The distinction between lamb, sheep, and goat is lost in translation on Taiwan’s bilingual menus, blurring the lines for customers and business owners alike. STORY AND PHOTOS BY STEVEN CROOK AND KATY HUI-WEN HUNG In Taiwan, not all yangrou (羊肉) restaurants make it obvious if they are serving lamb, the meat of mature sheep, or…
Three food businesses have each had their own way of keeping culinary traditions alive in an area of Taipei described as “full of stories.” TEXT AND PHOTOS BY STEVEN CROOK & KATY HUI-WEN HUNG Although Chen Jie-fu and Chang Yu-ying haven’t known each other for long, their ancestors crossed paths in the middle of the…
Aiyu and mesona jellies and shaved ice, snacks ubiquitous at night markets and storefronts across Taiwan, have been popular with Taiwanese palates for over a century. The enduring popularity of these treats is closely tied to the island’s unique history. Taiwanese have been enjoying refreshing dessert-like snacks since long before refrigerators became commonplace. One such…
