Wednesday, November 27, 2013

Taiwan Thanksgiving Part 1

Lilly and I are in Taipei for Thanksgiving this year to celebrate with her Taiwan family. There has been very little conversation about pilgrims or even giving thanks but there has been copious amounts of eating. There are a lot family to see and therefore lots of excuses to eat and eat big. Taiwan is an excellent place to eat. There are fine examples of multiple chinese cuisines here. So far we have feasted at a Shanghai style, Hunan style, Peking Style, Tainan Style, Catnonese Style, and some sushi thrown in for good measure. We'll try and do justice to these meals in the coming posts, but they were epic. So many dishes to try and almost all of them were new to us. Below is a photo run-down of our Shanghai Style meal at the Din Tai Fung dumpling house. This was an amazing meal marked by its clean fresh tastes. Even the fried dishes had a quality of lightness to them. The soup dumplings, however, were the star of the show. We've had soup dumplings in America but these are working at a whole different level. Most soup dumplings are tasty these are trip-worthy.

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.

 Just in case there wasn't enough food we ordered shrimp fried rice.

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!

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