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.”
 
台灣美食展

大部分人都覺得台灣美食一般來說經濟又好吃,也就是說CP質和品質都相當高。過去幾年觀光局每年都舉辦國際美食展,不過今年決定舉行網路票選。夜市美食PK當中,邊緣脆脆的,中間QQ的,醬汁甜甜鹹鹹的,搭配一顆雞蛋或鵝蛋,還有太白粉水的蚵仔煎獲得第一名。
干貝串燒則是新興項目排名的冠軍。一串串的干貝在爐子上面烤,塗上特調醬油醬汁,聞起來好香,看起來好彈牙。
這一個要烤多久?
三到五分鐘。
這麼快就好了喔?
不是,這個不是妳的。
而且一串五顆干貝,讓人吃得好過癮。
這是什麼干貝?
這個一般叫做扇貝。扇貝就是整顆貝殼挖下來的扇貝肉。外面的裙邊就是干貝的裙子,叫做干貝裙,裡面的貝柱就是干貝。
通常在美國,大家只吃干貝柱的部份,但在台灣,整顆扇貝都拿來料理,讓口感更豐富。
夜市小吃,或街頭料理真的很方便,不過天氣太熱,或下大雨怎麼辦?其實現在也有不少人選擇去吃團餐,這也是台灣料理特色之一。吃團餐不用怕風曬雨淋,而且還有冷氣,舖著桌布的餐桌,這樣才吃得舒適吧!大部分團菜都會讓人吃得飽,又吃得好,而且價錢也很實在。比如說這一桌包含點心和水果,生魚片,佛跳牆,沙拉,櫻花蝦米糕,米粉湯,雞湯,鮑魚,鮮蝦等11道10人份的一桌菜,一人平均下來才300多元。
這趟我們從街頭料理吃到團體料理,兩種很有對比的台灣美食。我很喜歡團餐,很好吃。不過我常常吃完團餐就又會想回去吃夜市小吃。