ATELIER MIMOSA 拾椛舍 - Romantic Route 3 Packaging Design

Romantic Route 3 Packaging Design

《浪漫罐罐 Can Can Route 3》

浪漫台三線藝術季 Romantic Route 3｜飲食實驗計畫

Hakka Flavours To Go

This project integrates the “pickled, sauce, sun-dried” food preservation methods of traditional Hakka food culture with modern lifestyles. Time lies at the center of food preservation, and food that is preserved and fermented with time transforms the sense of treasuring resources into the flavors of the Hakka people.

Titled “Can Can Route 3,” our eating habits in the age of the pandemic have moved closer to the wisdom of our ancestors. As we spend longer hours at home and more time outdoors via the Inner-Mountain Highway, food preservation and slow eating have become rituals of everyday life, symbolizing the wisdom and charm of Hakka food preservation and fermentation methods.

☉Metal Can Design ｜ Squid Confit & Butterfly Ginger Lily ,Duck Confit & Perilla Leaves
☉Instant Food Package ｜ Pickled mustard green and mixed mushrooms sauce , Hakka red yeast stewed vegetable sauce

Packaging Design Concept

Extending the wisdom of local produce into contemporary ways of living, the packaging develops a visual language connected to the art festival and preserves preserved foods once again through imprinting. Ingredients found along Romantic Route 3 — including citrus, dried bamboo shoots, preserved mustard greens, ginger lily, dried cauliflower, dried radish, dried persimmon, and perilla — become the symbolic protagonists of CAN CAN ROUTE 3. Natural wrinkles reminiscent of food textures further convey the warmth of preservation.

Pickled Mustard Greens & Mixed Mushroom Sauce

Pickled mustard greens are a hardworking Hakka staple — a kind of “black gold” shaped by time and sunlight. The classic dish of braised pork with preserved mustard greens is one of the best-known signatures of Hakka cuisine. Here, the rich formula of fat, salt, and aroma is reworked: the heaviness is removed, while the savoury depth remains. Deconstructed and reassembled, mushrooms and pickled mustard greens are transformed into a light, versatile Taiwanese-style dark sauce.

Ready to eat

Best enjoyed with:
gua bao, rice dishes, croissants, ramen, stir-fried pasta, or pizza

Hakka Red Yeast Stewed Vegetable Sauce

With its rouge-toned red yeast rice, this sauce feels both classic and visually striking. Fermented cuisine here becomes a modern, health-conscious seasoning. The rich yet clean red yeast stew gently coats the vegetables while preserving the springy texture of king oyster mushrooms; crushed cashews add a light, nutty aroma and refreshing layer of flavor, offering a renewed impression of contemporary Hakka taste.

Ready to eat

Best enjoyed with:
stir-fried rice cakes, rice dishes, bread, salads, steamed fish, or steamed pork ribs

Squid Confit & Butterfly Ginger Lily

May is the perfect season.
Along Romantic Route 3, butterfly ginger lilies are in full bloom across the hills, while squid are also making their seasonal return to Taiwan’s northeastern coast. Connecting mountain and sea, the butterfly ginger lily is dried and turned into a natural seasoning powder, then paired with squid and gently preserved in oil. The result is a pure and delicate taste of land and ocean, sealed into a can as one of the most distinctive flavours of Romantic Route 3.

Serving Suggestion
Choose your preferred salad greens, such as romaine, iceberg lettuce, flame lettuce, or green leaf lettuce, and wash them thoroughly.
Add other ingredients as desired, such as cherry radish, citrus, boiled egg, or cucumber.
Remove the squid, herbs, and infused oil from the can, toss them together with the prepared ingredients, and enjoy a light and refreshing salad with a delicate ocean-fresh flavour.

Duck Confit & Perilla Leaves

Perilla is a remarkable herb in Hakka cuisine. In the height of summer, stir-fried duck with perilla is a familiar home-style dish on many Hakka tables.
Smoked duck, meanwhile, is the soul of Hsinchu’s duck noodles and duck rice.

Here, the gentle fragrance of perilla and the lingering aroma of smoke are sealed into oil, preserving each bite as a precious taste of Taiwan.

CREDIT

▧ Organizers
Hakka Affairs Council; Taoyuan City Government; Hsinchu County Government; Miaoli County Government; Taichung City Government

▧ Co-organizers
Taiwan Design Research Institute (TDRI); Dongshih Forest District Office, Forestry and Nature Conservation Agency

▧ Chief Curators
Hakka Public Communication Foundation; Left Brain Creative

▧ Curators of the Culinary Project
Grand Vision; OR

▧ Culinary Consultant
Andy Chou

▨ Product Photography
Mon Lee

▨ Motion Graphics / Video
Paths Studio

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