Penghu Arts Festival: The Rising Wind
Penghu, one of Taiwan’s offshore islands, is a popular summer beach destination. However, during autumn and winter, strong seasonal winds stir up rough seas, often halting fishing activities and discouraging tourism. Traditionally, these months are considered an off-season for travel to Penghu.
To challenge this perception, we created a seasonal arts and culture festival to highlight the island’s unique beauty during the cooler months. Through the professional lens of art and design, the festival aims to share a new narrative of Penghu and generate positive tourism impact during the off-peak season.
This year’s theme, “The Great Wind Blows”—named after a classic Taiwanese children’s game—unites art, craft, food, and travel. The program brings together local youth, small businesses, and three international artists to co-create a series of events that celebrate Penghu’s autumn and winter charm while boosting the local economy.
澎湖是台灣的一個離島，是夏季盛行的海邊旅遊勝地，但秋冬時節季風吹起時海上風浪變大，連漁業活動都受到影響，人們常認為在在這秋冬不適合到此旅遊。我們嘗試創造一個藝術節慶活動，透過藝術與設計的專業介入，扭轉人們對澎湖的印象，分享秋冬澎湖的美好，帶來龐大的觀光影響力。
今年的主題是「大風吹（台灣兒童玩的一種遊戲）」，透過藝術、手作、飲食、旅行四個面向，集結澎湖當地年輕人與業者，以及三位國際藝術家，合力設計出一系列探索澎湖秋冬時節特色並振興地方觀光經濟的活動。
Land Art Installations
The wind blows... and brings artists to Penghu!
Winds Urchin
Sea urchin is a common marine animal in Penghu. It looks cute and looks still, but it is active in its own unique way. I want to interpret it by bamboo and rattan and traditional eagle architecture. The sea breeze gives it the soul. The essential. There are many metal pieces installed between the structures. They will sway and rotate due to the wind. In addition to making sounds, they also reflect the green of the grass, the blue of the sky and the golden of the setting sun. Every time you see it, it is a unique look, like a living large creature stopping at the beach and moving in its own unique way.
artist ｜Taiwan｜Cheng Tsung FENG
Learning from Tradition, Creating for the Future. FENG is a young creator with an old soul who is captivated by the wisdom embedded in traditional objects—wisdom formed and preserved through time. Unwilling to see these intangible assets vanish along with the objects themselves, he is devoted to inheriting tradition through design: learning from the past to create anew.
地景藝術
大風吹，吹什麼？把藝術家吹來澎湖駐地創作！
風膽
海膽是澎湖常見的海生動物，模樣可愛，看起來是靜止的，卻用自己獨特的方式活動著，我想以竹藤材質和傳統鷹架構築方式來詮釋它，海風則是賦予它靈魂的關鍵。在每格結構間裝設了許多金屬片，它們會因海風吹襲而搖曳、旋轉，除了發出聲響之外，也在不斷反映著草地的綠色、天空的藍色和夕陽的金黃，看見它的瞬間，都是獨一無二的樣貌，牠像是個活著的大型生物在海邊駐足，正用自己獨特的方式活著、動著。
藝術家｜臺灣｜范承宗
從傳統學創造－身體裡住著老靈魂的年輕創作者，著迷於挖掘隱藏在傳統器物中，以時間凝結而成的智慧。不捨這些無形資產將隨物件一同逝去，致力以設計繼承，從傳統，學創造。
Wings
Wings is a tool for measuring wind—it allows us to observe both its direction and intensity. When the wind is strong, a horizontal wing lifts upward, like the wings of a plane catching the breeze. A vertical wing, on the other hand, spins to indicate the wind’s direction. This work draws inspiration from the world’s first flying machine. Through the aerodynamic design of the wing shape, it is able to glide and rise when the wind blows.
artist｜Poland｜Jan Ankiersztajn
Jan Ankiersztajn is a sound and object designer from Poland, and a graduate of the renowned Design Academy Eindhoven in the Netherlands. His works have been exhibited across Europe, including in Italy, Sweden, and the Netherlands. This marks his first creation and exhibition project in Asia.
