Cooking Noodles in Taipei
by Hannah Chang
A street vendor in Taipei’s Ximending district tends to a steaming wok, the cool morning air turning the vapor into a soft, lingering cloud against the damp concrete of the sidewalk. The vendor’s hands move with practiced speed, flipping noodles that glisten under the pale, diffuse light of dawn. Beside the cooking station, a stack of blue and white enamel bowls sits ready, their chipped rims hinting at years of heavy use. A plastic stool rests nearby, occupied by a solitary customer wrapped in a thick coat, their breath visible in the chill.
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