Shanxia Living is located in Luye, Taitung, managed by a young couple who returned home, combining agriculture, dining, and community action to establish a brand centered on "Rice Balls." The brand philosophy is to transform the land's harvest into daily meals and promote local agricultural products and living culture through simple cooking forms.
The representative products of Shanxia Living are various types of rice balls. In addition to their own developed recipes, they also cooperate with local catering artisans to launch rice ball dishes with different characteristics, emphasizing local Taitung ingredients as the primary source.
Besides fixed locations, Shanxia Living also operates a mobile food truck, taking rice balls into markets, events, or festivals, allowing the products to reach more groups. The food truck has a simple design, featuring the concept of "traveling with rice balls," making the brand more mobile and interactive. The farming method is based on small-scale field management, emphasizing self-production and self-sales, while also considering land recycling.
Shanxia Living also participates in local revitalization activities, including "The Granary of All Things" and "Earth Festivals," connecting the community through dining and promoting the value of agricultural products. They cooperate with the Taiwan Place Making Foundation, emphasizing local connection and using the brand as a part of local revitalization.
Overall, Shanxia Living uses rice balls and agricultural products as a foundation, showcasing the lifestyle of Luye, Taitung through books, food trucks, events, and processed agricultural products. It is not only a catering brand but also a platform combining agricultural practices and community cooperation, continuously promoting local values and living culture.
"Onigiri Notebook" collects ten home-developed rice ball recipes and specially invites three chefs to participate. Includes Chef Jian Guo-shu of A-Guo Canteen's "Pineapple Shrimp Rice Ball," Chef Shen You-qian (Stalu) of "God's Kitchen" with the "White Snail Rice Ball," and rice ball dishes by Future Table founder Hsieh Yi-chi. Through the participation of chefs from different backgrounds, the book presents diverse rice ball methods and flavors. In addition to recipes, the book is designed in a "notebook" format with blank pages for readers to take practical notes and record making experiences and variations. The book also intersperses records of the author couple's return to farming, including photos of the town's barbershop, rice mill, and field work, presenting rural life scenes. The book also shares observations from the author's farming process, recording the learning journey from rice cultivation to cooking. The content is not just a collection of rice ball recipes, but also a lifestyle book for writing and recording, combined with food and agriculture experience.
Red Perilla is commonly used in Hakka cuisine for stir-frying chicken or pickling plums; in Japan, Red Perilla is ground into powder and mixed with dried plums, salt, and seaweed to make Shiso powder, with a wide range of applications. Shanxia Living's home-dried Red Perilla is a long-term best-selling item; besides being supplied to restaurants, it is also added to Perilla Edamame Rice Balls, which can be eaten simply with a bit of salt. The cultivation of Red Perilla adopts small-scale management with limited yield. Field management is primarily manual to avoid over-reliance on chemical treatments, ensuring crop growth safety. To preserve the perilla flavor, it undergoes sun-drying and shade-drying after harvest. Fresh perilla leaves are first sun-dried for 2 to 3 hours to evaporate surface moisture, then moved to a shade-drying environment for about a week; once the leaves are fully dry, they are ground into fine powder. This process allows the perilla powder to retain its complete aroma and characteristic color. Red Perilla powder has versatile uses and can be paired with rice balls, mixed rice, mixed noodles, or added to pickles, soups, or side dishes as a seasoning source for daily cooking.
"Rice Scented Red Oolong Milk Tea" is formulated with Kaohsiung No. 139 rice bran and Luye Red Oolong tea powder. Kaohsiung No. 139 rice is cultivated in the Taitung area with plump grains; the rice bran is made through six processes: washing, draining, high temperature and high pressure, puffing, cooling, and grinding, presenting a natural rice aroma with a fine texture suitable for mixing drinks. The tea powder portion features limited-production Red Oolong from the Luye area. This tea is handcrafted, possessing the dual characteristics of both black tea and oolong; the palate carries the roasted aroma of black tea, while the aftertaste retains the mellow harmony and returning sweetness of oolong. The roasting process of Red Oolong makes the tea powder ideal for pairing with rice fragrance, creating clear aromatic layers after mixing. Each serving combines 30g of rice bran with 2.5g of Red Oolong tea powder, with the ratio adjusted to present a balanced harmony of rice and tea scents. It can be brewed directly as milk tea or a clear drink, and also serves as a flavor base for creative cuisine or desserts.
Specially selected from the well-known and unique agricultural products of the Taitung Rift Valley, including Guanshan Rice (cloudy wine), Dianguang Coffee, Houpixiang Honey, Red Oolong tea, Red Heart Guava Plum, and Roselle White Chocolate. You can experience six Taitung flavors at once, allowing the beautiful landscape of the Rift Valley to be taken with you while looking forward to your next visit.
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‣ Tai Dang
‣ Mu Ye