30 June 2015
Bingzan, Datong qu, Taipei (冰讃, 台北), Taiwan
The Mangos
cultivated in Taiwan were very nice. The colour, flavour and taste, all factors
remind me where I am. The apple mango has yellow orange, soft and low fibber
texture, sweet and great flavour. The ripped raw mango has sticky texture with
strong sweet flavour.
We can enjoy
bowls of shaved ice in this shop. The middle aged lady shaved a large ice. The
desert was soft ice like snow powder. This shop had two types of the ice: normal
water ice and condensed milk. 芒果雪花冰is the condensed milk type and 芒果牛奶冰
is normal water type. Once I brought the ice and mango
into my mouth, I had enjoy the harmony of sweet taste snow and sticky tropical
fruits.
芒果牛奶冰
This desert
stand opened from May to November which is just the season they can get the
delicious mango.
27 June 2015
Fu Hang Dou Jiang, Zhongzheng qu, Taipei (阜杭豆漿 台北), Taiwan
One of the most famous and popular soy milk stands in Taipei
This soy milk stand is located near the Shandao Temple station of Blue line (善導寺). I have gone up to the exit 5, which faced to the Hua san market(華山市場). This stand is opened on the first floor. From the early morning, you will find the very long queue for the Soy milk stand. The local people formed a queue like British. This soy milk stand is very famous and popular in Taipei.
The sign of the stand said the stand was established on 1958. The stand has a lot of table sets around the kitchen and the customers can have their foods on them. All things have been kept nice hygiene.
The table of the window side.
We had a bowl of Xian dou jiang and Dan bing on that morning. As it was very late morning, the queue is shorter than that of what I read some blog. The Xian dou jiang (鹹豆漿) has very nice balance between sweet and sour. The warm soup were activated our body with the rich and good quality of soy beans protein. The soy source and black vinegar gave the soup nice flavour. I can also find the Chinese soup stock with small shrimp. The topped fried Chinese bread give some accent into the soup.
Xian dou jiang (鹹豆漿)
You will find the queue to the 1st floor in front of the Shandao Temple underground station.
No. 108, Section 1, Zhongxiao East Road, Zhongzheng District, Taipei City, Taiwan 100
25 June 2015
How to visit the Soba-ya (Soba noodle restarurant)
The dinner in Soba restaurant (Soba-ya) is
very chic and looks easy but very difficult to take. A lot of famous
Novelist, artists or literature has each style to go to enjoy the Soba noodle
restaurant. There are a lot of points of stylish person to visit the Soba-ya
Today I would like write about how to drink
and eat at Sobaya.
How
to enjoy the Soba noodle shop
The best time to visit the Soba-ya is the
evening before sunset. At first, some side dishes will be ordered as Japanese
omelet or braised canard. You also order Japanese Sake, chilled or warmed. The
warmed Sake will be nice in winter season to make your body warm. If you feel
cold under the well air-conditioned situation in the summer, you also like to
order the warm; it depends on your style. After enjoying the side dishes, the
next is the Soba noodle. Noodle with warm soup or chilled soba is basic style. Noodle
with plain Dashi soup stock (かけ，かけそば) is served in
bowl and Chilled Soba (もり) is served with
dipping soy sauce based soup. If you have empty of the Tokkuri (徳利) Sake bottle, you should order additional for your waiting for Soba
noodle.
The most important and difficult part in
Soba-ya is eating chilled Soba noodle (もり). But it will be
just two points. Hold five to ten noodles with your chopsticks and carefully
dip into the soy sauce based soup. Then you should care to dip the tip of the
noodles hold with chopsticks. The flesh wasabi will be served to enjoy your
style. These flavour should be placed on the noodles, not be dipped into the
soup. In Japanese, Taguru (たぐる meaning “pull in”)
is sometime used to refer “to eat Soba noodle (そばをたべる).”
After pulling in the noodles, the Soba yu (蕎麦湯) which is the hot water used for boiling noodles will be served. Please
add the Soba-yu into the soy sauce based soup. The flavour and taste will be
matched with Sake.
What
Soba is
Soba means Soba flour and Soba noodle in
Japan. There are a lot of variations by locals or cities. In this article, I
write just about the Tokyo Style.
