Taiwanese "flies' heads"?????

Today's I will introduce to you a Taiwanese speciality with an unusual name called "chang ying tou" ??? or in English "flies' heads". The flies' heads relate to bits of fermented black beans or dousi. This is a pungent, salty and spicy stirfry with chive flowers, pork and fermented black beans flavoured with some garlic and chillies. It's tasty with plain rice or eaten as part of a Chinese meal.

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Taiwanese meat and mushroom sauce ??????

?????? - Tai Shi Xiang Gu Rou Zao

This is Chinese spag bog sauce Taiwanese style. The flavour is similar to this chunky style recipe.

Cheap, flavourful and very versatile, this sauce is great with plain rice, any noodles (dry or soup), stir fries vegetables or serve with plain rice cake. I normally make a big batch, store some in fridge for up to a week or freeze till ready to use. Hard boiled

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Fermented beancurd flavoured chicken nuggets with basil ?????

Fu Ru Yen Shu Ji ?????. This recipe is a delight from Taiwan, though not super healthy it's finger licking good. I have made this several times. Chicken has lovely flavour, the coating will stay crunchy for quite long time and the fried basil chips so crunchy they melt in the mouth. The recipe is easy as long as you have some fermented beancurd and some fresh basil.Here is the recipe if you like

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Boiled chewy sweet potato chunks ???

Has anyone tried something like this in Taiwan or Taiwanese restaurant? This is a bowl of chewy sweet potato chunks called 'dee kwa yuan ???' or 'fun shu yuan ???', a popular Taiwanese dessert. These chunks are similar to Cantonese glutinous rice balls 'tang yuan ??' but much chewier. The first time I made this dessert following a recipe I found on the internet, it was far too chewy for my taste

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