Most of Taiwanese dish is somehow traceable to a particular dish from China. This maybe it is real Taiwanese, as I was told.
This one is not for the squeamish. Remember the thin slice of pork in bread crumbs? That, and simmered in a light soy sauce. The feeling of sopping wet fried flour on the tongue will surely put off many. That kind of sensation is not new to me though, because I am used to dipping bread in coffee. Yep, pandesal sawsaw sa kape.
Side dishes: sauteed carrots and egg, stir fried mix of finely sliced tofu and seaweed, and, a common one, poached egg spattered on top with braised ground pork with fermented red beans. That last one, the dressing, make it theirs– Taiwanese.