Weather
22 ~ 29 °C
Probability of Precipitation
50 %
AQI
53
Average
Average
The splendid sea of flowers is in Tongluo, Miaoli! In spring, there are the orange-red flower walls of orange trumpetvine, and the mountains and valleys covered with snow-white tung flowers. In summer, you can enjoy the golden sunflower fields. In autumn, there are the pink, white, and light-yellow florist’s daisies. Blossoms can be enjoyed all year round. The retro-toned Hakka courtyard is great for taking pictures. You can also go to the tea gardens to taste great tea. This will be a relaxing vacation!
Fun activities
- In February, there is the sea of orange trumpetvine flowers and cherry blossoms. From March to May, the Tung Flower Festival is on. In November entering fall, there is the sea of florist’s daisies. For beautiful blossoms, Tongluo is the place to be.
- At Taiwan Hakka Museum, an important collection of Hakka cultural assets is on display. The Children's Museum is fun, and the Hospitality Garden is a great spot for viewing tung flowers.
- Tongluoyao Youth Start-up Hub, which has been passed down for three generations, displays and sells cultural and creative products of Miaoli youths. There is also the super cute Totoro Bagong nearby!
Hakka dialects
Sixian dialect、Hailu dialect
Hakka delicacies
Braised pork with dried pickled mustard leaf
This dish is made with specially selected Taiwanese black pork belly of 60% fat and with skin. The resulting dish is fatty but not greasy, without a hint of unpleasant smell, and it melts in the mouth. The slightly spicy taste and aroma go well with the rich flavor of dried pickled mustard leaf.
Flat rice noodles
Ban, which is made by grinding rice with water into a pulp that is then steamed, when cut into strips, becomes flat rice noodles. Stir-fried flat rice noodles are made with fried shallots and pork strips. Flat rice noodles in soup are made with broth and chives. They are both delicious Hakka dishes.
Chicken with Hakka kumquat sauce
This classic dish is made with the meat of white free-range chicken that is sweet and not too fatty with yellow and crispy skin, dipped in a little Hakka kumquat sauce. The slightly sweet and sour taste is what makes the authentic Hakka flavor.
Pork soup with Fu Cai (preserved pickled mustard leaf)
This soup dish is made by stewing preserved pickled mustard leaf with bamboo shoot, pork slices, or pork knuckle in a broth. The soup seems plain, but it is just tart to the right extent and very flavorful.