Aborigines would preserve the meat with either millet wine or salt. Another cooking technique involved the heating up of stones by fire, which are then placed inside a vessel with other certain meats and seafood, which are cooked from the heat of the stones. Foods were mostly prepared by steaming, boiling or roasting, in order to infuse flavors together, yet preserve the original flavors. This again is contrasted with the Han, who adopted skills like stir-frying and stewing. Meat was also put on a bamboo spit and cooked over the fire. A cookbook published in 2000 by the CIP and National Kaohsiung University of Hospitality and Tourism, listed some foods of the main Taiwanese Aboriginal tribes, showing the Aborigines' adherence and passion for natural foods. Amis Nation: Alivongvong (meat and sticky rice dumpling packed in leaves) (阿里鳳鳳); Stir-fried wild vegetables Atayal Nation: Grilled meat on stone (石板烤肉); Langying (steamed sticky rice cake) (朗應) Bunun Nation: Bunun millet cake (布農粿); Millet rice (小米飯) Paiwan Nation: Millet Qinafu (millet and pork meat-ball) (小米奇那富); Jinbole (Sorghum and pork dumpling packed in a banana leaf) (金伯樂) Puyuma Nation: Yinafei mountain cake (以那馡山地粿); Fried wild rat with basil (九層野鼠) Rukai Nation: Qinabu (taro and meat dumpling) (奇那步); Grilled boar Saisiyat Nation: Grilled boar with papaya (木瓜拌山豬肉); Assorted wild flowers (野花拼盤); Cassava and spareribs soup (樹薯排骨湯) Tsou Nation: Bamboo cooked rice (竹筒飯); Banana cake (香蕉糕) Yami Nation: Boiled taro and crab (芋泥加蟹肉); Grilled fish Steamed dried fish (蒸魚乾) Modern aboriginal cuisine Though Taiwan is home to many cuisines, there are still restaurants which keep the spirit of Aborigine cuisine alive. Whilst chefs in such restaurants may need to tweak traditional recipes to suit contemporary tastebuds, emphasis of natural foods is still extant. The annual Indigenous Peoples Healthy Cuisine and Innovative Beverage Competition, partly sponsored by the Council of Indigenous Peoples and the Tourism Bureau provides prize money to contestants who creatively use traditional indigenous ingredients in healthy ways. Other similar competitions are held by local governments (such as Kaohsiung City). In Tainan, indigenous people may sell their food at the Cha Ha Mu Aboriginal Park. Such trends are all to promote the wonderful taste of Aboriginal Taiwanese cuisine. Silaw is an Amis dish of pickled pork. The importance of wild greens to aboriginal cuisine is being increasingly appreciated. Wild greens refers to both wild plants found in the forest and to those same plants cultivated in