There are several types of Soba noodle in
Japan depending on the ratio of the flower and Soba powder. The noodle
including 100 percent of the Soba flour (十割そば) called Ju-wari (じゅうわりin Tokyo) or To-wari (とわり).
served on the sieve もり (also called ざる)
Soba noodle in Dashi soup stock
Variation
of Side dishes
In Soba-ya, they will serve typical dishes as Japanese omelet tasted with Dashi soup stock (だし巻: dashimaki，だし巻卵 -Tamago), Braised canard (鴨焼: Kamoyaki) etc. All dishes show how the quality of the basic soup stock or braise technique is in the restaurant. The soup stock, Soba powder and canard are also ingredient for just one bowl of Soba noodle served in the restaurant. They cook the various dishes from the very limited foodstuffs. The Soup stock, which is most important part of Soba noodle soup, will be used in the Dashimakitamago (Japanese Omelet). The Kamoyaki will be topped on the Soba noodle with Canard.
Japanese omelet(だしまき)
23 June 2015
Horaiken, Atsuta, Nagoya(熱田 蓬莱軒 名古屋), Japan
There are a lot of special foods or dishes
in Nagoya. Those are very different from the taste of Tokyo area or Western
part of Japan. All food has strong taste in Nagoya.
How to eat the Hitsumabushi
1. Cut and divide the eels on rice in the
bowl into four parts with a rice scoop.
2. Serve one part of Hitsumabushi in a rice
bowl
3. 1st, taste the plain style
4. 2nd, taste with condiments,
like Wasabi, Nori (seaweed) or semami
5. 3rd, taste with Japanese
Dashi soup; pour the Dashi soup stock into Hitsumabushi served in your rive
bowl
6. 4th, taste with the style as
you like it
I preferred the taste only with Wasabi. The
flavour of Wasabi has nicely matched into the Hitsumabushi. The flesh and cool
flavour of real Wasabi is lovely. Once the dry flavour and taste of Wasabi was
come through nose from mouth, it was also tasted as dry, cool, tangy (I do not
like this word for wasabi) and refresh on your tongue.
On your planing to visit, the reservation on the phone call will be difficult. Please directly go to the restaurant and make the reservation as soon as possible, when the shop open on 1130. The staff will tell you about your reserved time. Till the lunch, please take a walk around the Atsuta shrine which is located near the restaurant.
Telephone: +81526825598 (Main restaurant)
Web site: http://www.houraiken.com/ (Unfortunately, There is no English website)
There are several sister restaurant in Nagoya.
Main restaurant
503 Goudo-cho, Atsuta-ku, Nagoya city
Jungu branch
2-10-26 Jungu, Atsuta-ku, Nagoya city
Matsuzakaya department store branch
10F (GB 9F ) 3-30-8 Sakae, Naka-ku, Nagoya city
20 June 2015
Hotel Okura, main lobby, Tokyo, Japan
Far East
,
Hotel
,
Japan
,
Tokyo
No comments
:
The most modern Japanese and beautiful hotel in Tokyo
The main building of Hotel Okura will close on the end of this August. I could capture some picture of Hotel Okura lobby in one evening.The yellow orange light from the Okura lanterns were beautifully shinning at the modern Japanese lobby. The style will be the Western: sofa and lower table, but the viewpoint were placed on the lower level like sitting on the Tatami room. The okura lanterns which hanged on the lines were the world of Tanizaki's "In Praise of Shadows." If you go to the lobby in midnight, the lower tone of right and silence in the lobby will shown the quiet Japanese garden.
American bar, The Savoy hotel, London, UK
Bar
,
Hotel
,
London
,
UK
No comments
:
I hope this bar staff improve technique beyond the history of the hotel.
The American bar in Savoy hotel is one of the famous bars in London. In the evening, a lot of ladies and gentlemen come and sit on a stool at the bar counter to enjoy their glass of cocktail and time. The barman or other staffs seemingly were proud of the occupation in this bar. The orange light was reflected from the brass in the furnishings.
This bar is very famous in the world as published cocktail book named “The Savoy cocktail book” which was the bible of the bartenders. The first book was written by Harry Craddock who was the chef bartender.
I had a glass of Gin with tonic, Rum with soda and gimlet on my visiting. The technique of bartender and presentation of the cocktail were nice, but the taste or flavour was unfortunately not so good. All cocktails are very wet.
The Gin with tonic was not bad. The premium Gin, No.3 gin from BBR had hugely helped the barman’s skill.
The Rum with soda was very bad; just brown liquid with bubble and no smells of the sweetness like caramel from Pusser’s. The long cocktails added some mineral water, soda or tonic water were called “Wari-mono (割りもの)” in Japanese. Some skilful bartenders always tell me the ratio of the liquor and added soda or tonic water. The Balance of the ratio had been broken.
