Indeed my all-time favourite activities in
Taiwan are eating, drinking, chatting and shopping. Luckily, 2017 Chinese New
Year holidays provide yet another warm and comfortable days, there are fresh
friends to meet up, lovely beloved to gathering around, and always, the
delicious food always accompanies aside.
The Hakka has been settling in Taiwan for
over centuries and owns their dialects. Hakka cuisine hallmarks its texture of
pork, duck and sauerkraut, usually stew, braise and roast the ingredients. In
Song Shan District, Taipei, introduced a profound Hakka restaurant by a
pharmacist friend of mine, we try Ginger Fried Intestine, Pork Belly Steamed
with Pickle Cabbage, Hakka Brewed Tofu and Seasonal Vegetable Dish. I am never
a vegetarian, even I try not to devour an overdoes amount of meat at my daily
appetite, still, with Hakka cuisine on the table, I praise both the soft and juicy
chews of Ginger Fried Intestine, and enjoy absorbing certain amount of grease
from pork belly to keep my facial and body skin bright and smooth; therefore, there
is no need of any single pill of collagen tablet aftermath. Hakka food may be
described as outwardly simple but tasty, the skill in Hakka cuisine cooking lies
in the ability to cook meat thoroughly without hardening it and to naturally
bring out the core flavor of meat, also, the dish depends on what is available
in the market to make, which are the eco-friendly and delicious-guarantee
secrets of fine Hakka cuisine. We love it a lot!
My dear professors always know the
surprising recommendation onto the theme of fine food. At Mitsukoshi Department
in Tienmu area, Taipei, my second experience of Hunan dishes is also
unforgettable. Also called as Xiang Cuisine, dates back to the 17th
century, it is one of the Great Chinese Cuisines and is well known for its hot
spicy flavor, fresh aroma and deep colours. Common cooking techniques include
stew, fry, pot-roast and smoke.
At Xiang 101, Three of us order Roasted Prawn,
Spicy Friend Rice Noodles, Bacon Fried Rice, General Tso’s Chicken and Carp
Soup. About General Tso’s Chicken, there are several stories of its origin, but
Taiwan-based Hunan cuisine chef Peng Chang-Kuei’s tale the most credible. During
one late night to serve the former President Chiang Ching-Kuo, at the shortage
of the ingredients at hands, Chef Peng deep-fried the chicken legs, later wok
together with chilies, gingers, garlics, leeks, vinegar and soybean sauce, and
finally thicken the chicken legs with flour and sesame oil. President Chiang
was so surprised with the flavor of the ‘new dish’ and requesting the title,
Chef Peng made up the legend that Qing Dynasty General Tso adored this dish in
Hunan; therefore, one of the most famous Chinese cuisines was born ever since.
Chef Peng has opened restaurant in Hunan in the 90’s but ironically closed down
for a short period of time due to the locals criticizing that General Tso’s
Chicken and other dishes are too sweet to be traditional Xiang Cuisine. Chef
Peng passed away from pneumonia in November 2016 at age of 98.
Chatting with friends at veggie Dim Sum Tea
House is my prime experience during 2017 holidays. Cantonese Dim Sum is
prepared as small bite-size portions of food served in small steamer baskets or
on small plates, together with Chinese full tea brunch, always linked with the
tradition from yum cha (tea drinking), which has its roots in travelers on the
ancient Silk Road needing a place to rest. My elementary school mate and I
choose Veggie Steaming Dumpling, Veggie Shaomai, Eggplant & Vegetables Pot,
Cold Vinegar Lotus Roots, BBQ Rice Rolls and of course a kettle of Oolong tea. Taiwan
is famous for Oolong tea, which its taste is more similar to green tea, but has
a less grassy falvor or sweet touch, with more of calm aroma at the first brew.
Taiwan with no doubt is a rather smaller
island, yet its richness of food choices opening my vision all the time. The
great news is , that the price range of the fine cuisine is not outrageously
far from the street stalls. Save some energy, exercise more often, next time, I
am sure there are drilling moments await me ahead.
Special Thanks: Jenny, Sasha, Soniya, Wan-Yi, Po-Han,
Professor Yuan, Professor Chen, Family Chou, Family Yuan
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