For those in the Kindle ecosystem: Clarissa Wei’s cookbook Made in Taiwan is on special today, USD$5.24 (unless it’s a permanent price drop from the usual $20?).
Or at least, that’s my Kindle store, which is sort of United States but location Taiwan. God knows the price with other setups.
I was super skeptical about avocado milk and waited too long to try it. It’s great.
I guess it’s because I think of avocados as being for guacamole and thus savory. I resisted the idea of them being in something sweet. I call this the red-bean problem.
Ha, exactly. I’m still not on board with sweet red bean and mung bean, but I’m fine with sweet taro.
I’m completely on board with the sweet taro program.
After years of therapy, I have reached a state of accomodation with red beans. I even manage to say nice things about them. Sometimes.
I’m still working on those mung beans. I do kind of like 綠豆沙 on a hot summer day. It’s been a hard road though.
One doesn’t have to like all the food in Taiwan, the Taiwanese themselves don’t like all their food. Taste various between different persons, some Taiwanese food are good and some suck, like any other country
My complaint is the average
Taiwanese food/seasoning doesn’t seem to work for you, that’s ok, good thing in Taiwan is the multitude of different restaurants serving food from different countries and ease for grocery shopping and home cooking. So no need to eat food you don’t like to eat.
Not really true. I end up eating more 711 and McDonalds than I would like because sometimes there is no choice. Seems these eateries are very popular with the locals as well. Sometimes I have to eat the food that is given to me, because of work. Spending weeks in quarantine as my introduction to Taiwanese food after reading online about how good it was going to be has soured me, true, but the only choice I really made there was coming to Taiwan.
And it isn’t like it is just me. Seems plenty of people don’t much care for it.
Doesn’t sound too healthy, sorry can’t give any advice as I don’t know KHH so well
I’m not even gonna ask for recommendations anymore. Case closed.
Edit:
For reference, found a handy map to all the good Taiwanese food!
Pretty much the only reason I buy stinky tofu is for the Taiwanese sweet pao Tsai. I’m not sure what the English is, it’s hardly a kimchi. And if I’m in for some sweet food (it is pretty damn sugar infused), I can eat that by the bucket load!!! The fried crispy tofu is more a carrier for me, like a plain tortilla or nacho.
I love it too. And also some store bought ones that sort of combine the spicier korean style with the sweeter taiwanese fresh type. Yum!
My wife’s sister keeps turning up with “special free range chicken” that she paid a lot of money for. It’s always rubbery, tasteless, full of bone splinters, and would be inedible anywhere else
I would advise finding a chili oil you like (such as the classic Lao Gan Ma from China sold in supermarkets or 711s; pictured below), or some excellent orange sauce Hakka style . . . something to help out that chicken . . . I believe your life will improve after this move!
Guy
Yes, we do that. But my question is always why do people do this, and why do people keep buying it? It’s almost like a matter of pride with some older Taiwanese people to have tough, rubbery tasteless food whenever possible. Along with their preference for hard unyielding seats and beds, and washing/showering in cold water.
This is their food culture, isn’t it?
At least rubbery is a change from gloop?
My Canadian family insists on turkey and chicken breast’s, over brown meat. Objectively less flavorful, useless for a sauce or soup. But it’s the preference. I have this habit as well, sadly. I even know the absolute supremacy of brkan meats over the drier white, but it’s a texture I love.
Good news is many people have bad dentistry and poor oral hygiene practices here, so often the cheap soft food is more and more common by the day, and factories are more than happy to oblige. One day, you might miss eating meat with actual texture and a chew 
This is a weird one. The tougher the chicken, the more they seem to love it. That shit is fucking inedible. And the sounds they make chomping on all the gristle and cartilage… 
I take it you have not spent much time in Sichuan, where similar preferences seem to rule the roost.
Guy
I’m confused, I see the opposite. In cooked chicken at least. People here love stuff softer. Albeit they also enjoy the entire morsel, including grissel and mouthing around the bones for every hit of protein
Or, do you guys mean the raw chicken is more gamey? Some people want to buy free range which tends to have a more lean feel to it than the cheap caged hormone stuff from the factory.
