When I think about what it means to encapsulate culture and cuisine in a cookbook, Clarissa Wei’s next book Made in Taiwan He shines in his example. Wei’s journalistic background pulsates warmly throughout the book’s prose, and she guides her audience through Taiwan’s streets lined with plastic chairs, pointing out a sweet sausage stand and a steaming soup dumpling vendor under the orange glow of a night market’s lantern light.

Traveling through the Taiwanese culinary scene with Wei is like walking with that one friend who knows all the cracks in the wall And He has no problem following up on tips from the best chefs in town (oh yeah, she’s friends with them, too). Wei walks you through recipes for mooncakes and glutinous rice rolls, but what I love most about the book is the narrative line drawn from Wei’s essays on topics like the abundance of 7-Eleven stores on the island (full-line stores full of tea eggs), hot dinners as good as Amak’s clothes, Even disposable underwear) or the high status that cows had in Taiwan’s agricultural past.

for whom is this book

Made in Taiwan It will bring golden brown-bottomed dumplings, Taiwan’s famous stinky tofu, and many roving noodles that you can eat in your kitchen. The book makes a great addition to the kitchen of anyone looking to learn how to prepare East Asian comfort food or the library of anyone seeking to dip their toes into Taiwan’s rich history, a story Wei presents through the medium of food.

As a college student, I love that many of the recipes are low-cost and high-yield. The Taiwanese instant noodles in the book take almost as long to prepare as heating up a cup of noodles, and a refreshing bowl of garlic cucumber salad is what I look for as a snack between classes. Whether you’re strapped for time, intimidated by high standards of skill and experience, or just looking for something easy to put together, Made in Taiwan He has something to make for dinner tonight without compromising on the taste or flavour.

What we can’t wait to cook

Some of the standout items in the book are the shiitake and pork congee (a proven morning hero for hearty breakfast lovers), the fried pork chop (a classic bento box of tender pork topped with a crunchy crust of five-spice fried sweet potato starch) and the pineapple cake – a crumbly buttery shortbread And filled with a gem of sweet pineapple jam.

Made in Taiwan Full of crowd-pleasing Taiwanese dishes for every occasion, from quick snacks to the once-a-year extended family holiday dinner. And if you consider yourself a rice kernel connoisseur, Tatung collector, or popcorn chicken enthusiast, this product may be made just for you.

Four mung bean and pork dumplings.
Two pieces of fried pork on a plate.
    (tags for translation) Taiwanese 

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