Saturday, October 11, 2008
"Gua Bao" also called Taiwanese Hamburger is a chinese white bread sandwich with sweet pork, pickled mustard, coriander and peanut powder.
Origin: From Fuzhou, Fujian province and largely evaluated in Taiwan in many different flavors, also an annual traditional food at the end of the year, invite by the company's boss.
Variety: with streaky pork, lean meat, beef, chicken, cod, omelet etc.
ir Gingko 銀杏
Tel: +886 2 8772-2012
台北市忠孝東路三段300號10樓(太平洋 Sogo 百貨復興店)
Chung-Hasio East Road, Section 3. No. 300, 10F. (Sogo Department store, Fu-Hsing Branch)
"San Ming Zh" Taiwanese sandwich is often made with white toast cut in triangle, salad, omelet, ham or sausage patty, shredded sweet cucumber and a special taiwanese sweet mayonnaise.
Origin: This special recipe sandwich first appeared as breakfast in 80's side of every school in Taipei.
"Shao Bing" also called Clay Oven Roll, is a variety of baked flat and crispy bread with sesame on the top, often served with You Taio and Soy Milk as breakfast.
Origin: 1st appeared in mid 2nd century after the general Ban Chao came back from Tarim Basin (Central Asia). And became a popular snack in Tang Dynasty (618-907).
Variety: Plain, Spring onion or Red beans filling.
Friday, October 10, 2008
Wednesday, October 8, 2008
"Gou Pa" is a rice cake from the dried rice at bottom of the rice pot. Can be served as snack or in a thick sauce dish.
Origin: Anhui province. The poor dried the rice from bottom of the rice pot in the yard and conserve them to eat later. The Qing dynasty's emperor Qianglong named a dish with meat and thick sauce dripped on the rice cake, the best dish of the world.
"Yin Si Juan" is a steamed bun with folded hand drawn dough threads.
Origin: Shandong province.
Variety shape: vary sizes and shapes or wrapped inside of a slim layer of dough to look like a bun.
Variety taste: vary dough ingredient, sometimes mixed with the spring onions(scallion) or light sugar taste. Also deep fried the bun to crispy gold and served with Sweetened Condensed milk and peanuts powder.
"Zha Yin Si Juan" is a deep fried version of steamed silk threads bun. Best served with Sweetened Condensed milk and peanuts powder.
"Gou Tie" is a pan fried dumpling with vegetarian or minced meat filling. A variety of Jiaozi. Served with soya sauce, black or white vinegar, sesame oil and chili dipping sauce.
Origin: The pan fried dumpling was said invented in South Song dynasty(12th century). People fry the left over Jiaozi in pan to vary the taste of dumpling.
Shape: Vary of big or small sizes in ear, moon shapes or long rectangular in Tianjin.
Left over or fresh dumpling fried in flat pan.
The old version fried with oil.
The new, healthier version fried with small quantity of oil and half steamed with water.
The vegetarian filling with Chinese chives, garlic green, cabbage, mustard green, corn, coriander, mushroom etc.
The regular filling with minced pork, beef, chicken, lamb, shrimp etc. mixed with variety of vegetable.
Tuesday, October 7, 2008
"Fan Tuan" is a breakfast and snack with glutinous rice wrapped You Tiao(deep fried bread stick), Meat floss and pickle mustard. Salted or sweet with sugar. Commonly eat with soy milk.
Origin: Shanghai, central south of China.
Variety taste: Sweet with You Tiao(deep fried bread stick) and sugar. Salted with You Tiao, meat floss and pickle mustard.
Variety shape: Oval round, long, oval long.