In the Dabang and Lijia areas of Alishan Township, terraced fields on gentle slopes between 600 and 1,200 meters above sea level have been cultivated by Tsou farmers for generations. The large day-to-night temperature swings and the loose, well-aerated soil produce a taro with a dense, floury, fragrant texture entirely unlike what grows at lower elevations. The harvest season runs from September through December — the best time to bring a piece of mountain taro home from the farmers' association direct sales station.
What Is Alishan Highland Taro
The taro grown in the Dabang and Lijia tribes belongs to the Taiwan taro variety — rounded in shape, with pale purple-white flesh. Once steamed, the texture is dense and non-sticky, with a firm, starchy quality and a pronounced natural taro fragrance. The most common processed forms sold commercially are taro balls and taro ice cream. The farmers' association direct sales station carries both whole fresh taro and frozen semi-processed products. For cooking, the most local preparations are steaming, making taro paste, or adding it to glutinous rice cake.
Tsou farmers cultivate on hillside terraces using traditional crop rotation, reducing reliance on pesticides. Taro from Dabang and Lijia flows through the local farmers' association as its distribution hub, and some individual farmers also set up roadside farm stands along the Alishan Highway (Provincial Highway 18) for direct sales. Because the highland environment limits total output, supply outside the harvest season is thin — when purchasing, it is best to ask the farmers' association directly about the current week's harvest batch.
How to Eat It the Local Way
Local Knowledge
Verified Information
- Dabang and Lijia tribes sit at 600–1,200 m elevation with significant day-to-night temperature swings and loose, well-aerated soil — the environmental factors that give the highland taro its dense, floury fragrance.
- The Alishan Township Farmers' Association operates a direct sales station, which is the most reliable channel for purchasing taro with verified provenance.
- Tsou farmers use traditional crop rotation, and their agricultural culture is well preserved; some farming families also accept advance purchase arrangements.
Visiting Tips
- Outside the harvest season (January through August), market supply is limited — check with the farmers' association on current harvest availability before making the trip.
- Mountain roads are winding; heading to Dabang on weekdays is recommended to avoid weekend traffic and competition for stock.
- Fresh taro should be stored in a cool, ventilated place — do not refrigerate, as the cold can cause the flesh to brown and affect texture.
Sources: Alishan Township Farmers' Association; Tsou tribal agricultural records. Photos pending Dio on-site photography.