Tang-Ya Yang
May 26, 2019
2 minutes
When you were growing up in Taiwan, what was a local dish you loved? My grandmother’s steamed fish: she’d buy birdlime-tree seeds, preserved in brine for half a year, and stuff them between fish slices; sometimes she’d use preserved plum, which gives a bit of sourness, saltiness and sweetness.
In the beginning, we thought:
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