A Typhoon Day in Taipei: Food, Flavors, and Unexpected Delights
This article recounts a day spent in Taipei during a typhoon, filled with unique food experiences and unexpected moments. From trying new yogurts and braised eggs to enjoying hot pot amidst the storm, it's a culinary journey that showcases the deliciousness found even during disrupted travel plans.
Unexpected Travel Circumstances
The speaker recalls being in Taipei during Typhoon Kangri the previous year. While the typhoon disrupted their travel plans, it also provided a unique opportunity for a "spring outing while studying" and a first live broadcast on YouTube. They experienced strong winds and flooding, but remained safe indoors, making the most of the situation.
Breakfast on a Typhoon Day: Greek Yogurt and Braised Eggs
The morning began with a unique Ringo Greek yogurt. The speaker was impressed by its thick texture and strong, almost anhydrous cream-like, milk flavor. They described it as having a "ghee flavor" and being different from typical Greek yogurt. They acknowledged that some might find the flavor fishy or off-putting, but personally enjoyed the unique milky taste. The breakfast also included braised eggs, heated over water since microwaving them can cause explosions. They enjoyed the soft-boiled texture and flavorful marinade of the eggs.
Trying Taiwanese Specialties
A box of Bamboo Chicken was also sampled. The speaker was impressed by the tight texture of the chicken leg meat, comparing it to that of a seasoned KFC fried chicken with a slight chicken smell. They also tried a Huadiao hard-boiled egg, which they noted had a hint of cinnamon. Water spinach boiled casually was also part of the meal, and was found to be delicious with a waxy feeling.
Beer Tasting: Kirin Tanrei vs. Asahi Sugar-Free
The speaker also compared Kirin Tanrei and Asahi Sugar-Free beers. They found the Kirin to be superior, noting that Asahi had a fake aftertaste. They preferred the concept of sugar-free beer over 0-calorie options.
Indulging in Pork: Vanilla Pig and Australian Wagyu
The speaker then moved on to trying different types of pork. A poster advertising "vanilla pig" caught their attention. This pork required thorough cooking and had a QQ (chewy) texture that resembled Korean pork, described as "fat but not greasy." A cut of "Taiwanese black pork TORO" was compared to wagyu, with a juicy texture reminiscent of pork neck and wood-fired meat. After a dish of pork, the speaker also tried Australian Wagyu, noting its strong beef flavor.
The Perfect Dipping Sauce
To enhance the Wagyu experience, they created a simple dipping sauce of lemon juice and soy sauce. This combination was described as a perfect pairing that elevated the flavor of the meat.
A Craving Satisfied: Taro Ball
The speaker concluded their food adventure with a taro ball, reminiscent of McDonald's taro pie. The taro flavor was just what they were looking for, satisfying a craving that had been lingering since they missed out on visiting Cheng Zhan Kee.