今まで見たことのない台湾の屋台料理 – エキゾチックな朝食 + 村の宴 + 高級ダック

今まで見たことのない台湾の屋台料理 – エキゾチックな朝食 + 村の宴 + 高級ダック

Today’s video is going to be wild. We started in Yilan city
with a morning market breakfast that will absolutely shock you. Here we have shark. Then heading deep into the countryside
for one of Taiwan most legendary dishes, juicy,
smoky barrel chicken cooked to perfection. And for the grand finale,
a luxury Taiwanese dinner so unforgettable, it feels like a dream. But first, we’re kicking things off
in Taipei at a legendary breakfast spot, famous for rich, melt in your mouth,
braised pork over rice. This is Taiwan
like you’ve never tasted before. Our breakfast is here
and I’m super excited and starving. We got our braised pork belly over top of rice. I think this is bitter melon. Look how fatty the pork is. We have another one
for Sherly behind the camera. She needs some energy. We have braised tofu, and egg.
I’m mouthwatering. And we also order a soup with pork ribs,
this is radish, maybe? Oh, and I just realised
there are clams in it. What a combo. Let’s give it a try. Let’s try this braised pork belly. This restaurant is really famous for.
Oh, with bitter melon. Buon Appetito! Super delicious. It’s insane!
Melts in your mouth completely. And you can really taste
sweet, savoury, with the thick glaze sauce on top. Wow! What a dish. And the rice just balances everything. Now, let’s try the tofu as well. A bit of tofu. Do you know what? Let’s pour some of the broth here, the sauce, egg. It’s incredible. You can’t really taste much of the bitter
melon, but what a combo. Everything just matches perfectly.
Everything is in harmony. This is a ten out of ten. Now, let’s try the ribs. Let’s try the broth first. Oh, nice. Oh, see? It completely falls off the bone. Oh, do know what? It almost tastes like smoky. This is so soothing, woah. This is what you need in the morning. I can imagine having this during winter. Hearty, rich, comforting,
ready to get your day going. Mamma mia!
What a breakfast. And now we’re going to finish this,
and then we’re going to Yilan. After this incredible breakfast,
it is finally time to go to Yilan City, where we’re going to have one
of the craziest food experiences ever. We just entered the busiest morning market here in the city in Yilan. It’s incredible. Sunday morning full of people. They sell meat, veggies, you named it. But we were here to find breakfast
and maybe chat to the locals. I’m super excited. So let’s go. We found some breakfast I think I smell something in the air. Oh, yeah. We found a spot on our. All right, guys, our breakfast is here,
and this is quite something. But before start it, I want to
introduce you to our friend Helen. Today she’s taking us around
and help us arrange everything. I’ll give more details
at the end of the video. So what do we have here? Let’s start from the
soft one. We have pig cheek, pig liver.
Oh, wow! The consistency is quite something. Then two types of fish eggs. Look at this. I’ve never seen anything quite like it. And over here another type of fish egg. And this is still fish but more jelly, like. Or you can tell.
Wow. And then here we have shark. It’s not endanger. So, don’t worry, it is local. It’s from the Yilan area by the water. This is the meat. Oh, wow.
This is so unique. It looks like fat.
That’s very unique. And this is shark tail. They’re more jelly like. Look at this.
It’s very unique. This is an exotic breakfast. This is a very local sport.
A legendary one. Just a few seats, very simple, straightforward. The owner is super passionate and nice. So let’s go for it. Let’s start. Let’s try some pig cheek. This is an easy one. Let’s dip it into the spicy sauce and let’s go for it. Oh, my God, oh!
It’s so tender. Oh, that’s spicy. It’s sweet, it’s really a different type of spicy sauce. Now, moving on.
Let’s go for the liver. Just try the liver like this. The consistency is like hard tofu, it’s very soft, almost mushy. But, it has a bit of a crunch to it. It reminds me of the type of liver
I grew up with, eating liver steaks. That was very similar. Really, really nice, enjoyable. Actually, this is the best liver I’ve ever tried. I can see myself having a lot of this one. It’s amazing. Flavour wise, it’s a bomb. Moving on, fish eggs. Let’s try this one because
