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An exhilarating and idiosyncratic exploration of Taiwanese food in all its complexity and deliciousness, with 75 recipes.  

Eric Sze, the owner of two NYC restaurants, travels back to Taiwan to understand identity and culture. These are the dishes he grew up eating in Taipei that show an inadvertent fusion of food, from imports like xiao long bao and shrimp fried rice that have become part of the culture to his mom's distinctly Chinese Taiwanese Lunar New Year spread. Readers will discover beloved staples of Taiwanese street food like Taiwanese-style dumplings, fried noodles, gua bao, and more.  Essays on specific stand-out dishes and ingredients, a choose-your-own scallion pancake feature, and Taipei itineraries are spread throughout.