翼
「翼」是一個風的度量工具，我們可以透過它來觀測風的方向和強度。水平的機翼會在強風時向上浮起，就像乘風而起的飛機機翼，垂直的機翼則是會旋轉指出風向。創作理念為人類史上第一個飛行機，透過機翼形狀的設計，運用空氣動力學，能在起風時滑行上升。
藝術家｜波蘭｜揚·安可斯坦
來自波蘭的聲音與物件設計師Jan Ankiersztajn，畢業於荷蘭設計名校埃因霍芬設計學院。作品曾多次於義大利、瑞典、荷蘭等歐洲國家展出，這是他首次在亞洲進行創作與展出。
Spinning Gasing
Inspired by the traditional spinning top toy, Spinning Gasing uses wind power to rotate four blades, creating a three-dimensional visual illusion through the persistence of motion. The internal patterns reflect distinctive features of Penghu’s landscape—such as heart-shaped stone weirs and traditional Minnan-style houses—while the lighthouse-like outer structure emits a gentle glow at night, symbolically watching over the island’s people.
artist ｜Malaysia｜Shahril Faisal
Shahril Faisal is a Malaysian artist and designer whose practice spans interior, lighting, and furniture design. Known for his philosophical approach, he creates works that awaken emotion, provoke thought, and engage the senses. Drawing deeply from Malaysia’s cultural traditions, he seeks to express a timeless and minimalistic beauty that transcends temporal and spatial boundaries.
螺
以童玩陀螺為靈感的「螺」，透過風力推送四個葉片，運用旋轉後產生的視覺殘影來產生3D立體效果，內部圖形取材自澎湖的獨特風貌，舉凡心型石滬、閩式古厝，外框則如燈塔般聳立，入夜後有夜光效果，守護著澎湖群島的人們。
藝術家｜馬來西亞｜沙里爾·費薩爾
身兼室內、燈光、家具設計師的馬來西亞藝術家沙里爾・費薩爾 Shahril Faisal。常以哲學手法喚起並激發人們的情感、思考與感官體驗，他致力於透過馬來西亞傳統文化脈絡，創作出不受時空侷限的簡約之美。
Art Workshops
The wind blows... and brings imagination of Penghu’s children!
Baisha Junior High School, Penghu｜Bamboo & Rattan Structural Workshop
Inspired by the land art installation Winds Urchin, this workshop guided students at Baisha Junior High School in Penghu to create three-dimensional marine creatures using linear and curved natural materials like bamboo and rattan. Each student randomly drew the name of a sea animal—such as a sea star, turtle, or stingray—and translated its most iconic features into an abstract structural form. In the final stage, the class gathered to guess what each creation represented, filling the room with laughter, imagination, and unexpected associations.
手作工坊
大風吹，吹什麼？吹起澎湖孩子的想像力！
澎湖白沙國中｜竹藤結構造形工作坊
從地景藝術作品「風膽」出發，規劃出竹藤結構造形工作坊，帶著孩子們以直線和曲線材料構成一個立體結構，來詮釋海生動物。孩子們必須發揮想像力，從其造形印象中擷取關鍵的特徵，透過抽象的線構立體來表達具象。一開始，每人隨機抽出一種海生動物的名字，如海星、海龜、魟魚⋯等，工作坊接近尾聲，全班一起猜彼此的作品是什麼，各種千奇百怪的聯想讓教室裡笑聲不斷。
Fenggui Elementary School, Penghu｜Wind-Powered Wing Workshop
Inspired by the land art installation Wings, this hands-on workshop introduced students at Fenggui Elementary School to the aerodynamic principle behind how airplanes lift through wind interacting with their wing shapes. Each child created their own wind-powered wing, decorating it with colorful designs and even writing down personal wishes. As they rushed to test their creations by a fan or open window, the joyful cries of “Look, teacher! It’s really flying!” filled the room as their wings gently lifted into the air.
