第二屆 浪漫台三線藝術季 Romantic Route 3
跨界文化實驗 策展單位
跨界文化實驗 策展單位
浪漫台三線藝術季，是一場橫跨台北、桃園、新竹、苗栗、台中5個縣市、串連眾多客庄、全長150公里的原、客、閩文化大地藝術季，是一個以客家文化復興為核心的社會運動，更是最浪漫、最有味道的鄉間旅行。在沿途的風景中，吹著風，慢慢走進每座小鎮，感受到時間醃漬出的光亮與甜美。
The Romantic Route 3 Art Festival is an event that stretches over five counties and cities: Taipei, Taoyuan, Hsinchu, Miaoli, and Taichung. The 150-km route is rich with indigenous, Hakka, and Min cultures and connects multiple Hakka villages; it is a social movement centered around the revival of Hakka culture and a country trip filled with sentiments and flavors. Enjoy the breeze and ease into the small towns along the way, savoring the bright, sweet mellowing of time.
✸ 辦理地點：台三線（桃園、新竹、苗栗、台中四縣市境內台三線行經17個鄉鎮）
✸ 辦理單位：客家委員會
✸ 策劃單位：客家公共傳播基金會、左腦創意
「飲食」除了是滿足民眾觀展期間的民生需求外，更是最容易拉近人與人之間互相理解的距離。跨界文化實驗以「山知道，客來聊 HAKKA HANG OUT」為主題，將客家的飲食日常用不同的角度再次理解，本次又以「山」為意象出發，創造更多客家飲食想像的可能。
“Food” not only satisfies the basic needs of visitors during the exhibition but is also an excellent intermediary that pulls people closer together. Themed “HAKKA HANG OUT,” the interdisciplinary cultural experiment reinterprets the everyday cuisine of the Hakka community from different perspectives. This time, we have gained inspiration from the imagery of “mountains,” imagining further possibilities for Hakka cuisine.
在後疫情時代，國境開放觀光之際，透過浪漫台三線藝術季向世界發出客家飲食「Hang Out」的邀請。讓北客家傳統與創新的飲食再被定義，串連內山公路的熱情，分享給來自不同文化的民眾與遊客，重新用不同角度理解客家人的用心、智慧與好客。
As borders open as we enter the post-pandemic era, the Hakka culture is sending a “Hang Out” invite to the world through the Route 3 art festival. The event redefines the traditions and innovations of northern Hakka food culture, which is added with the kindness along the Inner-Mountain Highway, inviting visitors from different cultures to reinterpret the thoughtfulness, wisdom, and hospitality of the Hakka people.
《保存食再設計—浪漫罐罐》
Can Can Route 3 : Redesigning Preserved Hakka Food
Can Can Route 3 : Redesigning Preserved Hakka Food
帶著走的客家風味
將客家傳統飲食文化中「醃、醬、曬」的食物保存智慧與現代生活建立連結，時間是保存食最重要的核心關鍵，在時間裡醞釀發酵保存食物，在時間裡祭祀傳承愛惜食物，在時間裡轉化雜揉族群食物風味。
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.
以「浪漫罐罐」為企劃名稱，疫情時代的人們，飲食改變反而更加靠近老祖宗的智慧，居家的時間變長，前進內山公路原野戶外時間變多，食物保存與慢食成了生活裡的浪漫，象徵著客家醃漬發酵的智慧與魅力。
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.
☉鐵罐設計｜野薑花小卷-油封、紫蘇煙燻鴨-油封
☉料理包設計｜梅干菇菇拌飯醬、紅麴菇菇炆菜
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
Instant Food Package ｜ Pickled mustard green and mixed mushrooms sauce , Hakka red yeast stewed vegetable sauce
包裝設計概念
保存食不僅只是留在家中甕裡，更讓這些智慧在當代與當下帶離家並融入公路生活當中，是藝術季試著讓客家在地物產打包帶走的小巧思。
物產的智慧延伸至當代的生活方式，思考與藝術季連結的語彙，將保存食用拓印方式再一次地被保存下來，使用台三線上的柑橘、筍乾、梅干菜、野薑花、花椰菜乾、蘿蔔乾、柿餅、紫蘇等，成為浪漫罐罐的符號主角，並以食物感的自然皺摺呈現被保存的溫度。
《客倉 unLock3-客家保存食展》
探索保存食的由來
對於客家飲食文化，我們的認知從陌生到熟悉，從模糊到清楚，是一個探索的過程。客倉，如同來到封存時空，等著未來人解開這些遺留下的知識，從未來視角踏進這裡的我們，一步步巡著線索，拼湊這些智慧的結晶。蒐集著台三線上人們的故事，讓我們開始認知，一個物產品種只要有一個特殊的特性，就值得被關注，被保存。原本被鎖上的空間即將再次被開啟，每一扇門後的線索代表著經典北客人的智慧，用我們自己的理解視角，再一次植入心中。
Our understanding of Hakka food culture has transitioned from unfamiliarity to familiarity, from vague understandings to clear appreciation; it is a process of exploration. ”unLock 3” imagines entering an enclosed space with cabinets containing locked Hakka wisdom on food preservation. Each of our five senses serves as a key, unlocking the knowledge safeguarded for future generations.From the perspective of people from the future, we are following the flues to piece the snippets of wisdom together.The stories on Route 3 allow us to collect clues from locals and realize that all produce deserves to be cherished and preserved.The locked space will be opened once more. Behind each door are clues that embody the wisdom of the northern Hakka people. Through our own understandings and perspectives, the displays invite visitors to implant their wisdom once again into the deep corners of our hearts.
