Just A Few Delightful Things

Eat here: 台灣原味滷味， 新北市中和區景平路493－5號 / 捷運景安站

Original Taiwan Flavor Lu Wei (braised & boiled things) Zhonghe, Jinping Road #493-5, MRT Jing'an, fastest to grab a 262 next to Sushi Express and take it to Zhonghe District Office (中和區公所) and it's across the street and up a short walk further next to Five Flower Horse (五花馬), which is also pretty good.

First, I have finally discovered the joy of eating pig's feet. I never liked it when I got a big bowl of nothin' but pig foot - kinda gross, actually, it just looks visually unappealing - but I have found when it's sliced up into tender pieces of meat and trotter, that mixed in with rice it's really quite delicious.

I discovered I liked it, after all these years of being too unimpressed with the look of the stuff to take a bite, when I passed the place listed above and this unholy delicious smell enveloped me and I had to try their food that very instant. So I pointed to what some other people were eating, not aware that it was pig's foot with rice (豬腳飯), and ordered that. It comes with tender bamboo shoots, a piece of braised tofu and a braised hard-boiled egg. I also got Taiwanese tempura (甜不辣) - their tempura sauce is also delicious. So good I poured the remainder on my rice.

So that was a good discovery.

Also, this News In Brief feature is just full of gems:

Taiwan News Quick Take

I mean, first there's "Canada Warning Issued", which is the best headline ever. We all should be warned about Canada more often.

Then there's the entire paragraph detailing the state of President Ma Ying-jiu's butthole. It's really more than I ever needed to know about President Ma's ass, but there ya go.

I guess he needs to keep it in good condition so it can be reamed by China. (BAM!)

Finally, there's this website:科技心，醫師情.

It seems on the surface to be just a dating/matchmaking website for Taiwanese professionals, and in a sense that's exactly what it is. The application page (no, I'm not going to apply, obviously, I was just curious) says that not only are engineers and doctors welcome, but that all sorts of professionals, from teachers to entrepreneurs ("anyone with a proper job", to quote it, but I think that comes across a little less offensively in Chinese, more like "any employed professional") may apply.

A student of mine (female, doctor, married) said, however, that their real market niche is setting up single male engineers, who are often (not always!) too overworked, too shy and too socially awkward to go out and date easily, with female doctors, who are too overworked and not in a good place in society* to find a life partner if they didn't marry a classmate (apparently male doctors who didn't marry a classmate are more interested in nurses, and both these women and men generally prefer that a man be on an equal footing, career-wise, to his wife**). Another student, who is a fairly high profile person (tech industry, male, married), said that they called him to ask if he'd be interested in signing up (me: "you could've said 'just a second, let me ask my wife. Hey honey, am I available to sign up for this dating website?'").

I personally think it's brilliant. If female doctors really want men who are at approximately their level professionally (although some engineers in Taiwan might disagree that they are) or acceptably close enough, engineers fit the bill. And while the older generation of Taiwanese men, including engineers, might have preferred a stay-at-home wife (or a wife to help run the family business), the younger crop of single thirtysomething male engineers, observed from my interaction with them as a teacher, seem far more willing to have a wife with a demanding career and the high level of education that goes with it. They wouldn't necessarily be scared off by a female doctor (some would, but I'm speaking in generalities).

Two segments of society that often have a hard time dating, being specifically matched up because they wouldn't have many chances to meet each other normally (it's not like all the single female doctors and all the single male engineers go to the same bars after work) is pure genius. I wish I'd thought of it.

*which is totally sexist bullshit, I know, as it is in any society, but this is a legitimate issue single female doctors face in Taiwan

**I don't care for that opinion either. In the US I'd call it sexist bullshit so I'll call it sexist bullshit in Taiwan, too.

A-Cai's Restaurant (阿才的店）: 黨外國人！

This past weekend I put together a group outing to A-Cai's, a historic restaurant that is scheduled to be shuttered (and possibly, but not assuredly, relocated) when the building it's located in is torn down as a part of Taipei's ongoing, and controversial, urban renewal projects.

Mao Po Tofu - spicy, too!

Fish Scented Eggplant (Yuxiang Qiezi) 

 You can read about the history of the place above, and a review here - the place is hardly off the beaten track, as much as it looks like it.

I put this dinner together now because A-Cai's the window of opportunity to go is potentially so short: I asked upon leaving if the tear-down was still in the works and was told that yes, it would happen, but "not that soon". I hope they're fighting it, I really do, but the Taipei City Government is run by such buffoons that I don't hold out much hope.

All I can do is throw in my word as another recommendation for this place. Dirty walls, old Taiwanese knickknacks and memorabilia, old-skool wait staff and good food with strong flavors that practically begs you to drink large quantities of Taiwan Beer - what could be better?

