臺灣文學虛擬博物館

The century egg, voted as the world's most disgusting food, actually has beautiful crystals shaped like pine flowers on its outer layer. The same bitter gourd, which many are terrified of, has a sweet aftertaste that some become addicted to. Pig intestines can be cooked directly or further processed. The peculiar appearance, taste, and texture of these foods give them a strong presence that cannot be ignored. They are weirdly beautiful and surprisingly delicious. 

 Century Egg 皮 蛋

The common duck egg becomes something most queer. This new recipe has just arrived in Taiwan to compete with other delicacies here. If not using the knife sharp as frost, we would not be able to make out the paste within.

◖ Lee Feng-shi,"Century Egg" in Quan Tai Shi Volume 9, Xianfeng period

Appreciation: Lee Feng-shi (1829~1876) of Yilan, wrote, during the Xianfeng period, the only poem about the century egg in the history of Taiwanese classical poetry. That the ordinary duck egg can transform into something so peculiar should be recorded in writing. If we haven't used a knife as sharp as frost to cut through the chewy egg shell, how would we see the black orb and thick, gray-yellow paste inside?
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About the Author:
Lee Feng-shi, also known by the courtesy name Taijie, was from Yilan, Taiwan. His life story is not clearly documented. In the fourth year of the Tongzhi period (1865), Lee was affected by the Sanxing Clash and fled to Dahuzhuang. His windy career path, perhaps related to this event. Lee's poems describe the local scenery and history of Lanyang. His works express strong local characteristics, and the historical events he described can even make up for the deficiencies in history books. His poems are collected only in Li Bayuan's Posthumous Manuscript.

 Braised Bitter Melon 油 燜 苦 瓜

It takes a long time for the braised bitter melon to mellow and the sauce to sink into the texture, which paralyzes the destined bitterness of the bitter melon and transfigures the originally tumor-like and scaly exterior. When ready to dish up, it takes on a newer and softer appearance, harboring a taste that gradually transitions from bitter to sweet and resembling a life refreshed anew.

◖ Zhu Guo-zhen, "Kitchen Horoscope" in Best Taiwanese Food Writing, 2016
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About the Author:
Zhu Guo-zhen writes mainly novels. She formerly published romance novels under the pen name "Zhu Yi-yi." Her works describe the various and absurd situations of modern urban life with a light and humorous touch. She is dedicated to exploring the various ideas of the new generation to find her way in life. Her works include Three Days and Central Community.

 Sticky Rice Sausages 大 腸 糯 米

Sticky rice sausages are made with pigs' large intestines filled with peanuts and glutinous rice. If you reveal the ingredients, it might scare the Japanese. But if they taste it without knowing what it is, they will probably just think that it's tasty. How many people have this tendency to just eat delicious food and not ask what it is. (......) Nonetheless, it's best to not ask, "What is this chewy outer skin?"

◖ Xin Yong-qing, "How much do you know about cooking with blood?" in Moments at the Table in Fucheng: A Dinner Table in Tainan's Anxian Garden, 2012
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About the Author:
Born in Tainan, Xin Yong-qing moved to Japan after graduating from Private Chang Jung Girls' Senior High School to study at the Musashino Conservatory of Music. After graduation, she opened a cooking class at her house and became a culinary researcher for NHK's Cooking Today and other cooking programs and magazines. She was first to come up with "Chinese food served Western style." She passed away in 2002. Her works include Moments at the Table in Fucheng: A Dinner Table in Tainan's Anxian Garden.
 

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Mouth-Watering Set Meal