The last one was not worthy of the name of the American bar. The gimlet was very wet and smell of lemon. The balance between bitter, sour and sweetness has lost after shaken. The barman had shown the cutting the ice in front of me. The edge of ice cube was dull to give huge surface area to the ice cube. On using the dull edge ice cube, all cocktail has gotten wet on service and had lost the flavours from liquor or fruits.
The Service of the bar was great. The barman or staffs listened to me; the English was very poor. I hoped this bar will be the sacred place for hard drinkers or bartenders to get a wonderful glass of cocktail.
18 June 2015
The riverside terrace and the bamboo bar, Mandarine Oriental Bangkok, Bangkok [Before renovation]
Bangkok
,
Bar
,
Far East
,
Thailand
No comments
:
I really love to drink a glass of Thaijito on the sunset at
this terrace in Thai winter. And I prefer to approach from the riverside using
the hotel boat. The winter in Thailand is very comfort and relaxed atmosphere. The
climate is hot but very dry and show some cool winds at Bangkok. If you have
chance to go to Northern Thailand like Chiang Mai, the cool morning and hot
afternoon with comfortable wind will be nice for you vacation.
This Mandarin Oriental Bangkok is the Flagship hotel in the
group of Mandarin Oriental hotels. This hotel has the atmosphere of luxury and exotic
with sophisticated interior and the kind hotel staffs.
The riverside terrace used to be located next to the Bamboo
bar. The Thaijito is made from Thai whisky and Thai herbs (Japanese ginger etc.)
The flavour was very lovely and fleshed with a lot of kind of the herbs. The
fried Fava beans were served as the side snack of the cocktail. This was also
nice.
Some restaurants or Shops are renovated since my last
visiting. The bamboo bar and the souvenir
shop were renovated. I hope they can keep the style of the bar.
Please be careful for your dress code on your visiting this
hotel. I recommend you to a little dressed up, a jacket for men to escort his lady,
to have the luxury service at this hotel.
16 June 2015
Taiwan railway Bento(駅弁紀行 台鐡便當), Taiwan
There are a lot of Taiwan signature dishes or food
from the braised shark fin to some sweets at a stand on a street. The Taiwan
railway Bento is one of my recommendation foods on your traveling around
Taiwan.
The Chu-kuang express at Tainan station
The platform at Tainan station
The Bento is a Japanese word. The people in Taiwan are
keeping using this word for the lunch box. The Bento in Taiwan is very
different from that of Japanese. Bento is just a word for food in the box on
the purpose for ___ in Taiwan. They kept the purpose of Bento. Chinese
generally prefer the warm food for their dinning anywhere. 
The lunch box of Bento
You can buy this nostalgic Bento (only for Taiwanese and some Japanese) on the Shinkansen in Taiwan and some express trains as Taroko/Puyuma, Tze-Chiang Limited Express, Chu-Kuang express, Jugaung express or at the railway stations.
The official site of the Taiwan railway company
Taiwan Shinkansen Train
I love the marriage of the high-technology and very local taste on board.
11 June 2015
TANG 四知堂 臺灣, Taipei, Taiwan
四知堂, Taipei
After
sunset, the darkness and cool spring wind had come to the city of Taiwan. On
the small street, the orange sodium light had shown us the way to the
restaurant. The auto mobile or auto vehicle traffic was few but relaxed local
people groups were going through the street. This restaurant is located on the
quiet street brighten by the orange light.
When going
into the restaurant, the beautiful lady had seen us to show our table. The
madam introduced the meal list in frequent Japanese. The other staff can speak
English. The tables seem to come from Northern Europe. The atmosphere is very comfortable
and home like feeling with slow tempo which is very different from the city of
Taipei. The restaurant has very large space for the number of customer. Each
table is nicely placed for the customers. Light brown woods based interior and furniture
are very modern have beautiful contrast with the dark grey stones or locks in
the small garden.
the dinner set placed on the table
For our starting.
The foods
are very nice for Japanese. The tastes of the dishes are low salt, not strong,
soft and easy for Japanese. Our first course was braised tofu. It was Chinese
taste with sweet and soy source based, but flavour and taste are mild and soft
for our nose and tongue.
The second
course was steamed fish. This is our favourite food in Taiwanese food. The fish
was steamed with soy source, rice wine and some spice. The shape of the fish
which have been already steamed was very lovely and has shine on it. The taste
was mild sweetness and the flavour and smell were lovely with Shanzai or other spicy
vegetables like ginger. This dish has very nice balance between traditional
Taiwanese and international Taiwanese as modern and new Taiwanese.
steamed fish with sweet potato
The other
dishes are also nice. The braised pork and bowl of noodle were based on
traditional Chinese taste but show the novel Taiwanese taste and presentation.