澎湖風櫃國小｜風力機翼工作坊
從地景藝術作品「翼」出發，規劃出風力機翼工作坊，和孩子們分享飛機透過機翼造形，被風吹時能夠上升的原理，並帶著大家動手實作應用在作品上。孩子們在上頭畫著各式各樣的圖案，甚至在上頭寫下願望，他們爭先恐後地拿著完成的作品跑到電扇前和窗邊，看著自己做的機翼緩緩升起，開心地大呼小叫：「老師你看！真的飛起來了！」
Shili Elementary School, Penghu｜Wind-Powered Afterimage Spinning Top Workshop
Inspired by the land art piece Spinning Gasing, this workshop invited students at Shili Elementary School to create their own wind-powered spinning tops. Each top features four uniquely shaped blades that, when spun by the wind, produce a mesmerizing afterimage effect—creating a sense of animated motion. During the workshop and his talks, Malaysian artist Shahril often told the children: “Your hometown Penghu is truly wonderful, filled with beautiful culture worth being proud of. Get to know it, protect it, and share its stories with the world.”
澎湖嵵裡國小｜風力殘影陀螺工作坊
從地景藝術作品「螺」出發，規畫出風力殘影陀螺工作坊，帶著孩子們動手創作屬於自己的陀螺，擁有四片扇葉的陀螺，在風吹旋轉的時，四片不同的造形能產生動態殘影效果。無論在講座和工作坊，馬來西亞藝術家沙里爾總是和孩子們說起：「你們的家鄉澎湖真的好棒，充滿了值得驕傲的美好文化，孩子呀，你們一定要好好認識和保護它們，然後分享給更多人知道喔！」。
The Earth Table
The wind blows... and brings creative taste of Penghu!
Chef ｜Jimmy Lin
Jimmy Lin is a celebrated private chef and cross-disciplinary artist. Known for crafting deeply local dining experiences with seasonal ingredients, he once journeyed around Taiwan exploring its food culture. Penghu, a place he deeply connects with, inspires his return—this time bringing a feast shaped by sea breeze, sunset, and sand.
Location｜Lintou Park Beach
Lintou Village is named after the screw pine trees that once grew abundantly along the coast. Stretching over 3 kilometers, Lintou Beach is Penghu’s longest beach, known for its pristine coral sand. This dinner is set along this wind-kissed coastline, honoring the enduring relationship between people and nature.
大地餐會
大風吹，吹什麼？吹起澎湖的創意色香味！
廚師｜林景民
人氣私廚的主持人林景民，是個跨領域的生活藝術家，餐桌尤其是他鍾愛的舞台。擅長就地取材和熟悉時令花草的他，總能創造出具有季節和地方特色的餐桌體驗。他曾進行過一場環島壯遊計畫，透過料理去認識各地的風土人文，澎湖便是他流連忘返的一站，這次他將回到這裡，伴隨著海風、夕陽、沙灘、月光，用創意來詮釋他所迷戀的那些澎湖滋味。
地點｜林投公園沙灘
林投村因早期東南小溪溝兩側叢生林投而得名，據說現在的林投公園及以東的大片沙灘上都曾遍生林投。林投樹是抗風力、定沙力強的樹種，適合澎湖地區的特殊氣候，現在僅剩公園北側尚留有一小片的植株群簇。林投沙灘綿延三個村落，尖山、林投與隘門，總長達三千多公尺，是澎湖最長的沙灘，沙質綿密、海水清澈，是一片潔淨漂亮的白色珊瑚碎屑沙灘。
Aloe Ritual｜Pre-Dinner Treatment
In the cool, windy autumns of Penghu, skin often becomes dry. As a gentle pre-dinner ritual, peeled aloe soaked overnight in mint is applied to guests’ faces and arms—soothing, hydrating, and symbolically preparing the body for a feast born of land and sea.
Local Ingredient Highlight｜Aloe from Tanbian
宛蘆少女般的容顏｜餐前活動
澎湖秋天風大，皮膚容易乾燥，將去皮的蘆薈在薄荷中浸泡一夜，為用餐客人做餐前的天然護理，擦拭於臉部和身體有助於保濕和抗炎。
餐桌上的澎湖滋味｜潭邊蘆薈
Tidepool Fireworks｜Appetizer
Featuring taka-fu, a small octopus native to Penghu’s intertidal zones, this refreshing appetizer is paired with seasonal seaweed and milky-flavored Zhuwan peanuts. Garnished with marigold blossoms as a nod to Penghu’s famous fireworks festival.
