Somewhere between the Sun Moon Lake and the town of Puli in central Taiwan, we stopped at a temple to take some photos. I was too lazy to change my camera’s lens so I couldn’t take a photo of the entire temple. But, the lens attached to the camera was just perfect for food photography.
Across the street from the temple were food stalls and souvenir shops. Chinese tea eggs galore — goose eggs, duck eggs, chicken eggs… If there is one food item that one can find just about anywhere in Taiwan, it would be the Chinese tea eggs. The eggs are boiled in water, drained, then the shells are cracked. Soy sauce, salt, cinnamon bark, star anise and tea leaves are added to the water before the eggs are boiled in the sauce for two hours. The dark liquid seeps into the cracks in the shells and the egg whites acquire a marbled look.
Just as popular as the tea eggs are the whole roasted chicken smoked with tea leaves.
A companion bought a chicken and had it chopped so that everyone in the bus could have a bite. The vendor even added small plastic bags that could be used as “gloves” so that the hands won’t get greasy. The chicken was very, very tasty — I remarked out loud that it must have been marinated for days — but not very tender.
I wish I can tell you exactly where the photos were taken but I can’t remember the name of the temple across the street from the food stalls. The photo above shows part of the temple. If it looks familiar, perhaps, someone can supply the name.