Short Introduction to Swaggish Taiwanese Food

Topics: Tofu, Fermentation, Stinky tofu Pages: 1 (342 words) Published: April 12, 2013
Hey guys, how’s it going, my name is ( ) and this is my bro ( ) Now you might be wondering, why on earth these 2 asian man are talking to you We are here to tell you an example from the Taiwanese culture – the night market

Take a look around, as this is what is happening through out our country in the evening. For you guys who may not be familiar with Taiwanese food, hang on, because we are digging in to the core. First stop, the infamous stinky tofu. How was it made? Basically you have a tofu, then you “ferment” it, not with yeast but some fungi, the original stinky tofu was in fact actually made by accident. Despite its notorious scent, this little champ is packed with probiotics, even more than yogurt. This is the Chinese herbal variant, as there’s many exist in the whole community of stinky tofu. This bad boy only cost roughly a dollar and 50 cent. Drill a hole and stuff it with some pickled cabbage and there, a perfect mix. The juiciness of the tofu and crunchiness of the cabbage blend perfectly well with the sauce provided inside your mouth.

Moving on to yet another king of the night market- the oyster omelet This beauty consist of small oyster, veggie, and egg batter mixed with potato starch She’s one of the top ranked foods in Taiwan by foreigners, the taste is absolutely amazing and it’s not as intimidating and aggressive like the stinky tofu So we are happy to crown it

Last stop would be desserts- douhua (literally meaning bean curd flower) Its described as a very soft kind of tofu, both made from soy but the process is different. This gorgeous is diverse and can work with tons of other ingredient, boba (tapioca ball), boiled peanuts, sweet beans, ginger syrup and tons of others, as they both compliment each other. Can be served cold or warm, depending on the season, or just your pure preference.

Unfortunately we are out of time, see ya guys, bye
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