Local Ingredient Highlight｜Taka-fu Octopus, Wild Seaweed, Zhuwan Peanuts
花火潮間帶｜開胃菜
以潮間帶捕捉到的澎湖特有種小章魚「鮖鮔」為主，搭配冬季特有的海菜，與帶有牛奶香氣的竹灣花生，以酸甜清爽的滋味來開胃，再以金盞花作為花火的象徵，為餐桌揭開歡迎序幕。
餐桌上的澎湖滋味｜澎湖鮖鮔、澎湖野生海菜、竹灣花生
Thunderous Applause｜Veggie Stick Salad
A vibrant medley of local vegetables like pumpkin from Huxi and deep-fried dragon fruit blossoms from Qimei, served with a tangy dragon fruit purée—crisp, colorful, and bursting with flavor.
Local Ingredient Highlight｜Qimei Dragon Fruit Blossom, Huxi Pumpkin
澎湃掌聲｜蔬菜棒沙拉
以純粹的蔬菜為主，配上特製的火龍鮮果醬，並將火龍果花油炸，組合成一道美味好看的小菜。
餐桌上的澎湖滋味｜七美火龍果花，火龍鮮果醬，湖西金瓜
Threads of Flavor｜Starter
A fusion of tradition and creativity: crispy noodle spheres from Xiyu rest atop ten-ribbed sponge gourds, stuffed with tangy pickled cabbage from Jiangjun—each bite a layered expression of texture and memory.
Local Ingredient Highlight｜Ten-Ribbed Gourd, Jiangjun Pickled Cabbage, Xiyu Vermicelli
絲絲入扣｜前菜
將澎湖西衛麵線炸成球狀，以極具張力的造形裝飾於絲瓜上，並將高麗菜酸製作成蔬菜內餡，夾在澎湖的稜角絲瓜內，讓傳統風味成為充滿創意的新風情。
餐桌上的澎湖滋味｜澎湖十稜絲瓜，將軍高麗菜酸，⻄衛麵線
Poseidon’s Gift｜Main Course
A hearty seafood stew made from responsibly harvested local catches—squid, crabs, reef fish, and anchovies—slow-cooked into a broth that brims with Penghu’s maritime generosity.
Local Ingredient Highlight｜Wangan Line-Caught Squid, Crab, Reef Fish, Chikan Anchovy
海神恩賜｜主菜
將來自澎湖各地的多種海產，燉煮成一鍋鮮美的高湯，鍋內充滿的各種鮮甜海產，均來自在捕撈過程中採取友善漁法的漁民和商家，大口吃著各類海鮮，喝著溫暖新鮮的湯，過癮地享用著海洋賜予的富足。
餐桌上的澎湖滋味｜手釣望安鎖管，望安蟹籠扁蟹，望安手釣龍沾魚，白沙赤崁丁香魚
Floral Finale｜Dessert
This dessert layers smoky black sugar cake from Wangan with whipped cream, crushed savory crackers, and peanut candy—creating a complex yet comforting close to the meal.
Local Ingredient Highlight｜Wangan Black Sugar Cake, Penghu Savory Crackers
繽紛花海｜甜點
以望安的柴燒黑糖糕為基底，抹上特調的鮮奶油，灑下打碎的澎湖鹹餅與花生酥，創造甜中帶鹹富含口感層次的黑糖甜點蛋糕。
餐桌上的澎湖滋味｜望安柴燒黑糖糕，澎湖鹹餅
Penghu Cocktails
The wind blows... and brings new flavors of old Penghu!
Mixologist｜Chin Wen FANG｜9:52 Café, Penghu
Tucked inside a traditional Penghu market, Chin-Wen’s café is her quiet return to island life. She approaches mixology as a deeply personal art—composing emotional narratives through textures and flavors. Using natural ingredients, she bridges memory, identity, and place in every drink.
Mixologist｜Shih En HUANG｜Grassroots & Fruit
“Grassroot” stands for resilience, “Fruit” for legacy. Shih-En’s small business blends health-conscious foods with eco-minded practices—serving handmade herbal snacks, craft drinks, and home-cooked meals while offering reusable container programs. His flavors carry both conviction and warmth.
