|The heart-stopping Hakka dish of braised pork belly with pickled mustard greens|
|Marinated fresh bamboo shoots|
In Taiwan 15-20 percent of the population is Hakka, making them the second-largest ethnic group on the island.
As a result Taiwan has some great Hakka restaurants like the one we tried in Chungli in Taoyuan County. It's an unassuming place, the staff are relatively friendly and if the restaurant's not busy, the kitchen will churn out dishes faster than you can eat them!
|Curried soft-shell crab with small cubes of potato underneath|
|Fantastic braised eggplant cooked Thai style|
There was also curried soft-shell crab that was slightly spicy, the flavours delicious and the sauce was also soaked up by small potato cubes. Intriguingly the dish was served with Western-style soft slices of bread but they went well together.
|An array of mushrooms in a soup with a flavourful broth|
My favourite was the soup that was made using various kinds of mushrooms, including button, shiitake, and ones that looked like the eroded rock sculptures at Yehliu. They were cooked in a simple yet tasty broth I had to have seconds.
Our final course was like a Chinese-style pasta dish, with short noodles about an inch in length, stir-fried with julienne carrots, spring onions and minced pork.
I have the name card but it's all in Chinese... will have to get a translation!