Getting lost with a scallion pancake.

If I go out on my own in Taiwan, I get lost.

I don't know if it's the indistinguishable buildings, the lack of landmarks, the confusing tangle of streets and alleys, or the fact that every street seems to have a clothing store, penny arcade, and milk-tea shop that looks exactly like the ones on the next street. Whatever the reason- I've basically given up trying to get anywhere on my own.

While lost in downtown Hsinchu, I came across an alley lined with noodle shops and take-away stands. One stand seemed to be particularly popular, so I went to check it out. Coming closer, I saw that he was making scallion pancakes- a street food that I'd been wanting to try since we arrived. I'm still a little nervous ordering food here- partly because I don't have any language basics down. But the vendor was friendly, so I put it in my order by indicating I'd have the same thing he was making for someone else.

Sitting down on a nearby curb, I examined my purchase. Though the English term is 'scallion pancake', the bread is made with a dough, not a batter. With it's toasty golden color and flaky texture, it reminded me of the roti available in Bangkok- only here, the roti is flecked with the dark green of chopped scallions. After toasting the pancake, he'd fried a scrambled egg over it. Before folding it up, he'd seasoned it with a s thick spicy sauce. Once it had cooled, I tried it. The texture combination of the fluffy egg and crispy pancake were perfect- and the slightly sour hot sauce created a great balance the pancake's buttery flavor.

It was so tasty, that I decided I'd have to take Bordeaux to try it- if I can ever find it again.