Cooking Pancakes in Taipei
by Lana Zuniga
Morning light spills through the corrugated plastic roof of a Taipei night market stall, illuminating a baker in a white apron as he flips a batch of scallion pancakes on a flat steel griddle. Steam rises in the cool air, catching the pale blue dawn that falls through the open front of the structure. The baker’s hands move with practiced speed, turning the golden-brown discs while a glass pitcher of water sits nearby, condensation beading on its surface. Behind him, stacks of bamboo steamers wait for the next round of buns, their wood grain darkened by years of use and steam. A simple boot scraper rests near the entrance, catching the first visitors of the day.
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