Completely by luck, I passed this sign by the entrance to a seaside almost-beach. There was a little sand but mostly coral. No swimming signs were posted. No people were around at all, so I couldn’t ask anybody who played and when. I did find this article via Google, about a field built right in Taipei. Doesn’t say where, though. I found another site that says a club with six members plays in Da-an park, which is not far from where I’m staying.
Ah, well. I didn’t bring my manly steel balls so I couldn’t play anyway.
What? You don’t know about Petanque? Incredible! Remind me to tell you about it when I return, or search for an earlier article.
This is from a food market. The man is selling two kinds of tofu-kan and some peanuts. The tofu-kan here is the best you can have anywhere. It’s smooth and creamy, but not soupy. Delicious. Peanuts are everywhere. Hai and bai, or black and white. The black ones are actually look the same as regular but have a purple skin around the nut. Peanut snacks that are made into a crumbly interior coated with a hard shell are my favorite. The Hakka people make a kind that is very small, bite size. You can’t stop eating them. And I haven’t.
I’m dying to have the pork that’s in the middle pan. It makes my mouth water every time I walk by.
The meat for sale here is displayed a little differently. This is all pig meat. My favorite, and the most popular in Taiwan.
This was the end of today’s lunch. Pork blood soup and an oyster omelette. The pork blood soup is a thin base of ginger and garlic with, of course, green onion. The blood is in small bite size pieces. Perfectly silky and just a hint of saltiness.
Oyster omelettes are famous. They start by frying half a dozen oysters, then pouring over a rice batter. An egg is then broken on top and a bok choy-like vegetable is shredded all over everything. After a while, the whole thing is flipped and put on a plate with the red sauce, which is very sweet and just a hint of pepperiness. I prefer mine spicy, so you see the red and yellow jar or hot sauce, which is unbelievably good. I have it every morning with my dumplings. It’s smoky, has little beans that are salty, and is very spicy. I haven’t tasted anything like it in the United States. My last trip here I brought back two jars, which they made up for me at my breakfast place.
Once I have some time, I’ll try and describe the food in better detail and explain why it is among the world’s best.