'Mazu's Treat' Builds Good Karma: Traditional 'Food Carrying' Evolves into Massive Snack Stations
As the number of participants in the Baishatun Mazu pilgrimage surges, local volunteer 'snack stations' have expanded massively. Organizer Weng Hsiu-chen, leading a station for 11 years, provides thousands of meals, finding joy in making connections on Mazu's behalf.
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- 📰 Published: April 19, 2026 at 19:19
- 🔍 Collected: April 19, 2026 at 19:31 (11 min after Published)
- 🤖 AI Analyzed: April 19, 2026 at 21:37 (2h 5m after Collected)
Central News Agency
(CNA, Reporter Kuan Jui-ping, Miaoli County, 19th) The number of participants in the Baishatun Mazu pilgrimage has climbed year after year. The distribution of supplies, meals, and karma-building items along the route is a phenomenal upgrade to the traditional "carrying food on a pole" (Chi Fan Dan).
Weng Hsiu-chen has set up a snack station during the pilgrimage for 11 consecutive years. She says that making good connections through "Mazu's treat" is the happiest thing in her life.
In the early days, the traditional "Chi Fan Dan" of the Baishatun Mazu pilgrimage only happened on the day of the return journey, with residents along the streets providing snacks and blessed food for everyone to "eat for peace," rewarding the staff and pilgrims returning from their long trek.
As the scale of the pilgrimage surged, more and more outside groups and businesses got involved. Not only are snack stations set up around Gongtian Temple during the departure and return, but enthusiastic citizens provide various foods and items throughout the entire pilgrimage, much like supply stations in a marathon, cheering on the pilgrims along the way.
Weng Hsiu-chen, 63, is the president of the "Baishatun Wanglai Club," a sizable snack station in recent years. She is a Tongxiao local who once worked in Taipei before moving back to Baishatun in 1994. In the early days of her return, whenever Mazu went north on foot to Beigang, she and her brother would hire an electronic flower car to lead the procession.
Weng explained that in the early years, the pilgrimage didn't have the massive lineup it does today—no elaborate performance troupes or special traffic control. Driving the electronic flower car at the front of the procession was not only her brother's way of thanking Mazu for a smooth business, but mainly to announce "The pilgrimage group is coming!" acting as a warning for personnel and vehicles to pay attention, protecting the pilgrims.
Weng said she helped arrange the leading vehicle for 20 years. As Baishatun Mazu's unique pilgrimage culture spread rapidly through media and the county government invested resources in promotion, the number of registered participants surpassed 10,000 for the first time in 2014. The electronic flower car was successfully retired, and she transitioned to setting up a "snack station" to continue contributing to Mazu's annual pilgrimage event.
The snack station, started by Weng and a few friends pooling resources, grew from about 50,000 NTD worth of supplies in the first year to entering its 11th year this year, with over 800 sponsors and collected funds reaching 1.3 million NTD. Even the tour guide from her overseas trip asked to join. Through Mazu's "once a year meeting," a powerful network has been woven.
This year's supply list includes 6,666 bento boxes, 1,200 catties of sticky rice, 13,000 squid rolls, 3,300 shrimp patties, meatballs, fried chicken, sausages, lemon juice, drinks, and apples. It's not only abundant and diverse but also strives for deliciousness.
For years, whenever the pilgrimage schedule is announced, Weng goes to Gongtian Temple to cast divination blocks to ask Mazu how much food the station should prepare. "Coincidentally, the amount Mazu wants has increased year by year, mirroring the growth trend of registered pilgrims."
Weng recalled that in her second year running the station, her husband suffered from liver disease and was given only half a year to live by doctors. She prayed to Mazu for help, and ultimately, her husband was able to stay by her side for more than five more years, passing away peacefully. This special "interlude" made her feel Mazu's "arrangements," and it remains her greatest motivation to persist today.
