Go to Ji La Hunter School and learn how to live with nature.

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Inadvertently, I was deeply attracted by the news of the picnic in facebook. For a rural child like me, during the drying period after the rice field was harvested, piling up hardened clods and throwing a few sweet potato kilns was already the most picnic experience. How to start a fire out of thin air and cook soup with stone. . Such as this, it can be said that there is no skill at all to feed yourself with natural materials.

So I decided to take this trip over the mountains to see what it looked like in the mountains on the one hand and the culture of the pilgrimage tribe on the other.

A hunter coach who has been shortlisted for the Golden Melody Award.

The teacher here is called the coach, responsible for driving, commenting and teaching how to distinguish between wild vegetables and how to carry out a picnic, which is a key role in the course, and our group is assigned to coach Budu. With wrinkles on his face, he is one of the betel nut brothers who have been shortlisted for many Golden Melody Awards, and one of the important preservers of tradition in the school!

"Let's stop and buy a mountain permit!" Coach Budu said so, and then asked other participants to get out of the car to buy the so-called mountain entry permit (betel nut and tobacco, rice wine). Some people were curious and asked, "Why is this a mountain entry permit?" He smiled and said it was a secret, and then began to introduce the Amis as the aborigines who knew the wild vegetables best, saying that he would take us participants to know the wild vegetables.

Meandering through several mountain slopes, the scene on both sides began to slowly turn into dense trees, and the tall and short ones seemed to welcome our arrival. Parked the car and we went to the mountain under the guidance of the coach. "do you know what this is?" The coach picked up roadside wild vegetables several times along the way and taught us: these are peaches that can be woven, and there is plenty of water in the flowers, so they are a good source of water when they survive in the wild. This is what you call black vegetables from Solanum nigrum, and you can eat them directly. Knowledge of all kinds of wild vegetables like this.

The fear of heaven and earth means to cherish the land.

"you must calm down before you can hear the words of the wind and the sound of the trees." Suddenly we were instructed to stop, and an aboriginal girl said this.

Then the coaches quickly put unknown leaves, bamboo cups, betel nuts and cigarettes on the grass by the side of the road. "now we would like to tell the mountain gods that we are going to enter the mountain and pray that the mountain gods will bless our activities today smoothly and safely." After the elder in charge of the sacrifice finished speaking this paragraph, he began to say a long series of prayers in the native language, and then signaled that we could pour wine and pray on the makeshift altar on the grass.

The solemn atmosphere filled with the scene is quite different from the joy just along the way. It makes people deeply feel that to them, mountains are not only mountains, but also important resources they rely on in their lives, so they sincerely thank the mountains and forests for their nourishment, and thus extend such sacrificial ceremonies, so that their children and grandchildren can continue to cherish the land.

Then we stopped by the stream because the coach was going to teach us how to drink water without utensils.

Pick up the big aunt taro leaves and follow the coach's gestures, and the shape appears like a natural kettle. We happily go to the stream and scoop up the water and send it to our mouths. "this water is so cold and sweet!" This is the taste that cannot be compared with hand-shaking drink. Thinking like this.

Only when there are mountains and forests can we have this meal.

When we arrived at the picnic site after playing and studying all the way, the first thing we had to learn was to wrap up the whole chicken, corn, sweet potato and other ingredients with peach leaves on the moon.

Then wait for the stone to burn red and prepare for the stone soup that uses Solanum nigrum as the main ingredient. When we wrapped all the ingredients at the same time the stone was almost red, everyone filled the whole hot pit with food wrapped in peach leaves, and the red stones were thrown into the soup one by one. To our surprise, only five or six stones were put into the soup, and the whole pot of soup had already been boiled and smoked, and the degree of rapid cooking made people begin to consider whether to put a few big stones in the office.