He originally wanted to be the first Han chef in the field of civilian-run tables, but he became a doctor of rural planning and Wu Jinyi's dream of Ami French cuisine.

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The appetizer consists of a bunch of dried flowers lying in the snow (buckwheat leaves, asparagus, and Flammulina velutipes). There are 12 kinds of wild fruits and vegetables in the salad, and a dozen kinds of wild vegetables in the stew. Tomahawk pork chops are served with mashed beans and red stalks, while cold soup sends begonia stalks and oranges to fight hand in hand.

The seven or eight early summer cuisine presented by the French restaurant Aredetay all follow a kind of taste buzz doctrine: the sweet, sour, bitter and astringent Ami cuisine. With this French restaurant in Guangfu Taiba, Hualien, Wu Jinyi not only wants to promote Ami cuisine and share the cultural context behind indigenous ingredients, but also has the ambition to establish Ami cuisine as a characteristic cuisine.

Bundled with dried buckwheat leaves, asparagus and Flammulina velutipes, the appetizers served by Aredetay are exquisite and elegant. (Yang Yuyun _ Photography)

Wu Jinyi has many titles, including a doctor from the Technical University of Munich, secretary general of the Taiwan Society for Urban and Rural Development, a scholar of land planning at the Council of Agriculture, and general adviser to the Hualien County government. He has great insight into territorial planning and development, and has also introduced local creative experience in Japan and Germany, but these titles and expertise are a far cry from the "Ami French restaurant operator."

The planning idea put forward by Wu Jinyi after absorbing foreign experience is light-years away from the current situation in Taiwan, which makes people wonder: is opening a restaurant his practice on the ground after he returned to Hualien? Or does he give up being a scholar who can only complain that "he hates iron but not steel" and decides to make a pragmatic living by opening a restaurant?

Wu Jinyi, a scholar of territorial planning, opened the Aredetay in Hualien Guangfu Taiba, a base for promoting Ami cuisine culture. (Yang Yuyun _ Photo) worship Ina as godmother and learn the taste of Ami by running a table

Born in the downtown area in front of the Zhongli Railway Station, Wu Jinyi is a Hakka man who worships the three kings of Kaizhang and Guan Shengdijun and Prince Ye of Zhenlian Heavenly Palace. Just as what he learned has nothing to do with food and beverage, his original family is very different from the Ami culture.

The relationship with Hualien began at Donghua University, where he obviously studied at the Institute of Natural Resources Management, but Wu Jinyi took many courses in ethnic relations and followed Professor Yu Teh-hui to do fieldwork in Kuangfu Taiba. Not only did he recognize the tribe's Ina as his godmother, but after leaving the army, he felt that the city was "no place for people to live," so he simply moved to Hualien and followed the godmother who ran the table to make a living in the tribe.

Wu Jinyi's Hakka mother was a good cook and was the only assistant among the three brothers who could help. With this taste for delicious food that grew up in DNA, Wu Jinyi followed his godmother in Taiba to set the table and was in charge of the outfield of the banquet. From time to time, he would cook and help. The work of the tribe allowed him to accumulate knowledge and skills of Ami cuisine, as well as recognition and attachment to the bones and blood.