Start off with some pickles and bean sprouts.
Then move onto the stars of the show. Soup dumplings with pork filling.
These were well complimented by vegetable wontons in spicy oil.
Next was pork noodles with pickled mustard greens.
A perfect row of potskickers. Inside was pork and shrimp.
Here are small bowls of the two soups that accompanied the meal. On the left beef tendon and noodle and on the right sweet and sour. Notice the perfectly cut strands of tofu and blood cake in the hot and sour. It is unlike anything I've had in America. Deep earthy flavors of the blood contrast well with a tangy vinegar broth.
Finish off the meal with lightly sweetened sesame buns.
This was the end of this meal but just the beginning of our Taiwanese Thanksgiving extravaganza!