Plus, despite not being a Sichuanese restaurant, the Sichuan-style dishes we ordered were genuinely spicy. Not as fierce as Tianfu, but they put on a pretty good show of chili.

I also loved the service. None of this cutesy Japanese-style welcoming or overly-attentive waiters. We came in and they knew who we were ('cause I sound like a foreigner on the phone, natch), said "over there". We sat, got a menu, and a few minutes later - "你要什麼?" No extra pleasantries or "我可以介紹一下喔", just, "Whaddya want?" I let them know that despite a reservation for 9, that actually 11 would be coming (two friends wanted to bring guests) - no muss, no fuss, just "好" and a few more sets of chopsticks dumped on the table. LOVE IT.

                           

So...go. Lend your support. Give 'em business. Throw a 加油 in at the end. Fight the power! Write about it. Enjoy good food. Drink beer. Beg them to re-open in a new location. Don't let this piece of Taiwanese history disappear.

                           

Lvsang (呂桑食堂): Delicious food from Yilan on Yongkang Street

Red Date Pork (紅糟肉) at 呂桑

Lv-Sang ("Mr.") Yi-lan Restaurant
呂桑食堂

# 12-5 Yongkang Street, Taipei
台北市大安區永康街12－5號
(02)2351-3323

(they also have a branch in Zhongshan: Zhongshan N. Road Section 2 Lane 59 #5-1)

What a fantastic restaurant! Along with my quest to find a suitable Japanese restaurant in which to SPEND ALL THE MONEY, I'm also on a mission to find a short list of restaurants to prove anyone who says "Taiwanese food isn't very good/flavorful/delicious/well-seasoned" wrong.

I also have to say that the past few weeks have really reminded me of how well I eat in Taiwan for such little money. People say "it's cheap to eat out" and usually mean the night market or hole-in-the-wall restaurants, but even nicer food is generally cheaper than you'd pay at home, unless you're going out for Indian, German or some other non-Asian "foreign" cuisine (and even then, prices are not bad)...and better. Washington DC was a mecca of good foreign food, but didn't have a lot of good "American" or continental fare - and yet restaurants charged through the nose for what they did have - bilking politicians, networkers, social climbers and foreign dignitaries no doubt. In Taipei I can enjoy quite literally the best the city has to offer and not  end up in the poorhouse. Sure, there are NT$6,000 per person restaurants serving birds' nest soup, but come on, that's not really the best Taipei has to offer.

It's places like this that remind me that, as well as I can cook, I can't really cook. Not like this. I couldn't turn out a perfect red date sliced pork like the delicious dish above. I wouldn't dare put cheese on a baked papaya. I can't create the dishes we enjoyed here.

Recommended by our friend Joseph and well-known in its own right, Lvsang is one of the restaurants that gives Yongkang Street its reputation for good food. Serving Yilan Taiwanese food, including plenty of lesser-seen or less-known dishes, this is also one of those places that kicks to the curb any notion that Taiwanese food lacks flavor or that it's all just the light&sound of soy sauce, chili oil and deep fryers.

Fatty stewed intestine

For our meal, we got the "liver flowers" roll, the fatty stewed intestine (above), the red date pork, the cold chicken, the vegetable salad and a baked papaya, and have agreed to try the liver next time (it's supposed to be great).

Other than the papaya, which was interesting and unexpected but not exactly something I'd try to re-create, everything was amazing. I'm not a fan of intestines or innards normally, but the intestine used to make two of the dishes we tried was soft and tender, not chewy and weirdly-textured. It's really the texture, not the flavor, that bothers me. This stuff was melt-in-your-mouth soft and savory without being too salty, served with slivered ginger to give it a spicy, dry punch.

The restaurant itself has an Old Taiwan vibe going, as well.

The salad has a bit of a wasabi vibe to the dressing, but isn't spicy (Brendan called it "decaf wasabi"). I'd prefer if it had the wasabi punch, but the fresh vegetables and tangy sauce were still delicious (although I can't say I'm a fan of the white vegetable, which I believe is 山芋 - biting into it releases juices that have the texture of runny snot).

Quick warning: they don't seem to serve water or any alcohol here - the only beverage available is tea, and the tea seems to be a slightly savory kumquat potion which I liked, but I wouldn't say it sated my thirst. It was made from dried kumquats and so had a bit of the salty-ish stuff they use to preserve fruit and vegetables in it.

和風沙拉

The eggplant, mushroom and other vegetables are delectable, though. Fresh, well-seasoned, delicate in a tangy dressing. Definitely not your standard stewed or fried fare.

Cold chicken (白斬雞腿)

I'm a huge fan of plain cold chicken in sauce (and the sauce at Lvsang is a bit different from the usual flavored oil this dish is served in - the dipping sauce has a spicy punch to it, as well) and this not-very-sexy but standard and good dish is a fine addition to your order. It's simple but they do it well.