澎湖特調
大風吹，吹什麼？吹起老澎湖的新滋味！
調酒師｜玖.午貳沏咖啡｜方沁汶
一間隱身在澎湖傳統市場的咖啡攤，是方沁汶以咖啡重新融入澎湖生活的入口，也是換取與家人相處時間的返鄉生活方式。對她而言，擷取不同質地的食材風味是一種私密的自我表達，喜歡異想天開地將風味與質地衝突後找到最融合的平衡。透過嚴選天然食材，帶領人們從探索食物與風味的路途，認識那些未曾真正熟悉的人、事、物。
調酒師｜草根果子｜黃士恩
「草根」象徵澎湖人充滿韌性、不畏艱難的精神，「果子」則象徵傳承，種下善的分享果實，等待未來收成。重視養生和環保的他，除了販售以十多種漢方草本中藥調製的滷味、各式養身茶和精釀啤酒外，更有母親的手作饅頭和週六限定的家常飯，同時提供環保餐盒免費租借、回收，是間充滿人情味卻不失堅持的個性小店。
The Ripened Woman
Begin with a bite of sun-dried stinky fish back—firm, bold, and intensely briny. Then sip the milk liqueur infused with fengru herbal tea, salted caramel, coffee, and slices of old ginger. The warming spice softens the fish’s pungency, revealing its quiet sweetness beneath. This drink evokes a grandmother who tended the land while awaiting her husband’s return from sea—quietly strong, seasoned by endurance.
Penghu Ingredient Highlight｜Fengru Herbal Tea
熟成女人香
先吃一條臭肉魚乾的魚背，魚背的肉質緊實則風味更強烈，日曬後的腥味更突顯，搭配浸泡過風茹茶包取其野草辛香氣的鹹焦糖咖啡奶酒，丟入老薑切片，讓些許薑香去腥也加深奶酒的深度，魚背的強烈腥風味會在奶酒沖刷過變得柔和，也能感受到魚肉本身的甘甜味道。這樣的意象如同待在岸上種田的阿嬤，等待著出海捕魚的阿公歸來，她打理許多也吞下許多，漸漸熟成成一位那個年代堅強且包容一切的女人。
這杯酒裡的澎湖滋味｜風茹茶
The Fisherman’s Return
The cleaned belly of stinky fish carries a mild bitterness, balanced by citrusy yuzu peel powder. The cocktail glass is rimmed with seaweed-salt frost, delivering a sharp first hit before the mellow local rice wine glides in. A bite of fresh pomelo finishes the experience. It’s the taste of a weathered fisherman returning from the sea—briny, tired, but warmed by the sight of home.
Penghu Ingredient Highlight｜Seaweed Salt Frost
討海郎的歸來
將臭肉魚乾的魚腹臟器清理乾淨，剩下的白肉會帶著淡淡的苦韻，撒上柚子果皮粉去腥提香，以沾繞一圈杯口的海菜霜鹽引起強烈的刺激後隨即飲用甘甜清香的有田有米米酒，直接在口中營造出海水風味，最後搭配一片當季的柚子果肉那酸甜來緩和味蕾。以討海養家的阿公每次出海都是一次與海洋的交手、與生計的妥協，那滿身的鹹水煙與上岸後襲來的疲倦，由看見阿嬤與孩子們後的感受去舒緩，醞釀下一次的出航。
這杯酒裡的澎湖滋味｜海菜霜鹽
Island Descendant
A sweet spiced wine steeped with honey and saffron softens the pungency of dried fish, while rose-tea infused rum, cactus jam, and sparkling water create a layered flavor profile. This cocktail reflects a child of the island who has left and returned—carrying new experiences, navigating between legacy and change.
Penghu Ingredient Highlight｜Cactus Jam
島嶼的後代
以充滿複雜辛香料、蜂蜜、番紅花釀造的香料葡萄甜酒去提昇轉化魚乾曝曬後的腥味，同時以浸泡過玫瑰花茶的蘭姆酒、仙人掌果醬、氣泡水加強風味結構與香氣。離開小島出外經歷不一樣的生活後回歸的後代，身上帶著與童年截然不同的經驗與技能，在創新與傳統之間仍在糾結的時刻，面對著以往的自己還無法傳承的一切，在新舊對照、自己與家人之，許多心緒、記憶、未來展望聚合後再發散的可能性。
這杯酒裡的澎湖滋味｜仙人掌果醬
Curated Travel Experience
The wind blows... and brings attraction of Penghu’s fall & winter!
