Day 32Had to soak in the hot spring again before I leave tomorrow, one last dip. Then I decided to get off in
ShiLin Breakfast 247 place by exiting the metro at ZhiShan. It's great to be able to get breakfast flaky flat bread and fried dough with fresh soy bean milk.
How this fried dough came about was historically, someone was famous for being a traitor who betrayed his country and friends. When justice came and he was arrested, people celebrated by molding dough into his body shape and fried it and then ate it. 
Went to 3rd uncle's for dinner. His wife is such a great cook. The simplicity of wonton soup is just great with a few pieces of Chinese celery for crunch and flavor.
I don't usually like rice noodle sticks unless it is done in traditional Taiwanese flavor, and texture. This was delicious. 
Sweet sticky rice with home made red bean paste.Then I went to 2nd uncle's place for tea.
He makes strong good tea, Taiwan style, there are more like tea shots. I think I was there drinking tea for hours till 2am.
Dried mango from yesterday's trip. Very delicious, sweet and chewy.
He makes strong good tea, Taiwan style, there are more like tea shots. I think I was there drinking tea for hours till 2am.
Dried mango from yesterday's trip. Very delicious, sweet and chewy.
My cousin Wei Xiang who recently got married showed me his wedding photo album. He and his wife are both day soap script writers who work out of the home and goes in the studio for meetings once a week.
Purple charcol is used to keep the leaves fresh and dry. It is damp and humid in Taiwan, put a stick or two underneath the lid above paper protecting the tea leaves. The art and care of tea is a culture in itself.
He keeps his tea in clay pot, old school. He is a beautiful calligrapher and he write his own label for the pots.
He has a little tea table and lots of great tea and, and a pot for each one.
He has a little tea table and lots of great tea and, and a pot for each one.