Every time she enthusiastically hands out food to the pilgrims, Weng always says, "Mazu's treat." In her eyes, Mazu gave her the opportunity to build good karma. Seeing everyone gather in Baishatun as Mazu's guests fills her heart with joy, making the work increasingly happy. "As a Baishatun local, being able to contribute to Mazu's pilgrimage is the happiest thing in my life." (Editor: Chen Ching-fang)
(CNA, Reporter Kuan Jui-ping, Miaoli County, 19th) The number of participants in the Baishatun Mazu pilgrimage has climbed year after year. The distribution of supplies, meals, and karma-building items along the route is a phenomenal upgrade to the traditional "carrying food on a pole" (Chi Fan Dan).
Weng Hsiu-chen has set up a snack station during the pilgrimage for 11 consecutive years. She says that making good connections through "Mazu's treat" is the happiest thing in her life.
In the early days, the traditional "Chi Fan Dan" of the Baishatun Mazu pilgrimage only happened on the day of the return journey, with residents along the streets providing snacks and blessed food for everyone to "eat for peace," rewarding the staff and pilgrims returning from their long trek.
As the scale of the pilgrimage surged, more and more outside groups and businesses got involved. Not only are snack stations set up around Gongtian Temple during the departure and return, but enthusiastic citizens provide various foods and items throughout the entire pilgrimage, much like supply stations in a marathon, cheering on the pilgrims along the way.
Weng Hsiu-chen, 63, is the president of the "Baishatun Wanglai Club," a sizable snack station in recent years. She is a Tongxiao local who once worked in Taipei before moving back to Baishatun in 1994. In the early days of her return, whenever Mazu went north on foot to Beigang, she and her brother would hire an electronic flower car to lead the procession.
Weng explained that in the early years, the pilgrimage didn't have the massive lineup it does today—no elaborate performance troupes or special traffic control. Driving the electronic flower car at the front of the procession was not only her brother's way of thanking Mazu for a smooth business, but mainly to announce "The pilgrimage group is coming!" acting as a warning for personnel and vehicles to pay attention, protecting the pilgrims.
Weng said she helped arrange the leading vehicle for 20 years. As Baishatun Mazu's unique pilgrimage culture spread rapidly through media and the county government invested resources in promotion, the number of registered participants surpassed 10,000 for the first time in 2014. The electronic flower car was successfully retired, and she transitioned to setting up a "snack station" to continue contributing to Mazu's annual pilgrimage event.
The snack station, started by Weng and a few friends pooling resources, grew from about 50,000 NTD worth of supplies in the first year to entering its 11th year this year, with over 800 sponsors and collected funds reaching 1.3 million NTD. Even the tour guide from her overseas trip asked to join. Through Mazu's "once a year meeting," a powerful network has been woven.
This year's supply list includes 6,666 bento boxes, 1,200 catties of sticky rice, 13,000 squid rolls, 3,300 shrimp patties, meatballs, fried chicken, sausages, lemon juice, drinks, and apples. It's not only abundant and diverse but also strives for deliciousness.
For years, whenever the pilgrimage schedule is announced, Weng goes to Gongtian Temple to cast divination blocks to ask Mazu how much food the station should prepare. "Coincidentally, the amount Mazu wants has increased year by year, mirroring the growth trend of registered pilgrims."
Weng recalled that in her second year running the station, her husband suffered from liver disease and was given only half a year to live by doctors. She prayed to Mazu for help, and ultimately, her husband was able to stay by her side for more than five more years, passing away peacefully. This special "interlude" made her feel Mazu's "arrangements," and it remains her greatest motivation to persist today.
Every time she enthusiastically hands out food to the pilgrims, Weng always says, "Mazu's treat." In her eyes, Mazu gave her the opportunity to build good karma. Seeing everyone gather in Baishatun as Mazu's guests fills her heart with joy, making the work increasingly happy. "As a Baishatun local, being able to contribute to Mazu's pilgrimage is the happiest thing in my life." (Editor: Chen Ching-fang)