Braised pork with lily roots
sesami mousse
A staff in this restaurant made the sweets as chef patissiere. This mousse was very lovely. I can only feel the sweetness of black sesami.
This
restaurant will be nice restaurant for the Chinese food beginner.
You can make your reservation from this site.
They also keep the blog on their site
You can make your reservation from this site.
They also keep the blog on their site
10 June 2015
A feature of Japan on your 2015 summer vacation in Japan (夏休み日本特集2015)
How to spend
your summer holiday in Japan
Feel the atmosphere of Japanese tradition and
combination with French Kagurazaka
Sasaki in Kagurazaka, Tokyo
the traditional taste and flavour of Japanese summer in Sasaki
Bar Kakinuma in Kagurazaka, Tokyo
very dry gimlet make you comfortable in hot tropical night at Tokyo
The dry and chilled cocktail will nice to make you comfort in the middle of summer. The Bar of Dukes in London will serve very strong and dry gimlet; as almost all barman cannot call it gimlet. But Mr. Kakinuma will serve so lovely cocktail you will forget the hotness in Japanese summer.
Bar Kakinnuma
Staying Nagasaki, the second city James Bond visited in Japan.
According to the BA highlife magazine published on 2013, there was a feature about Nagasaki. They only spotted on typical sightseeing places on their magazine: Kagetsu (花月 traditional Ryotei in Nagasaki), Hashima (端島 old coal-mining island registered as a world heritage site). I would like to introduce the spots like Nagasaki.
Classical ice cream in the peace city
The summer of Nagasaki is very hot. The wet and strong sunshine made the climate Tropical hotness. The Nagasaki is located South-western area in Japan islands. When you are walking around for your sightseeing, you will not be able to stand the hotness in Nagasaki. Then you will find the ice cream stand somewhere in Nagasaki city centre.
The old woman will decorated this ice cream like rose on the corn. The light yellow like milk colour looks like real ice cream, but it is milk sorbet. The sweet will be melted on your tongue.
I hope you will find the nice skilled ladies to decorate the ice cream on yours.
Ice stand in Nagasaki
Kiyokawa in Nagasaki city
Reasonable Hamo course will lovely experience in Nagasaki.
This kappo restaurant will serve seasonal courses of traditional Japanese food. The chef has trained in Nadaman in Akasaka and Kagetsu in Nagasaki, where are very famous Ryotei in Japan, as an Itamae.
The Hamo is very famous as the seasonal signature fish in Japan, especially in Kyoto.
The major fish-landing spots of Hamo are Nagasaki or Kumamoto, west Kyushu. You can enjoy the luxury fish, Hamo by very reasonable price in these cities because these cities are the major harbour Hamo are landing.
Please enjoy Hamo at Nagasaki, except on the season of Gion festival in Kyoto (the most expensive season on the reason all landed Hamo will send to Kyoto).
Kappo serving Hamo in summer season
Unzen Kanko
Hotel
The bar of the hotel
This
traditional Switzerland hutte style luxury
hotel is located in Unzen city. If you will rent a car at Nagasaki airport, you
can enjoy your journey to Unzen going through the zigzag mountain road.
The summer
in Nagasaki is usually very hot and wet in the city centre. The Unzen area is
the highland and has a lot of hot spring spots. You will enjoy the holiday with
cool wind and hot spring spa. This hotel has reasonable spa facility in itself.
This mountain
area is nice to go hiking. Please contact with the hotel staff to access the mountain
area.
9 June 2015
Meisyan, Kagurazaka (梅香, 四川料理, 神楽坂), Tokyo, Japan
Chinese food
,
Far East
,
Japan
,
Kagurazaka
,
Shinjuku
,
Tokyo
No comments
:
The perfect balance among the flavours and taste in Szechuan
dishes
There is small entrance and small dinning space, but warm
hospitality and delicious dishes. This small restaurant is located in front of
the metro station of Ushigome-Kagurazaka. This area of the Okubo Street is a
little bit darker than the other area of the street. The light of the
restaurant looks like the oasis in the desert. The interior was very simple
like the local restaurants in the Taipei city centre.
The staff of this restaurant are two ladies and sisters. They
serve the courses with their great chemistry coming from the relation of
sisters. The menu list show they have deep insight in also the wine.