I don't have a good picture of the stuffed "liver flower" (宜蘭肝花）but, served with a very Taiwanese "pink sauce" (the kind you get on sticky rice and Taiwanese tempura), it's cooked beautifully and delicious. Above is the 烤木瓜, which is a slice of papaya baked with cheese, underneath which are chopped vegetables in a creamy sauce. Although it was interesting and new, I'm not sure I'd recommend it, an I've never actually seen this dish in Yilan. It's...something. I'm happy I tried it - it was a new experience. I didn't dislike it, but I am really not sure I see the point.

Overall, though, I was thoroughly pleased with Lvsang - especially that divine red date pork.  Thoroughly and highly recommended overall!  

My In-Laws' Culinary Tour of Taipei

The in-laws try Tiger Noodle (韓記老虎麵) on Jinhua Street 

I haven't had a lot of time to write about my in-laws visit or other things that have been on my mind recently - a busy work schedule has kept me consistently behind on blogging.

I thought, though, that this might be of some use, or at least interest, for anyone with visiting friends or relatives looking for places to take them for dinner. I should say straight out that I'm not a coddler: I'll try my best to find food I think people will like and will be sensitive to "I absolutely will not eat that" or "I really hate X" preferences, but I am absolutely not the sort to just cop out and take folks to Kiki, Ding Tai Fung and Gordon Biersch to avoid the possibility of them not liking something. 

And you know I'm a food freak, regularly writing and updating on the best eats in Taipei, even though I'm not really a "food blogger" (even if Forbes thinks differently, haha). Note that, despite being quoted in that article, Ding Tai Fung is one place I notably did not take my in-laws. Not because it's not good (it is great), but because it's overhyped, overtouristed and, honestly, too expensive for no good reason other than that they can get away with charging Japanese tourists such high prices. For your foreign visitors, unless they insist, you can do better in Taipei food-wise.

Fortunately, my in-laws aren't the sort who would want cop-out meals, nor are they the sort to say "I've never tried that, but I'm not interested in doing so", which is good (I can accommodate that sort of attitude, I'm not interested in forcing anyone to try something they absolutely do not want to try, but I don't have much respect for such an outlook). Even things that weren't on their list of favorites - things made of tofu, various seafood dishes, things that were spicy or unrecognizable or just weird, were all things they were still generally willing to try. Hooray!

For example:

Ginger tofu pudding （薑汁豆花), with taro and sweet potato QQ balls and boiled peanuts. I like hot tofu pudding, but not iced, and I *love* hot ginger tofu pudding - especially from Sanxia - but I knew it would be something novel, without much reference point for any other food, for the in-laws. The one we got wasn't that great - the stuff available in Sanxia is so much better - but fortunately they were game. Dad seemed to like it, Mom not so much.

Tangyuan (湯圓), in a meal that also included sweet potato leaves (地瓜葉), rice sausage (米腸) that pink fried pork with slivered ginger that foreigners tend to like and tofu was another novelty that went over slightly less well.  I like it, although it's not my all-time favorite, but it's so commonplace in Taiwan that I felt it was a good thing for them to try. We got this in Daxi, not Taipei, but really you can get it anywhere. The rice sausage also got a lukewarm reception (I love the stuff - like many Taiwanese, I have a thing for gooey foods).

What they really loved? The sweet potato leaves. They were a hit.

Another must on their culinary tour was traditional tea. We had this twice - once on Maokong and once in Jiufen. I would have loved to have taken them to Wistaria House but we didn't have time. Either way, if your visitors are at all interested in or even like tea, making sure they have a chance to try tea brewed the traditional way is a great introduction to one facet of Taiwanese culture (even if not many people actually brew this anymore). I do know how to make it, but it was easier to just let the attendant do it.

Tea at A-mei

Besides Wistaria House, I would recommend Mountain Tea House (山茶館) on Maokong - 2nd floor up, best place to sit is 3rd floor - it's to the left and past the first clutch of development from Maokong Station. It's also a good place for dinner, with tasty Lemon Diced Chicken (檸檬雞丁）, mountain pig （山豬肉） and other good food, and they have a good selection of tea snacks. The Taiwanese dried mango and walnut cakes were a hit, and I've always loved the slightly crumbly, melty green bean cakes - they remind me of the texture of very fresh maple candy.

In Jiufen I rather liked Amei Tea House (阿妹茶樓) down the stair street, although the 100NT per person water fee is quite high. Down the stairs even further is another similarly beautiful teahouse with a more open outdoor area that I've also been to and like. Try the fried taro - so good!

Fairly early on in their trip, they ended up at two of Taipei's best eateries: Celestial Kitchen and Hui Guan Ningxia Restaurant. I would have personally picked Rendezvous (Longdu) for Beijing Duck, but they could get in to Celestial without a reservation for lunch, and honestly, it's basically as good (I just like the dim sum available at Rendezvous and find the duck fattier, which I like). Celestial is fantastic, and the mustard/wasabi (it's something between those two things) covered Chinese celery from Celestial certainly left an impression!

