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In Taiwan, when asked about their fond childhood memory, elders often speak of traditional porridge. Crystal clear rice, meat slices, fishlets and chopped red onions in the porridge reflect a simple lifestyle.
Sticky rice, shrimps, fried chopped red onions, and pork make this delicious steamed dish. All of the ingredients are placed in a bamboo tube. When poured onto a plate, it is served with sweet-spicy sauce and parsley.
Popcorn chicken is usually boneless or only has a few small bones. Granulated before deep fried in flour, the delicious salty snack is usually served with pepper salt or chilli powder. Quite a few vendors offer special seasonings of their own.
With seas on all side, Taiwan enjoys a bounty of seafood that is served up in a wide variety of snack foods that have become ingrained in the culinary tradition of the island. One of these dishes is shrimp pork soup, which has become a night market mainstay. This dish is made mostly of shrimp potage flavored with stewed pork and a thickening dash of potato starch to add flavor and chewiness. Add a splash of black vinegar to increase the sweetness of the soup and make this tasty dish even more delicious.
Oil noodles and bean sprouts are the main ingredients in this Tainan specialty dish. The noodles are served in a small bowl and usually topped with meat or an egg boiled in soy sauce for an extra flavor boost.
The slow-grilled BBQ corn smells so fresh, sweet and aromatic. Vendors usually provide a number of flavors for customers to choose from.
The buns are filled with lots of meat and green onions, and are sprinkled with black pepper, herbs, and lots of sesame. It is best eaten when freshly out of an oven, so as to enjoy the juicy pork-onion filling and the aromatic pepper and sesame. What a delicious dish!
This Tainan specialty often turns peoples' heads for its very unusual name. The sandwich is a thick slice of toast with a hollow center filled with a mixture of chicken meat and liver, shrimp, carrots, potatoes, and milk. The filling is then covered with another piece of toast and cut into four pieces. The coffin board tastes best when served hot.
The rice scrapings of the soup are made of Zailai rice milk half steamed and half baked along the rim of a big pot. Served along with shrimp or meat, it makes a fulfilling bowl of soup. Alluring to the nose, pot-side scrapings soup is surely also a fulfilling choice.
The hot pot comes with two styles—braised and stewed. The lamb is either chopped into clean large cubes or still has skin. Seasoned with Chinese medicine, the soup helps to keep warm and stay healthy.
Oyster thin noodles are representative of Taiwan. The oysters are covered in potato starch and cooked, before served with smooth noodles. A good bowl of oyster thin noodles are filled with juicy oysters and al-dente noodles. Refreshing and aromatic, the oysters and the noodles go so well that this dish is always highly popular among tourists.
Steamed sandwiches ("guabao") were originally eaten during employee dinner parties held on the 16th day of the 12th lunar month, but today they can be enjoyed at night markets throughout the year. The sandwiches resemble a kind of hamburger made with a soft white bun. The bun is stuffed with melt-in-your-mouth pork and garnished with pickled vegetables, peanut powder and cilantro, creating a nose-pleasing and tasty combination.
A spring roll is usually freshly made upon an order. Its fillings are many, such as crispy cabbage, bean sprouts, shredded carrot, and braised pork. Sprinkled with aromatic peanut powder, the roll is loved by all.
Boiled salty chicken is often served in the form of chicken cubes and served with a range of vegetables, seasoned with sauce, black pepper, and garlic paste. Finally, green onion bits and ginger slices are added on top. The al-dente chicken is refreshing and not greasy at all.
The rice is commonly sent to family and friends to celebrate the birth of a newborn baby when the baby is one month old.
Fresh Spanish mackerel is chopped into small fillets and fried until golden and crispy, dipped into sweet thick soup to make it even more delicious. It can satiate even the most picky gourmand.
Stinky tofu is known as "the stronger the smell, the tastier the results." And while many people are put off by the smell, those who take the plunge are usually won over by this distinctively yummy treat. Stinky tofu is made of large squares of fermented tofu fried in oil and then cut into four smaller pieces and served with a garnish of pickled cabbage. The crispy skin of the tofu and the soft inside are the best parts of this dish's charm.
A top-ranking traditional Taiwanese dish, braised pork rice was invented soon after nationalists moved to Taiwan after the war. At that time, meat was a luxury on the dining table, because resources were scarce. And because the meat of a pig's neck and ears were cheap, people made braised pork with it, seasoning it with soy sauce, chopped red onions, and "five-seasoning" powder. The simple dish brings a strong blissful feeling, with steamy hot and aromatic pork and sauce, as well as al-dent white rice.
To make beef soup, stir-fry spicy bean paste first, and then put beef, water and other ingredients in. Add noodles when done. Such a method for making beef noodles is unique to Taiwan. In Hong Kong, people use beef intestines to make the noodles. Chaozhou's beef noodles have a lighter color and the soup tastes light, too. Lanzhou noodles have a stronger taste, and the beef and the soup are cooked separately.
A common night-market snack, pan-fried buns are filled with pork, chives, cabbage, shrimps, and bean noodles. The filling is juicy and the bread is crispy. Take a bite and meat juice simply comes out!
Fried chicken fillet is highly popular among the locals. Each vendor uses a unique recipe to make fillets. Fried until golden and with an oily sheen, some are even grilled on coal-fire to acquire an even better taste. Mesmerizing to the nose, crumbly and juicy, fried chicken fillet surely satiates people's taste buds.
Sea-fresh oysters are an important ingredient in this popular snack, available at just about every night market in Taiwan. The oysters are coated in potato starch and tapioca. Eggs and leafy vegetables are added to the mixture, which is skillet fried over a high flame. A sweet and sour sauce further adds to the addictively delicious taste.
Changhua and Hsinchu counties are the most famous places for Taiwanese meatballs. The meatballs are cooked in an outer wrapper made of tapioca powder, rice powder, potato starch, and water, while the filling includes pork, mushroom, bamboo shoots and other ingredients. The chewy outer skin and fragrant filling make a perfectly delicious match.
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