On my visiting, I ordered hors d'oeuvres, Mapo doufu (Sichuan
dish of tofu and minced meat) and Tan tan men (Szechuan dish of noodles covered
with a sauce of sesame paste and chili oil). As the hors d’oeuvres, they served
firefly squid pickled with shaoxingjiu (紹興酒), beef reticulum and steamed
chicken with chili oil (口水鶏).
口水鶏
夫妻肺片
The Mapo doufu (麻婆豆腐) is the best dish on my
experience. The flower of Japanese pepper was significantly flavoured and
tasted on this dish, but the chef was able to control the balance of the each
element. This dish has a power of exhalation in our body, the Japanese pepper
has also effect to warm stomach.
The tan tan men without soup was the last course. The
texture and flavour of pine nuts was nicely matched with the sauce and noodle.
The half size of tan tan men
6 June 2015
Miya Kishimen, Atsuta shirine(宮きしめん，熱田神宮), Nagoya
Miya Kishimen, Atsuta shrine, Nagoya
That was the sunny spring day and I can feel
the sunshine like summer. In the Atsuta Shrine, there are huge precincts and
three Torii. On walking through the precincts, I found noodle stalls. The name
of stall was Miya Kishimen.
Kishimen Stall
Kishimen is one of the soul food for people
in Nagoya. The noodle looks like wide width Udon. The dough of the noodle is
made from wheat, salt and water like Udon. The texture was very soft. We can
find this type of noodle only in Nagoya area (Mikawa and Owari area).
Miya Kishimen(jpy650)
Normal wheat noodle in Japan is Udon. Udon
in Japan has huge variation town by town. The noodle was served with some soup
stock. The soup stock was also various in all over the Japan. The famous ones
were Sanuki in Kagawa prefecture, Hiyajiru in Saitama, Hakata in Fukuoka or Inaniwa
in Akita. Goro Udon from Goto islands in Nagasaki prefecture were hand pulling,
strong texture, coat with camellia oil and very narrow width.
Torii of Atsuta Shrine
Kagura (Shinto Music and dance) on the 1st May
The main building of Atsuta Shrine
4 June 2015
Myon ga, Okubo (名家, 大久保) Tokyo, Japan
The most delicious Ganjang gejang (간장게장) in Tokyo
The lady
chef, the Korean calls her Omoni with their familiarity, was quiet but has a
backbone. She was very helpful and able to speak Japanese very frequently. She
served various Korean foods from small kitchen and each food was better than
that of Seoul. She came to Japan 30 years ago from Chuncheon city, Gangwon
dong.
There are
two major Korean town areas in Tokyo, Okubo and Ueno and several Korean
communities in the Metropolitan Tokyo. The Korean people historically came to
Japan on several phases, after Annexation, during Korean War and after 1980s.
After Japan-Korea Annexation, Japan merged the Korean peninsula to the Japan
territory and a lot of Korean people voluntarily crossed the Tsushima Strait to get the
better life, job and income in Japan main islands. They have got job in the dockyard or coal mine in Kyusyu. They were still staying Japan
under US military administration in Japan main islands and Korean peninsula after
World War II. During Korean War, the Korean peninsula had chaos and people left
the peninsula to escape the War. The third generation has come to Japan with
some democratic reason or commercial purpose. The Ueno area was one of the
oldest commercial Korean town in Tokyo, formed after Annexation. The Okubo area
was formed by new generation who have come to Japan after 1980s.
This
restaurant was located on the end of the city centre of Okubo Korean town.
Once, I have gone down the stairs to enter the restaurant. The interior of
restaurant was simple and had no decoration to make me so familiar with them.
The simple furniture and nice old women had made very lovely and quiet
atmosphere in the chaotic Korean town.
The service
was heart full and each dishes satisfied me. The Ganjang gejang was the very
nice season on my visiting. The flesh meat of crab was very nice and fitted
with the soy-source taste and pickled for several days. The texture and taste
were very nice. The chef has cooked raw and fresh crab for the Ganjang gejang
from the Tsukiji seafood market. She recommended the customer should come in
early crab season, end of April to May, because the crab is most delicious
season with the eggs and rich with meat.
Ganjang gejang
The Seafood
Buchimgae (Korean pancake) was also nice. The spicy chili source was simple but
essential of the Korean food. I have enjoyed the crispy cake and good texture
of the seafood.
