It’s been a while and a lot of things has changed this year. Regardless, here’s a recap of my trip to Taiwan in the first week of March this year. We started off with a bullet train ride from the airport to Tainan, which was my first visit there. A quick search on the net didn’t reveal much to do (in the city area), unless you like visiting temples.
Some of the beautiful art on the shutters.
Night markets here operate only on certain days of the week, unlike the daily ones in Taipei. So on our first night, we visited the popular Hua Yuan Ye Shi (花園夜市). There’s a whole row of stalls in the middle of the market that had tables set-up for diners to seat and enjoy their meal.
Sub-par ribs that was pretty hard to eat because: a) it was huge and not de-boned; b) there was not a lot of meat and any was tough to bite through.
Smelly tofu. I’ve never liked this stuff and will probably never do.
The next morning, we started our day with a visit to An Ping Old Street (安平老街) to have some of the traditional beancurd Tainan was known for. I had the black charcoal soybean beancurd and it was pretty good. Smooth yet slightly gritty in terms of texture, which made it taste more handmade rather than machine prepared. It was wonderful to have on a hot day.
Tong Ji An Ping Dou Hua (同記安平豆花) – Address: No. 433 Anbei Road, Anping District, Tainan, Taiwan
If you’re in Tainan and you love oysters, you should definitely have a go at them. The city’s famous for their fresh oysters but I couldn’t have them since I was allergic to it. But here’s a truckload of oysters freshly collected from the farms.
Thereafter, we headed to Qi Gu Salt Mountain, which was more of a museum. The “mountain” in the name is just this pile of salt below at the entrance. There was nothing much to this place and it was pretty hard to get around since public transport was pretty infrequent. We eventually managed to get a respond from a taxi driver who lived in the area via a uber/grab-like app for taxis in Tainan. He mentioned a lot of the salt farms have stopped producing salt and all that’s left is the museum below. I wouldn’t recommend a visit to this place.
At the same time, our driver recommended us this restaurant near our hotel where locals visit that had authentic Tainan food. Even the shop owner was surprised that we even visited her shop since tourists rarely go there. We ordered quite a huge variety of food thinking it would be a small platter that the shop owner stopped us and gave us quite a shocked face. We could tell why when the food arrived. We were absolutely stuffed at the end but grateful for this wonderful meal. Of course, we had one of the classic Tainan dish – Eel Noodles (鳝鱼意面 – Shan Yü Yi Mian). The eel was quite different from the Japanese style Unagi I was used to. A lot less meaty and had more skin (which was not my preference). In general, I tend not to eat the skin of any meat. Plus, the restaurant was quite generous with their serving of eel, so it got quite scary towards the end. But the noodles was fantastic. This concluded our short stay at Tainan, and till the next post, bye!