Ci zong fried rice is a signature dish at Sancheng Tang in Sanyi, made with Taiwan's native spice plant ci zong, also called "bird won't perch rice" on the menu. Ci zong — also known as niao bu ta or food zhuyu — has densely thorned leaves and a sharp, distinctive aroma; stir-fried with ginger, dried whitebait, and house-made soy sauce over high heat, it releases an intense wild mountain fragrance found only in Hakka villages, turning a bowl of fried rice into a gateway to Taiwan's native spices.
Sancheng Tang on Shuimei Street in Sanyi took over from the well-known local Shengxing Guesthouse and was renamed by its third-generation operators; its signature "bird won't perch rice" (ci zong fried rice) is stir-fried with minced ginger, dried whitebait, ci zong leaves, and house-made soy sauce over high heat. Ci zong (food zhuyu, scientific name Zanthoxylum ailanthoides) is a Rutaceae plant whose densely thorned branches — which birds avoid perching on — give it the name niao bu ta ("bird won't perch"); it is native to Taiwan's low-to-mid elevation mountain areas, with official botanical records on the Ministry of Agriculture's Agricultural Knowledge Portal.
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Ci zong (Zanthoxylum ailanthoides), also called niao bu ta or food zhuyu, is a native Rutaceae plant of Taiwan's mountain areas; its leaves and young shoots carry a strong pungent spice, similar to Sichuan pepper but more herbaceous and fresh. Sancheng Tang's ci zong fried rice uses fresh or pickled ci zong leaves, stir-fried in a wok over high heat with minced ginger, dried small whitebait (ding xiang fish), and the restaurant's house-made soy sauce combined with plain steamed rice. In the heat, the pungency of ci zong volatilizes without becoming truly spicy, leaving behind a uniquely wild herbal aroma; the grains are glossy and distinct, and the flavor is savory-umami with a slight numbing quality — a Hakka mountain flavor that is difficult to replicate elsewhere.
Sancheng Tang is located at No. 283-1, Shuimei Street, Sanyi Township, and is one of the more distinctive Hakka cuisine restaurants in Sanyi Township. Lighttour's "9 Most Authentic Hakka Food Recommendations" and Shihnang Wanjia's Miaoli Hakka Food Map both name the restaurant explicitly and record ci zong fried rice as its signature dish. The restaurant also serves Shengxing tofu (made by a local tofu producer), Hakka rice pastries, and other Hakka village-style dishes; the overall menu centers on local Miaoli ingredients, making it a worthwhile stop when visiting Sanyi's Shengxing Old Street.
How to eat it authentically
Local knowledge
Verified sources
- Lighttour's '9 Most Authentic Hakka Food Recommendations' and Shihnang Wanjia's Miaoli Hakka Food Map both name Sancheng Tang (No. 283-1, Shuimei Street, Sanyi Township) and ci zong fried rice as its signature dish.
- Ci zong (niao bu ta / food zhuyu, Zanthoxylum ailanthoides) is recognized by the Council of Agriculture Forestry Bureau as a native edible spice plant of Taiwan's mountain areas, with official botanical records.
Visitor tips
- Sancheng Tang is a restaurant, not a street stall; calling ahead to reserve a table is recommended. Sanyi attracts many visitors on weekends, and without a reservation the wait may be long.
- Shuimei Street is known for woodcarving; parking is more plentiful there than near Shengxing Old Street. Dining on Shuimei Street first and then walking or driving to the Shengxing Station area is a practical sequence.
- Ci zong's strong aroma varies greatly in how different people experience it; some visitors are not accustomed to its pungency and numbing quality. If you are sensitive to Sichuan pepper-type spices, ask about other menu options before sitting down.
Sources: Lighttour Hakka food recommendations feature; Shihnang Wanjia Miaoli Hakka Food Map; Council of Agriculture Forestry Bureau Taiwan native plant records. Photos pending Dio's on-site shoot.
Frequently Asked Questions
What plant is ci zong in this fried rice?
Ci zong, also called niao bu ta or food zhuyu (Zanthoxylum ailanthoides), is a native Rutaceae plant of Taiwan's low-to-mid elevation mountains with a pungency reminiscent of Sichuan pepper.
Why is it also called "bird won't perch rice"?
Because ci zong's branches are densely covered in thorns that birds avoid, earning it the name niao bu ta ("bird won't perch"), which the restaurant used to name its signature fried rice.
Where is Sancheng Tang located?
It's on Shuimei Street in Sanyi, near the woodcarving artisan cluster, in what was formerly the well-known Shengxing Guesthouse before its third-generation owners renamed it.
Is ci zong fried rice very spicy?
The pungency of ci zong volatilizes during high-heat stir-frying, leaving a wild herbal aroma rather than true heat, though a slight numbing sensation remains — ask ahead if you're sensitive.
Sources
- 叁代堂客食廳(原勝興客棧)－WalkerLand窩客島 — 叁代堂前身勝興客棧、傳承三代由來、鳥不踏飯
- 刺蔥－原住民族農產業主題館，農業知識入口網 — 刺蔥／食茱萸植物學名與分布記載