Taiwan, Miao Li Noms

No idea why I actually like this dish. Maybe because of it's crispy exterior and soft interior? (Aka fried) Plus I don't really find the smell offensive.This was too unique to give it a miss. The black skin tofu is fermented in a different sauce compared to it's brown counterpart, then it's fried in tea oil. This process makes it's tastier and more complex in terms of taste. Top this with chilli and pickled vegetables. Yum!

The best thing abt staying in a guesthouse or b&b is the homemade breakfast by the owner. So homely and therapeutic ☺️

The weather now is colder than what it should be. Craving for hot pot, we got what seem like the closest. Drunken chicken soup. It was mild and tasty at the same time. With a side dip of fermented bean sauce. The content was very Taiwanese with pork blood(didn't like it), Taiwan version of tau pok, mushroom, chicken and lots of cabbage! So therapeutic ☺️ #桐花村

Our first intro into Hakka food! Strangely familiar and comforting. Got to love the pork slices, pickled vege, crunchy cucumber.. Oh wait that's everything haha