TAIPEI (Taiwan News) — The mountain towns of Taichung are known for producing ponkan, persimmon, and Asian pear, but each district adds its own unique flavor to these staple fruits.

At this year’s Food Taipei expo, the eastern districts of Fengyuan, Shigang, Xinshe, Dongshi, and Heping showcased their signature agricultural innovations rooted in tradition and shaped by geography. Following the Dajia River upstream from the western plains, the landscape transitions into the rolling hills and peaks of central Taiwan, where elevation and climate play key roles in shaping local harvests.

Once famed for its rice fields during Japanese rule, Fengyuan has adapted to shifting consumer tastes. Today, it focuses on cultivating fruits, particularly ponkan, a type of mandarin orange.

Farmers in the district have developed dried ponkan snacks and beverages to preserve the citrus fruit’s flavor year-round, drawing attention at Food Taipei for their variety and innovation.

Located further upstream, Shigang once marked the boundary between Han settlers and Indigenous communities. At this year’s expo, the district showcased its Asian pear sparkling water, a refreshing and creative take on local produce.

While not exhibited at the event, Shigang is also known for a ponkan-based alcoholic beverage, which has become a signature product developed by the local farmers' association to differentiate the district from neighboring fruit-producing areas.

South of Shigang, Xinshe offers the region’s typical fruit crops but is best known for its mushroom cultivation. Liu Jio-fang (劉瑞芳) of the local farmers’ association said Xinshe’s elevation and climate produce mushrooms with a deeper aroma and richer flavor than those grown elsewhere in Taiwan.

At Xinshe booth, dried and fresh mushrooms were displayed alongside other local specialties.

Across the Dajia River lies Dongshi, a Hakka town that once served as the gateway to the Central Cross-Island Highway. The district is home to the "Genesis" brand, a name derived from its three signature fruits: ponkan, persimmon, and Asian pear.

Farmers’ association official Ku Man-chin (古滿琴) highlighted Dongshi’s transformation from growing only the rougher Hengshan pear to cultivating sweeter varieties through grafting, thanks to the pioneering efforts of retired schoolteacher Chang Jung-sheng (張榕生). Scientific testing now ensures only the highest-quality pears reach consumers.

High in the Central Mountain Range lies Heping District, home to Lishan, one of Taiwan’s most prestigious fruit and tea-growing regions. With an average elevation of 2,000 meters, the area was settled by veterans who helped build the cross-island highway after the Republic of China government relocated to Taiwan.

Chiang Meng-ni (江孟妮), owner of the Dr. Song brand and Heping local, attributed Lishan’s sweet peaches and premium tea leaves to the region’s large day-night temperature swings. Lishan tea, she said, is considered among the finest in Taiwan, with top-grade varieties selling for NT$5,000 (US$171) per 150 grams.

In addition to tea, Heping’s booth featured a lesser-known local specialty: juice made from Taiwan pine leaves. Chiang said the beverage is a traditional remedy in her hometown, believed to have calming properties and packed with nutrients. While Taiwan pine is the official tree of Taichung, it thrives mainly in Heping and other high-altitude areas.

At Food Taipei, Taichung’s mountain towns demonstrated that while their fruit crops may be similar, the local identity, innovation, and landscape of each district continue to shape distinctly flavorful offerings.