To pass down the fishing village’s culinary culture and create “Jindian Fish Sauce,” Cheng Shiu University has established a fish sauce storage facility at Dashan Elementary School. We invited Spanish brothers Chalo Moca and Alva Moca to participate in the Pier 2 Artist-in-Residence program and paint graffiti with the schoolchildren. They have created a colorful wall exclusive to Dashan Elementary School, adding an artistic atmosphere to the campus, which is bound to become a new hotspot for internet celebrities.

The “Jindian Fish Sauce” base and painted wall are part of the Qijin University Social Responsibility (USR) program implemented by Pao-hsi Wang, Director of the Department of Food and Beverage Management. An opening ceremony and celebration were held in the Qijin Practice Area. Guests included Jui-Chang Kung, President of Cheng Shiu University, Pai-lu Wu, Vice President of Cheng Shiu University, Bo-li Guo, Secretary-General, Rui-wei Kung, Dean of Academic Affairs, Hsin-chien Kung, Chief of Audit, Chang-an Lo, Chief Executive of the Qijin District, and many other local dignitaries.

During the opening ceremony, Jui-Chang Kung indicated in his speech that the school's resources should be shared with the community and that Cheng Shiu’s performance in its USR has been good over the years. The program, “Gathering New Residents to Show the Glory of Qijin,” received the exemplary award for University Social Responsibility of the “local care group” of Global Views Monthly. The competition for this award was fierce this year, and it is not easy to come out on top.

Pao-Hsi Wang highlighted that the primary purpose of this program is to pass on the fishing village’s culinary culture and create a “Jindian Fish Sauce” to build a harmonious and co-prosperous “Friendly Home.” In early December last year, the new residents of Qijin and the Department of Food and Beverage Management students successfully brewed 10 jars of fish sauce, which will be used as seasoning for the students’ graduation exhibition.

Once fish sauce is compiled into jars, it must be placed in a hot, sunny location and exposed to the sun for several months or even a year before the first round of fish sauce can be extracted. Pao-hsi Wang said that due to the excellent geographical location of Qijin, the University has coordinated with the local Dashan Elementary School to establish a storage facility for the fish sauce next to the school’s food and agriculture education base.

At the end of January of this year, a team from the Qijin Program led the students of the Department of Architecture and Interior Design to build a fish sauce storage facility at Dashan Elementary School in Qijin to store the fish sauce made by the students. This has enabled the students at Dashan Elementary School to have a fish education program.

Additionally, three pieces of farmland at Dashan Elementary School have been reclaimed and planted with the program’s assistance. Pao-hsi Wang said that in the future, these fields will be used as a place for food and agriculture education for Dashan Elementary School students to learn about Southeast Asian spices. Spanish artists, the Moca brothers, were invited to paint the fence with the children to broaden their horizons, making the project a successful international exchange.