Max and his wife kindly took me to Din Tai Fung 鼎泰豐本店 which I had been longing for years but discouraged by the long waiting lines. It specialists in steamed dumplings (xiaolongbao, 小籠包), was named one of the top ten restaurants in the world by The New York Times in 1993, and now has branches in Australia, Mainland China, Hong Kong, Indonesia, Japan, Macau, Malaysia, the Philippines, Singapore, South Korea, the United States, Thailand and UAE.
We then walked around Yongkang Street (永康街) to check out some famous stores, such as a handmade soap store, and a snack store that is famous for Fried Fish cakes made of a boiled fish paste and steeped into the brown sauce (Tian Bu La, 甜不辣）and Pig's intestine vermicelli (大腸麵線) A tan-brown variety of vermicelli used for this dish is made primarily with wheat flour and salt, and gains its unique color due to a steaming process which caramelizes the sugars in the dough allowing it to be cooked for longer periods without breaking down. I then walked half an hour back to my host family to digest the dinner in my stomach.
By the way, I tried ginger coke cola in the afternoon.
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