Taiwan Cuisine Poll.

Most people will agree that food in Taiwan is usually quite delicious and affordable, which means cost performance and overall quality are both quite high. For the past few years the Tourism Bureau hosted annual food shows to showcase Taiwanese cuisine but this year they decided to do an internet poll instead. In traditional night market food, oyster pancakes (made with fresh oysters, water, corn starch, egg and lettuce, grilled until the edges are crispy, then generously dressed with a gooey sweet and savory sauce), took number one. No local is foreign to this tasty dish.
And this is the number one dish for new night market food: scallops on a stick. Grilled for about four minutes, they cook pretty quickly, which is good news because that means the seemingly never ending line also moves quickly.
How long are these grilled for?
Three to five minutes.
These are done, already?
No. These aren’t yours.
And at less than US$1 for a stick of five scallops, they are a steal.
What kind of scallops are these?
This is an entire scallop. The outer part is called the “mantle,” and the part in the middle is the adductor muscle.
In the US, usually only the adductor muscle of the scallop is eaten, but here, the mantle is served as well, and it provides a nice little crunchy touch.
Street food is super convenient, until you just about melt in the summer heat or get drenched in the rain. This is when a nice roof, air conditioning, chairs and tables with tablecloths are sorely missed. A fun answer to that is banquet food. Many banquet food restaurants will serve enough food to satisfy the biggest of eaters but at a reasonable price. For example this feast of sashimi, abalone, shrimp, fancy rice and noodles, salad, soups, fruits and dessert costs less than USD120.
So this trip we’ve covered street food and banquet food, the two vibrant counterparts of Taiwan food. Wow. You know I like banquet food. It’s good. But after I have it, I often say to myself, “That was delicious but now I want some street food.”