From the Hakka Table to a Local Specialty: NUU Partners with Miao-Li Area Research Center and Gongguan Township Farmers’ Association to Explore New Value in Traditional Industries
From traditional pickling techniques to a beloved staple of Hakka cuisine, fu cai is more than a local agricultural product. It embodies the deep connection between Hakka food culture and everyday life rooted in the land. Preserving traditional flavors while transforming them into distinctive cultural brands has become an important challenge for the development of Hakka industries.
On October 14, National United University (NUU), through its Department of Cultural Tourism and Miao-Li Area Research Center, joined forces with the Gongguan Township Farmers’ Association to host a forum titled “The Fragrance of Fu Cai: The Terroir Economy of Hakka Industries—From Local Produce to Signature Products.” Centered on culture, storytelling, and branding, the forum brought together academics, farmers’ association representatives, and industry practitioners to explore how traditional agricultural products can be transformed into distinctive local specialties with cultural significance and market value. The event aimed to open up new opportunities for Hakka industry development and rural revitalization. It was held under the guidance of the Hakka Affairs Council and organized by the Gongguan Township Farmers’ Association.
Fu cai is an important part of Hakka food culture, reflecting generations of wisdom in adapting to the land and making the most of local agricultural resources. Yu Lung-tung, chair of NUU’s Department of Cultural Tourism, explained that the product was originally called fu cai (覆菜), a name derived from the practice of turning containers upside down during production. However, because the character 覆 can also suggest overturning or disruption, the name was later changed to 福菜, using the character 福, which symbolizes good fortune.
The transformation of mustard greens into suan cai, fu cai, and mei gan cai reflects the traditional knowledge and culinary heritage of Hakka communities. These products differ in their processing and preservation stages, each representing a distinct part of the food-making tradition. By exploring their production methods and cultural history, traditional agricultural products can be understood not merely as everyday ingredients, but also as a gateway to understanding Hakka history and local identity.
However, turning traditional agricultural products into recognizable local specialties with market appeal remains challenging, particularly when public understanding of the products and their distinctive characteristics is limited. Lin Yu-shih, secretary-general of the Gongguan Township Farmers’ Association, noted that many consumers are unfamiliar with the differences between mustard greens, suan cai, fu cai, and mei gan cai. Communicating these differences and the cultural stories behind the products in ways that resonate with the public is therefore essential to promoting local industries.
Through exchanges among participants from different fields, the forum sought to clarify the cultural identity and industrial value of fu cai, helping more people understand traditional production methods and the distinctive features of Hakka cuisine while identifying new opportunities for local agricultural products.
Beyond agricultural processing and brand development, the event also highlighted the educational value of university–industry collaboration and practice-based talent development. NUU President Hou Ti-Kuang emphasized that talent development in the age of artificial intelligence should go beyond knowledge acquisition and the use of technological tools. It should also incorporate hands-on experience and a sense of responsibility, giving students opportunities to apply what they learn in real-world settings.
By learning about fu cai production, Hakka food culture, and the broader context of local industries, students can extend their learning beyond the classroom and gain a deeper understanding of the cultural significance of traditional industries. This experience also encourages them to consider how their knowledge and skills can be applied to create new value for local communities.
The sustainable development of traditional agricultural products depends not only on preserving production techniques, but also on cultural storytelling, brand building, and cross-disciplinary collaboration to help more people appreciate the stories behind these products. Using fu cai as a starting point, the forum connected academic research, farmers’ association expertise, and local culture to explore how traditional Hakka agricultural products can evolve from agricultural goods into cultural brands.
NUU will continue to connect local resources with interdisciplinary learning and strengthen collaboration with local industries. Through hands-on participation, students will gain practical experience while contributing to the preservation of Hakka food culture, innovation in traditional industries, and rural revitalization in Miaoli.
Photo provided by the Department of Cultural Tourism and the Secretariat. Article edited and published by the Secretariat. October 16, 2026.
On October 14, National United University (NUU), through its Department of Cultural Tourism and Miao-Li Area Research Center, joined forces with the Gongguan Township Farmers’ Association to host a forum titled “The Fragrance of Fu Cai: The Terroir Economy of Hakka Industries—From Local Produce to Signature Products.” Centered on culture, storytelling, and branding, the forum brought together academics, farmers’ association representatives, and industry practitioners to explore how traditional agricultural products can be transformed into distinctive local specialties with cultural significance and market value. The event aimed to open up new opportunities for Hakka industry development and rural revitalization. It was held under the guidance of the Hakka Affairs Council and organized by the Gongguan Township Farmers’ Association.
Fu cai is an important part of Hakka food culture, reflecting generations of wisdom in adapting to the land and making the most of local agricultural resources. Yu Lung-tung, chair of NUU’s Department of Cultural Tourism, explained that the product was originally called fu cai (覆菜), a name derived from the practice of turning containers upside down during production. However, because the character 覆 can also suggest overturning or disruption, the name was later changed to 福菜, using the character 福, which symbolizes good fortune.
The transformation of mustard greens into suan cai, fu cai, and mei gan cai reflects the traditional knowledge and culinary heritage of Hakka communities. These products differ in their processing and preservation stages, each representing a distinct part of the food-making tradition. By exploring their production methods and cultural history, traditional agricultural products can be understood not merely as everyday ingredients, but also as a gateway to understanding Hakka history and local identity.
However, turning traditional agricultural products into recognizable local specialties with market appeal remains challenging, particularly when public understanding of the products and their distinctive characteristics is limited. Lin Yu-shih, secretary-general of the Gongguan Township Farmers’ Association, noted that many consumers are unfamiliar with the differences between mustard greens, suan cai, fu cai, and mei gan cai. Communicating these differences and the cultural stories behind the products in ways that resonate with the public is therefore essential to promoting local industries.
Through exchanges among participants from different fields, the forum sought to clarify the cultural identity and industrial value of fu cai, helping more people understand traditional production methods and the distinctive features of Hakka cuisine while identifying new opportunities for local agricultural products.
Beyond agricultural processing and brand development, the event also highlighted the educational value of university–industry collaboration and practice-based talent development. NUU President Hou Ti-Kuang emphasized that talent development in the age of artificial intelligence should go beyond knowledge acquisition and the use of technological tools. It should also incorporate hands-on experience and a sense of responsibility, giving students opportunities to apply what they learn in real-world settings.
By learning about fu cai production, Hakka food culture, and the broader context of local industries, students can extend their learning beyond the classroom and gain a deeper understanding of the cultural significance of traditional industries. This experience also encourages them to consider how their knowledge and skills can be applied to create new value for local communities.
The sustainable development of traditional agricultural products depends not only on preserving production techniques, but also on cultural storytelling, brand building, and cross-disciplinary collaboration to help more people appreciate the stories behind these products. Using fu cai as a starting point, the forum connected academic research, farmers’ association expertise, and local culture to explore how traditional Hakka agricultural products can evolve from agricultural goods into cultural brands.
NUU will continue to connect local resources with interdisciplinary learning and strengthen collaboration with local industries. Through hands-on participation, students will gain practical experience while contributing to the preservation of Hakka food culture, innovation in traditional industries, and rural revitalization in Miaoli.
Photo provided by the Department of Cultural Tourism and the Secretariat. Article edited and published by the Secretariat. October 16, 2026.
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