Taiwanese salty chicken
Taiwanese salty chicken, is one of the classic Taiwanese snacks . Usually, the older laying hens are boiled in salt water , and then soaked in water to cool the chicken skin to shrink and firm. It is said that the history of salted chicken can be traced back to the Xianbei court delicacy during the Wuhu Ruanhua period . It is also said that brine chicken comes from the rural society in the past, where meat was hard to find. After the...
Coffin bread
Coffin bread, also known as coffin lid or coffin board (Taiwanese Hokkien: kuann-tshâ-pang, Chinese: 棺材板; pinyin: guāncaibǎn),is a Taiwanese bread bowl which originated in...
Taro ball
Taro ball (Chinese: 芋圓; Pe̍h-ōe-jī: ō͘-îⁿ) is a traditional Taiwanese cuisine dessert made of taro. It can be found in almost every part of Taiwan and other parts of the world selling Taiwanese desserts, among which Jiufen’s taro ball is said to be the most famous. The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour, making the taro balls more springy or softer respectively. The...
Lumpia
Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called “lumpia wrapper” enveloping savory or sweet fillings.It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese and Teochew popiah, which was created during the 17th...
Wu Pao-chun
Wu Pao-chun (Chinese: 吳寶春; pinyin: Wú Bǎochūn, born 5 September 1970) is a Taiwanese baker best known for winning the title of Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris. Wu is also known for a rose-lychee bread he created which includes Taiwanese ingredients such as millet wine, rose petals and dried...
Stinky tofu
Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for a period of months. Modern factory-produced stinky tofu is marinated in brine for one or two days, to add...