Fermented Dried Fish (Stinky Meat Fish)
Due to strong winter monsoons in Penghu, fishing activities are often suspended during the colder months. To ensure food supplies through winter, residents developed unique food preservation techniques—one of the most iconic being dried fish. Every summer, when the catch is abundant, families and factories salt-boil fish and lay them out in rows along roadsides or in front of homes to sun-dry for winter storage.
Jing’an Fish Drying Site
The seasoned "Tuan Yuan Seafood Processing Factory" in Penghu was founded by a fisherman distressed by how much of their hard-earned catch went to waste during rough traditional drying processes. In response, he decided to improve the production methods and create higher-quality seafood products. The factory now also offers visitor experiences to share pride in Penghu’s marine craftsmanship.
特色旅行
大風吹，吹什麼？吹起澎湖秋冬吸引力！
敲臭肉魚乾
澎湖由於冬季季風強勁，漁業活動常得中斷，為了維持冬季糧食無虞，便發展出許多獨具特色的食物保存文化，曬魚乾便是其一。每到夏天漁貨大量捕撈時期，許多家庭和加工廠將魚類簡單鹽煮後，整排併放在大馬路旁或者家庭門埕口，曬成魚乾以備冬季食用。
井垵曬魚場
澎湖資深的「團圓海產加工廠」，因老闆看見辛苦捕獲的海產，在粗糙的曬魚過程遭到浪費而感到心疼，於是決定優化加工製程，開發出更多高品質的產品。並透過遊客的參與體驗，讓人瞭解傳統澎湖海洋技藝的驕傲。
Fang-pian Turtle Cakes
"Begging for turtles" is a grand annual ritual held during the Lantern Festival in Penghu’s temples—often livelier than Lunar New Year. The ritual seeks blessings of peace and safety. In the past, most Penghu residents worked at sea, and the word "turtle" (龜) sounds like "return" (歸), symbolizing a safe return home. By making their own Fang-pian Turtle Cakes, visitors can immerse themselves in this unique cultural tradition.
Xu Xi Pastry Shop
Founded in the 1980s, Xu Xi is a well-known traditional bakery in Penghu. However, due to population migration and changing lifestyles, the number of skilled pastry makers declined. The shop shifted to specialize in deep-fried glutinous date balls (炸棗), preserving this ancient local delicacy. Now led by second-generation owner Xin Wanyi, the bakery offers hands-on experiences and introduces new flavors to revitalize this heritage.
肪片龜
「乞龜」是每年元宵節各廟宇的盛事，熱鬧更勝農曆新年，意旨在向神明乞求平安，早期澎湖大多從事海上工作，龜音同歸，乞龜有平安歸來的象徵意義。遊客透過親手製作肪片龜，能感受這項傳統文化的獨特魅力。
旭西餅舖
旭西是從1980年代開始的老店，在澎湖頗具名氣，但隨人口外移與生活形態改變，製餅師傅日漸減少，餅舖便決定專營炸棗，保存澎湖這項古老飲食文化。現由二代辛婉怡繼承，結合手作體驗，並不斷開發新口味，為在地傳統點心注入新意與活力。
Pengnan Creative Cuisine Restaurant
Local couple chefs Wang Jiaji and Hsu Wanting, along with their friends Wang Shukai and Hsu Ziyi, run one of Penghu’s newest private kitchens: Island Folk, Island Feast ("Dao Fu Dao Shi"). Together, they craft a unique culinary landscape—a rustic island dining table where sea breeze, sunsets, beaches, and moonlight frame flavors shaped by childhood memories and island traditions.
Island Folk, Island Feast
The head chef’s passion for cooking was sparked during a working holiday in Australia. Through hands-on experience in various kitchens, he developed a personal culinary philosophy. Drawing from Italian cuisine and blending in local Penghu ingredients, they’ve cultivated a distinct aesthetic of island-based gastronomy.
