Exploring the Miracles of Neiwan

Posts Tagged ‘cactus juice

Home made cactus and wild ginger flower ice cream

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This purple ice cream is actually made of Cactus juice – only other place in taiwan which sells cactus ice cream is Penghu a small island off the coast of Taiwan. This ingredient is freshly flown from Penghu and goes really well with other ice cream flavours because of its mild sweet and refreshing taste.

wild ginger flower ice cream or rather any other food products with wild ginger in it is unique to Neiwan and you can’t find it anywhere else in Taiwan. It’s not because other places do not have wild ginger but it’s because only the locals of neiwan is ingenious enough to incorporate in it their food products. I heard from Mr Lan (another liaison officer from CPC) that the locals of Neiwan originally wanted to promote and use Sakura flower  and their food products but later decided against it because of some difficulity in harvesting it and Japan is already well-known for their sakura flower products and it’s hard to beat the Japanese at it. Hence they decided to name wild ginger flower as the official flower representative of Neiwan and to heavily promote and use it in their food products.


Written by clarine chai

June 1, 2011 at 10:56 am

Neiwan’s famous homemade Tofu Hua (Soy beancurd)

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TOFU WANG is open. He seems to be opened for business all the time even till quite late in the night when other shops close for the day.  He is also the boss which treated us to his homemade ice-cream on our very first day in this town. There is an assortment of different flavours from mango to yam.

This first thing which will catch your eye as you enter his shop is the large array of ingredients arranged in glass bowls.

This swirling feathery thing, I suspect is used to keep the flies away.

tofu wang puts his heart in his business and is dedicated to making the tofu hua of the best quality. He believes in homemaking everything from scratch. He doesn’t buy ready made/ factory produced ingredients.  He grounds raw yellow beans to make tofu hua and steams them the traditional way using a wooden barrel. This is a picture of the barrel


Here he shows us fresh ginger flower and cactus juice just flown in from Penghu a few days ago.


One of the secret to his superb tofu hua is the ginger he uses. It Is locally grown in Neiwan, where the air is fresh and environment conditions optimal to growing good ginger.

And you will notice the difference it makes. The ginger syrup comes out just right. It has a stronger gingery taste without it being too sweet. The tofu is so smooth and tender, served with peanuts and pearls, it is nothing less than perfect!. You know the  rare moments in life where you feel so blessed and absolutely satisfied? This is one of those moments where I’m overwhelmed by happiness as the warmth of the tofu hua fills my stomach.

Written by clarine chai

June 1, 2011 at 9:04 am