Nanjichang Night Market

Mark sits down inside A-Nan Sesame Oil Chicken to enjoy a giant steaming bowl of chicken drumstick soup infused with aromatic sesame oil, served alongside garlic vermicelli noodles and fresh green lettuce. He describes the broth as warming and comforting with a subtle nutty flavor, noting the soft and gelatinous texture of the chicken skin and meat.

Mark Wiens begins his street food tour at Stall 2 inside Nanjichang Night Market, ordering tube-steamed sticky rice topped with sweet sauce, braised pork over rice (Lu Rou Fan), and bitter melon pork rib soup. He highlights the gooey texture of the steamed rice and the comforting, rich flavors of the braised pork fat and hot soup.

At Stall 28, vendors scoop batter onto a metal spatula, stuff it with green onions, leeks, and fat raw oysters, then coat it again before deep frying to golden perfection. Mark Wiens tastes the steaming hot fritter paired with a sweet and spicy dipping sauce, praising its crispy outer crust and juicy oyster filling.

At Unnamed Clay Oven Rolls (Stall 72), vendors hand-roll dough and cook savory scallion, minced pork, sweet sugar, and red bean rolls inside a traditional cylindrical barrel oven. Mark tries each variety, praising the flaky, buttery, and crispy dough structure achieved by the unique clay oven baking process.

Mark visits Stinky Tofu Boss, a Michelin-recommended stall known for steaming fermented tofu in bamboo baskets with ginger, soy beans, and fresh basil broth. He takes a bite of the porous, sponge-like tofu, describing how it absorbs the flavorful, spicy broth without being overwhelmingly pungent.

Vendors at Songqing Popiah assemble a giant Taiwanese-style burrito using thin crepes layered with pork, peanut powder, curry pork floss, coriander, and blanched bean sprouts. Mark Wiens bites into the loaded wrap, enjoying the complex blend of sweet, salty, and crunchy flavors.