ʻO ka laiki puaʻa Braised, kahi hoʻomākaukau kuʻuna i lawelawe ʻia ma kahi o nā hale ʻaina āpau e loea ana i nā meaʻai kūloko Taiwan, ua lilo i luna o ka papa inoa o CNN o ka pono e ʻai i nā meaʻai no ka poʻe kipa i ka mokupuni.

He aha ka mea e lilo koke nei i ipu kaulana ma ka honua, ʻO Lor Bak Png i ka ʻōlelo kūloko Taiwanese, lu rou peʻahi i ka ʻōlelo Mandarin a i ʻole, no ka hapanui o ka poʻe heluhelu o kēia ʻatikala, kuikui ʻo Taiwanese i ka laiki puaʻa - kahi hoʻomākaukau hoʻomākaukau e hoʻonui iki ʻia i ke kūlana o ʻO Taiwan"Ipu aupuni", ua poʻokela i ka papa inoa a CNN o "nā meaʻai pono e ʻai ai" ke kipa ʻana i ka mokupuni. Hana ʻia ka pā i ka ninini marinade, i mālama ʻia me ka puaʻa ʻeleʻele kūloko a me nā ʻoti i ulu ʻia kūloko i kū hoʻokahi i ka mokupuni, a laila ninini ʻia i ka laiki piha a me ka momona, me ka lākiō o nā mea hana i kumu nui i ka hōʻoia ʻana i ka ʻoiaʻiʻo o ka hoʻomākaukau. . Hoʻopiha ke kīʻaha i nā ʻano kīʻaha ʻaoʻao a me nā wela wela.

Wkaulana-makua Formosa Chang, ka mea i hoʻomākaukau i ka laiki puaʻa i wili ʻia e ka ninini ʻana i ka puaʻa maʻemaʻe, palupalu a palupalu hoʻi ma luna o ka laiki, me ka hoʻohana ʻana i kahi kāwili laiki kahi e pili ʻole ai nā ʻano laiki ʻelua, a kūlike pū me ia ʻohu tofu i ka sop puaʻa, kahi kīʻaha ʻaoʻao Taiwanese maʻamau;
Hoʻokumu ʻia ʻo Chiayi Kūʻai Kuke Taiwan, ʻo ka mea i hui pū ʻia me ka puaʻa kuikui i kuʻi ʻia me ka hana lima kuʻuna maʻamau a lawelawe ʻia me kā lākou mau kukama ʻomaʻama ʻamaʻama a me ka cauliflower hōʻoluʻolu e hāʻawi i kahi papaʻai momona a ʻono hoʻi; a
Hale Kūʻai ʻIa Beihai mai Kaohsiung, ka mea ʻokiʻoki nani i ka ʻiʻo me ka lima a simmered ia no 12 mau hola, a ukali ʻia me ka mālie e hoʻohuihui i ka hopena me ka supa pōpō iʻa homemade ponoʻī, no laila ʻo ka mea i hāʻawi ʻia i ka papaʻaina kahi hana lima hana ʻia, i hōʻike ʻia e kēlā me kēia ʻanuʻu. o ke ala a me kahi hiʻohiʻona o ka hoʻolaʻa a ka mea hale ʻaina a me nā limahana i waiho i hope o kēlā me kēia Kāpena.

Ua hoʻouna pololei ʻia nā hoʻomākaukau Taiwanese maoli iā Iapana, ke kū nei i nā mea i manaʻo ʻia o ka poʻe ʻaina Kepani i ʻike ʻia no ka hoʻokokoke ʻana i ka meaʻai. I ka wā o ka kuai wā, ua loaʻa nā kīʻaha laiki puaʻa i wili ʻia i nā manaʻo maikaʻi mai ka kahe mau o nā mea kūʻai mai a kūʻai aku ʻia i mua i kēlā me kēia lā. Ua hele lōʻihi ka "ipu aupuni" ʻono i ka lilo ʻana i mea kōkua i ka pili aloha Taiwan me ko ke ao nei.

He ʻumi tausani mau hale ʻaina a puni ka mokupuni i kuʻi i ka raiki puaʻa ma kā lākou papa kuhikuhi a lawelawe i ka ipu kuʻuna i nā hanauna o Taiwanese. Kuhi kekahi mau hale ʻaina i ka hoʻoilina, ʻoiai ʻo kekahi e hana i kahi ala hou aʻe. Loaʻa i kēlā me kēia Taiwanese kāna mana punahele ponoʻī.

Welina mākou i nā mea kipa mai nā wahi a puni o ka honua e laʻana i nā ʻano a me nā mana o kēia "ipu aupuni". Hana Taiwan kahi huakaʻi ma kekahi o kāu mau huakaʻi e hiki mai ana a hoʻoholo i kahi mana o kēia ipu kaulana kāu punahele.

He aha e lawe ʻia mai kēia ʻatikala:

Beihai Fishball Store from Kaohsiung, which delicately cut the meat by hand then simmered it for 12 hours, followed by gently mixing the end result with authentically homemade fish ball soup, so that what is delivered to the table is a handcrafted creation, which is characterized by every step of the way and an expression of the dedication that the restaurant owner and staff put behind every order.
The dish is made by pouring marinade, which is stewed with local black pork and locally grown shallots that are unique to the island, then poured over full and chewy rice, with the ratio of the ingredients a key factor in assuring the authenticity of the preparation.
The dish is made by pouring marinade, which is stewed with local black pork and locally grown shallots that are unique to the island, then poured over full and chewy rice, with the ratio of the ingredients a key factor in assuring the authenticity of the preparation.