The “Tribal Tour on the Dining Table,” an event of the East Rift Valley Tour organized by the East Rift Valley National Scenic Area Administration, starts from the tribe of Zhiluo. The theme of the activity is “One Meal, One Day.” Nearly fifty visitors from various parts of Taiwan attended the event. They all rolled up their sleeves under the scorching autumn sun, with their feet in the muddy fields, to harvest rice together. Afterwards, they cooked and enjoyed local food in the middle of the field while listening to traditional folk songs sung by the elder women of the tribe—truly a wonderful and unique experience of tribal travel.

To create a new tribal travel style in the East Rift Valley, the “Tribal Tour on the Dining Table,” a cooperative activity involving five tribes in Hualien and Taitung, was announced in 2018. It was nearly fully booked soon after registration opened. The event also gained significant attention online, showing that people not only support the idea of “telling a story through a table of food,” but also love experiencing the unique cultural treasures of various tribes in person. The activity was designed to invite travelers to personally experience the amazing stories shaped by the rich natural environment, cultures, and history of the East Rift Valley. The food served was all collected and prepared by members of the tribe, providing an opportunity for them to pass on traditions to younger generations through their participation in planning, performing, and hosting the event.

This special rice field dining table activity began with a food-calling folk song performance by the elder women of the tribe. Their voices were so beautiful that many travelers took out their smartphones to record the moment. The menu was specially designed by the tribe and the invited master chef, Canglah—the famous Amis chef and winner of the Golden Bell Awards. It featured unique crops from the Zhiluo tribe, such as rice, “kingtol” (a particular kind of bamboo shoot), and “alida” (Bermuda arrowroot), each reflecting the wisdom of farmers who adapt to the climate and environment, growing rice in the fields and expressing the gratitude of fishermen when fishing in the Xiuguluan River. Many natural elements were incorporated into the visual presentation of the dishes, such as bamboo baskets and plates, arrowroot leaves, and seasonal fruits, all reflecting the aesthetic of tribal daily life.
Travelers enjoyed tasting the Amis cuisine of the Zhiluo tribe, the cooperative spirit of the farmers, and the rich, diverse flavors of local crops—as well as the sweat of the farmers under the scorching sun. In addition, the rice painting and couple bags they made themselves were among the most memorable parts of the event, fully embodying the spirit of this travel.