I’ve never seen anything quite like it. A little bit chewy. No odour whatsoever. Actually, not really much taste. Now, we’re getting into the shark. But first, let’s get this jelly-like sunfish. These are like candies. Oh my God! Delicious! The owner is so funny. Oh, my goodness. This tastes like nothing. Pure jelly. It has just a little bit of fishy taste. But it’s a bit smoky. Now the moment we’re all been waiting for shark. It’s a local shark. Wow. This is the breakfast of the champions. Let’s go for it. Unique texture, it dissolves in your mouth
completely. It’s somehow silken tofu. Pudding-like. It completely disintegrates. Almost like eggy. It has almost no fish odour at all. Let’s go for the chilli sauce. That makes it a lot better. It has no odour at all. Like, if you would give me this without telling me that it’s shark meat, I wouldn’t be able to say anything because you can’t really say it like it doesn’t taste anything strong. Wow, that’s a surprise. Now, the last one, shark tail. I can tell this one has a bit of consistency. Slight odour. This has been fried. But overall, look, I was a bit scared before trying this food for breakfast for the first time. Shark, some other things, I don’t know. Sometimes they don’t clean the organs
very well. And this master right here
did a perfect job. And there is a reason
why this shop is super busy. Everything is perfectly clean,
nothing has odour whatsoever. And the shark? Oh, if they didn’t tell me that this was shark meat, I would have never been able to say it. Unbelievable. What a breakfast. This is a breakfast of the champions here in Yilan. We’re not done yet. The owner just brought us this sausage. So the case is made with pig intestine and stuffed with tapioca and cilantro
and more ingredients. Let’s give it a go. Nice! Gooey, stuffed with tiny little meatballs. Somehow crunchy. Actually, no odour whatsoever at all. It’s like a warm candy. What a surprise. It’s really nice. I love it. Oh, my God. Thank you. He is so passionate. You need to come here. If you’re ever in Yilan for breakfast, you will absolutely love it. The food is incredible. And look at the place, outside people lining up. Everything is so fresh. The owner is so passionate. It doesn’t
get any better than this. Now we go for something else. We’re continuing our exploration
of the market. So this lady selling
lots of already cooked dishes. We found some interesting,
marinated bitter melon. And here we are guys, shark meat, the one we just had for breakfast. Wow, it’s strong, it smells strong. Salty, bitter. It’s like eating soft jelly. You need to mix it with rice. Wow. And now she’s making us try a Yilan speciality, smoked duck. This is delicious. Wow. Tender, smoky, almost like ham. So all these dishes are made by her, prepared during the night
and ready to be sold during the day. She sells lots of traditional dishes. I just love how friendly
and passionate she is. Incredible. I’m glad we managed to try something
that we never tried before. How cool is this? And now we continue exploring. We stopped by another place
where they sell meat. I want to show you that local Taiwanese sausage. Also, they sell all sorts of parts of pork. They’re about to close. So what they have left is pig ears.. Look at this. See, the gentlemen are
fighting for the best ear. They also have chicken, pork liver and smoked pork liver. Look at the colour. And then the shark. They really sell this everywhere. And they are in the third generation. The guy right here is the third
generation. This is pig ear? Nice. We’re having pig ears, we’re trying them all today. All the exotic stuff. Oh, it’s smoked. Smoked. Super crunchy pig year. Oh, nice. It has been smoked? It’s smoked already. Oh, my Lord. Thank you so much. We came to this old school stall, where they make their homemade, traditional style mochi. They have different types of dough and stuffing. Look at that. This one is with cabbage and carrots. Then, of course, they have sesame, bean paste. And look at the dough, red. And this is the more traditional one. Oh, they have a green dough as well. Okay, we’re going for the red one And the green one is stuffed with cabbage and carrots. One traditional as well. Stuffed with sesame. Beautiful. Love the colours. Okay. First of all, I want to explain
