You’ve probably heard of salt drying, but have you heard of the “man who cooks the sea?” Tofu made from “salt brine?” Houwan, located on the west coast in Kenting National Park, has its own way of making sea salt and salt brine, preserved through several generations. To let the public experience and relive memories of life during early years, and thereby understand the beauty of Hengchun Peninsula’s nature and culture, Kenting National Park Headquarters will hold two batches of the “Houwan Tastes of the Sea” with Houwan Culture and Natural Ecology Conservation Association on March 22nd and April 19th, 2015. Only 40 participants will be accepted, registration fee is NT$250 per person, please register online if you are interested. On the date of the event, participants will meet at Houwan Bridge, a red and blue bridge once showed in a movie, and then move to the coast of Houwan to gather salt brine and sweep salt. The salt brine will be used along with black beans produced in Manzhou to make tofu. Kenting National Park Headquarters reminds participants to bring sun block, windbreaker, or rain gear and water depending on the weather, and take necessary precautionary measures for personal safety. The headquarters welcomes families to come together and enjoy the natural and cultural beauty of Kenting.