Beef noodle soup, stinky tofu, scallion pancakes, and much more: This is the ultimate guide to Taiwanese food
Taiwanese-American chef and TV personality Eddie Huang created a cult following around the pork belly buns he serves at New York’s Baohaus, but he’s not dishing out anything his Taiwanese ancestors haven’t known about for centuries.
, meaning thickened, usually with starch, giving it a smooth and slimy texture that’s rounded out by fleshy oyster chunks and chewy bits of pig intestine. It’s garnished with cilantro, but a spoonful of vinegar can be added, too. Near the coast, you’ll also find an oyster omelet that’s a similar celebration of slime.
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