澎南創意料理餐廳
在地海生海長的私房主廚王家基與許婉婷倆夫婦，及王書楷、許子逸，四個好友共同經營澎湖最新的私廚餐廳「島夫島食」，打造大地餐桌的不同風景。透過四人的手藝與美感，他們將伴隨著海風、夕陽、沙灘、月光，品嚐澎湖兒時記憶淬鍊後的新滋味。
島夫島食
主廚在澳洲打工度假期間，啟發了他對料理的熱情，透過在不同餐廳的磨練，開始鑽研起各式食譜。他們以義式料理為基底，結合澎湖食材，發展出一套屬於獨特的料理美學。
Hudong Community Cauldron Meals
In Hudong Community, local mothers prepare seasonal lunchboxes using their own homegrown ingredients. These include rice with dried sweet potato shreds, pickled cabbage stir-fried with pork, dried stonefish from tidal zones stewed with pork belly, and sautéed organic vegetables. The meals are served in reusable cauldrons with eco-friendly utensils and hand-dyed silver wattle cloth wraps—promoting environmental sustainability.
Hudong Community
Located in Huxi Township, Hudong is home to a group of dedicated mothers who document the taste of their hometown through handmade lunchboxes. Every dish carries stories of local evolution and memories of Penghu’s daily life. These compact meals are packed with flavors closest to the hearts of the island’s people.
湖東社區釜鍋飯
湖東社區的便當是在地媽媽們以自產的菜餚做季節性的搭配，如自產自曬的地瓜做成的蕃薯籤飯、手工醃製的高麗菜酸炒肉片、潮間帶的石鮔曬乾來燉五花肉、蒜炒無毒時令蔬菜等。並以澎湖銀合歡染的手工方巾，搭配可重複使用的釜鍋和餐具，同時兼顧著友善環境的心。
湖東社區
澎湖湖西鄉的湖東社區，有一群媽媽們聚集起來，用釜鍋便當記錄他們的家鄉味。便當中的每道菜，媽媽們都能娓娓道來，入口的菜餚夾雜著澎湖生活演進的記憶，每道料理都蘊藏著它的風土文化與常民故事…小小的便當裡裝載著澎湖人最熟悉的滋味。
Mini Straw Sandal Charms
"Take from nature, use in life, and return to nature." In the past, people skillfully used natural materials to meet daily needs. Today, we reweave those traditions by making miniature straw sandals—reminders of how islanders once relied on straw footwear for coastal activities. These charms hold cultural value and offer memorable hands-on experiences for visitors.
Island Weaving and Tidal Stories
Penghu residents forage in the tidal zones according to seasonal rhythms. Straw sandals were essential work shoes—lightweight and slip-resistant—for early foragers gathering marine resources. Learning to make straw sandals today is not just nostalgic—it’s a lesson in the environmental wisdom of local elders who lived in harmony with nature.
小草鞋吊飾創作
「取之於自然，用之於生活，回歸於自然」，以前的人活用手邊的自然資源解決生活需求，現在我們善用自然素材來編織一雙草鞋，溫柔地對待我們的海。將過往澎湖人朝夕相伴的草鞋，轉作迷你版本的小草鞋吊飾，富有教育傳承意義，也成為旅途中難忘的活動體驗。
島編有潮事
澎湖人依循時節與潮汐到潮間帶採食，其中，草鞋是早期澎湖人穿去潮間帶採集時保護安全及維持生計的工作鞋，以草編製而成，輕巧且防滑。學習製作草鞋不僅僅是懷舊，更是透過製作的過程，學習在地耆老因應環境而生的智慧。
Traditional Seine Net Fishing (Qian-gu)
"Qian-gu" refers to an ancient method of dragnet fishing—one of Taiwan’s earliest fishing practices. Today, it’s re-enacted as a group activity showcasing teamwork. During peak coastal fish migrations, a sampan casts a long net into the sea. With the ends anchored onshore, dozens of people work together to pull the net back—hauling in the trapped fish.
Shili Village
Shili Village is named after the nearby hill to its north, Shamao Mountain, which resembles an ancient official’s gauze cap. The village lies on a spur extending from this “crown’s ear” (called "shi" in local dialect). To the south, the village faces the ocean with a white coral and shell-sand beach, forming a stunning natural coastline.
