Food
In Search of the Pu Pu Platter
Albert Creak | November 3, 2006
“Once you’ve tried the Chinese food in Taiwan, you’ll never want to eat at another American Chinese restaurant again,” a 46 year-old Mr. Lin told me the other night over a fragrant pot of three-cup chicken (三杯雞, sān bēi jī) the other day. The dish is named for the sesame oil, rice wine, and soy sauce that, along with a liberal amount of garlic and basil, give the dish its distinctive flavor. And Mr. Lin is right. Although with a little legwork excellent Chinese restaurants can be found in most larger western cities, the vast majority of Bamboo Gardens, Golden Dragons and Rickshaw Cafés can’t hold a joss stick to the real McChoy. More