《藝術季廚房－交流塾》
Exchange Academy
傳遞專業餐飲技術
藝術季與餐飲文化顧問及專業主廚的共同交流指導，在新舊交融之間，除結合台三線的在地物產、風俗及客家食材，也藉由交流塾將「傳統復甦」，例如透過復育栽種客家飲食文化在製作酸菜、福菜及梅乾菜的原生菜種「扁甲芥菜」，將已日漸失傳的傳統飲食文化與祭祀、習俗及烹飪技術重新溯源、再次被看見。
在承載著飲食文化或技術傳承的使命，藉由不同餐飲菜系、設計藝術領域交流，植入「餐飲擺盤」、「環境的美學素養」及「國際案例」的分享，讓創新技術真正留在當地，也讓參與的品牌店家在實踐過程中，找到永續經營的創新模式，提升客庄的社區經濟，同時達到更完整的串連，於藝術季期間帶給觀展民眾不同台三線的美食浪漫。
《藝術季廚房－12間實驗廚房》
Twelve Experimental Kitchens
合作12間地方餐廳
喆娟夢田民宿餐廳．蒸烹派客家美食料理．亨味食堂．悅鄉田園．穿龍豆腐坊．星仙草．雲南食府．晌午粄食．新福飲食店．春嬌粄條．老屋六號咖啡．鼎底窩好食事客家香草實驗農園
發揚地產地食的專長，盤點嚴選藝術策展沿線鄉鎮串連優質餐飲好店推薦，及素食、友善寵物、友善親子等服務說明，提供建構美食地圖及識別系統協助執行。完成十間台三線沿線餐飲店家，進行藝術季期間合作優化，導入「飲食交流塾」課程，促進飲食美學深化擾動的計畫精神。
This project features local produce and is curated to spotlight quality and exceptional restaurants along Route 3. Included is a selection of restaurants: serving vegetarian dishes, or ones that are pet-friendly, family-friendly, or have other qualifications, presenting customers with a comprehensive map of cuisine and identification system. Apart from the ten dining spaces along Route 3, the “Dining Exchange Academy” course is specially optimized for the art festival and promotes and encourages the deepening and invigoration of food aesthetics.
《藝術季廚房－主題餐廳》
Featured Restaurant
台三線主題菜單
合作店家「金色三麥」餐廳，合作內容以創造融合台三線客家味的主餐為設計核心。客家飲食文化原是廣大客家人的常民生活，藝術季期間，除了吸引大量民眾到訪客庄感受體驗，也希望讓客家飲食與其他飲食文化融合，進而推廣到不同城市，引起迴響以及更多觸動。
The art festival’s collaboration with the restaurant LE BLE D'OR centers around meals with a distinctive Route 3 and Hakka touch. Hakka food culture is the everyday life of the Hakka community. Apart from attracting visitors to Hakka villages, the art festival also hopes to combine Hakka food with the culinary culture of other ethnic groups, inspiring dialogues and promoting the legacy to other cities.
在金色三麥餐廳的合作計畫中，以具有台三線食材風味的啤酒、康普茶乾杯，更將金色三麥的精釀啤酒文化「分享」氛圍帶入客家家宴團聚感，讓客家料理吃巧、吃趣味、吃開心，回應邀請大家透過飲食一起進入台三線 Hakka Hangout 感受浪漫藝術季 。在連鎖品牌據點中，限定期間推出浪漫台三線客家特色菜，透過這樣的機會交流，也整合上下游食材資源提供，不僅引發話題，更能回饋地方。
Featured throughout the collaboration with LE BLE D'OR includes beers and Kombucha specifically made with Route 3 in mind, while LE BLE D'OR unique beer culture, which encourages sharing, is also integrated with the atmosphere of Hakka family gatherings, ensuring quality, fun, and enjoyable dining experiences while encouraging people to join in the “hakka hangout” of the Romantic Route 3 art festival. Limited edition Romantic Route 3 Hakka dishes will also be presented at the collaborating chains, linking upstream and downstream ingredients to inspire conversation while giving back to the region.