that this is the traditional one, the white one, the green one, the colouring is not from food colouring, but it’s made from leaves. So it’s natural. And the red one is made from fermented rice, everything is natural. Now I want to try the red one first. First time trying mochi. Let’s go for it. Delicious. So before there was red bean, now
added ginger. I can really taste the ginger. Oh, my God. Explosion of ginger. Wow This is.. Oh, almost, almost spicy. Almost spicy. Look at this. The green one, leaf-infused mochi stuffed with carrots. Very unique. Almost like a steamed dumpling. I did not expect that. Savoury mochi. Wow. Peppery, crunchy. I did not expect that. Now, last but not least, before we continue with our tour today, we’re going for the traditional one. The one we sesame and nuts. This is super delicious. The consistency is just so nice, you need to chew for a little bit. My favourite actually might be the savoury one. Because it was so unique. The one with carrots. Oh, unexected. Now we’re going for lunch. This is a very special place. And while we were chatting with
the owner he just told us
they’ve been doing this for 55 years. His father opened this and now he retired obviously, he’s been doing it for 22 years. Unbelievable. So I feel like anywhere you step in here in Yilan, it’s at least 50 to 60 years old. Unbelievable. Thank you This market is fantastic Lots of foods, things
that we have never seen before. Some very exotic. Also fruits, vegetables, friendly locals. Oh, the locals see our next level. Very welcoming. Amazing. It’s very hot. So what we’re going to do is cool down
a little bit and then we go for lunch. Now we’re heading deep into the countryside for a true rural Taiwanese feast, the legendary barrel chicken Stuffed with chives and secret spices and roasted low and slow inside
sizzling barrel, until it’s smoky, juicy and absolutely irresistible. Hello! Oh, my God. Look at the barrels. Beautiful It’s amazing. This is halfway cooked. Look at that. Look at this chicken, village chicken, stuffed with herbs and as you can see, they put a bowl so that the juice, once they cook it, drips and falls there. And I believe after that, with
those juices, they make a soup. Amazing. This is a roast chicken sanctuary. Oh, thank you. Beautiful. So she told us how to eat it properly. This incredibly juicy looking chicken with crispy skin roasted by the master right
there in barrels. Wow, stuffed with herbs and spices, the juice dripping at the bottom. They make a nice, beautiful soup and then they finish it with some pumpkin and potatoes. Sweet potatoes. Oh, my God. The smell is incredible. And how to eat it is you wrap it
like Korean barbecue style on a lettuce leaf, you have cucumber, carrots, potato
or pumpkin. You dip the chicken in this dark, signature homemade sauce, old recipe from this shop. You do the same with this bread. It’s incredible. It’s a mega feast. This restaurant is busy. Everyone is so nice. Also, one more dish. They have this soup. I can see mushrooms, chicken. Wow. We are deep in the countryside and now we’re an hour and a half,
2 hours away from Taipei. This is going to be an incredible feast. Let’s give it a try. So hot! I just really want to try the chicken
first. Buon appetito The skin is crispy. It’s actually very well-balanced. Chicken is great. Actually, not many spices. You can really taste
the quality of the chicken That’s not a dry chicken at all. Oh, my gosh. So juicy. This chicken has been marinated, cooked in the barrel for over an hour. So it’s insanely tender, juicy. They paint the skin of the chicken halfway through the cooking process to make the skin look more shiny and crispier. And they certainly did it. Now let’s get some chicken. All right, carrot first, cucumber. Oh, actually, the chicken must be dipped into the sauce. Let’s wrap it up. This gives me Korean barbecue vibes. Atomic bomb. Mamma mia, so good! Thick, sweet. Oh, you can taste fermentation. Oh, my goodness. It’s an explosion of flavours. And I love how the.. the lettuce brings everything together with all that crunchiness, freshness, juiciness. But the sauce for me is the key. I heard they make this sauce in ceramic pots, they ferment it for six months it’s an old recipe, local
