It’s hard to resist basically anything that’s deep fried. If you batter something and then deep fry it until it becomes golden and crispy, it becomes inherently appealing. That’s just science.
I showed up at Qiu Jia Xiao Juan Mi Fen about ten minutes after it opened, and the place was already packed. Suffice it to say, the place is quite popular; always a good sign.
I think there might have been other stuff on the menu, but this place is known for one particular dish, and that’s what everyone was eating: squid noodles.
Ah Tang is famous for something called milkfish porridge, which is essentially a very ricey soup with a whole bunch of fish chunks in it, traditionally eaten for breakfast.
I was a little concerned about having something so fishy first thing in the morning, but of course, I shouldn’t have been. When it comes to food, Taiwan knows where it’s at. They won’t steer you wrong.
There’s something in Taiwan called coffin bread, and it’s essentially clam chowder inside of a crispy, deep-fried piece of bread.
I think it’s pretty obvious that it’s tasty. I mean, you do the math.
A bowl of eel noodles is a must-try Tainan specialty, and the most well-known place to get it is easily A Jiang Stir-Fried Eel noodles.
You might recall that I was recently searching for a well-regarded noodle joint in Taichung’s Second Market — but I couldn’t find it, so I wound up eating some delicious porky goodness instead.
I finally found it. It was worth the wait.
It’s kind of insane how much variety you can get with something as seemingly straightforward as noodles in soup. I just came from Japan, where I ate a ridiculous amount of ramen (a ridiculous amount. I wrote about nine of the bowls I ate on this blog, and there were many more bowls I ate that I didn’t bother posting about. I’m a fan of ramen, in case you couldn’t tell).
Pretty much every country has their version of a pancake (everybody loves pancakes). Japan’s is called okonomiyaki — a savoury pancake that’s filled with various meats and veggies. It’s an Osaka specialty, so yeah, obviously I had to try it while I was here.
Considering that sushi might be Japan’s most ubiquitous food export, it’s one of those things that you pretty much have to try at least once while you’re here.
Tokyo is trying way too hard to make me fall in love with it. But you know what? It’s kinda succeeding.
Its latest attempt to make me never want to leave: a little restaurant called Tempura Imoya. I think you can take a wild guess at what they specialize in.
Like pretty much every place I’ve been to so far, there was a line to get in. Hot tip: if you’re coming to Tokyo, bring a good book, because you’re going to be standing in a lot of lines (at least if you want to eat well — and trust me, if you’re in Tokyo, you want to eat well).