《藝術季廚房－傳承餐桌》
Heritage Dining Table
傳承餐桌
「傳承餐桌」是承先啟後的記憶餐桌，更是對出身致敬的餐桌。上下不同的世代，在一張餐桌上，於流動的時間軸裡用飲食開啟對話、理解彼此。秉著客家人的生活哲學「愛物惜福」感恩的心，感念客家世代所傳承的文化底蘊，邀請范僑芯主廚與家族長輩，環繞著「客家家族故事」進行傳統與創新料理的對話，融入餐桌上的客語交流日常，用說故事方式貫穿家常料理與精緻料理的雙軌呈現。
The “Legacy Dining Table” is a dining table that manifests memory while paying homage to its origin. People from different generations gather around the table, engaging in dialogue, and getting to know one another with the passing of time and through food. Centered around the Hakka spirit of appreciation and frugality, the project celebrates and expresses gratitude toward the cultural depth of the Hakka community. Chef Fan Chiao-Hsin and elders are invited to gather around the table to share “the stories of the Hakka people” and participate in a dialogue about the tradition and innovation of cuisine, weaving everyday dishes and exquisite cuisine with Hakka language and storytelling.
《飲食想像力計畫－客食小小學》
Hakka Food Elementary School
食農教育
藉由食農教育的執行，邀請台三線沿線的三所小學一起參與食農體驗，以此次藝術季橫跨的新竹、苗栗、台中縣市為地點，開設好玩的客家食農課程，讓孩子在成長的環境中，從學會尊重食物、回歸本質開始，參與種植客家文化常用的「金交」、「紅頭金交」蘿蔔，到採收、殺青、醃漬出屬於自己的成品，在薪傳教師的帶領中，深入了解客家文化保存食的內涵，引導孩子認識傳統客庄與生活智慧，在土地的滋養中，培養自發、互動及共好的食農素養，傳承客家敬仰天地、惜福的精神。
With the implementation of food and farming education, the project invites three elementary schools along Route 3 to participate in the food and farming experience. Located in Hsinchu, Miaoli and Taichung County (regions included in this art festival), the project curates fun Hakka food and farming courses that inspire children’s appreciation for food and authenticity, allowing them to participate in planting Chinese radishes (small-sized variety) that are commonly used in Hakka culture. By harvesting, blanching and pickling their own food, this project allows the cultural legacy to be passed down to younger generations and inspires a deeper understanding of the meaning of food preservation in Hakka culture. Furthermore, the project also encourages children to learn more about life in traditional Hakka villages and their wisdom in life, making the nourishment of the land a starting point for cultivating a positive attitude toward food and farming, a mindset that includes self-motivation, interaction, and shared benefits, spreading the Hakka attitude of respect for the heavens and the land and a mindset of gratitude.
《飲食想像力計畫－味緒有所本》
The Legacy of Traditional Flavors
保存食圖表
運用專業的資訊設計，將台三線的客家飲食文本、訪談、採集等資訊質化、量化，並將海量的數據、飲食文化與其歷史脈絡解構、重新整理，變成簡單、易讀及有趣的內容，透過展覽、互動及體驗活動的方式呈現，讓當代與傳統對話，結合豐富的跨界元素打開想像力，讓客家飲食的文化脈絡與其知識性，能被導入為看得見、不會消失、未來得以繼續延伸、留得下來的文化資產。
《飲食想像力計畫－食米食粄藝》
The Art Rice and Ban
客家粄食製作課程
客家米食中的「粄文化」是日常生活重要的食物，也和歲時節慶、敬神祭典有著密切關係，從婚喪喜慶用的「糍粑」、元宵吃的「粄圓」、清明祭祖的「艾草粄」、除夕象徵步步高昇的「甜粄」、發財致富的「發粄」，不同的粄都代表著不同飲食文化意義。
“Ban culture” refers to the importance of rice dishes in everyday life in Hakka culture, but it is also intimately connected to festivals and religious ceremonies. From the “Qiba'' that is commonly seen in weddings and funerals, Hakka sticky rice balls that are served on Lantern Festivals, mugwort cakes that are served on Ching Ming Festivals, sweet sticky rice cakes that represent success, and the auspicious “Prosperity Cake,” all have different cultural significances.