If you don't have the time or Chinese ability to make reservations, but want to take people for Beijing Duck, Celestial for a weekday lunch is a strong bet.

While I do feel that Taiwan and China are absolutely not the same, I have to admit that there is a lot of good Beijing Duck on offer in Taipei, and it would be a shame for them to miss out. As long as there is also a variety of Taiwanese cuisine served up for the eatin' on your trip alongside the best of the mainland, I figure, if it's good food and in Taipei, it's worth it to go.

As for Hui Guan, well, you know it's one of my all-time favorites. They didn't have the spicy cold chicken or dong fen I usually like, but the sour vegetable and noodle salad, Central-Asian style bread with minced meat and lamb skewers were delicious as always. This is a kind of Chinese food that is not easily found in the US, especially in rural Maine, so being able to take them out to try the cuisine of oft-forgotten Ningxia, with its many Chinese Muslims and strong Central Asian influence, was a real treat for everyone. It's also a great place to try Chinese chili-pepper heat when it's mixed in a big cultural mortar and pestle with Middle Eastern spices.

Stinky Tofu Fried with Thousand Year Old Egg at Chia Chia

 I couldn't let my in-laws leave Taiwan for the second time without trying Hakka food, which is such a big part of food culture in this country. We weren't really able to go down to Hakka areas like Xinzhu or Miaoli just to eat (although with another free day we might have taken them to Beipu), so we just went for Chia Chia (家家客家）, widely regarded as the best Hakka food in Taipei.

Unsurprisingly, the hearty pork dish we ordered was popular, as was Hakka stir fry (客家小抄). The cuttlefish cooked in vinegar was a hit with everyone but my mother-in-law, who just doesn't do seafood.  We avoided the ginger intestine because I figured we'd hit our limit of "try this new thing!" dishes with the famous stinky tofu deep fried with thousand year old egg above.

Surprisingly, it was a huge hit. I loved it, and so did my father-in-law. Mom...not so much. Definitely a good place to take people. You could even surreptitiously order the ginger intestine...mwahahahaha.

Medium-spicy lamb with puffed rice at Tiger Noodle

My mother-in-law was keen to try different kinds of spice, even though she's generally not an eater of spicy food. Little did she know that the wasabi celery at Celestial was just the beginning! We took them  for a Trial By Fire to Han Chi Tiger Noodle and got Dad the medium hot, which we usually get, and Mom the "xiao la" or "mild"...as it were. Tiger Noodle's "mild" is still pretty damn hot. This was their introduction to spice including hua jiao, or flower pepper - which tingles the lips and numbs the tongue. A great choice, but only take people there if you know they can basically handle it. Basically. Mostly.  Crying might happen. I love that place.

Taipei Snow King

Eager to  put out the fire in their mouths and bellies, they were happy to hop on the 235 bus and head for Taipei Snow King on Wuchang Street - an old Taipei institution near Zhongshan Hall (along they way they got to see a good chunk of Ximen and the more attractive parts of Wanhua, including my favorite building in basically the entire city of Taipei:

...all before hopping into a taxi to Dihua Street (the distance between these two points is not great, but the transportation is tricky and it was just easier to take a cab).

We got chocolate and chocolate chip (the two normal ones), rose wine, wasabi, basil, egg (which tastes like the custard in Macau egg tarts) and mint (my favorite) - we'd gotten the Kaoliang before and didn't think the in-laws would take it well (we didn't take it well!), but if we could have eaten more I would have gone for ginger, honey, cinnamon or chili pepper.

Kung Pao Chicken at Tian Fu

Back to "best of Taipei, even if some of it originated in China", that night we were not kind to their digestion. We met some friends and all went to Tian Fu in Yonghe - hands-down the best Sichuanese in Taipei, if not all of Taiwan. Don't even bother with Kiki ever again: this place has it goin' on. If you've got visitors who want good food, and care about that more than fancy ambience, this is the place for you. I can't hawk it enough. I don't even want a commission: leading people to such great food is my reward for all of this free advertising they get, because it's just that good.

I was eager to take them here, not only for more hua jiao, but also as an example of what real Sichuanese food is...as opposed to very-different-but-good-in-its-own-way "Szechwan Palace Garden Gate Panda Buffet" from the USA. No General Tso's Chicken* here! We got them shui zhu niu (水煮牛 －beef in spicy broth), kung pao chicken, chili chicken, mouthwatering chicken (口水雞) deep fried bread (銀絲捲), ma po tofu (媽婆豆腐), green beans (四季豆), fish-scented eggplant (魚香茄子) and pork with sweet potato cooked under sticky millet (I've forgotten the Chinese name but it has 排骨 in it) as the token not spicy thing.

