Taiwanese Soy Milk & My Transnational Story of Migration

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BY ZIXUAN LIU / Feature Photo Credit: https://elizbeartravel.com/ From Yonghe District, New Taipei, to Shenyang, Manchuria, Bottled in 99 Ranch Markets During my first twelve years of growing up in the former capital of the Qing Dynasty, Mukden, now called Shenyang in PRC, I never skipped breakfast. For most of my childhood, my mother always took me to this one breakfast shop called “Yong-he Dou-jiang”, a chain in China that solely served Chinese breakfast foods for all meals. We always…

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“One Order of Dan Bing, Please”: Creative Non-Fiction by Tristan Tang

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Grand Prize Winner, High School Category 老闆, 我要一份蛋餅!  Summers in Taiwan are brutal. I mean, think of the thrashing Da’an heat, cooking you alive like a fried egg from a breakfast shop. Or picture an army of mosquitoes, all nosediving towards you with their suckers out, ready to unleash an unrelenting week of itchiness.  Buzz.  The irritating sound made me sigh.  A mosquito flew in circles around my ear, taunting me for not killing it before it’d injected its…

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Salty Like Tears: Creative Nonfiction by Grace Hwang Lynch

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Grand Prize Winner, Adult Category March is the rainiest month in Taiwan. Not the afternoon cloudbursts of a tropical summer, nor the furious monsoons of early fall; in the time between winter and spring, the sky is a steady  stream of black. But this was the period when the boys and I could spend some extended time on the island. During that first family trip to Taiwan when the boys were seven and ten, the kids and  I stayed in Taipei after my husband flew back to the states for work. My job…

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New on TaiwanPlus: “Kitchen Remix” presents Taiwanese Food… With a Twist

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Two Taiwanese Americans. 20+ recipes. Taiwanese food as never seen before. In a small kitchen in Taipei, Clarissa Wei and Brandon O’Neal set out to tell the tale of Taiwanese dishes. Equipped with extensive knowledge of culinary history, personal memories of each dish and a deep love for the flavors of Taiwan, the two Taiwanese American chefs are giving global audiences a whole new way to understand Taiwanese food. The format of “Kitchen Remix” is fairly simple: Clarissa leads the…

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How Dragon Boat Festival zongzi are my mom’s love language

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For as long as I can remember, the scent of steaming Taiwanese zongzi (or bahtzang, in Taigi) filled my childhood home the weekend ahead of the Dragon Boat Festival day. Before the convenience of Asian grocery chains having a prepared foods section, the memory of my mom sitting on a low plastic stool in the kitchen making zongzi comes to mind. The warmth from the gas stove mixed with boiling pots of zongzi cooking on all four burners signaled to me the start of summer. Zongzi production is…

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Gathering Taiwanese American community at Emeryville’s “Good to Eat”

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PHOTOGRAPHY BY ANNA WU PHOTOGRAPHY [caption id="" align="aligncenter" width="1920"] Ho Chie Tsai with Good to Eat co-founder Angie Lin[/caption] On December 4, TaiwaneseAmerican.org founder Ho Chie Tsai gathered round Taiwanese American foodies, media personalities, and community builders for a special "ja ban bae" (呷飽未 / 吃飽沒) tasting menu at Emeryville's Good to Eat Dumplings. Formerly an acclaimed and deeply beloved pop-up (SF Chronicle refers to owners Tony Tung and Angie Lin…

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Treat Yourself: Meet the Powerhouse Women of Twrl Milk Tea

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It seems like nearly every day, a new food & beverage takes on the diasporic niche, bringing long-missed-but-not-forgotten flavors to pockets of Asian Americana. From supply chain innovations making old-school, local products more accessible to the masses, to nostalgic takes on trendy seltzers, there are ever-growing ways to experience the evolution and joy of eating well. We asked Taiwanese American food blogger Carol Lee (@hungrycarol, @nycmunchkin) to profile powerhouse Olivia Chen, whose…

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Annie’s T Cakes: Vegan East Asian snacks from your childhood

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If you’ve been around town in the Bay Area, you may have noticed these cute packages of pineapple cakes (in compostable packaging!), that say Annie T’s Cakes. These vegan gluten-free spin offs of the traditional Taiwanese pineapple cake have been making a splash with nods from the SF Chronicle and other East Bay periodicals.   Longtime TaiwaneseAmerican.org fan, Tammy Chang, a holistic nutritionist based in Oakland, had the chance to sit down with founder/owner, Annie Wang, to discuss…

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All Hail the ‘BNS’: Meet Wil Chung of Impromptu Spices

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In the spring of 2020, a small group of Taiwanese Americans started the Taiwanese Home Cooking Facebook group in order to have a place for the Taiwanese diaspora and others to share and learn about Taiwanese food that was more focused than other groups we had been a part of.  It was through this group that I first met Wil Chung, the creator of Impromptu Spices and its signature Beef Noodle Soup spice mix. How did you come up with the name Impromptu Spices? Trader Joe's "Everything but…

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Chewing on Home: Boba, Authenticity, and Identity

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FEATURE PHOTOS PROVIDED BY AUTHOR In 2019, Domino’s rolled out a limited-edition pizza in Taiwan topped with sweet tapioca balls and honey, drawing mixed reactions. While some adventurous foodies vowed to try it, others expressed complete and utter disgust. I fell more in the latter camp. How could Domino’s take a sweet and integral part of my childhood and sprinkle it on a cheese pizza? I rolled my eyes at what seemed to me a publicity stunt by an American corporation. But upon further…

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