chinese_taiwanese



		TAIWANESE CUISINE

I'm a bad source of info on Taiwanese cooking, because I'm not really fond of certains spices and flavors. This means: use this information at your own risk! Anyway, Taiwanese cooking is a bit unusual. When the Kuomintang and their supporters fled to Taiwan after the Communists took over China, they brought along their regional specializations and preferences to Taiwan. Eventually, this formed the basis for modern Taiwanese cuisine. So, how do you identify it? I wish I knew the answer. Some dishes are give-aways: anything with "Taiwanese" in the title (obviously) or Tainan Peddler's Noodles (or something to that effect). They also often serve Taiwanese Slush, which consists of shaved ice topped by three or four toppings chosen by the customer. These are really awesome on hot days.

Suggestions

1) The Taiwanese slush will usually have numerous toppings available, but you usually get three or four choices per order. The sweet ones are generally the jelly and fruit ones. The beans usually aren't so sweet. They say that only kids order the sweet ones; adults appreciate the flavor and texture of the bean-based toppings. Judging by the toppings I usually choose, I still haven't hit puberty. Add condensed milk on top--it tastes even better. 2) I've been told that fermented tofu tastes much better than it smells. If you are truly adventurous, give this a try. Just warn your friends and loved ones before you do this. Trust me.

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