Oh, the fear that must have shadowed their hearts as the giant bowl of angry red broth full of tender sliced beef came out!

If you've got visitors who are OK with some spice but might be overwhelmed by Tiger Noodle, the selection at Tian Fu is varied enough that it's still a good choice.

"niu bang" and peppered salty pork at Auntie Xie's

Back to typical Taiwanese food:  the place to take your guests is, without a doubt, Auntie Xie's (#122 or thereabouts on Bo'ai Road). Afterwards you can buy them some pineapple cakes at Olympia across the street (#3 Bo'ai Road) and show them Shanghai Dispensary on Hengyang Road, Taiwan's most famous gray market pharmacy, where I get my Imigran semi-legally. A national treasure, that is! 

Auntie Xie's has no menu, is closed on Sunday and is always packed, and the hair-netted old ladies who work there will totally talk about you in Taiwanese as you're eating: but it's totally worth it and they don't really mean any harm by their "hey, white people!" gossip. You show up, pay NT 300 per person for lunch (might be more for dinner), and they bring out whatever they're cooking that day. There's always taro congee and thin noodles in thick broth as well as white rice available. We got a delicious fish, the above fried "niu bang" plant (not potato but had a potato-ey taste and texture) with peppered salty pork, cold chicken in a sour oily sauce (油雞), a green vegetable, some appetizer plates (小菜) and young bamboo with tree mushroom.

Basically, it's food you'd get if someone's Taiwanese grandmother invited you over for dinner. Home food. Simple but delicious. 

A lot of foreigners in Taiwan are unimpressed by the food in Taiwan (read the comments - and this is just one example post. Laowiseass has said similar things, but I can't find the link). I happen to like it: the flavors are light and clean, and yes, they can be hard to discern if your palate is swamped with my much-beloved hua jiao and chili oil, but they are there if you taste carefully.

So, I was really happy when both my in-laws had a positive reaction to Auntie Xie's: along with Hui Guan, the most positive reaction I saw regarding any restaurant we tried. Taiwanese food is good if you are discerning and willing to suss out those delicate, clean flavors and willing to seek it out in places like this where it's made right, and it's a whole different experience from the more famous night market snacks and stinky tofu.

I, too, love pungent food but find Auntie Xie's cooks up something entirely different, but just as delicious. 

cold chicken with cilantro at Harbin Dumpling King

                        

Last time they were here, we took the in-laws to Shilin Night Market - which is really not one of my favorites, but was convenient at the time. We did want to take them back to another market, but didn't really have any more space in our eatin' schedule for eating at one (and at this point even I was starting to get a woozy stomach from all the rich and luscious restaurant food we'd been enjoying. I don't eat out at actual restaurants quite so often as I did that week). But, a night market is a must-do, so we walked through Tonghua Night Market ("Linjiang Street Night Market") near our apartment and did some light shopping (I got a lobster claw lighter that, when you click to open the claw, it spits out flame from the middle. Awesome!).

On our final night we took them to Harbin Dumpling King - another kind of Chinese cuisine you're just not going to get in rural Maine, or basically most of the USA. The food isn't really "Harbin" food - it's pan-Chinese, from Xinjiang to Sichuan to the northeast - but has that distinctive flavor that northern Chinese, especially Beijing, food takes on, regardless of where the recipes originated. It is one of my favorites. I'd been hearing about it ever since I attended a house party in my first few months in Taiwan and a bunch of guys (one of them a formerly prominent Taiwan blogger) were talking about going. It was years before I actually went myself, but I'm sure glad I did.

Apparently it is also a favorite of Wu Bai (伍伯) - yes, that is him above my eyeball. Not joking. Not someone who looks like him - that's Wubai and he wouldn't take a picture with us. Which is fine; I'm not out to pester rock stars!

We got cold chicken with cilantro, slivered meat with onion, the delicious and famous spicy lamb skewers - another thing you can get across Taiwan in different restaurants - Hui Guan, Harbin Dumpling King, Xinjiang lamb skewer stalls in night markets, Shao Shao Ke - and each is delicious in its own amazing way. We got Q-bing, which comes with  plum sauce and cucumber and is wrapped not unlike Beijing Duck, two kinds of dumplings (green bean chicken and fennel beef - I highly recommend the fennel beef. Yum!), glass noodles with cucumber and pig's ear, more flower pepper chicken (辣子雞), some really good eggplant...and probably some other delicious things as well. I forget. I was so stuffed and excited to have spotted Wubai, who has very good taste in food!

(Of course my in-laws were all "Who's Wubai?")

This was a good place for some not-so-spicy dishes, but also to try more lamb seasoned with hot pepper powder and cumin, which provide a kind of earthy heat when mixed together, and to get a taste for real northern Chinese fare.

