The one Taiwanese dish I had at Taipei Cuisine was actually pretty underwhelming, but for non-spicy options, I remember liking the corn with salted egg yolk, and the “braised chicken with mushrooms.” The latter is a big pot of soup, richly flavored despite the simple ingredients (though the mushroom is an exotic one), and a luxuriant texture seemingly achieved without a thickening agent. The live fish with “sour cabbage” (actually pickled mustard greens) in broth is one of the best versions in Boston as well.
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