Taiwanese cooking never fails to amaze me. Even after one and a half decade living in Taiwan and sampling their foods every now and then, there are many foods I still have to try.
On the weekends, a friend is moving out of our apartment block and after moving his things out, we had a lunch. Here’s one of the dishes: gōngbǎo pídàn (宫保皮蛋).
To be honest, I don’t really know what the dish is called. I just made up the name because it is exactly the same as gōngbǎo jīdīng (宫保雞丁), or Kung Pao Chicken, a spicy Szechuan dish made with chicken, peanuts and dried hot peppers, except that century egg (皮蛋, pídàn) is used instead of chicken.
Looking closely, even if covered in caramel, the eggs are visible.