牽罟漁法體驗
牽罟亦即曳地網，為先民最早發明的網具，也是臺灣古老的捕魚方式之一。現臺灣各地用舉辦方式，來展現團隊合作精神。利用魚群最密集靠岸的時候，以一艘舢舨將由曳地網撒到海裡，而曳地網的兩端則固定在岸邊，魚群被圍住後，再由岸上數十人協力將魚網拉上岸。
嵵裡
嵵裡聚落北邊有一座小山丘，形似古代官員所戴的紗帽，稱為紗帽山，嵵裡聚落正位於紗帽所延伸出來的冠耳（台語稱為「匙」）上，所以稱為「嵵內」或「嵵裡」。嵵裡南邊濱臨大海，有著一片由珊瑚及貝殼碎片所組成的白色沙灘。
Penghu Airport Exhibition
2018｜12/21-02/10｜Culture Gallery, 2F, Magong Airport｜Penghu
菊島微型藝術祭「大風吹」馬公機場成果展
2018｜12/21-02/10｜馬公機場二樓文化藝廊｜澎湖
2018
Penghu Arts Fesitval: The Rising Wind
2018｜The Rising Wind｜Penghu Arts Fesitval｜09/21-10/14｜Penghu
adviser｜Tourism Administration, MOTC
organizer｜Penghu National Scenic Area Administration, Tourism Administration, MOTC
co-organizers｜Penghu County Government, Penghu Forestry Park Management Office
executor｜Studio Kao Gong Ki, Clouding Travel Service
artists｜Cheng Tsung FENG (Taiwan), Jan Ankiersztajn (Poland), Shahril Faisal (Malaysia)
project designer｜Wei Chun LIN
copywriter｜Yi Lin CHEN
calligraphy｜Haoba Fafa
itinerary planning｜Yi Lin CHEN, Fu Tzu YANG
banquet design｜Jimmy LIN
cocktail design｜Chin Wen FANG, Shih En HUANG
photography｜Po Han CHEN, Chun Yo CHEN
art administration｜Kuan Ying CHAO
project assistant｜Chi Yung CHEN
local collaborators｜O2 Lab Drift Studio, Baisha Junior High School, Taiwan Hidden Spots Revival Project - O Bei Lai, Xu Western Bakery, Lao Jia Si Fang, Jiu Wu Er Tea Café, Hongde Ironworks, Fenggui Elementary School, Hongluo Community, Hongxing Enterprise, Caocao Fruit Studio, Island Husband Island Food, Island Editor潮事, Hudong Community, Shili Elementary School, Penghu Starry B&B, Island Escape Studio
media partners｜ETtoday, Liberty Times Weekly, Business Weekly Alive, Mirror Media, Smile Taiwan Traveler Column, Apple Daily (Listed in order of chinese stroke count)
2018
菊島微型藝術祭「大風吹」
2018｜大風吹｜菊島微型藝術祭｜09/21-10/14｜澎湖
指導單位｜交通部觀光局
主辦單位｜交通部觀光局澎湖國家風景區管理處
協辦單位｜澎湖縣政府、澎湖縣林務公園管理所
執行單位｜考工記工作室、行雲旅行社
參展藝術家｜范承宗（台灣）、揚•安可斯坦（波蘭）、沙里爾•費薩爾（馬來西亞）
專案設計｜林瑋群
文字編輯｜陳亦琳
藝術題字｜好吧發發
遊程規劃｜陳亦琳、楊馥慈
餐會設計｜林景民
調酒設計｜方沁汶、黃士恩
隨行攝影｜陳柏翰、陳均祐
藝術行政｜趙冠盈
專案助理｜陳琦顒
在地合作夥伴｜O2 Lab海漂實驗室、白沙國中、台灣冷門景點熱血復甦計畫 - 歐北來、旭西餅舖、老傢俬.房、玖.午貳沏咖啡、宏德鐵工廠、風櫃國小、紅羅社區、紅興企業行、草根果子、島夫島食、島編有潮事、湖東社區、嵵裡國小、澎湖星空民宿、離島出走工作室。
媒體夥伴｜ET today，自由時報（週報），商周集團Alive，鏡週刊，微笑台灣旅人專欄，蘋果日報（以上名單依筆劃排列）。