinghui Qiu, welcomed the guests with her handmade traditional Hakka turnip buns (菜頭彪, also known as Caozaiguo, 草粿包), which filled with mushrooms, turnips, carrots, shrimps and shredded bamboo shoots. And the corps as well as the parents all loved the persident's goat nipple chicken soup! Some of them even had more than one. The corps didn't forget to learn Raoping Hakka while enjoying the cuisine: 1. Fried rice noddles; 2. Stir-fried dried tofu with simmer veggies; 3. Omelet with salted and dried radish; 4. Salted dried veggies with stir-fried minced meat; 5. Pork belly with orange sauce; 6. Turnip mushroom soup with sliced pork; 7. Hakka stir frys; 8. Fried fish; 9. Goat nipple chicken soup; 10. Fried veggies; 11. Turnip buns; 12. Pork ribs with dried tofu and cow peas (1.炒米粉2.炆菜豆乾3.蔥煎菜脯卵4.鹹菜乾炊絞肉5.三層肉揾桔醬6.肉片菜頭菇湯7.客家小炒8.煎魚9.羊奶頭雞湯10.炒青菜11.菜頭彪12.豇豆干排骨). These dishes were indeed the most delicious food they have ever had. Mrs. Qiu suggested Zhuolan Raoping Hakka Association to promote Zhuolan Laozhuang Raoping cuisine and include it into their Hakka community empowerment plan.

The parents and children were discussing what their favorite Raoping dishes are. Mrs. Qiu explained that on September 21, 2015, there was a International and National Hakka Academic Forum as well as Yongjing Hakka Legacy Visit held by Yongjing Township in Changhua County. She became the Yongjing Raoping Hakka spokeswoman, promoting Changhua Raoping Hakka language and its culture to hundreds of Hakka scholar home and abroad. In that evening, Mrs. Qiu guided Yongjing Raoping singing and dancing class to perform on stage, which won her thundering applause. She also guided the community cooking class to prepare 16 Yongjing Raoping Hakka dishes and included them in the booklets. Mrs. Qiu wrote teaching materials of Raoping Hakka phonetic symbols and taught the folks while treating them with Hakka cuisine in Yongjing communities. The dishes included: 1. Salted dried veggies with simmer pork; 2. Dried fried cabbages; 3. Hakka fryings; 4. Fried rice with pineapple; 5. Sweet-and-sour fish; 6. Fried potato leaves; 7. Fried flat noodles with leek; 8. Fried veggies; 9. Cordia with fried sweetscented basil and omelet; 10. Salty bamboo shoot soup with chicken chops; 11. Betel leaf pepper with fried eggs; 12. Caozaigui; 13. Potato rice; 14. Hakka ice pops; 15. Chinese mesona jelly; 16. Silver needle noodles (永靖各社區巡迴教民眾吃家鄉菜講饒平，包括：1.鹹菜乾炆爌肉2.炒高麗菜乾3.客家小炒4.黃梨炒木米5.糖醋魚6.煠番薯葉7.韭菜炒粄條8.烰菜9.破布子七層塔菜脯卵10.竹筍雞肉鹹菜湯11.荖葉卵12.鼠殼粄13.番薯飯14. 枝冰15.仙草16.米篩目).

The more the corps learned about Raoping Hakka culture, the more they respected Mrs. Qiu’s efforts on reviving the language. It is not easy to witness that the ancient Zhuolan Raoping Hakka language and its culture still remain the same as it was hundreds of years ago. With Mrs. Qiu’s great efforts on reviving the language and its culture, we hope people will pay more attention to Raoping Hakka and therefore work together to make it thrive.