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.
Cold black sugar tea/soup with ice cubs and gelatin morsels. Can you tell each one apart?
Sauteed Pea Vines.
Intestines with ginger and oyster sauce (for the adventurous eaters).
Lu Rou Fan (Braised Pork rice), a Taiwanese CLASSIC found at most traditional restaurants and stalls.
Fried pork cutlet with ginger.
Dry noodles in braised pork sauce with Chinese lettuce (A Cai).
Taiwanese braised plate with tofu, seaweed, boiled egg and fried tofu.
Meatballs in clear soup.
Wide rice noodles with Water Spinach (Kong Xin Cai) in Sha Cha sauce, a popular Chinese sauce.
Shaved ice with sweet peanuts, mung beans, red beans and yam/taro balls.
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.
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.
Fried calamari with nori seasoning.
This street food snack was insanely delicious. It’s a chicken leg stuffed with fried rice. Let that sink in.
Man, I miss Taiwan.