Taiwan– category –
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Notes on Lu Rou Fan in Taiwan
A Daily Bowl That Holds the City Together In Taiwan, a sweet and salty smell is often already in the air.It comes before the bright signs of the night market.It reaches you through steam, before you see the stall. Lu rou fan is not a spe... -
Notes on Lu in Taiwan
Old brine, braised snacks, and the smell that settles into the island When I land at a Taiwanese airport, or step into a night market, there is a smell that comes before anything else.Sweet, heavy, and slightly medicinal. It feels like s... -
Notes on Ponlai Rice and Taiwan’s Sticky Grain
Japanese breeding, colonial waterworks, and the texture called Q When Japanese visitors eat lurou fan in Taiwan, some notice the same detail.The rice holds together. In Southeast Asia at similar latitudes, long-grain indica rice is commo... -
Notes on Chishang Rice in Eastern Taiwan
A valley-built brand, carried by bentos and the texture called Q When I ask Taiwanese friends where the best rice comes from, the answer often arrives before the question finishes.Chishang. Even in Taipei supermarkets, a bag with the Chi... -
Notes on the Rules Around Xiao Long Bao
A record of how one restaurant set the standard I sometimes see articles about how to eat xiao long bao, the soup dumplings known locally as xiaolongbao. Some people read them before a trip.Others scroll through them while standing in a ... -
Notes on Taiwan’s Quiet Food Diplomats
A record of Din Tai Fung, Chun Shui Tang, and SunnyHills Walking through Japan or other cities abroad, Taiwanese brands enter the field of view on their own. Not because I search for them.Because they are placed where people naturally pa... -
Notes on Din Tai Fung Fried Rice
The regulars’ real order, sitting beside xiaolongbao If you go to Din Tai Fung, it is worth looking around the room. Tourists eat xiaolongbao.Steam rises.Phones lift. But at some tables of local regulars,a different main dish appears. Po... -
Notes on Din Tai Fung Without a Michelin Star
A twist in evaluation, and what it suggests in Taipei Din Tai Fung’s Hong Kong branch once received one Michelin star.It surprised many people.Dim sum, treated as light food, was pulled into the star system. In Taipei, the Xinyi flagship... -
Notes on Yilan’s Sanxing Scallions
White sweetness grown in a wet county In Yilan markets, scallions enter the eye too easily.Before meat or fish, green bundles occupy the view. Scallions are usually a garnish.A supporting role that sharpens the outline of a dish. In Yila... -
Notes on Din Tai Fung as a Taiwanese Factory
Xiaolongbao and fried rice as standardized manufacturing Din Tai Fung’s entrance blends into the street.There is no loud sign.Only the flow of people marks it as a destination. Inside, the air feels arranged.Before being guided to a tabl...
