Temples in Lukang insist on making Jian-dui purely by hand and freshly on the very same day. The elderly volunteers (grandpas and grandmas) all say that as long as the locals enjoy the food, they don't feel tired at all.

The entire traditional process—from washing and cutting vegetables, mixing the batter, and frying on-site to bagging—takes at least two to three hours. It often consumes more than half a day, making it quite time-consuming and labor-intensive.

When interviewed, these volunteers said they feel this work is quite sacred. Since Jian-dui is essential for worship during the Dragon Boat Festival, it would be a great pity if this traditional food custom were to disappear.

Therefore, for Teacher's Day, the Jian-dui we gave our teachers was also freshly made on that day, featuring the sweet flour-tea flavor. The best part was that we turned this dedication to "freshly handmade" into a Teacher's Day surprise! We specially prepared the unique Lukang "flour-tea sweet Jian-dui" for them. When the teachers received the piping hot snacks and showed touched expressions after tasting them, I felt a huge sense of achievement! It turns out that this warmth, like sunshine, can truly be passed on.

The warmth of Lukang's handmade Jian-dui is just like the blazing heat of the Dragon Boat Festival sun. It proves that in an era focused on speed and machines, "purely handmade" and "freshly made" methods—though tiring—can create the strongest emotional bond. This persistence not only preserves the beauty of tradition but also strengthens the unity of Lukang locals. Through this, we have also scattered seeds of gratitude across the campus.