三個台灣美女

One thing about the restaurants I've been mentioning is that they're generally better with larger groups - because you can order more types of food. This was an excellent opportunity for my in-laws to get to know our friends in Taiwan, both local and foreign. This is me with two of my closest Taiwanese friends, Cathy and Sasha, at Harbin Dumpling King!

At Wendell's Tianmu

With all of our Chinese and Taiwanese food exploits, the in-laws also wanted to try some of what Taipei has on offer in terms of "ethnic food" (hey, in Taipei, "German" counts as "ethnic"). We took them to Wendell's - although Cafe Goethe is just as good for many dishes - and Calcutta Indian food, which is reliably delicious. At Wendell's, enjoy the great bread, and don't miss out on the exquisite beef tartare (ask for extra bread to eat it with, trust me). At Calcutta,  make sure to get lamb samosas and butter chicken, and the garlic naan is wonderful. This was another kind of spice to try - Indian spices, fried in ghee, and slow-cooked with a gravy and meat or vegetable to produce a much more rounded spice that settles in your gut and then seemingly spreads through your veins to create a sort of happy, ethereal, "high on spice" feeling (you can get a similar feeling by eating a massive amount of red chili peppers). These, along with Zoca Pizza and The Diner, are all reliable choices for non-Chinese/Taiwanese food in Taipei.

*********

Shrimp Roll Rice on Dihua Street

Of course, there are places we didn't get to enjoy. We didn't eat my favorite shrimp roll rice on Dihua Street, even though we did go there for fabric shopping, because my mother -in-law just would not have been able to do the seafood. I don't think it would have appealed to them.

We didn't make it to Shao Shao Ke, with its Shaanxi food featuring a cross between the Central Asian influenced spices of northwest China and hua jia and chili spices of Sichuan, but next time they visit, we certainly will (and we'll call ahead to pre-order some of their specialties that they need notice to prepare).

They didn't get to try Zoca, because the restaurant was closed for an extended break while they were here. That was really sad, because it's literally a few minutes' walk from my apartment.

We didn't get to Nan Chuan, which has great noodles and an amazing cold chili sauce chicken xiao cai that you absolutely have to try.

*As for that General Tso's Chicken, there's a restaurant run by the son of one of Chiang Ching-kuo's chefs, known as the "inventor of General Tso's Chicken". I can't find a link now but will update with it when I do: I would have definitely taken them there, just for kicks, if we'd had time.

And finally, sadly, we missed out on aboriginal food, which I see as a mainstay of good Taiwanese cuisine.

Needless to say, there's still enough great uncharted food territory for my in-laws when they come back, and plenty of options for friends I'm hoping will visit...which are also options for your friends and relatives who visit, too!

In Defense of Taiwanese Food

I know, I haven't updated in awhile - at least, awhile for me.

First, the jetlag.

Then, getting thrown right back into work.

Then, I came down with a migraine followed immediately by very quick and dirty virus - some kind of 24-hour flu.

I can say that since I've been back in Taiwan, I've been diving in - not quite literally, but if I could don a bathing suit and do so literally, I probably would - to eating all of my favorite foods. I realize there are Taiwan bloggers out there who don't like the food here ("bland" and "greasy" are two adjectives I've heard to describe it) but I simply think they're wrong. I started dreaming about wontons in chili oil (紅油抄手) within weeks of landing in Turkey - even though Turkish food is spectacular - and I relish the smell of stinky tofu as one would a smelly gourmet French cheese.

So far I've crammed my gullet and fattened my gut with:

Korean flavor pot stickers (韓式鍋貼)


Wontons in chili oil (紅油抄手)


Oyster vermicelli (蚵仔麵線)


Thai-style fried chicken (泰式幾塊)


Octopus Balls (章魚球)   


"Stuff on Sticks" (肉串- but not necessarily always meat)


Zhanghua-style "rice gluten" meatballs (彰化肉圓）


Cheap sushi on a conveyer belt


North Chinese style pork roll (大餅豬捲)


Burmese style noodles (緬甸何粉 - not an exact translation)


Stinky tofu (臭豆腐)


...and plenty of Chinese-based Taiwanese food that I got for free from the buffet at the long-term seminar thing I just finished for work.


Not bad considering that I've been sick and had next to no appetite!


I'm still excited to enjoy, in the near future, oyster omelets, Tainan-style shrimp roll rice, dry noodles, tea eggs, stewed meat rice (魯肉飯), BBQ squid on a stick, clams stir fried with basil, 1oo-yuan seafood, lumpia (the thin crepe wraps with red-cooked pork and vegetables) and many other favorites.



This is why I get annoyed when I read posts like "Taiwanese food is bland" or "Everybody says Taiwanese food is good, but it isn't, because all those foreigners who claim to like Taiwanese food regularly eat foreign food". I call bullshit.

