Title：Wish to See You in Taiwan  Brief： Fahrenheit welcome you to Taiwan. 2008, final version  Click： 8372 Add caption Copyright Statement： The following regulations must be followed in using authorized pictures / films provided. Unauthorized alterations of any forms such as distortion, cut, falsification to the content, format or names of the pictures / films etc. are prohibited. Pictures / films provided on this website should not be used alone for commercial purposes. Pictures / films provided on this website should be used for purposes limited, copyright belong to Tourism Bureau, Republic of China (Taiwan)

Aside from enjoying all kinds of snacks in Taiwan, you also should not miss the special delicacies of each area. These products often come with gift packaging service, which is convenient for travelers who want to take them home as gifts for friends and relatives.   Although Taiwan is small, there is a wide variety of products which it has made uniquely its own. These not only make fine gifts for friends and relatives, but they also allow you to take home a true piece of Taiwan.

Tea

With a reputation of being a tea empire, Taiwan has topography and climate that are perfect for growing tea plants. There are many varieties of tea available in Taiwan; among these, Wenshan Baozhong Tea, Dongding Oolong(Wulong) Tea, Pekoe Oolong(Baihao Wulong) Tea, and Tie Guanyin are the four mainstream teas. You can pick up virtually any type of teapot in department stores or tea stores. If you want to buy a piece of porcelain culture aside from having a teapot to boil tea in, go to Yingge, the ceramics capital of Taiwan. Yingge's Jianshanpu Rd. is a newly designed pedestrian area, and the whole shopping area provides various types of porcelain products. This is the best place to buy your teapot and have a look around. Major department stores and supermarkets have special stalls that sell tea, which makes this national beverage readily available. Besides, there is also the tea bag, a simple and convenient way to enjoy a cup of tea.

Peanut Brittle

Taiwan's most famous place for peanut brittle is the small island of Kinmen. Because of Kinmen's fresh air, good water quality, rich soil, and windy weather conditions, the peanuts produced here are superior to those produced anywhere else. The peanuts are cooked in malt sugar and left to cool and harden. Then the result is cut into small bars, wrapped, and packaged in gift boxes or plastic bags.

Pineapple Cake

Pineapple is widely grown here in Taiwan, which is also known for producing canned pineapple, pineapple drinks, and pineapple jams. Pineapple is also made into pineapple cake, with the pineapple's sweet and sour taste mingling with the loose, soft outer skin that seems to melt in your mouth; definitely worth giving it a taste... and more!

Shaoxing and Gaoliang Wines

The water quality of the Ailan Plateau, located on the western side of Puli Township, Nantou County, is pure and sweet. Because of the water's unique qualities, it is considered the primary "Shaoxing wine spring." Made by fermenting glutinous rice, Penglai rice, wheat, and other ingredients, the golden yellow Shaoxing wine has a dry, sweet taste. Kinmen, with its hot, dry weather and unpolluted environment, is the best place to make Gaoliang spirit. Thanks to excellent water quality, the Gaoliang produced here is superior in quality and fine in taste. In Matsu, with the uniqueness of the local spring water, brews such as Daqu, Gaoliang, and Matsu Old Wine are most popular. Clear ruby-colored Matsu Old Wine is not just a favord drink on Matsu, but is also widely used in Chinese cooking.

Candied Fruits

A variety of flavors are produced when plums, kumquats, mangoes, and other fresh fruits are rubbed with salt and preserved by adding sugar. Basically, the salty flavors of preserved fruits come from the salt rubbed on them, the sweet taste comes from the sugar, and the sourness is a result of fermentation. People in Taiwan call these preserved fruits "salty, sour, and sweet," which is an appropriate moniker for their unique taste.

