Her undisputed favorite dish, though, is misua. Essentially a super starch thickened broth with thin noodles with your choice of stuff, traditionally with pork intestine and oysters.
Nowadays, the cool kids are getting all sorts of stuff in it.
Every shop makes it just a bit different. Maybe it's the broth. Maybe they just blanche the intestine, maybe they braise it. Maybe their oysters are super fresh. Maybe it's all about the sauce you add to it yourself. You have to try allllllll of them.
If you're a vegetarian and feel like splurging on a multi course meal, this is a must-stop near #taipei in Yangming shan. My uncle was like "I'm going to take you to a vegetarian restaurant" and suddenly we were faced with 9 courses. #TaiwanTourism
Yangming Spring heart five Arts Creative Park
+886 2 2862 0178
https://maps.app.goo.gl/XTShB3tt7XLfSALK8
To explain this picture, from top to bottom, you have
- cups to steep the tea
- cup to serve the tea
- two serving - the skinny cups for going for the aroma, the shot cup for drinking
- you do a first steep and a 2nd steep to get different tastes. Same leaves and different year matter too!
This was just in a tea shop where you can sample them. The tourist spots suck.
尚好韻茶 @尚鼎之茶 #板橋 #台灣 #taiwan #tea
+886 2 8951 9758
https://maps.app.goo.gl/ppJeAA3mVUveFL8P6
Man someone was talking about lagers and you know what after a long day at work I could really go for some fried crap or glazed meats and wash it down with a freaking bud light. This place in Banqiao #Taiwan totally fits that bill.
水上鮮美食樓(板橋店)
https://maps.app.goo.gl/5VyjxR4iY9QSyC6C9
@ahafeezs healthy has nothing to do with it but yeah soy milk is super easy and I have the cheese cloths! Soy in the US is just ok though. I feel I need to use more soy bean than usual to get the flavor I want. I also simmer the pulp to get more flavor where other people tend to filter before simmering.
Chicago actually has some spots that make good soy milk too!