《飲食想像力計畫－共下共夏飲》
Beat the Heat with Hakka-Inspired Beer
專屬浪漫台三線的飲品
為了讓更多的民眾能接觸到客家飲食計畫，知道台三線上最重要的茶文化與內山高低海拔豐富的季節水果物產，將「地食」、「通路」與「商品」結合。除盤點台三線沿線四季時序、365 天不同地域性的農產與水果，台三線沿線從最具盛名東方美人、蒸菁綠茶、碧螺春、貓裡紅、酸柑茶、阿薩姆大葉種、小葉種紅茶，藉由顧問團隊為藝術季設計開發出專屬浪漫台三線上的茶飲、果實飲，以台灣最常民的飲品溝通族群飲思維。
浪漫台三線柑橘啤酒 Romantic Route 3 Citrus Beer
靠山吃山的客家，年下的應時應景果物，非柑橘莫屬。一樹亮黃橙紅，累累結實，年的圓滿莫過於此。延續著豐收的歡喜，桶柑取汁，酸桔取皮，低溫浸漬發酵，徐徐蘊芬芳於甘美，冬日裡的和煦輕揚，都妥妥地收納在此。
As an ethnic group dependent on the mountains, citrus is a seasonal highlight. Trees heavy with bright yellow and red fruits are the epitomes of a bountiful year. Along with the joy of abundance, the juice of mandarins and its sour peels are fermented at low temperatures to enhance its aroma and taste, preserving warm winter sunshine.
皮給自然酒 Piquette
有生命的飲品，風味的想像力，從來不是靠腦力想像而來，而是靠著無數的生命堆疊而成。土壤的生命、作物的生命、微生物的生命，從無機到有機，從風土到風味。茶葉、油桐花蜜、酸桔果實，植物的營養與繁殖，透過人與微生物的演繹，經由發酵，延展生命。
Beverages brimming with vitality spark our imagination of flavors. However, these imaginations are not conjured merely in our minds, but instead, they unfold through the stratification of life itself: the life of the soil, crops, and microbes, transitioning from inorganic to organic, from the land to the palate.
東方美人康普茶 Kombucha
使用東方美人茶、紅烏龍還有龍眼蜂蜜，以及SUNMAI金色三麥培養的康普茶菌種釀造，天然無添加，微酸、氣泡細緻、無酒精，喝得到東方美人茶和紅烏龍茶，共伴的熟果香與柔軟尾韻。使用蜂蜜加入發酵，呼應東方美人茶的蜂蜜香氣。活菌瓶裝康普茶。
Using Oriental Beauty Tea, Black Oolong, and Longan honey, paired with SUNMAI’s own yeast, this kombucha is 100% natural without any additives and has a mild acidity, delicate bubbles, and no alcohol while preserving the taste of Oriental Beauty Tea and Black Oolong, accompanied with the soft taste of ripe fruit. The fermentation leads to a honey-flavored scent that complements the taste of Oriental Beauty Tea.
《飲食想像力計畫－釀想造新瓶》
Cii Jar
客家醃漬新美學
醃漬瓶器與客家文化之間具有深遠的關聯與影響，同時也是文化傳承的重要媒介。此次「浪漫台三線藝術季」邀請 Studio Shikai 曾熙凱設計師因應客家飲食當代化，設計了一款結合當代美學與客家文化精神的醃漬瓶器：柿瓶 Cii Jar。
Pickle jars are intimately connected with Hakka culture and have become a significant medium for passing down cultural legacies. This year’s Romantic Route 3 art festival invitesStudio Shikai to design the “Cii Jar,” a pickle jar that integrates contemporary Hakka food culture with Hakka legacy.
柿瓶的設計啟發於重要的客家文化水果「柿子」，並以符合現代小家庭使用的1.2公升容積為設計，採用玻璃材質製造，方帶圓的四邊型輪廓瓶身搭配棕色玻璃密封蓋，由上往下看就如同一顆圓潤的柿子，展現出客家文化的日日飽滿與豐收意向。同時相較於常見的圓形收納罐，柿瓶的設計在空間利用更高，因而利於收納於櫃子或是冰箱中，延續客家人勤儉且樸實耐用的性格。
Inspired by the shape of the persimmon, which is culturally significant among the Hakka community, the 2-liter glass khi jar is designed with modern, small families in mind. The rounded edges of the cube shape paired with brown lids immediately give viewers the impression of plump persimmon when seen from above, alluding to the imagery of abundance and harvest. The design ensures efficiency in storage capacity, making the khi jar easy to be stored in a cabinet or fridge, yet another manifestation of the hardworking, resilient, and resourceful nature of Hakka people.
