Things You Need to Taste in Taiwan--Grand Finale!
#17. Scallion Pancake: One has not truly experienced an authentic Taiwan breakfast until they have tried this savory pancake. Just as the name suggests, scallion pancakes have green onions mixed into its buttery batter that adds a garden fresh tang perfect for starting the day. Whether you choose to heat up your own at home or buy them fresh off the griddle from a street baker, the sun will rise in your own heart with each steamy bite.
#18. Steamed Bun: Though deceptively simple in taste and form, steamed buns are the centerpiece of Taiwan comfort foods. Street vendors get particularly creative with shaping these buns and adding fillings to them, sometimes even molding them into your favorite cartoon characters like Hello Kitty and the minions from Despicable Me! Take it from my classmates and I, the airy sweetness of these buns are a fantastic snack option for an afternoon of exploring.
#19. Congee: This hearty rice breakfast mixture is the Eastern equivalent of oatmeal or grits, only it goes further to include egg, vegetables, and pork as mix-ins. The Seven Eleven just beneath the apartment complex for Flagship students always offers bowls of various flavors that they will microwave for you if you are in a quick pinch for breakfast one morning. Though some do not favor its somewhat runny consistency, congee is among the oldest dishes of Asian breakfast tradition and offers the most bang for your buck in terms of satisfying your early morning appetite. Especially if your stomach feels uncomfortable and needs adjustment to the general Taiwan palette, the warmth and mildness of this dish makes it a prime aid for food transition.
#20: Gua Bao: Hamburger lovers everywhere, prepare for your taste buds to be blown away by Taiwan’s spin on an American barbeque staple! The “gua bao” already takes this iconic sandwich to the next level by replacing its standard bread with a fluffy, white steamed bun. If that isn’t mouth-watering enough, the inside gets stuffed with juicy pork, stir-fried mustard greens, minced peanuts, and fresh cilantro! Indeed, everything seems to taste that much better when a Taiwan twist is added to it!
I could continue to rant about Taiwan’s food culture for hours, but I think this and previous list portions adequately address the essential highlights. Though intensive language immersion such as what ICLP demands inevitably comes with challenges and frustration, I hope this post demonstrates in a small way what rich (and tasty!) cultural experiences can be obtained from such commitment. Stay tuned for a future post detailing academic life in the ICLP program as well as what its training can offer for your future!
Happy Travels!
--Kylie Kennelly
[Links to unowned images in order of appearance:
http://carolynjphillips.blogspot.com/2017/04/
https://en.wikipedia.org/wiki/Cong_you_bing
https://chichihehe.wordpress.com/2012/02/25/%E8%99%B1%E7%9B%AE%E9%AD%9A%E7%B2%A5-fish-congee/
https://www.seriouseats.com/recipes/2014/04/taiwanese-pork-belly-bun-recipe.html
https://vivalafood.com/gua-bao-taiwanese-pork-belly-steamed-buns/]