New Taipei restaurant reinvents Taiwan’s beloved snacks｜Taiwan News

Now for a trip to New Taipei, where a couple are reinventing some of Taiwan’s beloved snacks. Have you ever had rice noodles with squid and prawns? How about noodles with braised pork belly? These restauranteurs got into the business in the second half of life, and brought lots of creativity into their unique menu. Crispy fish crackers sit neatly in a row. This “surf and turf noodles” features rice noodles soaking up bone broth. It’s packed with large intestines, fresh oysters and young squid. The chewy squid are a perfect foil to the silky noodles. Squid and shrimps go in the pot and simmer on low so as not to overcook. The bone broth is seasoned with katsuobushi. The chef adds stew, intestines, oysters, shrimps and squid with ease. The fish crackers are the finishing touch, giving a slight crunch. Chang Hsiang-chi Restauranteur The squid come from Kanzaiding in Keelung. The seafood all has to marinate fully so you can taste its fresh, delicious flavors, without getting overcooked. These noodles feature Japanese style braised pork belly. The chef has combined rice noodles with elements of Japanese ramen. There’s even a soft-boiled egg on top. This stinky tofu has been deep-fried twice, first on high to set its shape, then again to get it crispy. It’s crackly on the outside and tender on the inside. Chang Hsiang-chi Restauranteur I used to work in trade. My husband made perfume. When we jumped into this business, people wondered how we could go from perfume to stink. My husband was seriously injured and couldn’t really go back to his old working life, so that’s why we decided to get into snacks. The couple once worked in trade and perfume, but had a major life transition after 50. Now they’re experts in rice noodles, stinky tofu, and the art of running a small business. For more Taiwan news, tune in: Sun to Fri at 9:30 pm on Channel 152 Tue to Sat at 1 am on Channel 53 #台灣新聞 #TaiwanNews #民視新聞 #FTV新聞 #Taiwan