Saturday, July 24, 2010

Stirfry without the stir or the fry

At the Shida night market near my grandmother's home in Taipei, one of the most popular chefs is the fellow pictured above.  He fronts a streamlined operation that churns out noodle plates like clockwork.

The vat in the picture is divided into 4 sections so he can have four meals cooking simultaneously.  As soon as one is done, the chef pulls it out, gives the whole steaming mess a couple of shakes, pours it on a plate and seasons it, and immediately throws another batch of ingredients in.

Each customer selects his/her meal from a long table heavily laden with ingredients ranging from varieties of tofu, meat/fish balls, veggies, eggs, noodles, etc.

Here's the highly tasty (and spicy!) finished product.  One plate was more than enough for the two of us.

I can't imagine how many dinners this guy cooks each night; I wonder if anyone knows.  The man is a machine!

- Lilly

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