Cheng Shiu University USR Project Preserves Cijin’s Fishing Food Heritage: “Jin-Dian Fish Sauce” Base Established and International Artists Join Students in Wall Mural Creation

To preserve the rich food culture of fishing villages, Cheng Shiu University (CSU) launched a collaborative “Jin-Dian Fish Sauce” initiative under its University Social Responsibility (USR) program. As part of this project, a fish sauce fermentation storage site was established at Dashan Elementary School in Kaohsiung’s Cijin District. To infuse the space with art and local identity, Spanish artist brothers Chalo Moca and Alva Moca—participants in the Pier-2 Artist Residency Program—were invited to lead a community mural project, working alongside students to create a vibrant, colorful wall unique to Dashan Elementary. The resulting artwork not only beautifies the school but is set to become a new Instagram-worthy hotspot.

This fish sauce base and mural project is an extension of the ongoing “Gathering for a New Cijin: Local Flavor, Local Future” USR initiative led by Professor Wang Pao-Hsi from CSU’s Department of Culinary Arts and Management. A launch ceremony was held at the Cijin field site, with attendees including CSU President Dr. Jui-Chang Kung, Vice President Dr. Bai-Lu Wu, Chief Secretary Dr. Po-Li Kuo, Dean of Academic Affairs Dr. Jui-Wei Kung, and Director of Internal Audit Dr. Hsin-Chieh Kung, alongside Cijin District Chief Mr. Chang-An Lo and local community leaders.

In his remarks, President Kung emphasized the importance of sharing university resources with local communities, highlighting CSU’s long-standing excellence in USR performance. He praised Professor Wang’s project for winning the CommonWealth Magazine USR Award in the “Local Care” category, stating: “Competition was intense this year, and earning such recognition is no easy feat.”

Fish Sauce as Culture and Curriculum

Professor Wang explained that the project’s primary mission is to preserve traditional fish sauce-making practices, promote community harmony, and co-create a “friendly homeland.” In December 2023, new immigrants from Cijin teamed up with CSU culinary students to successfully produce ten ceramic vats of fish sauce, which will also be showcased as part of their graduation exhibition.

The vats must be sun-dried in a hot, sunny location for several months to a year before the first extraction of sauce. Cijin’s ideal coastal climate made it a perfect fit, and the team worked with Dashan Elementary School to install the fermentation facility beside the school’s food and agriculture education garden.

In January 2024, students from CSU’s Department of Architecture and Interior Design joined the USR team to build the fish sauce storage base at the school. The facility not only serves as a production site for students’ work but also offers Dashan Elementary students a chance to engage in fish-based food education.

Farming and Art: A Multi-Sensory Learning Experience

The school’s three existing fields were also revitalized under the project and replanted with crops. In the future, these will serve as southeast Asian spice gardens, integrating food and agricultural education into the curriculum.

The project’s international collaboration was further enriched through the interactive mural painting activity led by the Moca brothers. Their participation, alongside Dashan’s elementary students, offered a cross-cultural art experience, expanding students’ horizons and fostering a meaningful global exchange at the local level.

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