If you like to taste Taiwanese type of ramen in Taipei, A-Mao only recommends Xiao-Zhen-Yuan, and their "ramen with stewed spare ribs" is his favorite, although the noodles is not perfectly adorable. The soup is fully filled up with elegant flavor of pork bones, garlic, and pepper. And, the best is that stewed spare ribs is as soft as testy. You will not be disappointed!
Recently, A-Mao found a delicious zha jiang mian. It looks really good, doesn’t it? The zha jian, brown meat sauce, is filled up with flavor of yellow soybean paste, ground pork, and dried tofu, which is added to this dish by Taiwanese firstly. In addition, the noodles is so al dente. After stirring, it is a great trio of creamy zha jian, plentiful noodles and fresh vegetables.
Several years before, I was very surprised to marvelous flavor of Jasmine Rice when travelling in Thailand. Because of a special (and free) offer from the Council of Agriculture Taiwan & GozCafe, I got this chance to experience a brand-new breed, Taichung No. 194. It is a beautiful hybrid from Taikeng No. 9, which is one of popular rice in Taiwan, and famous Basmati Rice. The taste is as rich as the fragrance is elegant. Amazing, Taiwanese agriculture!
Really thanks for an offer from the Council of Agriculture Taiwan & GozCafe. I got another chance to experience excellent, native rice. To love Taiwan is not like to say by 
This time I got two 600-gram, cubic packages, and their charming name is RICE IN LOVE. Tiffany is touched by the interracial love between black and white rices. XD
Frankly speaking, before I thought Japanese rice is more delicious than Taiwanese one. After encountering Taikeng No. 9, I totally changed my mind. They glitter like pearl, and mouthfeel is great. Ooh~~~I feel love♪
Security Show at Big Sight in March is the Japan's largest exhibition for security & safety industry. Compared with it last year, the scale this year is small, and stream of people is not growing. Because of Financial Tsunami! Anyway, A-Mao went to Matsumotorou in Hibiya Park before and got a nice experience in 2008. This time he visited its branch in Big Sight and chose beloved omuraisu. Though the omelet was a little bit overdone, with hashed beef sauce—better than the head store, the whole plate was very enjoyable. Maybe to taste Matsumotoro has become his must when tripping in Japan.
Kanda Matsuya isn't that Japanese gyuudon chain Matsuya but an old restaurant providing Tokyoites' flavor. Ikenami Shoutarou, a novelist as well as a gourmet, also liked their foods. With an atmosphere of history, guided by a old & kind waitress, A-Mao sampled cold soba. It smelled mellow, its mouthfeel was exquisite, and the dipping sauce would bring you to the Edo period! After that, please do pour some cooking water out of the red pot into the sauce. Not to waste this delicacy.
It was lightly snowing in Tokyo this March. Albeit it is strange, A-Mao's main duty was foraging then. Around Kanda Station of Yamanote Line, there are so many different restaurants that hard to pick one up. After walking around for quite a long time, it is impossible for him to reject the half boiled egg on the billboard of Kanda Wise Ramen. Seaweed ramen was selected, and one bowl of rice was ordered also because that Japanese ramen is extremely salty and it is so strength-consuming while doing business trip alone. The shouyu-tonkotsu soup with aroma from oceans was really impressive. Tender & juicy chashu was not worse than yummy half boiled egg. The rice was finished, and N cups of water was finished; nevertheless, there remained quite a lot of soup because it is salty Stupidly.
