Authentic Taiwanese Breakfast
What is the original Taiwanese breakfast to you?
If you think of nothing but clay oven rolls drizzled with white sesame seeds ([白芝麻]燒餅), deep-fried dough stick (油條), "Chinese*" omelette (蛋餅), flaky scallion pancakes (蔥油餅), steamed buns with fillings (包子), steamed bread (饅頭), rice milk with powdered peanut (米漿) and soybean milk (豆漿) — just like every typical breakfast joint, cart and vendor on the streets has to offer, nowadays — you might be so so wrong!
*note: instead of "Taiwanese" here!
I definitely would have made the same mistakes if I hadn't gotten this unusual assignments from the unexpected client from mainland China — National Geographic Travel of simplify Chinese version of Beijing division!
National Geographic China approached me in the mid 2000's via an editor in chief from another well-established magazine whom I long-term closely worked with.
I did not kick off the shooting right upon the agreements and cross-country discussions until the following year. Furthermore, we would have to inevitably break and squeeze the filming days into/in segments for I was always on the road (I rephrase, on the air; to be exact) and constantly fully booked (dating back to mid 1990's).
I get to "earn" the lesser known wisdoms for their informative, "peek" into insights on different social/regional/industry groups for their closeness or inaccessible, and "taste" the authentic local delicacies for their uniqueness from each project — my entire multitasking career, among other sidekicks and gigs — without exception! It was more than worthy for all the trouble during the making.
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