Seafood Bushingae
In the
daytime, the area Korean origin people live is not so clean as the other area
Japanese live. A lot of dusts were spread on the street and a lot of people who
feel bored in the world were sitting around. The darkness of the evening had
covered the all thing the Japanese do not like. And the bright K-pop shop white
light kept cheap pomp on the street. I hope the residents in Okubo love their
town and clean up the street. The general Japanese will fell it is easy to
visit Korean towm.
3 June 2015
A feature of Soy milk stands in Taipei
One of the most delicious breakfast in the world
Taiwanese people start the day with Soy milk as their breakfast.
The polished stainless steel kitchen made Japanese tourist feel safe and clean in the Soy milk stands. Japanese tourist will find the similarity to the tofu factory in their home town, where the old man and woman made and sold their original tofu from their own recipe.
The history of Taiwan
The island of Taiwan was very beautiful known as Fermosa in Portuguese. The strong and wet green on the mountains or old red brown brick buildings contain real figure of Chinese culture, customs and characters. Taiwanese keep the traditional Chinese character and come from all over the province of mainland China in their original roots. They also have the essence of national treasures from the Hu-chin palace in Beijing in the National Palace museum in Taipei. On the Mainlander destroy the culture and beautiful historical spots in Mainland after 1949 revolution, great culture revolution on 1960 to 1970s and Tiananmen Square protests of 1989. Taiwanese has been keeping the essence and passion of the real Chinese cultures.On the other hand, elder Taiwanese people has "lit pun tsian sin (日本精神)"; Nowaday, Taiwan Tsian sin. They have kindness, real patriotism for their country nature and family, hospitality and voluntary.
Japanese people respect the historical and
old Chinese culture so long time, expect the Chinese communist party era which
the Mainlander lost their origin of culture, nature and agriculture after 1949.
We should not confuse the beauty of the long history in China in the monsters
has the shortest history in the world for just 65 years. The communist party is
not able to became the follower of the tough Chinese culture or history.
The Taiwanese will be the only successor of the Chinese cultures.
The custom of the breakfast were also kept in Taipei. A lot of people make a queue to eat their breakfast from early morning. In some stands, the staff automatically, hand some customers some type of soy milk products which was customised for him or her. The soy milk stands is the necessary place for Taiwanese people of daily life.
Jiang Ji Dong Men Douhua/Tofu, Dong Men soy milk stand, Dong Men Market(江記東門豆花), Taipei, Taiwan
http://edst23.blogspot.jp/2015/11/jiang-ji-dong-men-douhua-dong-men.html
Fu Hang Dou Jiang, Zhongzheng qu, Taipei (阜杭豆漿 台北), Taiwan
http://edst23.blogspot.jp/2015/06/fu-hang-dou-jiang-zhongzheng-qu-taipei.html
Yong He Dou Jiang Da Wang (永和豆漿大王 民生東路 中正 台北), Taipei, Taiwan
http://edst23.blogspot.jp/2015/12/yong-he-dou-jiang-da-wang-taipei-taiwan.html
The Taiwanese will be the only successor of the Chinese cultures.
The origin of Soy Milk was Mainland?
The soy milk breakfast has come from Mainland of China after World War II. A lot of people who have various origin or roots has come from Mainland when the Chinese Nationalist Party Government has come to Taiwan. They brought some variation of the soy milk products. The soy milk stand has some difference in the taste, flavour or products by street or community. I think, the tastes or flavours might depend on the community in Taipei. There were a lot of variation in the soy milk taste, source, vinegar or salt by the stands. Some stands have long history for 60 years to keep the taste or flavour of themselves.The custom of the breakfast were also kept in Taipei. A lot of people make a queue to eat their breakfast from early morning. In some stands, the staff automatically, hand some customers some type of soy milk products which was customised for him or her. The soy milk stands is the necessary place for Taiwanese people of daily life.
Soy milk stands in Taipei
In this blog, I had several articles about the Soy milk stand in Taipei.Jiang Ji Dong Men Douhua/Tofu, Dong Men soy milk stand, Dong Men Market(江記東門豆花), Taipei, Taiwan
http://edst23.blogspot.jp/2015/11/jiang-ji-dong-men-douhua-dong-men.html
Fu Hang Dou Jiang, Zhongzheng qu, Taipei (阜杭豆漿 台北), Taiwan
http://edst23.blogspot.jp/2015/06/fu-hang-dou-jiang-zhongzheng-qu-taipei.html
Yong He Dou Jiang Da Wang (永和豆漿大王 民生東路 中正 台北), Taipei, Taiwan
http://edst23.blogspot.jp/2015/12/yong-he-dou-jiang-da-wang-taipei-taiwan.html
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