Preparing Broth in Taipei
A vendor in a weathered raincoat leans over a steaming aluminum cart, steam rising sharply against the flat winter light. His gloved hands maneuver a ladle near a row of chipped ceramic bowls, one displaying a distinct mineral ring from dried broth. The brushed steel lid of the pot catches a shallow, distorted reflection of the overcast sky. Nearby, a stack of metal stools sits empty on the wet pavement, their legs slick with condensation. A small salt shaker rests precariously on the cart’s edge beside a tart tin filled with pickled radishes.
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