What we ate: Pingxi.

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Pingxi is a great place to try traditional Taiwanese snacks.

Puffed biscuit in warm peanut/sesame soup. As the biscuit melts into the soup, the consistency becomes smooth like pudding and is actually very easy and enjoyable to eat.

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Cold black sugar tea/soup with ice cubs and gelatin morsels. Can you tell each one apart?

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Sauteed Pea Vines.

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Intestines with ginger and oyster sauce (for the adventurous eaters).

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Lu Rou Fan (Braised Pork rice), a Taiwanese CLASSIC found at most traditional restaurants and stalls.

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Fried pork cutlet with ginger.

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Dry noodles in braised pork sauce with Chinese lettuce (A Cai).

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Taiwanese braised plate with tofu, seaweed, boiled egg and fried tofu.

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Meatballs in clear soup.

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Wide rice noodles with Water Spinach (Kong Xin Cai) in Sha Cha sauce, a popular Chinese sauce.

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Shaved ice with sweet peanuts, mung beans, red beans and yam/taro balls.

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Cold sweet tofu with red bean and yam/taro balls.

David and I fulfilled our dessert cravings in Taiwan with this dessert (Dou Hua). It’s a lighter and healthier alternative to Western sweets like ice cream.

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Taiwanese crepe-ice cream dessert with peanut brittle and cilantro. The combination just works, and there’s no better improvement to ice cream than being able to eat it like a burrito.

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Fried calamari with nori seasoning.

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This street food snack was insanely delicious. It’s a chicken leg stuffed with fried rice. Let that sink in.

Man, I miss Taiwan.

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