recipe from this shop. And that’s one of the best sauces I’ve ever had. Now, I want to try another way
of eating this chicken. I do it with my hand. And by the way, this sauce is a fermented tofu sauce. It almost has a cherry aftertaste. It’s a bit sweet. It almost tastes like a fortified wine. Quite unique. Oh oh. With this red is even better. Oh I’m a bread kind of person, you give me this, chicken and this sauce especially it’s a win. Now let’s try the soup. This looks fantastic. Mushrooms. I’m a massive mushroom lover. I can imagine having this during winter. Wow. There’s almost no salt. I think what they did if I’m not mistaken. You remember that below the chicken there is that pot with the dripping juices and the pumpkin and potato. So potato and pumpkin go on this plate. The soup, they use the juices to make this soup right here with mushroom It really tastes like chicken and mushroom. Pure comforting, this helps neutralise
the greasiness of the chicken. We just made it to the owner
of the restaurant farm. This place is insane. The farm is huge. He has a massive piece of land
where he absolutely plants everything. He also raises his own chickens. This man is restless. He works at the restaurant, comes
here, takes care of his farm. He really loves it. And this is just so peaceful, relaxing. You’ve got water right here coming from the mountain. You got the mountain over there. Greenery everywhere, the sound of the birds. Beautiful Amazing food, amazing story,
farm to table, everything organic, healthy
and hopefully traditions that will be kept for many generations to come After a little downtime in the beautiful Yilan countryside, it’s finally time for the grand finale. An unforgettable luxury roast duck feast at the famous Red Lantern restaurant. Locals swear, this is the best roast
duck in all of Taiwan. And tonight, we are about to find out why. Ragazzi, I’m so excited. We made it to the Red Lantern restaurant, one of the most famous Duck restaurants in the entire country. It’s a set menu. With the help of our friend Helen,
we managed to make a reservation. We got a five course duck menu. Also, we’ve been greeted with a few starters right here, a few side dishes. I’ve been wanting to come to this place
for a very long time. I can’t believe I made it. So, the chef soon will slice the duck in front of us and will make a five
course for us. I really want to show you the slicing
show. A proper master will come here
and magic will happen. Beautiful. Oh, guys. But did you see the show? It’s unbelievable. I have never seen it live in front of me. So the star on the show,
of course, is the duck. But it is this dish right here. That’s what they’re famous for. And they make it like sushi style. Then they also gave us duck legs right here. This is a pancake infused in
scallions. Scallions are very famous in the Yilan area. And also they made this super thick pancake with a massive green
onion inside, duck and sauce. They also gave us, of course, extra meat. I mean, the leftover. This is super delicious and tender and the rest will be made into a soup. And another one,
which is called the three cup duck. I’ll show you later. But now let’s start. So the waitress before told me
that we need to start with this one. It’s good when it’s hot. Look at this. Look how elegant it is. I touched the skin and it’s pretty hot. Mamma mia! Mamma mia! My mouth is in shock
and I’m not even exaggerating. The skin completely disintegrates. How do they even come up with this? It’s unbelievable. Juicy. It’s fried, so not too crunchy, it
disintegrates in your mouth. And together with this
type of rice is incredible. Let me go for another one. Sweet with a slight sour aftertaste. I have never tasted anything like this. This is the famous cherry duck at the
