Just came back to the U.S. after a short trip to Taichung. I am obsessed with the gan cao peaches sold there in night markets and on the road to Sun Moon Lake. Before every trip back, I dream about these peaches. I know they are pickled in a syrup spiced with licorice and I think suan mei powder. Believe they take unripe peaches and rub the skins with salt to draw out liquid.
Anyone know much more about them? What’s their origin? Does anyone have a recipe? Where to run down ingredients? Can they be shipped abroad?
They appear to be pretty perishable. Not sure if they’d pass muster with US Customs either but wanted to explore anyway. They are that good. Crispy, sweet, sour…yum.