Taiwan’s thriving culinary culture attracts the senses with an incredible variety of flavours. From the xiao long bao to the bubble tea, each dish invites you to explore deeper. However, beneath the fashionable neon lights and busy night markets is a hidden gem that is just waiting for daring palates to find: Mien Cha (麵茶), a distinctive and comforting Chinese breakfast beverage.
Forget the foamy lattes you find at home. Mien Cha provides a whole new realm of flavour. This simple but flavorful combination consists of finely roasted wheat flour, sesame seeds, and occasionally other grains like barley or peanuts. The roasting procedure transforms the flour into a taste bomb. Each sip exudes a deep, nutty aroma that excites your senses and a toasty warmth that calms your spirit.
Mien Cha is much more than just a quick pick-me-up in the morning. Avoid tourist traps and instead visit local markets and street vendors, which are at the heart of Taiwanese gastronomic excursions. Here’s where you’ll find Mien Cha in all its unexpected glory:
- The Classic Experience: Witness the artistry of a street vendor expertly whisking roasted wheat flour with hot water or milk, creating a bespoke beverage just for you. Every cup has a different flavor experience due to to the possible addition of a little sugar or salt.
- Mien Cha Congee Remix: Enjoy a filling bowl of congee infused with the rich, nutty notes of roasted wheat flour for a tasty morning. The smooth congee and the subtle grittiness of the flour create a textural symphony that’s both familiar and exciting.
- Mien Cha Sweet Surprise: Do you have a sweet tooth? Look for shaved ice or puddings infused with Mien Cha. The roasted wheat flour adds a surprising complexity and nutty depth to these refreshing treats, perfect for a cool-down on a warm afternoon.
A legacy stepped in history
The history of Mien Cha traces back many centuries; it most likely began as Mian Tang (麵湯) in China during the Tang Dynasty (618-907 AD). It was a basic meal back then, prepared by boiling roasted wheat flour with broth or water. As time passed, the recipe changed, adding new components and becoming the cosy combination we know today.
Mien Cha arrived in Taiwan with early Chinese settlers and became a cornerstone of the Taiwanese breakfast tradition. Here, the distinct flavour and texture we enjoy now were produced by adding a bit of milk and the improvement of the roasting process.
Even if breakfasts prepared in the West have become more and more popular, Mien Cha still has a particular place in Taiwanese hearts since it serves as a cosy reminder of home and a link to a rich culinary history.
This is where you should have Mien Chia !
Travellers should definitely try Mien Chia in Yongle Fabric Market in Taipei, recommended by Thomas Huang, a Taipei resident. He continued, “it’s one of my all time favorite since the childhood!” Without trying Mien Cha, an experience of Taiwanese cuisine would not be complete. It’s more than just a beverage; it’s an introduction to Taiwan’s unexplored flavor world and a chance to interact with local traditions. So throw away your guidebooks and get in the spirit of exploration.
