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Mouth-Watering Set Meal
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Palatable Reads: Literature Seasoned with the Flavors of Taiwan
Mouth-Watering Set Meal
The scorching summer heat causes you to lose your appetite and unable to even swallow? Don't worry! With a runbing (spring roll) in hand, hope is here! Take a big bite and savor that fresh flavor pairing perfectly with sour and tender spare ribs in kumquat sauce. Have a bowl of cooling grass jelly and ahh, you'll instantly feel your body cooling down! This recipe for summer relief is sure to be a crowd pleaser.
Runbing reminds us of Chingming Festival and is a flavor that stays with us as we grow and enter old age. After putting out all the ingredients, roll them up from the inside out and then fold it all horizontally before finally rolling the whole thing up. We still make runbing the same way as our mothers and grandmothers did. The round snacks in hand, like a white fragrant memory, go straight from your hand to the heart.
◖ Lee Min-yong, "Chingming Memories in The Flavors of Runbing" Best Taiwanese Food Writing 2015, 2015
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About the Author:
Lee Min-yong is from Pingtung. He is a writer of essays, poems, prose, and novels. His early works are exemplary in describing emotions. After publishing poems and prose in his 1969 work The Language of Clouds, he gradually became more interested in more practical topics, such as criticism of the horrors of war and unreasonable social systems. His works include Walking Alone and Sonatas in Soul: Selected Poems by Lee Min-Yong.
Spare Ribs with Kumquat Sauce 金 桔 醬 排 骨
The appetizing yellow of the kumquat sauce would make anybody hungry. (......) For dinner we had fried spare ribs that we dipped in this kumquat sauce. It was a little sour and sweet. Dad and I both had an extra bowl of rice.
◖ Peng Xiao-yan, "Little Sister" in Age of Innocence, 2004
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About the Author:
Peng Xiao-yan is from Yunlin. She is a writer of essays and novels. Her literary reviews focus mostly on modern novels and gender relations. Her novels are mainly family stories and stories about minorities, focusing on the changes between generations and women's lives and their vitality. Her writing style is classically elegant, straightforward, and delicate.
Grass Jelly Ice 仙 草 冰.jpg)
Of the famous foods of Wuluan, aiyu jelly ranks among them. As if made with fragments of jade and heavenly frost, heat in the brain is instantly eliminated.
◖ Wang Bing-nan, "Grass Jelly Ice" 1941 in Quan Tai Shi Volume 45
Appreciation:
Wang Bing-nan of Beimen (1883-1952) Wang wrote this poem in 1941. Grass jelly ice and aiyu jelly are iconic midsummer treats that originated in Chiayi. As if made of sky frost, the transparent and cool jelly instantly refreshes and cools down the brain.
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About the Author:
Wang Bing-nan, who also was given the courtesy name Qingmin and the nicknames Beiyu Diaoke (Beiyu fisherman), Beiyu Sanren (Beiyu stroller), and Haibin Chushi (reclusive scholar by the ocean), among others. He was one of the more prominent classical poets of the Yanfen region. He was also an important teacher of classical poetry in the Beimen area. (Author: Wu Rong-fu)
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Festival Favorites Set Meal
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