〈註〉本書含多媒體檔案，點擊下載提示後提供背景下載，因個人網路速度不同，請耐心等候
書中講述了台灣菜餚就像大熔爐一般，融合了各系大菜與庶民小吃，但只有台灣才有的原住民美食，怎樣才是其原汁原味？原住民的傳統食材幾乎完全取自大自然，每個族群都有其特色美食，如阿美族人的「喜烙」（silaw），是以鹽醃製生魚、生肉；泰雅族醃肉「的麼面」（tmmyan）的醃料則添加了糯米，味道也較酸。小米酒則是人們最熟知的原住民部落名產。而近年來，觀光產業結合文化旅遊的風氣大盛，許多原住民美食大受國內平地漢人歡迎，為了配合漢人飲食口味而做調整，就很難是「原汁原味」，也可能無法了解到什麼才是原住民真正的料理。
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