Sanxing green onions, smoked duck, and ox-tongue cookies have become closely tied to Yilan's identity, shaped by tourism, politics, and other forces. During my residency, I aim to explore not only how these foods have been politicized and turned into symbols of Yilan, but also how food relates to local identity. I'm particularly interested in how this connection has been shaped over time and the power dynamics behind it-whether driven by tourism capital, government authority, or grassroots efforts. Ultimately, I want to ask: who decides what is truly "authentic" Yilan food?