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My hot take for the day is that savory foods are arguably more delicious than desserts. To prove it to you, I am back with a savory food edition of Taiwanese street foods after previously sharing my favorite street food desserts. Although some of these might sound unappetizing at first, I hope you’ll give them a chance.
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Often, after easing into conversation with an American, I’ve suddenly been asked where I’m “really” from. Sometimes, they begin guessing what kind of Asian I am, like it’s a game, or they immediately assume that I’m Chinese just because I’m Asian.
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As a Taiwanese-American who lived on the island for eight years, street markets have always been my second home. Here are three of my favorite desserts.
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I wish I could give A-Gong more than just my American habits and my Chinese, tainted with my heavy American accent and dotted with English; I wish I could say more.
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Since I was younger, I’ve seen food — Asian food particularly — in the same comforting way I saw my family’s moments at the dinner table, but also as a connection to the life in Taiwan that I had never experienced.
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While the scenery, buildings and food were just like I remembered, everything else changed. In the past 11 years, the city had moved on, and now, it was time for me to make new memories and move on too.
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Four healthcare experts discussed the implementation and feasibility of universal healthcare in the United States at a Berkeley Forum event Thursday.
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It’s easier than it seems: Traditional Taiwanese mochi only requires sweet sticky rice, a bit of warm water and a whole lot of strength.
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What I craved when I came to Taiwan wasn’t a transformative alteration of my cultural identity. What I sought was to locate a missing half of me without losing the other.
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As California continues to confront the ongoing COVID-19 pandemic, international UC Berkeley students have the opportunity to build community and receive mentorship with alumni support even thousands of miles from campus.
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