The "Yanshuei  Firecrackers" is a famous local folk activity in Taiwan during the Lantern Festival. It refers to a large firing platform composed of many skyrockets. When ignited, a multitude of firecrackers burst simultaneously, resembling a swarm of bees swarming out, hence the name "firecrackers." It was designated as a folk cultural asset of Taiwan on June 27, 2008.

The origin of this tradition can be traced back to the coastal area of Yanshuei , where many fishermen resided. They migrated from the coastal regions of Fujian, China. The firecracker activity may have originated in the 11th year of the Qing dynasty's Guangxu era when an epidemic spread in the Yanshuei  District. Following local customs, residents prayed for safety to the local "Guan Sheng Di Jun" (Guan Yu) and, based on divination results, invited Zhou Cang Ye from the temple to lead the way during the Lantern Festival evening. Behind the temple of Guan Sheng Di Jun, firecrackers were lit throughout the district for one night. Later, this evolved into a tradition. Initially, all the neighborhoods in the district set off firecrackers for three days around the Lantern Festival. Over time, it gradually transformed into a system where each village took turns setting off firecrackers. Nowadays, the firecrackers used in the Yanshuei  Firecrackers event are much more elaborate than before.

The basic method of making firecrackers is to nail large wooden frames, ranging from two to twenty feet high. Then, the skyrockets are densely arranged on the wooden frames, ranging from a few thousand to tens of thousands of them. Next, the firecracker fuses are connected, forming a firing platform (or "firecracker city"), which is then decorated with colored paper, forming human or animal shapes, etc. Typically, families mobilize their members to make firecrackers together to participate in the event.

The route of the Yanshuei  Firecrackers procession usually starts in front of the Guan Sheng Di Jun Temple in Yanshuei  Town. The ceremony for worshiping the deity begins at 8 am on the 14th day of the lunar month and continues until the evening of the 15th day. It is only after the departure of the palanquin and bearers that the event officially begins. When the palanquin approaches the firing platform, the host pulls aside the red cloth and tears off the red paper with the words "Offering to Guan Sheng Di Jun" on the platform. The paper is then burned in front of the deity before the host ignites their own firing platform.

Participants in the firecracker activity often prepare thick plastic raincoats and motorcycle helmets to join in this lively folk celebration of booming sounds and constant firelight. Due to past accidents during the festival, the use of plastic firecracker heads has been banned in recent years, and large-scale clean-up activities are planned after the celebration.

First, wear a high-necked long-sleeved top and long pants. Second, wear a full-face safety helmet with goggles. Third, wear a mask, preferably an activated carbon mask. Fourth, wear earplugs, gloves, and cloth shoes. Fifth, protect the gap between the safety helmet and the neck with a scarf, cloth, or other materials. Sixth, securely seal the cuffs, trouser legs, and collar gaps with tape or rubber bands to prevent firecrackers from getting in. Seventh, choose cotton clothing to wear, avoid wearing nylon or raincoats. 

With its fragrant, chewy, smooth, and soft unique texture, Yanshuei 's "Yi Mian" (meaning "duck egg noodles") has been leading the noodle scene for decades, establishing itself as a representative of local specialties and snacks.

Taiwan is known for its countless varieties of snacks, each with its own origin and history. For example, Tainan's "Dan Zai Mian" (Taiwanese braised pork noodles), Xiyi's turkey rice, Keelung's tempura, and so on. Every place has its own distinctive local snacks, and food enthusiasts can recite them by heart.

When it comes to "Yi Mian," Yanshuei  is the first place that comes to mind. Noodle stalls in Yanshuei  City sell "Yi Mian" as their signature dish, offering a diverse range of local Taiwanese snacks, each with its own specialties. "Yi Mian" has become a characteristic of local snacks.

In addition to the numerous noodle shops and stalls selling Yanshuei 's "Yi Mian," the city also has century-old establishments that have inherited the noodle-making techniques and the perfect balance of noodle elasticity left by their predecessors. These local snacks not only have delicious flavors but also carry historical significance.

"Yi Mian" can be found throughout the entire province, but its birthplace is in Yanshuei  Town.

The process of making "Yi Mian" is complex and requires good weather for sun-drying. As a result, this noodle-making industry has been decreasing due to thin profit margins and high risks.

Currently, there are machine-dried versions of "Yi Mian," but the long-established noodle shops still adhere to using genuine ingredients and traditional methods, maintaining the excellent quality that has become the hallmark of authentic Yanshuei  "Yi Mian."

"Yi Mian" is a unique snack in Tainan. What sets it apart from regular noodles is that during the noodle-making process, not a single drop of water is added. Instead, duck eggs are used to replace the liquid component, resulting in a special fragrance. The birthplace of Taiwanese "Yi Mian" is actually in Yanshuei . Originally, people from Fuzhou in Yanshuei  developed the method for making "Yi Mian," hence its name "Fuzhou Yi Mian." In Fuzhou, however, you won't find Fuzhou-style "Yi Mian." Therefore, the name "Yi Mian" was chosen because when exerting effort during the noodle-making process, people would make a "yi yi" sound, which eventually became "Yi Mian." In the past, "Yi Mian" was like "Dan Zai Mian," serving as an affordable and filling noodle dish. Therefore, the flavors were relatively mild, with simple soup toppings. It can be described as a type of "clear soup noodle." Here, the traditional flavor of "Yi Mian" is preserved. The blanched thin "Yi Mian," accompanied by a few pieces of vegetables and a drizzle of soy sauce, creates an authentic and pure bowl of "Yi Mian." Unlike many current pan-fried "Yi Mian" dishes that resemble Japanese techniques, using fried noodles, along with eggs, shrimp, and other ingredients, although these dishes have more ingredients, they taste more like instant noodles and lack the chewy texture of the noodles.

Photo Credits:學生　陳盈如

Due to the ancestors of the Yanshuei  Port's commercial suburbs mostly coming from Fujian and having business dealings with the Zhangzhou region in mainland China, it became a tradition for Zhangzhou merchants to bring narcissus bulbs from their hometown as gifts when they came to Yanshuei  for business, especially around the Lunar New Year. Over time, narcissus flowers transitioned from being commercial gifts to becoming a festive flower during the Lunar New Year season in the Yanshuei  area. Many households would place potted narcissus flowers on their ancestral altars, allowing their fragrance and peaceful aura to fill their homes, bringing auspicious signs for the new year.



Photo Credits:顏豊益先生