5 Days in Taiwan is (well, was) A LOT of food. AMAZING Food.

This post is dedicated to the incredible street food and take out that Taiwan is freakin’ awesome for. Simply so I can savor the taste again by just looking at ’em.

And because my camera ran out of batteries while I was traveling, I only have pictures of the foods I love the most. Enjoy!

A Typical Breakfast

Freshly “squeezed’ soy bean milk and Vegetarian “Bao Zi” (Buns)

Asian Soy milk Fun Facts:

  • Taiwanese people drink freshly “squeezed” soy milk more so than the packaged stuff we get here in the US. Preservative-free, yet just as tasty.
  • You almost ALWAYS have the option of unsweetened soy milk at restaurants
  • Asian soy milk is not as thick as American soy milk, but it has a stronger bean flavor!

A multitude of breakfast foods like these pan seared/flash steamed buns are made fresh every morning and sold on almost every street corner! Made by mom and pop shops, but always delicious. Always.

A modest sized bun the diameter of a small palm. Seared to perfection on the bottom yet soft, smooth, and doughy on top. Each paper bag holds up to 3 buns. It takes me about that many to be satisfied.😛

Cabbage, mushrooms, and “vegetarian chicken crumbles” all shredded, stir-fried, and stuffed into the bun dough. Steamy and delicious in every bite! Complimentary hot sauce is not needed…*drool*

A Typical Dessert

Grass Jelly

Before you get grossed out by the color of this delicious and healthy dessert…

What it is (according to Wikipedia): “Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinesis (a member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling properties, which makes it typically consumed during hot weather.”

During winter, grass jelly is served hot along with your choice of “sides” to bring some color, texture, and tastiness to your bowl of goodness.

My add-ins include:

  • Taro root stewed in black sugar till soft and pillowy
  • White fungus – famous for its beauty-enhancing properties, the white fungus is a plant used in lots of Asian soups and desserts to make your skin more radiant.
  • Tapioca Taro Balls – chewy, sweet and 100% starch, this is Taiwanese comfort food at its best.

A giant bowl costs you a little over $1 US, but it is a nutritional powerhouse, vegan, delicious, and DESSERT!! All in one giant bowl.

I dream about this at night. I kid you not.🙂

Last but not least, I leave you with LUNCH IN A BOX…with Red Tea.

Taiwan was once conquered by the Japanese, so after the Japanese left, Taiwanese people kept the bento box idea of the Japanese, but re-invented its contents to match the palates of local Taiwanese people!

My brothers chicken bento box. His 3 side dishes of the day including cabbage, tofu, and celery. Fried chicken in Taiwan has less breading but more crunch for some reason…. YUM.

If you ever visit Taiwan, make sure you get local soy milk, fresh buns, grass jelly, and a Bento box!🙂

Just for a giveaway’s sake, check out Snackface’s B’day giveaway here!

Just for Fun!

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January 25, 2010

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