First, the stalks of rice are cut and collected. These stalks are then ground so that the individual rice kernels are released. Different methods are used to prepare the rice in many ways. Although the rice is edible throughout most of the process, it doesn't taste like anything. The powder that is created from the rice shells is used as pig food, demonstrating the resourcefulness of our Taiwanese ancestors.
The rice must be constantly cooled so that it remains dry and does not rot. Extraneous rice is stored in "Taiwan's Largest Cooler.” The giant fridge is maintained at about fifteen degrees Celsius, which would have been very refreshing for all of us had we been allowed inside.
Next, we went to a building where bamboo leaves, sticky rice, mushrooms, and meat were laid out on a table. After many unsuccessful attempts, we finally folded the leaves correctly. Food ingredients were then stuffed into the leaves for cooking, resulting in what we know as zhong4 zhi3.
After making zhong4 zhi3, we were shown how to package rice. Kernels are fed through a mechanical grinder which removes yet another layer of rice's shell; this time, only the small, white particles that we normally recognize remain. The machine produces a lot of energy, leaving the rice hot to the touch. A heat press is then used to seal the bag.
Overall, the rice making process was an enriching experience that shows why we should appreciate the food we have, for it takes a lot of effort and energy to prepare.
Ben
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