Foodie Adventures, Taiwan: How I Fell in Love with Feet

Now, I know what you’re thinking... If you haven’t already been grossed out and stopped reading after the title, I’m NOT talking about toe sniffing, creepy foot loving foot fetish. I’m talking plump, juicy, glistening pig trotters on a hot bowl of noodles.

Growing up in an Asian family, pig trotters and noodles have many cultural and superstitious meanings. The elderly eat it on their birthday because the noodles represent longevity and trotters represent health (although never bite through the middle of a noodle if you’re eating it at someone’s birthday, you may offend an elderly as it represents cutting their lifespan short). Daughters send mothers this dish in order with to wish their mothers a long and fortunate life.

Growing up in a western culture, I’ve mainly been indifferent about this dish. The often chewy texture, with not much meat in return for the effort of gnawing on a bone that sometimes lacked in flavour made for a reason for lack of interest. Yet this was something else in itself. This dish definitely caught my attention the minute it arrived at my table, even after a 9 hour work day followed by an 18 hour flight, 5 hour layover, 2 hour train ride, and closing in on 36 sleepless hours.

Finally arriving in southern Taiwan where it was 35 degrees Celsius and 80% humidity (mind you, it was a cool 10 degrees when I left home 36 hrs ago), the thought of eating anything hot was out of the question. Yet, sleep walking up to the display case lined with glistening, steaming food, I could feel myself salivating. Three bland, colourless, overcooked airplane meals will leave anybody with taste buds craving for a decent meal. Might I say, we got a little point happy at the sight of this that we pointed out so many dishes we wanted to order, that the server finally asked us to sit down, stating that we more than likely had enough food for the three of us (or potentially to feed a small village of starving children).

As the food began arriving at our table, I couldn’t help being over come by a feeling of bliss. Cool AC blowing over my shoulder, the scent of a delicious meal drifting through the air, our table lined with countless colourful dishes, now THIS is what the 36 hour flight was for. The crisp crunch of dried baby crabs sautéed with chilies, peanuts and sesame…  tender, crisp, fresh, green asparagus with shimeji mushrooms… sautéed squid with snow peas… plump, tender, perfectly braised ham hock… and the list goes on. Yet, just when I thought I was full, the chefs sent out what would be the most memorable part of my meal.

The shine on this perfectly braised (when I say perfect, I mean glistening in the sunlight, no puncture wounds, smooth) pig trotter was like none I’d seen before. Just by looking at it, you could tell that this was one trotter that had been treated with some tender love and care. Regardless of what angle you looked at it from, it was just perfection. As I took my first bite, my teeth sank effortlessly through the skin, which was still ever so slightly firm that you don’t feel as if you are biting through a mouthful of fat, yet the meat was so tender that it was nearly fall off the bone. The perfect balance of saltiness and slight hint of sweetness of this dish, nearly made my eyes roll to the back of my head with pleasure. Foodgasm #1 of the trip. The bed of dried noodles on the bottom, not too soft and not too firm, just barely al dante, soaked up the flavours of the trotters.

There’s a first for everything, and this was the first time I fell in love with feet. My only complaint was that I didn’t have these tender trotters and noodles to begin my meal. Although, it may have been a good thing, since I may just have been tempted to order 3 bowls of it and not leave room for anything else. Sometimes a tease is better than overdosing on something.

If you’re ever in Kaoshiong, (southern) Taiwan, this is definitely a dish worth trying.

鄧師傅 Chef Teng

台灣高雄市800新興區中正三路82號

82 Jhong-Jheng 3rd Road,Sinsing District, Kaohsiung.

Tel: 07.236.1822

Hours: 11AM - 9PM

Website: http://www.chefteng.com/