Red Lantern restaurant here in Yilan. Wow. Wow. Oh, just absolutely crazy. Now it’s time for the pancakes. Let’s try the green one. The scallion infused. Oh. Crunchy, firm, a bit sweet. Already, the duck is amazing. The presentation, the mastery, they made so many incredible dishes. If you’re ever in Taiwan, I know it’ll be expensive, but we’re going to talk about the price
at the end of the video. It’s worth a try because it will make you
forget all the other ducks that you;ve ever tried before. Unbelievable. Now we’re going for the traditional one. The bread, the bread is even better. I’m more of a tradition guy. More greasy, flaky. One more dish that I really want to try is this. This is duck breast covered completely
with the juices from the inside, with all the spices. Look how thick it became. Let’s go for it. Strong. This is the strongest I’ve had. Now, the sauce is thick, sweet, almost caramelised. Hint of sourness. Oh, the meat, crazy tender. And I want to show you guys
that we are sharing this wonderful experience
with Helen and her husband. We had to share this incredible experience
with someone special like them They showed us around, thanks to them that we’re having this wonderful experience and we had a great day today,
but we haven’t done yet. I was about to miss this appetizer, abalone. Sour, sweet, cold, crunchy.
a bit chewy. This is a perfect appetiser. We received another dish. Look at this. Even this one looks absolutely fantastic. This is slow cooked beef
with the radish and carrots. Look how creamy and thick. Let’s go for it. It takes you to the space. Slow cooked beef, you can taste a bit star anise. It has a cinnamony flavour, almost like caramelised. As we speak we received another dish. Wow. This is the soup made with the bones and on the other parts of the duck,
together with other veggies. And this is our final dish. The famous three cup
duck. Stir fried duck with soy sauce, chilli, garlic, ginger. Let’s go for it. I don’t know if I got the meat or only bones. Okay, let’s try a part that has less bones. Pure soy sauce,
just a little bit spicy, gingery. This requires a lot of water. Here we are,
one of the masters at the Red Lantern restaurant with so many years of expertise in making roasted duck. Chef, the food was delicious. Thank you so much. But I’m still blown away by the skills,
the quality, the service of this place. I loved every single moment of it. Well, yeah, I’m going to tell you
about the price and everything at the end of the video. All right, guys,
this is the end of the video. What a day we’ve had. So we started early in the morning from Taipei by taking the bus and going to Yilan. We went to the morning market.
Absolutely fantastic. The super unique plate
full of exotic stuff. Shark crazy. Then we went to the village restaurant roasting the chicken in a barrel, and then the owner
brought us to his house. He showed us his farm. What an experience. And then we went to chill out by a lake. Yilan area is stunning. And then the cherry on top of the cake, the Red Lantern restaurant, the best duck I’ve ever had in my life. And everything came to the price of 5600 Taiwanese dollars plus 10% It’s right here which in US dollars is 208 USD for four people. It’s worth it.
What an incredible experience. Yilan has been fantastic. You guys let me know if you enjoyed it. Sherly and I absolutely loved it. Let us know where else we have to go here in Taiwan and also let us know your favourite dish in this video and the most exotic for you in this video. Thank you so much for watching and see you in the next video. CIAO 🙂

SUBSCRIBE: https://www.youtube.com/@AbroadandHungry
FACEBOOK: https://www.facebook.com/abroadandhungry/
INSTAGRAM: https://www.instagram.com/abroadandhungry/
TIK TOK: https://www.tiktok.com/@abroadandhungry

For Yilan tours, contact: https://www.instagram.com/helen_tien1111/

In this video, I will take you deep into the countryside to taste some of the most unique, exotic and luxury Taiwanese street food in all of Taiwan.

LOCATIONS:

1- 今大魯肉飯
https://maps.app.goo.gl/6JqaL1aNzazvAH586

2- 第二(南館)公有零售市場
https://maps.app.goo.gl/9fo5hgjjiYVMbyZ97

3- 蘭陽老媽媽手工醬油行
https://maps.app.goo.gl/nxW34ku8NKUcMZXb6

4- Red Lantern
https://maps.app.goo.gl/YhQUbniHSRPQQKxA8