Today was a refreshing break from the more structured and information-heavy parts of the trip. We had a Taiwanese cooking class, and it turned out to be one of the most enjoyable and hands-on activities so far. It was a good change of pace to focus on food and technique, and to be actively involved in creating something from start to finish. We watched as the chef taught us a few steps and then went back to our stations to try to repeat those steps on our own. It was fun and I got to try tiny shrimp which wasn’t bad.
The main dish we prepared was a traditional bamboo leaf wrapped rice Zongzi. The filling included a mixture of shrimp, mushroom, and glutinous rice, all seasoned and layered before being carefully folded into the bamboo leaves. The folding part was probably the most technical element of the dish. It took a few tries to get the shape right and make sure the wrapping was secure enough to hold the filling together while steaming. There were moments of trial and error, but the instructor was helpful she was walking us through each step slowly. Once they were cooked after 20 minutes or so the parcels had a soft, chewy texture, and the flavor was savory and comforting.
After the rice parcels, we shifted to making boba from scratch, which was both surprising and a little intimidating at first. I had no idea how much work went into the tapioca pearls we usually just get in a cup of bubble tea. The Chef and CEO showed us the balls that would later be tapioca pearls after boiling for 40 minutes. It was surprisingly satisfying to see the transformation from floury little balls to glossy, finished pearls.
Once the pearls were done, we added them to freshly brewed milk tea, and I have to say this was the best boba I have had on the entire trip. It was not overly sweet or artificial tasting. Instead, it was balanced, rich, and really refreshing after the heavier rice dish. There was something extra rewarding about drinking something that we had made ourselves, especially after learning the steps and putting in the effort.
Overall, the experience was not just about learning recipes. It was about getting a better appreciation for how much work goes into dishes that are often taken for granted. Taiwanese food, like a lot of cuisine, involves detailed preparation and attention to texture, temperature, and timing. The class gave me a new respect for that. Even though I probably would not be able to perfectly recreate either dish without a guide, I do remember many of the steps. It was a good way to close out this part of the journey and left me feeling full.