Taiwan Street Foods (Part 1)

Taiwan Street Foods (Part 1)

Stinky tofu

Stinky tofu smells but it tastes great. The traditional method of producing the stinky tofu had to prepare brine that made from fermented milk, vegetables and meat. The brine can include dried shrimp, amaranth greens, mustard greens, bamboo shoots and Chinese herbs too. The brine fermentation can take up to several months.

Modern factories often uses quicker methods to mass-produce stinky tofu to serve for big amounts of consumers. Fresh tofu is marinated in prepared brine for only a day or two. The process only adds odour to the marinated tofu instead of letting it ferment completely. #smellybuttastegood

[rougly AUD 1 for a serve]
Image Source : [https://www.atlasobscura.com/foods/stinky-tofu]

Oyster omelet

Oyster omelet is a dish that widely known for its taste. The dish consists of an omelet with a filling primarily composed of small oysters. The starch typically is potato starch is mixed into the egg batter, giving the result that egg wrap with a thicker consistency. To fry the omelet, pork lard and lettuce are often used. The meal will provide red chilli sauce into mix too to increase the flavour of the dish. Shrimp can sometime replace oyster and called shrimp omelettes.

[rougly AUD 2 for served]
Image Source : [https://www.seriouseats.com/recipes/2013/10/taiwanese-oyster-omelet-recipe.html]

Pig blood cake

Pig blood cake is a Taiwanese street food that served on a stick from market stalls. It is made with pork blood, sticky rice and soy broth. It can either be fried or steamed and can be coated in peanut flour. It can be eaten as a snack and can be cooked in hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal streamer. #asianthing

[rougly 1 AUD per served]
Image Source: [http://www.wikiwand.com/en/Pig_blood_curd]

These are the famous Taiwan street food that all Taiwanese will recommend to eat while travel to Taiwan. You will found out that all the foods and beverages there are incredible cheap and taste good! #taiwanstreetfood

Editor: Likyu Chong