「辦桌」即一般人所稱的「外燴」，是集結地理、文化、儀式及族群所產生之美味佳餚，是臺灣傳統飲食宴客的重要特色之一。臺灣人在安排重要典禮時，做為主人的，經常以辦桌作為招待賓客的一種方式。本論文的研究主題是「原住民喜宴辦桌菜」，並以台東縣為例。台東縣為臺灣原住民人口數及族群分佈較多的縣市，原住民獨特的文化及日常生活中常出現的食材，以及他們和自然生態和平共處的模式，讓研究者耳濡目之餘，更想探究原住民常用的食材是否得以在喜宴市場發展?是否可以結合漢人的喜宴菜，透過創新而得以創造出原住民喜宴辦桌菜的價值？
本研究之目的主要有三：（一）研發融入原住民族飲食文化、原民作物、與在地食材之原住民族喜宴辦桌菜；（二）以感官品評評估所研發之原住民族喜宴辦桌菜是否符合市場需求；（三）提供餐飲業者有關原住民族喜宴辦桌菜製備與研發之參考，期望有助於該產業之發展。
本研究以實作之方式研發並製備原住民族喜宴辦桌菜，根據感官品評方式，採用李克特的九度分法進行問卷調查，受試對象為餐飲業者及原住民賓客。量表的題項針對外觀、風味、口感及香氣及整體喜歡的程度進行測量。問卷共計發放 300 份，回收的有效問卷為 189 份，分析結果各項平均數為 7~ 9 分之間，最高分為整體的喜歡程度為 8.36分，顯示賓客對所開發之辦桌菜具高度的認。在其他各項，在香氣部分及風味兩項上，受訪者男女之間的感受呈現顯著的差異，其他諸如對外、口感及整體喜歡程度上則是沒有顯著差異。抱持著為辦桌文化盡一份心力的初衷，本研究進而思考未來可能的發展方向，並找出原住民喜宴菜色有別於其他喜宴的優勢實力。最後在綜合產官學界各域的意見後，針對政府單位、辦桌業者及後續研究提出建議。
關鍵字：原住民族、喜宴、辦桌、感官品評、技術報告

‘Banzhuo’ is what most people call ‘roadside catering’. Banzhuo is a
traditional catering business in the form of banquets with chefs cooking on
site. The dishes provided in such banquets are delicacies that are abundant
in geographical, cultural, ritual, and ethnic elements. It is one of Taiwan’s
important traditional food cultures. Seven aboriginal ethnic groups reside in
Taitung County. Therefore, Taitung is an area full of aboriginal food culture
and materials. This research made use of common aboriginal food items,
aboriginal crops, and local Taitung ingredients as elements and developed a
set of dishes that can be served in aboriginal wedding banquets. The
preparation processes, ingredients, and cooking techniques were explained
in details, supplemented by pictures.
The purpose of this research is to develop a set of 10 dishes
integrating with aboriginal food items and materials that can be served in
aboriginal wedding banquets. A sensory evaluation was issued after these
dishes were savored. The evaluation included five features: color, flavor,
aroma, taste, and overall likeness using Likert 9-point scale. 300
evaluations were distributed, among them 189 were valid. The overall
likeness is valued the highest with a mean score of 8.36. Male and female
participants exhibited significant differences in their feelings about flavor
and aroma. Female guests appreciated the dishes significantly more highly.
It is hoped that this set of banquet dishes with recipe and preparation procedures can serve as a reference for the catering industry when iv
marching into the aboriginal wedding banquet business and contribute to
the future development of this industry. The results of this study are
expected to provide reference for government units, private catering
businesses, and future researchers.
Keywords: Aboriginal wedding banquets, Banquet dishes, Sensory
evaluation, Technical report