These are Taiwan's answer to Japanese tempura, except the shrimp is wrapped in caul fat and stuffed with aromatics like scallion before being deep fried.

It is served and made in a bowl mixed with duck egg yolk, shiitake, pork, and shrimp. The pudding is made with rice milk and flavored with soy sauce and sesame oil.

The dish is a piece of remarkably thick toast that holds a seafood chowder pool with pork, mushrooms, peas, and carrots. It gets its name because it resembles a coffin.

Eels are cooked and stir-fried separately to have a crisp outer layer and flavored with black vinegar and soy sauce before being whipped up with a clump of oil noodles in broth with wood ear mushrooms.

"fluffy" bread

tender

薑

全脂牛奶 ＿＿＿＿ milk