Anyone know where I can find gingerbread?
(Preferably in Taichung)
Wait for him at the riverside, and offer him a ride on your back. 
No idea about Taichung, but in Taipei you can start at IKEA for Swedish-style gingerbread cookies. Not sure if they have them now though. Swedes only eat gingerbread in December. There is also a Swedish brand called Anna’s which you might be able to find at City Super.
Although it’s not really the same at all, I find that if I crave gingerbread I’m usually happy enough with hēitáng gāo (brown sugar cake, usually found in places with food from Penghu).
And if you want to be poncey you can mix some sugar and lots of powdered ginger, sprinkle it generously over the sugar cake and stick it in the toaster oven till the stuff melts.
And if thou REALLY wold be poncey, for Gyngerbrede take a quart of honey and sethe it and skime it clene; take Safroun, pouder Pepir and throw theron; take gratyd Brede and make it so chargeant that it wol be y-lechyd; then take pouder canelle and straw ther-on y-now; then make it square, lyke as thou wolt leche yt; take when tho lechyst hyt, an caste Box leves a -bowyn, y-stykyd ther-on, on clowys.
An if thou wold have it Red, colour it with Saunderys y-now.
An if thou wold have it white, take Gumma Dragantis half an once, and steep it in rosewater two daies, then put thereto a pound of sugar beaten and finely serced, and beat them well together, so that it may be wrought like paste, then role it thin into two Cakes, then take a fewe Jordain almonds and blaunch them in colde water, then dry them with a faire Cloth, and stampe them in a mortar very finelye, adding thereto a little rosewater, beat finely also the whitest Sugar you can get and searce it. Then take Ginger, pare it and beat it very small and serce it, them put in sugar to the almonds and beat them together very well, then take it out and work it at your pleasure, then lay it even upon one of your cakes, and cover it with an other and when you put it in the molde, strewe fine ginger both above and beneathe, if you have not great store of Sugar, then take Rice and beat it small and serce it, and put it into the Morter and beat them altogether.
Or to make course Gingerbread, take a quart of honie and set it on the coals and refine it; then take a penny worth of ginger, as much pepper, as much Licoras; and a quarter of a pound of Aniseedes, and a pennyworth of Saunders; All these must be beaten and searsed, and so put into the hony: then put in a quarter of a pint of Claret wine or old Ale: then take three penny Manchets finely grated and strow it amongst the rest, and stirre it till it comes to a thick Past, then make it into Cakes, and drie them gently.
Or to make white Gingerbread, take halfe a pound of marchpaine past, a quarter of a pound of white Ginger beaten and cerst, halfe a pound of the powder of refined sugar, beate this to a very fine paste with dragagant steept in rose-water, then roule it in round cakes and print it with your moulds: dry them in an oven when the bread is drawn foorth, upon white papers, & when they be very dry, box them, and keepe them all the yeare.
Or take a pound of jordan almonds, and a penny manchet grated and sifted and mingled amongst the almond paste very fine beaten, an ounce of slic’t ginger, two thimble fulls of liqouras and aniseed in powder finely searced, beat all in a mortar together, with two or three spoonfuls of rose water, beat them to a perfect past with half a pound of sugar, mould it and roul it thin, then print it and dry it in a stove, and gild it if you please.
Thus you may make ginger bread or sugar plate, putting sugar to it as abovesaid.