It is a universally accepted truth that whenever one heads home to the motherland in Asia – whichever country that may be – there are always two questions one is required to field.
The first is what most of us have come to learn to shrug off as a way of life. An unavoidable obstacle. A rite of passage, if you will.
Anyone. Anyone at all: “Do you have a boy/girlfriend?”
Anyone: “What? Why not!? HOW CAN THAT BE!?”
You: “Oh you know. I’m, um, really focusing on my career right now.”
Anyone: “But you’re so smart/attractive/*insert any adjective that makes it completely offensive to be single*!”
On the flip side however, the second question, though equally overwhelming, is much more manageable and appropriate for beginners.
Anyone: “What do you want to eat?”
You: “Anything. Wait. No – everything.”
The problem isn’t that we’re clueless about cuisine; the issue is that the selection is just too great. It could mean an evening chowing on street food at the night market, slurping the best beef noodle soup in a stall that would be lucky to given a C- by the health department in the U.S., or noshing on juicy pork dumplings marinating in their own broth.
On a solo trip to Taiwan, my grandfather posed question two late on my first evening to me, when obviously at that point we were beyond question one. In the mood to hit my list of eats ASAP, I answered, “Shao bing you tiao,” a typical Taiwanese breakfast that consists of a savory, flaky pastry that envelops a deep fried length of dough, and occasionally sandwiching eggs as well. Hearing this, my grandfather kicked into action, going straight into a game plan for the following morning in which he proclaimed we would go to “the most famous shao bing stand in all of Taichung,” “Taichung” being our home city. With that being said, we set off at 9a sharp the next day to the famed purveyor of all things shao bing, which turned out to be only a brisk walk from the house.
And delicious the breakfast was. The shao bing crumbled with every bite and the you tiao stayed crispy, even after hugging the egg between my two hands. The delectable cycle would then start all over again after each sip of soy milk I took, cleansing my palate every few moments. The two of us enjoyed the silence as we sat on our rickety, very made-in-Taiwan chairs, chewing in focus and relishing a rare one-on-one meal.
As the entire experience sadly came to a conclusion, my grandfather and I gathered up our belongings as we prepared for the short trek home. It is important to note that my grandfather is our family’s in-house Ansel Adams. He is therefore committed to documenting each occasion in life no matter how significant with his digital camera, which he has only recently graduated to from the disposable camera. Exiting the shao bing stand, he chirped that I had to get a picture of the most famous shao bing joint in the city.
I obliged, and positioned myself as best I could in front of the place, squinting into the sun, but not before I saw the brows in my grandfather’s face furrowed in a deep frown. I blinked a few times in confusion before finally asking what was wrong.
My grandfather: “This is the most famous place in Taichung for shao bing! You have not visited Taiwan in YEARS! Don’t you think it is more important that when you go back you show them a picture of ME in front of here!?”