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The exclusive salty-sour aroma of Dapi! Dapi’s pickled mustard greens contain nothing but salt; from acreage to output they rank first in Taiwan. The Pickled Vegetable Culture Hall recounts the history and cultural identity of Dapi Township’s signature product, and every winter it hosts a distinctive Pickled Vegetable Festival. The museum plans to collect data on Dapi’s representative crops—primarily mustard (the raw material for pickled greens), supplemented by phalaenopsis orchids and rice—and display the tools and equipment used in their cultivation. Together with village offices and community development committees, it will compile local historical records and establish a regulated exhibition area; at the same time it will form a committee to train volunteers and docents, promoting the cultural industry surrounding pickled vegetables and ensuring the museum’s sustainable operation. The Pickled Vegetable Local Culture Hall is a scent-based museum: its real-life exhibits let visitors personally experience the aromas produced at every stage of pickling, while its display themes and audiovisual installations all revolve around Dapi, making it a custom-built venue for marketing local specialties. Every year the “Pickled Vegetable Culture Festival” invites adults and children to come and enjoy the fun of making pickled mustard greens.