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Snacking is deeply woven into the fabric of daily life in Taiwan. The plethora of snack foods available on the island opens a window on local culture. In fact, one of the quickest ways to experience the local flavor of Taiwan is to visit one of the island's many night markets, each with a tempting array of mouth-watering delicacies. At each market, visitors can sample a wide selection of snack foods made with locally sourced ingredients. Since Taiwan is an island surrounded by the sea, seafood is a major ingredient in night market foods, from oyster omelets and stir-fried cuttlefish to seafood congee, squid stew, and milkfish soup, all of it addictively fresh and tasty. Taiwan Snacks Pearl Milk Tea、Danzai Noodles、Stinky Tofu   Pearl Milk Tea: Also known as "Bubble milk tea," pearl milk tea originates from Taichung and is made off a mixture of black tea, milk, and sago pearls. The combination of fragrant tea and chewy sago has made this beverage popular not only in Taiwan but in other countries as well. In many Chinatowns across the world, you can find this refreshing beverage.   Danzai Noodles:Oil noodles and bean sprouts are the main ingredients in this Tainan specialty dish. The noodles are served in a small bowl and usually topped with meat or an egg boiled in soy sauce for an extra flavor boost.   Shrimp Pork Soup: With seas on all side, Taiwan enjoys a bounty of seafood that is served up in a wide variety of snack foods that have become ingrained in the culinary tradition of the island. One of these dishes is shrimp pork soup, which has become a night market mainstay. This dish is made mostly of shrimp potage flavored with stewed pork and a thickening dash of potato starch to add flavor and chewiness. Add a splash of black vinegar to increase  the sweetness of the soup and make this tasty dish even more delicious.     Oyster Omelet: Sea-fresh oysters are an important ingredient in this popular snack, available at just about every night market in Taiwan. The oysters are coated in potato starch and tapioca. Eggs and leafy vegetables are added to the mixture, which is skillet fried over a high flame. A sweet and sour sauce further adds to the addictively delicious taste.   Meat Rice Dumplings (Zongzi): These dumplings are made of glutinous rice, mushrooms, peanuts, egg yolks and pork all wrapped up in bamboo leaves, which impart their own subtle flavor. Originally eaten only during the Dragon Boat Festival, this dish has become a year-round attraction at night markets throughout Taiwan.   Stinky Tofu:Stinky tofu is known as "the stronger the smell, the tastier the results." And while many people are put off by the smell, those who take the plunge are usually won over by this distinctively yummy treat. Stinky tofu is made of large squares of fermented tofu fried in oil and then cut into four smaller pieces and served with a garnish of pickled cabbage. The crispy skin of the tofu and the soft inside are the best parts of this dish's charm. Taiwanese Meatballs:Changhua and Hsinchu counties are the most famous places for Taiwanese meatballs. In Changhua, the meatballs are deep-fried, while those in Hsinchu are steamed, giving each local variety a distinctive taste. The meatballs are cooked in an outer wrapper made of tapioca powder, rice powder, potato starch, and water, while the filling includes pork, mushroom, bamboo shoots and other ingredients. The chewy outer skin and fragrant filling make a perfectly delicious match. Coffin Board:This Tainan specialty often turns peoples’ heads for its very unusual name. The sandwich is a thick slice of toast with a hollow center filled with a mixture of chicken meat and liver, shrimp, carrots, potatoes, and milk. The filling is then covered with another piece of toast and cut into four pieces. The coffin board tastes best when served hot. Veggie and Meat Wrap: These delicacies are packed with goodies, including boiled cabbage, bean sprouts, sliced fried eggs, barbecued pork, peanut powder and powdered sugar, all wrapped up in a thin spring roll skin and served warm. This delicious treat is one of the most popular snacks at night markets throughout Taiwan. Oyster Vermicelli:No night market worth the name is without this unassuming little treat. The quality of this dish is judged by the freshness of the oysters and the chewiness of the noodles. The dish is made with a type of red vermicelli noodle that does not crumble easily. The noodles are served in a soup stock with fresh oysters and soy-stewed large intestines, and flavored with black vinegar, a special sauce, and a garnish of cilantro. Steamed Sandwich:Steamed sandwiches ("guabao") were originally eaten during employee dinner parties held on the 16th day of the 12th lunar month, but today they can be enjoyed at night markets throughout the year. The sandwiches resemble a kind of hamburger made with a soft white bun. The bun is stuffed with melt-in-your-mouth pork and garnished with pickled vegetables, peanut powder and cilantro, creating a nose-pleasing and tasty combination. Crushed Ice Dessert:This popular dessert has a base of crushed ice flavored with mung beans, adzuki beans, starch balls, taro, jelly, and other toppings, which are sprinkled with sugar water, offering sweet and cool relief on a hot summer day. Today, you can also find creative new variations with toppings of mangoes, strawberries and other seasonal fruit.

TAIWAN Area : 36,000 square kilometers Population : 23 million Language : Mandarin / Taiwanese / Hakka / Indigenous Languages Religion : Buddhism / Taoism / Christianity / Islam President : Mr. Ma Ying-jeou LocationTaiwan's total land area is about 36,000 square kilometers (14,400 square miles). It is shaped like a leaf that is narrow at both ends. It lies off the southeastern coast of mainland Asia, across the Taiwan Strait from China-- an island on the western edge of the Pacific Ocean. To the north is Japan; to the south is the Philippines. Many airlines fly to Taiwan, making it the perfect travel destination. Taiwan lies on the western edge of the Pacific "rim of fire," and continuous tectonic movements have created majestic peaks, rolling hills and plains, basins, coastlines, and other natural landscapes. Taiwan's tropical, sub-tropical, and temperate climates provide clear differentiation between the different seasons. There are about 18,400 species of wildlife on the island, with more than 20% being rare or endangered species. Among these are the land-locked salmon, Taiwan serow, Formosan rock monkey, Formosan black bear, blue magpie, Mikado pheasant, and Xueshan grass lizard. The Taiwan government has established 8 national parks and 13 national scenic areas to preserve Taiwan's best natural ecological environment and cultural sites. There are various ways to discover the beauty of Taiwan. For example, trekking in the magnificence of the cliffs at Taroko Gorge; taking a ride on the Alishan Forest Railway and experiencing the breathtaking sunrise and sea of clouds; hiking up to the summit of Northeast Asia's highest peak, Yu Mountain (Yushan). You can also soak up the sun in Kending (Kenting), Asia's version of Hawaii; stand at the edge of Sun Moon Lake; wander through the East Rift Valley; or visit the offshore islands of Kinmen and Penghu. It's fun in capital letters as well as an awesome journey of natural discovery!

