When it comes to Taiwanese cuisine I hardly ever think of bread or buns unless it is in the context of gua bao, the pork belly bun topped with sweetened crushed peanuts and pickled greens that’s as popular a street food, in Taipei as it in Flushing. And I almost never think of sweet buns, but all that changed at Elmhurst’s Happy Stony Noodle last night when I tried a Taiwanese specialty called zhá yín sī jüǎn, or deep-fried silver thread roll, that I honestly can’t stop thinking about. (more…)
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