Today is a day that deserves a blog-post

Today is a day that deserves a blog-post. Back in April David and I had a half-day photo session with one guest who is passionate about food and photography. We had been zig-zagging between narrow alleys in old Taipei neighbourhood capturing street vibes, and after the photo session the guest went straight back to the… Continue reading Today is a day that deserves a blog-post

Duck Blood – The beginning and the final touch

Many Taiwanese people love mala hotpot, and they can have it all year round. One essential ingredient for mala hotpot is duck blood. Oh yes duck blood 🙂 🙂 🙂  Soft and jello-like duck blood cooked in hot and spicy broth until it’s packed with flavour. Duck blood usually is a good indicator to determine… Continue reading Duck Blood – The beginning and the final touch

Szechuan Red Oil Wonton

Szechuan red oil wonton, aka “Hong Yo Chao Shou”, is originated from Szechuan province of China, where it is well known for its rich and bold, pungent and spicy favour from lavish use of chilli, garlic, and szechuan peppercorn. Sounds hot and spicy? Oh yeah! I love hot and spicy food, and yes I very… Continue reading Szechuan Red Oil Wonton