Under its most infamous ruler Qin Shi Huang (秦始皇), the Qin Dynasty (秦朝) was a time marked by the centralization of government and codification of laws. According to Lin Hui-lin (林惠玲), owner of Qin Wei Guang, it was also a time when the emperor systematically categorized the history and ingredients of many dishes from the region that is today called Shaanxi Province (陝西).
Lin tells this and a bevy of other stories as she explains the origins and uses of the tapestries adorning the celebrity-signed walls, the patterns on the tablecloths covering the hardwood tables and the dishes on the menu. Even the corn, red peppers and garlic hanging out front of the restaurant serve as the foundation for a story about differing weather conditions between steamy Taipei and temperate Xian (西安), Shaanxi's capital city. It's this attention to detail that has made Qin Wei Guan a staple on many a gourmand's list of eateries to frequent.
The food Lin serves is as hearty as her stories. As Shaanxi cuisine is influenced by the numerous Muslims living in the area, the menu consists mainly of beef, lamb, broad-cut noodles and paomo — a broth stewed for a day and served with un-leavened bread. To accommodate local palettes, Lin has added fish, pork, and tofu to the menu.
PHOTO COURTESY OF YULI KIM
We started off with Hu Pi Hui (NT$160) — a mixture of green pepper, fried tofu and hot bean sauce — and cut broad noodles (NT$90). Cut broad noodles are a staple of Shaanxi and ours were served in a large bowl with chopped green onions and Lin's special chili paste, which, when mixed together, was simple but delicious.
For the main course we ordered Zhi Zi Gu Pai, or spareribs/spices (NT$360), a dish that is marinated, steamed, fried and baked before being brought to the table. The outer skin is crispy with the meat inside moist and succulent.
Halfway through our meal two dessert pastries arrived at our table. After a minute, one of the servers noticed that the delicate desserts were getting cold and told us to eat them. Only later did Lin tell us that it is the custom to eat dessert halfway through dinner.
"The sugary dessert helps with digestion and increases the appetite so that more food can be eaten," Lin said.
That US assistance was a model for Taiwan’s spectacular development success was early recognized by policymakers and analysts. In a report to the US Congress for the fiscal year 1962, former President John F. Kennedy noted Taiwan’s “rapid economic growth,” was “producing a substantial net gain in living.” Kennedy had a stake in Taiwan’s achievements and the US’ official development assistance (ODA) in general: In September 1961, his entreaty to make the 1960s a “decade of development,” and an accompanying proposal for dedicated legislation to this end, had been formalized by congressional passage of the Foreign Assistance Act. Two
Despite the intense sunshine, we were hardly breaking a sweat as we cruised along the flat, dedicated bike lane, well protected from the heat by a canopy of trees. The electric assist on the bikes likely made a difference, too. Far removed from the bustle and noise of the Taichung traffic, we admired the serene rural scenery, making our way over rivers, alongside rice paddies and through pear orchards. Our route for the day covered two bike paths that connect in Fengyuan District (豐原) and are best done together. The Hou-Feng Bike Path (后豐鐵馬道) runs southward from Houli District (后里) while the
On March 13 President William Lai (賴清德) gave a national security speech noting the 20th year since the passing of China’s Anti-Secession Law (反分裂國家法) in March 2005 that laid the legal groundwork for an invasion of Taiwan. That law, and other subsequent ones, are merely political theater created by the Chinese Communist Party (CCP) to have something to point to so they can claim “we have to do it, it is the law.” The president’s speech was somber and said: “By its actions, China already satisfies the definition of a ‘foreign hostile force’ as provided in the Anti-Infiltration Act, which unlike
Mirror mirror on the wall, what’s the fairest Disney live-action remake of them all? Wait, mirror. Hold on a second. Maybe choosing from the likes of Alice in Wonderland (2010), Mulan (2020) and The Lion King (2019) isn’t such a good idea. Mirror, on second thought, what’s on Netflix? Even the most devoted fans would have to acknowledge that these have not been the most illustrious illustrations of Disney magic. At their best (Pete’s Dragon? Cinderella?) they breathe life into old classics that could use a little updating. At their worst, well, blue Will Smith. Given the rapacious rate of remakes in modern
RSS