Day 3 started with another garden visit; this time to Tai-Yi Ecological Leisure Farm (台一生態休閒農場).

 

 

To top off the flowery theme, we had a floral banquet lunch at the Waterfront Restaurant. The only thing special about lunch was the seaweed wrap which contained stems of some plants.

 

 

Next was a visit to the trio of attractions in Nantou: Peacock Garden, Wenwu Temple and Sun Moon Lake.

 

 

This time we got to go on a cruise in the lake, which felt really serene being shrouded by the mountainous range.

 

 

We docked at the Xuanguang Temple pier and waited while our guide went to get us the famous Ah-Po Tea Leaf eggs. We didn’t get a chance to tour the island possibly due to time constraints.

 

Peeling off the already cracked shell, the egg surface was imprinted with brown veins, a testament to the infusion of the tea into the egg. The taste was good but not spectacular; mostly salty with a hint of tea flavour.

 

 

We got off at the Lalu Peninsula which is famed to be a favourite vacation location of Chang Kai Shek and wife. The vacation house is now the Lalu Hotel which we visited for High Tea buffet at the Oriental Brasseries, one of the highlights of the trip thus far.

 

 

Like royalties, we sat by the window, admiring the beautiful scenery by the lake and indulged in the spread of pastries.

 

 

Like last year, we checked into In One City Inn (文華道會館) before walking to Feng Jia Night Market (逢甲夜市).

 

There, we were treated to the local snack ‘big sausage wrap small sausage’ (官芝霖大腸包小腸) - sausage wrap in glutinous rice, slotted with condiments such as cucumber and pickled vegetables. Thankfully for the prior arrangements, we didn’t have to join in the long queue at the stall to taste the delicacy.

 

 

The way to savour the snack is rather interesting. By twisting the bottom of the wrapper, it pushes out the ‘sausages’ which you can then bite off a chunk.

 

 

Like a man on a mission, I set off on one of my main objectives for coming back to Taiwan: to eat my favourite dumpling noodles (紅油炒手面). We walked down the Night Market and with our mental radars activated, we quickly located the stall we visited last year (廟東).

 

Although it is more famous for its oyster omelette (蚵仔煎) and garlic meat rice (蒜肉飯), we were steadfast in our decision, ordering 2 large dumpling noodles (紅油炒手干拌面) @ 45NT each. There is something unique of the taste of the noodles which I can’t seem to find elsewhere outside Taiwan. The blend of garlic and chili oil makes it so delicious.

 

 

As if we haven’t eaten enough to feed ourselves for a month, we bought another of our favorite snack 杏鮑菇, fried mushrooms dusted with chili powder. Well, at least we got the organic ones so less unhealthy right?

 

 

We got all thirsty with all the eating so on the way back, we washed our palates with bubble tea from 50嵐 (the founders of KOI)! With prices much lower than what we have back home, we didn’t have to think twice to get two large cups of bubble tea.