《巡迴市集－轉客站》
Hakka Go Around
客家美食流動市集
「轉」，象徵客語中轉來尞，有來玩之意；也意味著讓客家美食流動，成為串連台三線藝術季的中繼補給。
「客」，為「客家」，也有客人之意，代表來到藝術季的每一位客人。
「站」，則以台三線上 150KM 沿線，每一站都有不同農耕與物產樣貌。
「轉客站」則是化身成為推廣客家美食的行動交流站，並透過「移動」的概念打破疆域設限，在動靜之間感受土地脈動，提供更多深入的互動，傳遞更多客家美好味緒。
“Go Around” suggests the imagery of meeting different people; it also alludes to the idea of allowing Hakka cuisine to be passed around and for the market to become a relay station for the Romantic Route 3 art festival. also refers to the traveling visitors of the art festival.Presented along the 150 km route are different agricultural produce and products.
“Hakka Go Around” is a platform for promoting Hakka cuisine, while the idea of movement and mobility breaks free from regional boundaries, allowing visitors to experience the pulsations of the land, inspire more in-depth interactions, and convey the beauty of Hakka culture. This year, the art festival is collaborating with No Meat Festival and aims to spread the concepts of being environmentally friendly, environmental protection, and sustainability.
讓大家一起養成客家愛物惜物的精神，挖掘過去盛裝食物的天然材料使用。內山原始的林相造就的疫後戶外生活親子旅行的熱潮，透過身心靈的律動引領大家在觀展時，更可以透過藝術與自然觀想自己與身旁的人。
轉客站不單只是一個聚眾的推廣活動，是細節到位對飲食尊重，與環境連結的行動。
《食物設計展－醃想》
AM XIONG
食物設計展
飲食是建構文化的核心，品味是延續文化的力量。《醃想 AM XIONG》以醃漬作為想像，深入客家傳統食材加工技術的當代風景，且以品味為核心，帶領觀者探尋醃漬食的風味線索，打開對客家料理的味蕾想像，並透過設計視覺與藝術家的重新詮釋，以前衛碰撞的材質與風格，翻轉客家傳統飲食文化的印象，發酵一場以醃漬為題的超現實對話。
Diet is the core upon which culture is built, and taste is the power through which culture is sustained.《AM XIONG》With the practice of pickling as the starting point, let us take a journey into the contemporary and traditional food processing methods employed in Hakka communities. Taste will give us the key flavor clues in our exploration of pickled foods, broadening our imagination of Hakka cuisine and, with novel visual effects and artistic reinterpretation, overturning the image of traditional Hakka culinary culture in our minds through the use of avant-garde textures and styles. Let us proceed to engage in a surreal dialogue centered around pickled foods.
島嶼縱橫的山脈交錯出充滿生命力的客家文化，跟隨氣候、環境發展出民族獨特的醃漬記憶。醃漬對客家文化而言，不僅僅只是保存食物的技術，其中更蘊含了客家人的生活方式、價值觀和文化傳承。展覽以三大展區脈絡延展，從「引味」、「入味」、「 新味」逐步揭開客家飲食文化的風景，帶領觀者踏上探尋客家醃漬食的風味路徑。
The mountainous terrain on the island of Taiwan gives birth to a vibrant Hakka culture with unique pickled foods associated with the climate and environment of their communities. In Hakka culture, the practice of pickling is not just a process for preserving food—it is a vehicle that conveys the Hakka lifestyle, value, and culture from generation to generation. Divided into three sections, namely Sustaining Flavor, Enhancing Flavor, and Innovating Flavor, this exhibition gives a step-by-step introduction to Hakka culinary culture through the flavor of Hakka pickled foods.
《異業結盟合作－花啦嗶啵客家味》
Hakka Summer Time
全家便利商店
Slow fast food 的飲食思維，提升應用在庶民日常最依賴的便利商店中，以實驗計畫想像，大規模地與全家便利商店聯合開發12款鮮食品項，從兩大主軸推進客家飲食命題，一為台三線沿線上下游整合採購應用製作，一為客家料理風味導入便利商店嚴謹的餐食製程，繽紛多樣花啦嗶啵的客家味全方位深入生活的每個角落裡。
The mentality of “slow fast food” is implemented in convenience stores, which people have become dependent on in their daily lives. The project is designed as an experiment and a large-scale collaboration with FamilyMart to present 16 fresh food products. The project is guided by two pillars, integrating the upstream and downstream procurement along Route 3, and introducing Hakka flavors into the rigorous meal preparation processes of convenience stores, allowing diverse Hakka flavors to seep deep into the corners of everyday life.
