Specialty Indigenous Cuisine Let indigenous cuisine tells you what and how good they are from the place of origin to the table!



Patagilj is a brand created by a group of youth returning home from the cities to learn farming from scratch. By upholding the spirit of "diligence will prevail", they have promoted Taiwanese traditional indigenous crops such as millet, roselle, and djulis. By tilling idle land, they can increase production through toxin-free farming and organic cultivation, thereby developing numerous outstanding processed products that are sold in over 200 channels domestically and abroad. The Payuan term Patagilj symbolizes "origin", meaning that we should continue the heritage of the indigenous culinary culture.


Roselle is also known as the ruby of the plant world because it is rich in flavonoids, anthocyanidins, PCA, isoflavones, vitamin C, B1/B2, and β-carotene. Roselle is produced into a candied product for the convenience of consumption by applying natural, hygienic techniques. No chemical additives or preservatives are added during the process. Whether enjoyed on its own or prepared into jelly and served as dessert, roselle is a popular healthy snack that offers sweet and sour flavors.


Millet is more than just the indigenous people's staple food but also a symbol of their culture and heritage. As the only alkaline food of the 5 grains, millet retains its alkalinity after cooking, and it offers superior nutrients to rice and wheat, making it perfect for infants and senior citizens.

In the early years, djulis was not the staple food but used as yeast for brewing millet wine, or even as a tool for scaring away birds at the millet fields. In recent years, researches have shown that djulis contains abundant nutrients. For instance, its protein content is higher than that of beef, and it is rich in dietary fibers, calcium, magnesium, iron, zinc, and potassium, hence it is considered the champion of all grains.