Well, on the first one, that's really a matter of taste: yes, Mr. Blogger, Taiwanese food may well be bland to you, but it isn't to me. I can taste many delicate layers of flavor in simple dishes and appreciate the flavors and textures in dishes that might seem gloopy and pointless to some (it helps that I like that gooey texture that is so popular in Taiwanese food).


On the second, well, yes, it's often greasy, usually unhealthy and frighteningly easy to fatten up on - but the idea that in order to properly "like" Taiwanese food, you can't eat non-Taiwanese food (and if you do, even occasionally, it's somehow evidence that you "don't like" Taiwanese food) is thoroughly ridiculous. It's OK to like many different kinds of food, among them the culinary delights of Taiwan.


What I'll say is this: criticize it all you want, if that's you're opinion, but don't pretend that your opinion is fact. I happen to think Taiwanese food is fantastic. So fantastic, in fact, that while in the culinary mecca of Turkey I was thinking about how much I'd like some of my various favorites from Taiwan. The first thing we did when we got back wasn't to go to some famous spot or even see friends (waited for the weekend for that) - we went out to eat, and very consciously so. To deliberately eat some of the food we'd missed so much: chili oil wontons, green papaya in passionfruit sauce and cold coriander chicken.

Pineapple Cakes!

I don't know if I'm the only one who feels this way, but I have a sort of love-hate relationship with pineapple cakes (the square ones with the crumbly outside and pineapple jam inside). I love them, but so often I find them lacking: the outside crumbly cake has no taste or tastes just of lard, and the pineapple preserve inside is sweet and ooky and sometimes tastes nothing of pineapple.

So if you're like me and you like the idea of pineapple cakes but not necessarily the execution, I urge you to try Sunny Hills pineapple cakes made from all natural ingredients, no chemicals.

These guys come in heftier rectangle blocks, almost certainly cost more than typical pineapple cakes, but use only natural ingredients.

That means that the outside has its own flavor, and the inside has a strong hit of that sweet-sour pineapple taste that I love. No more sugary goo whose only connection to real "pineapple" is its bilious yellow color: these cakes are all KAPOW! with the citrusy pineapple flavor.

Definitely get your hands on some if you like pineapple and pineapple cakes as much as I do!

Reason #9 to Love Taiwan - Seasonal Foods

Young snow pears being cultivated in Lishan

I teach a class in Tucheng Industrial Park every Wednesday morning (I know - and it's really hard to get up for that class on days like today with steely skies and bursting wind). On the way there I can barely keep my eyes open as the MRT snakes towards Yongning Station, but on the way back I usually plug in my headphones and play a few TED talks.

This time I listened first to Jennifer 8. Lee talking about the origins of Chinese food (I've been to the Wok and Roll and seen Yanching Palace that she mentions) and then to Jamie Oliver's prize-winning talk on the state of food and obesity in the USA.

Listening to Jamie Oliver caused me to stop at the market on the way home. I picked up snake eggplant, two bell peppers, a pile of sweet potato leaves, half a pound of tofu, two large carrots and a bunch of cilantro (and got some free green onions as one should). The entire bag cost a grand sum of approximately US $3.

It was bought off the back of a wooden cart, sold by the woman who helped grow it.

That's what I love about Taiwan: fresh, seasonal food. One year I decided I absolutely had to make chicken curry for dinner - so I went to the market to buy tomatoes. It wasn't the season for tomatoes, so there wasn't a single one to be found! Not even Wellcome had tomatoes (to be fair, my local Wellcome is quite small). Sure, hard, greenish ones were available at Jason's for three times the normal price, but that was it. No chicken curry until tomatoes came back.

And just try to buy a custard apple, green jujube, dragonfruit or pomelo out of season, or get your hands on cilantro when it's not growing well.

In the USA I felt divorced from the idea of seasonal food. Under the great equalizing fluorescence of the supermarket, I could get almost any fruit or vegetable I wanted from whatever continent could grow it at any time of year. In Arlington, Virginia, if I wanted an orange in January or asparagus in December, I could find it. It might cost more (not punitively so) and taste like a pale imitation of the real thing, but I could get it. It wouldn't even seem that expensive, although while American produce prices don't seem that high when you're there, my $3 bag of healthy goodness sure makes them appear stratospheric by comparison.

Here, if I went to the local wet market right now and asked for, say, a dragonfruit, I'd get laughed at by more than one vendor.

To be fair, not everything in Taiwan is local and you can get out-of-season foods if you are willing to pay more, but that's just it: you do have to pay more and often hunt them down. In the USA the costs might fluctuate slightly but not enough to punish out-of-season cooks who can't (or don't care to) discern flavor differences in less-fresh produce.

