It was said that the Communist takeover in the mainland that caused the Nationalists and many of their supporters from said regions to flee to Taiwan. But I'm sure this happened afterwards when people realized the hardships of a dictatorship. However, where politics fail to bring people together, there is food that comes to the rescue.
There is also some overlap with the food as some traditional dishes in one region can be interpreted differently in another. This can involve variations in the method of cooking or use of ingredients as shown in the some of the dishes that they have at Taipei Cafe.
Stinky Tofu
The name says it all. This is tofu that has been cured in rotten vegetable matter prior to being fried and served with pickled cabbage and soy sauce. If you can get over the smell, you realize that it tastes nothing like it smells, a nice dish of dry fried tofu. In fact, from what I was told, the stink is pretty mild compared to what you can get in Taiwan. Here, you can smell it from the next table or so. The real stuff can apparently tear paint off the walls.
Oyster Pancake
This is considered the most popular dish in Taiwan. It's not so much a pancake as it is an omelette. The oysters are fried in lard before being coated with egg and potato starch. The potato starch adds thickness and depth. Shellfish and eggs really go well together.
Three Cup Chicken
Here's another Taiwanese classic dish. It gets its name from what the chicken is cooked in: three cups of soy sauce, rice wine, and sesame oil. There is also basil, ginger, and garlic in the dish, which give the chicken a nice, bold flavor. If there are any reservations I have, it's the way the chicken is cut. It's hacked up very aggressively with a cleaver, causing the bones to shatter near the impact area. This requires caution when eating as one will chew on said shattered bones.
Fish with Chili in Clay Pot
This is a rift on a classic Sichuan dish.It may seem intimidating with the amount of chilies in the sauce, but its actually not too spicy. But it's actually quite good. Flounder and some pickled cabbage is cooked in a soup of chilies and Sichuan peppercorns. It's not so much about the heat as it is about the taste.
Salt Baked Pork Chops
This is a familiar dish from Southern China. Where in the south there is a distinct layer of breading, this version has almost no breading. It's lightly dusted with corn starch along with salt and pepper before frying. So this version doesn't have a crunch to it. Personally, I prefer the crunch.
Shaved Ice
For dessert, flavored water. This dessert many versions which includes a variety of toppings. This is a traditional version, which includes sugarcane syrup, taro, adzuki beans, and grass jelly. No, this isn't the grass that grows on your yard. It's made from the mesona chinesis plant that's a member of the mint family (mint jelly anyone?). It's great for sharing as you get to pick and choose which toppings you prefer.
Another thing I like about this place is the non pretentious vibe. There's no frills and no horde of foodies flocking here like in many other places. And most of the staff came from another Taiwanese restaurant in the area, which gives a better understanding of why that place has gone downhill and this place is on the rise.
802 Hungerford Drive
Rockville, MD 20850
