16 September 2010
En-route to catch the bus heading for the National Palace Museum, we found this shop serving hand-pulled noodles.
|Noodle Chef at work|
Using flour, eggs and some water the noodle chef kneaded and pulled the flour until it become strings of noodles. Customers can order flat or fine noodles and the chef will knead the noodle dough accordingly.
|House Special Noodle|
The House Special Noodle is 'dry' noodles in homemade sauce. The noodle is served with chopped long beans and minced meat with some of chopped chillies. The mixture taste salty with a hint of sourness from pickled vegetable. The dish also contains half a boiled egg and steamed Pak Choi.
|Dumplings stuffed with minced pork|
|Gelato ice cream selection|
|Hazelnut flavoured gelato|
On our second day, we went to another night market called Shilin Night Market:
|Small 'biscuit' wrapped in big 'biscuit'|
|Shredded/blended ice served with red bean and pudding|
|Small 'sausage' wrapped in big 'sausage'|
|Big fried chicken|
Small 'biscuit' wrapped in big 'biscuit' - is crushed crispy biscuit wrapped in a pan-cake like 'biscuit'. Customers can choose different flavours to be added to the biscuit. The one showed in the picture was black sesame flavoured biscuit. This combination of biscuits creates different layers of texture as you bite into it.
Small 'sausage' wrapped in big 'sausage' - is chinese style frankfurter wrapped in glutinous rice shapped into hotdog buns. Both the 'sausages' are charcoal grilled. The dish can be served with homemade spicy sauce, fried onions or spring onions.
Last but not least, the star of the market is the big fried chicken! Anyone who visits Taipei cannot miss this dish! It is called BIG fried chicken because it is really huge. One serving consists of the almost half a chicken. The batter used is a secret recipe created by the shop. The fried chicken is deep fried in very hot oil hence creating a fried chicken with very crispy/crunchy skin while the breast meat retains its juiciness! yum!
To be continued in Day 3