臺灣文學虛擬博物館

Fish swimming in the water; the mermaid of legend, lithe and graceful; sharks glittering under the sun. The vast and boundless ocean holds a mysterious attraction, drawing us desperately towards it. Fish skin, fish bones, fins, and meat, along with herbcoral await us there. That unforgettably sweet taste, ah! God really outdid himself this time.

 Fish Skin 魚 皮

Striped and spotted, shark skin can be made into the skin of a drum or a varicolored bow bag. After the fins fall off during steaming and the fish is deboned, you can taste all of its delicious flavors, cooked into the meat through the skin, which pair well with wine.

◖ Mao Shi-zhao, "Fish Skin Pentasyllabic Verse" in Quan Tai Shi Volume 5, Daoguang Period

Appreciation:
Mao Shi-zhao (1826-?) wrote during the Daoguang period (1821-1850). Striped shark skin can be made not only into drum skin or a bow bag, but can also be a delicious snack that goes well with alcoholic drinks. After it is steamed, the scales fall off and bones are removed, which leave the meat tender, chewy, rich in gelatin, and full of the fresh flavors of the sea.
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About the Author:
Mao Shi-zhao, Daoguang period (1821-1850). His life details are unknown.

 Rice Vermicelli with Mullet 烏 魚 米 粉

In the winter, mullet have stored enough energy to migrate upstream and lay their eggs. It is also the season when garlic sprouts are at their most tender. Cooking them together in soup with rice vermicelli is one of God's greatest creations.

◖ Ling Yan, "Rice Vermicelli with Mullet and Rice Vermicelli with White Pomfret" in Kitchen of Life on the Tip of Your Tongue, 2019
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About the Author:
Ling Yan, born Fang Zhuang Shu-zhen, writes mostly novels and prose. When she was young, she was determined to be an actor in outdoor Taiwanese opera, but was not supported by her parents. After graduating from high school, she ran away from home and joined a troupe to fulfill her dream. She quit after half a year because she felt the opera company had become less in line with her expectations. She then wrote a novel about this experience entitled The Silent Thrush. Ling takes social phenomena and issues as her subject matters and depicts all facets of life with compassion and an honest and truthful writing style.

 Agar-Agar Jelly 菜 燕

Presented as diamond-shaped pieces, "cut agar", although sweet, is mellow enough to be eaten directly, and makes a crisp and chewy texture. Wax gourd and brown sugar are the mainstream flavors. This is a traditional, chilled dessert for summer afternoons, which is cool and smooth on the tongue.

◖ Wang Hao-yi, "Chiayi Puzi" Traveling and Eating in Small Towns: Bring a Pair of Chopsticks, Wander and Savor Taiwan (Volume 2), 2016
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About the Author:
Wang Hao-yi is a writer and historian from Tainan. He is chairman of Xia Kexing Cultural and Creative Consulting Company. He has written Travel the Charming Tainan Old City Three Volumes and Slow Eats Fucheng, among other works.

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