Tuesday, June 19, 2007

Noodles and Congealed Pork Blood YUM!

I put this post up because congealed pork blood soup was a soup that came with school lunches about once a week when I was in elementary school. In Taiwan it's almost like second nature, like clam chowder as a menu option on American menus. Clockwise, starting from the large bowl: Cold udon noodles with minced meat sauce and strips of dried seaweed; clear soup with bok choy and congealed pork blood jello.Here's the noodles (liang mien)
And, congealed pork blood jello in soup. It doesn't taste bad; it just makes you feel like a vampire.

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