Myanmar-style tossed flatbread is rich with oil fragrance, truly a splendid delicacy of the Golden Triangle

After climbing a long slope at Xiaoli in Bade, Taoyuan, you arrive at Longgang, as if crossing a national border into Myanmar. In the early days this was a Yunnan-Burma military dependents' village, so Yunnanese and Thai restaurants can be seen everywhere.

Here lives a Muslim who has resided in Taiwan, China, for 15 years: Shan Shujuan, a Burmese Chinese woman, who carries a strong exotic flavor. She specializes in making and selling more than 100 kinds of home-style dishes, including samosas, paratha, fried banana cakes and pickled vegetables, and even Indian Muslims praise her cooking as authentic. However, at present she mainly sells frozen products, so she hopes to open a shop in the future to offer cooked food and let consumers tour the kitchen to learn how the dishes and pickles are made.

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Handling these dishes takes up half a day of Shan Shujuan's time, and sometimes she also has to keep up with pickling vegetables and shrimp paste. "My husband calculated that I once made more than one hundred kinds of products, but later I felt it was too much and too tiring, so I will gradually reduce them."

Because Shan Shujuan's products are currently mainly frozen and vacuum-packed, such as the samosas, what people buy is all frozen; although they only need to be heated to eat, "I still want to have my own shop making cooked food." She says that on the one hand this would let people taste the freshly made deliciousness, and on the other it would give space for consumers to know "how the pickles are made, so they can eat with greater peace of mind."

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(This article was funded by the Jianzhen Environmental Education Foundation for personnel expenses under a special project, but it did not interfere at all with news topics and interview writing, ensuring news independence.)