can't remember much what I ate in Taiwan, it was such a long time ago. I remember stinky tofu (臭豆腐， chou doufu) we bought somewhere in the mountains. It was delightfully flavourful, nothing stinky at all. I also remember the spicy steamboat (火鍋, huǒ guō ) we had in Taoyuan. Precious little, in other words. So it was about time I had refreshed my memories, when this Taiwanese Food Fête cropped up in my scheduler.
A long journey to W2, so away from my hunting grounds. I don't even know what the area is called. Somewhere-in-the-West. The top floor of a council-run community centre looks like a big student canteen, only today there's no bangers and mash on the menu. Instead, I am starting with "tea leaf eggs" (茶葉蛋, cha ye tan): eggs boiled with tea leaves, aniseed, cinnamon, fennel seeds, cloves and Szechuan peppercorns. Sound better than your scrambled eggs? It tastes better too!
It's about 12PM now, just the right time for some gyoza or jiao-zi as they are properly called in Chinese. See, normally it's a lunch kind of food, part of the dim sum family. This particular kind is called 煎餃, jian jiao, stuffed with dog's meat. Not! Just yanking your chain. It's just your common-or-garden fried dumplings with chicken and veg.
You-fan (油飯 ), "oil rice" is a Taiwanese specialty. It is steamed glutinous rice with mushrooms and chicken, flavoured with five-spice and soya soy sauce.
Pig's blood cake (豬血糕, zhu xie gao) sounds gorier than it actually is. From a distance, it resembles a chocolate ice cream on a stick. The main ingredient is glutinous rice, which helps keep its shape. It is coated with crushed peanuts and chopped coriander leaves immediately before consumption.
Candied fruit （拔丝水果， basi shuiguo) is a traditional Chinese treat sold from street stalls. A pretty healthy snack, unless you are one of the white-sugar-hating brigade.Now, 'tis time to retreat to my den and digest all these Taiwanese goodness before my kundalini-yoga class starts.
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