金盆阿嬤香菇茶葉蛋

The tea eggs sold by grandma at Xuanguang Temple Pier are a popular check-in spot during the cruise. From a distance, you can see a line in front of the stall. The grandma selling eggs wears a headscarf and skillfully fishes out the eggs from the big brine pot, cracks the shell and soaks them back in the reddish-brown soup. The shell of the tea egg is boiled until cracks appear. After peeling it, the egg white absorbs the aroma of black tea. You can taste a light smoky flavor when you bite it. The yolk has a bit of salty and fresh mushrooms, and it is crunchy and tasty. Many people buy one in their hands after getting off the boat and eat it while walking around the pier. Some people also take it back to the cruise ship as a snack. The taste is indeed more layered than ordinary tea eggs. It is quite good to have one on the way. It is one of the special experiences of the Sun Moon Lake cruise.

There is an old lady in Alishan who sells mushroom tea eggs, which is famous far and wide. When you climb up the lake island of Alishan, you can see several large pots with steam coming out, and people queuing up to buy tea eggs. The eggs are cooked slowly for 6 hours with Assam black tea produced locally in Nantou, Taiwan, mushrooms in the shop, and secret seasonings. Just smelling the strong mushroom smell is enough to make people salivate. The eggs are delicious while they are hot. The boiling hot eggs are tossed back and forth in both hands, and the egg skin is blown while peeling. Take a bite, and you will find a strong mushroom aroma. Although it has been boiled for a long time, the egg yolk is still soft and delicious. It is really delicious. It turns out that only persistence in raw materials and slow work can bring about the extraordinary taste of eggs. I heard that the old lady is over 80 years old, but she still insists on selling tea eggs at the window every day. Many customers come not only to taste the eggs, but also to meet this legendary old lady.