Daring Bakers July: Swiss Roll

by mardi@eatlivetravelwrite on july 27, 2010 in cake, chocolate, daring bakers, dessert, eat, recipes

I have to admit there was a sharp intake of breath as I checked out the Daring Bakers’ challenge for July.  A “Swiss Swirl Icecream Cake” inspired by this:

(photo courtesy of the Taste of Home website)

I was kind of half expecting there to be a Jello layer in there somewhere! And weirdly, it reminded me of a wig.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Mandatory:

1. You must make the Swiss rolls, a filling for them, two ice creams and a fudge sauce, from scratch.
2. You must set the dessert in a bowl/pan etc in the order given in the recipe-Swiss roll, first ice-cream, the fudge topping and, finally, the second ice cream.

Ok, you probably know already that I am all about the challenge. The challenge of learning new techniques, that is, and for me, the technique I decided to focus on out of this five-part challenge was the actual swiss roll.

A Swiss Roll? Never made that and always wanted to = perfect.  I searched high and low for a “no fail” sponge cake and finally settled on a recipe from Gourmet (January 2001). My notes in red below.

Chocolate Swiss Roll

Chocolate Swiss Roll

INGREDIENS:
For The Sponge Cake:
9 eggs, separated - room temperature
90g plain flour
5 tablespoons cocoa power
180g sugar + 4 tablespoons sugar extra - superfinex
3 teaspoons vanilla extract

Chocolate Butter-cream Icing:
250g butter – room temperature
250g icing sugar
6 tablespoons cocoa power
2 teaspoons vanilla extract
1 tablespoon milk - optional

DIRECTIONS:
Making The Sponge Cake:
Preheat the oven to 180°C and same time ready your baking tray with a greased parchment paper. (I used the baking tray which is inside the oven)
Sift the flour and cocoa power together for 3 times, keep it aside.
Beat the egg yolks for nearly 5 minutes and then add flour-cocoa mix, vanilla & sugar in three additions. Beat the mixture until it’s pale and thickened. Keep the mixture aside.
Then in another clean, dry bowl beat the egg whites until it firm peaks form. Should be like snow...
Now it’s time to mix the both mixtures together.
Fold the egg whites into egg yolks mixture and with a spoon or rubber spatula mix it into a one side, until the whole mixture is light chocolate colour.
Pour the mixture into the prepared baking tray, and bake it for 15 - 20 minutes or until a toothpick comes out clean.
When the cake is baking in the oven, lay another parchments paper on the table and sprinkle the 4 tablespoons castor sugar on the paper.
After the baking time is over, take the cake from the oven and put it on the sugared paper. Carefully peel off the parchment paper which was in the baking tray.
Using the sugared baking paper, now lift the end of the cake & roll it while the cake is hot. (Paper should be inside the cake, just like an icing)
Cover it with the paper, and let it cool completely. (Nearly 1 1/2 - 2 hours.)

Making The Chocolate Butter-cream Icing:
Sift the icing sugar & cocoa power together for 3 times, keep it aside.
In a bowl beat the butter until it’s creamy, add the milk and beat it again.
Then little by little add icing sugar – cocoa mix and beat it until you get a creamy mixture.
Cover it and keep it aside.

Making the Swiss Roll:
Now take the cake, which is cooled completely. Carefully unroll the cake and spread the chocolate butter-cream icing on the cake evenly.
Now again carefully roll the cake neatly but tightly.
After you roll the cake, just cover it from sides, just like a toffee.
Refrigerate the cake for nearly 2 hours.
Then you can remove the parchment paper, and roll the Swiss Roll on a cling film.

SERVING:
For a tea party or for a get-together you can serve Swiss roll. Even for normal day, evening tea time.

NOTE:
1. If you get granulated sugar, just grind it in a grinder for few minutes, and you will get superfine/castor sugar. (I’m doing like that.)
2. When the egg whites are in peaks form, if you upside down the mixture it won’t fall.
3. Remember to scrape down the sides of the bowl often when you are beating.
4. Get the help of the parchment paper for the first turn, in second rolling.
5. Keep the Swiss roll in the refrigerator.

ENJOY!!!

Pancakes recipes

Basic pancakes with sugar and lemon

By Delia Smith

We have a glorious list of delicious pancake recipes, whether you enjoy them once a year in February or you're a regular on Saturday morning. The humble pancake is made from a batter of milk (or milk and water), eggs and flour which is then cooked in a frying pan or on a griddle until golden brown on both sides. You can buy special pancake pans which are shallow and non-stick with curved sides. French pancakes are made slightly thinner and are called crêpes. Scotch pancakes are small and thick, usually cooked on a griddle and sometimes flavoured with sultanas or raisins. American pancakes are normally served at breakfast. They tend to be light and fluffy, served in generous stacks with bacon and maple syrup. There is also the Russian blini, Chinese pancakes served with Peking duck, Italian crespelle and so on. Pancakes are traditionally eaten in the UK on Shrove Tuesday.