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.
I wasn’t even particularly hungry when I walked by Kintoku and saw the huge crowd of people lining up for what appeared to be some kind of burrito. I tried to resist, I really did — but I couldn’t. If there’s a bunch of people lining up for food, I’m getting in that line. It can’t be stopped.
Are wheel cakes the king of street vendor desserts? In Taiwan, at least, I think the answer has to be yes. Vendors selling these things are everywhere.
Were the pies from Pie Man the greasiest thing I’ve had in my life? I don’t know; maybe. Were they delicious? Most definitely.
The beef soup from Ah Cun might just be the simplest dish I’ve eaten since coming to Taiwan. It’s basically just chunks of beef in a simple broth.
It’s proof that if your ingredients and your technique are top-notch, then you really don’t need to overthink things. Simpler is better.
You know the drill by now; if you see a bunch of people lining up for food, get in that line. I live my life by that code, and it pretty much never fails.
It definitely didn’t fail today. Liu Chia specializes in zhongzi — glutinous rice crammed with various fillings and then wrapped in bamboo leaves and steamed.
The dan zai noodles from Chih Kan Dan Zai Noodles might just be the garlickiest thing I’ve ever eaten.
They were delicious, mind you, but if you’ve got an aversion to garlic, this is absolutely, positively not the dish for you.
The National Taiwan Museum of Fine Arts in Taichung is free, so I sort of figured there wouldn’t be too much to see. I couldn’t have been more wrong; it’s a huge museum with a very impressive, varied collection of art. If you’re in Taichung, it’s a must-visit.
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.
I’m not a big bubble tea drinker — mostly because I tend to avoid caffeine — but Chun Shui Tang might just be the inventor of the drink. Obviously, exceptions need to be made.