I'm not a total mushy-heart though - I don't for a second believe that the market vendors don't sell out-of-season produce because "it's not as good and not as nutritious". They don't sell it because some of them are direct representatives of the farm that grew the food, and you can't sell what you can't grow. Others are middleman vendors who buy from various sources (which is why you can get California and New Zealand fruit in the wet market, too), but they sell mostly seasonal foods because they know the frugal market shoppers - often grandmothers who will bargain you down for a shaved penny - aren't going to pay inflated prices. If nobody will buy it at an out of season price, they won't sell it.

That's what happened with the cilantro, anyway: when it wasn't available I asked why not. One vendor assured me she could get it but she wasn't going to, because "I'd have to charge 75 kuai a bunch and do you think these people are going to pay that?" she said as she gestured towards the crowd. It's the invisible hand of the market, but in this case, it works.

It forces me to think seasonally, cook seasonally and as a result eat seasonally - something that more people should be doing.

Kaohsiung Redux: Pier 2

On our first day mooching around Kaohsiung, we decided to check out the newly hip Yancheng district (so new that its main point of interest is not in any of our guidebooks but will hopefully be in new ones). Urban renewal is the order of the day in Yancheng, and it's a great area in which to spend one of Kaohsiung's many enviably sunny days.

We started off at Gong Cha, famous for its Cream Green Tea (it's the first thing on the menu an the most famous - you can't miss it). Gong Cha is across the street from Yanchengpu MRT Exit 1.

The label on top recommends taking a mouthful of cream, then moving your straw down to get some tea and mixing it in your mouth as you swallow. It was delicious, cooling and unhealthy - WIN!

We then walked over to Pier 2, a Post-Industrial area of train tracks and 1920s warehouse buildings, recently refurbished to be a walking, shopping, biking and indoor/outdoor art exhibition and museum area. Over several sunny days during the Chinese New Year vacation, it was people mountain people sea as locals and people from other parts of Taiwan in town to visit relatives crammed into the various exhibits.

Indoors, you can shop, check out several modern art exhibits or visit the Labor Museum.

When we visited, the main exhibit seemed to be rows upon rows of women and men in exaggerated gendered forms, painted in several different ways (reminiscent of the "donkey and elephant" outdoor art in Washington DC years ago - yes, in a former incarnation I was a student in DC).

Outdoors, there is wall and ground art, as well as installations that are often extensions of the exhibits inside. I'd go so far as to say that the outdoor exhibits were as or more interesting than those inside. One thing I love about the outdoor art is that while clearly some of it is commissioned and carefully placed:

...a lot of it seems off-the-cuff, unplanned, and unsanctioned:

Almost all of it, though, has a "too cool for school" industrial hip vibe that I love. I personally am far from "cool" or "hip" but I love the art.

Another building houses an exhibit - I am not sure whether it's temporary or permanent - of 3D art. It earned a feature in the Taipei Times back when it opened. (I can't find it online so you'll have to make do with this link).

Pier 2 is also a fairly frequent live music venue.

Outside, you can walk, admire the scenery from the Love River, or ride a bike down the nearby bike trail. It's a great spot for people watching:

Across the river are two old Chinese-style floating barges that used to be restaurants. While they look stylishly and intriguingly decrepit, I can only hope that they'll be refurbished in the future:

In other parts of Yancheng, you can visit temples, shop and eat in the nearby market and temple area. We didn't get to try the famous "Old Tsai's Milkfish" (closed for New Year) but we did try "City of Glutinous Steamed Rice" and it was delicious:

(#107 Daren Street - you can find it in Rough Guide Taiwan)

We also passed a place that we were itching to try, not in any guide - a 50 year old almond tea with youtiao (油條杏仁茶) shop that was, unfortunately, also closed for New Year. It's not far from the City God temple, down a side street.

For the New Year, the market along Sinle Street (also in Rough Guide) was roughly triple its usual size and crowds: many different markets seemed to converge here both during the day and at night. We had soup dumplings there but otherwise tried to avoid the crowds on such a hot day. It is well-worth a look though, and don't forget to raise your eyes now and again to catch glimpses of old turn of the century shophouses, crumbling ever so slightly at the edges.

While the covered "Yancheng Old Street" market can be missed for now (though it is nice enough to wander through for a taste of everyday shopping in this area), don't miss the Sanshan (三山) and City God (城隍廟) temples in this district.

Neither temple, nor the nearby Sha Duo temple (沙多宮) is large, but all are very old-school and very much worth a look. Sha Duo is where I snapped this picture of miniature dangki-style tools. As you may remember, I am fascinated by dangki ("jitong") culture and mythos - especially by the relative lack of such practices in China, but their presence (however hidden) in India. My interest is always piqued when I come across any signs of it.

I'm not sure what or who this goat-headed "tall god" from the City God temple is meant to represent, but I am mighty curious!

In short - Kaohsiung is sunny, warm and not as polluted as it used to be. Get thee there, and be sure to pay a visit to Yancheng and Pier 2!