The Lunar New Year buzz hits Taipei’s Dihua Street as locals and tourists rush to grab their favorite dried pork treats.
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Golden, crispy sheets of dried pork emerge from hot ovens, their enticing aroma tempting passersby to take a bite. Though the Lunar New Year is still weeks away, customers are already flocking to Taipei's historic Dihua Street, eager to secure their favorite delicacy.
The owner of this renowned dried pork store says demand is soaring, orders are already fully booked, and some items are only available to customers who queue in person.
For many, Lunar New Year celebrations would feel incomplete without this sweet, savory treat. Thin sheets of dried pork, known for their crispy texture and melt-in-your-mouth appeal, are a seasonal favorite. However, more traditional thicker slices still hold a special place in the hearts of many food lovers.
One customer shares that this store’s thin sheets are better for older people with weaker teeth, while another prefers the traditional, more chewy, thicker version.
Both types of pork sheets are prepared meticulously. Traditional thick slices are made by trimming fresh pork, freezing, slicing, marinating, and shaping the meat before it’s slowly dried and grilled over high heat to enhance its rich flavor. Thin sheets, on the other hand, are crafted by seasoning ground meat, molding it into thin slices, and following the same drying and grilling process.
Whether it’s the traditional thick slices or the delicate thin sheets, the craftsmanship behind these dried pork treats highlights the charm of Taiwan’s time-honored delicacies. With demand peaking during festive seasons, these iconic snacks remain a must-have for holiday celebrations.