Our virgin trip to Taipei is forever marked by a life-changing appreciation for scallion pancake. This revelation was most surprising, most of all to myself, as anyone who's read this blog will know that I absolutely detest the trio of herbs: coriander leaves/cilantro, parsley and spring onions. I don't know how the Taiwanese do it, but the liberal lacing of spring onions in their scallion pancake, or cong1 you2 bing3, didn't bother me one bit. I thought I'd take at least one bite for posterity's sake, and then offload the rest to the Hubs, but it was so damn good I ended up finishing the whole thing on my own.
One of the very best renditions of this Taiwanese street food can be found at the morning market of Yong3 Chun1 Market, where its exquisite millefeuille-like folds have given it the moniker of 'Thousand Layer Scallion Pancake". This was remarkable, toasted till crisp and golden on the crust and delightfully chewy within. The spring onions, chopped finely and flecked throughout, was oily but just so, without leaving that film on the tongue. Absolutely delicious, and an absolute must-try.
The stall front for reference. She sells out her wares by like 10am so go early early.
Yong Chun Market
294 Songshan Road, Xinyi District, Taipei, Taiwan 110
(Next to Yongchun Station along the MRT blue line)
Open Tuesdays to Sundays from 7am to 8pm (it transforms into a flea market of sorts in the afternoon-evening transition)