{"id":1270,"date":"2012-10-28T16:19:55","date_gmt":"2012-10-28T15:19:55","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2012\/10\/mi-jiang-de-formose\/"},"modified":"2023-02-18T18:02:31","modified_gmt":"2023-02-18T17:02:31","slug":"mi-jiang-de-formose-2","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/mi-jiang-de-formose-2\/","title":{"rendered":"Mi Jiang de Formose"},"content":{"rendered":"

\n\"Mi<\/a><\/div>\n

\n<\/a><\/p>\n
\n

Ta\u00efwan, autrefois appel\u00e9 \u00ab L’\u00cele de Formose \u00bb<\/strong>, est l’\u00e9lu de mon c\u0153ur gourmand. J’en garde des souvenirs d’enfance aussi sucr\u00e9s que sal\u00e9s, aussi d\u00e9licieux que curieux. A chaque fois que j’y pense, je m’imagine en train de d\u00e9guster un grand verre de MiJiang \u7c73\u6d46<\/strong>.<\/p>\n

Sur le podium des boissons r\u00e9confortante, je le place num\u00e9ro 1, devant le caf\u00e9 au lait de soja et la soupe de ma\u00efs.<\/p>\n

Il s’agit d’une boisson qu’on pourrait qualifi\u00e9 de lait (jiang \u6d46)<\/strong> de riz (mi\u7c73)<\/strong> torr\u00e9fi\u00e9 puis moulu avec des graines de s\u00e9same<\/strong> et des cacahu\u00e8tes grill\u00e9es<\/strong>. Ultra nourrissant et calorique, doux et parfum\u00e9, c’est LA boisson du petit d\u00e9jeuner ta\u00efwannais.<\/p>\n

Le MiJiang s’ach\u00e8te dans les \u00e9choppes \u00e0 petit-d\u00e9jeuner. Au m\u00eame titre que le lait de soja (TouJiang \u8c46\u6d46)<\/strong>, il se d\u00e9guste chaud ou glac\u00e9. Ces boissons accompagnent g\u00e9n\u00e9ralement des ShaoBing \u70e7\u997c<\/strong>, cr\u00eapes cuites dans un four artisanal : les ShaoBing sont coll\u00e9s sur la parois int\u00e9rieure d’un bidon m\u00e9tallique. C’est comme si on collait des cr\u00eapes sur les parois d’une chemin\u00e9e. Le ShaoBing sucr\u00e9 a la surface croustillante, parsem\u00e9e de graines de s\u00e9same. Son c\u0153ur est moelleux et parfum\u00e9 au sucre de canne. Le ShaoBing sal\u00e9 est creux. Il se mange en sandwich, garni d’un beignet appel\u00e9 YouTiao \u6cb9\u6761 (ficelle \u00e0 l’huile)<\/strong>.<\/p>\n

Lorsque j’ai la chance de me retrouv\u00e9 \u00e0 Ta\u00efwan, mes journ\u00e9es commencent et se terminent par un petit-d\u00e9jeuner !<\/p>\n

Voici le r\u00e9sum\u00e9 d’un petit marathon gourmand \u00e0 Ta\u00efwan : ICI.<\/a><\/p>\n<\/div>\n<\/div>\n

\n
\"Mijiang,<\/a><\/div>\n
<\/div>\n
Mijiang, Shaobing sal\u00e9 et Shaobing sucr\u00e9<\/div>\n
<\/div>\n<\/div>\n
\n
\n

Taiwan, formerly known as \u00ab\u00a0Formosa\u00a0\u00bb<\/strong> is the chosen of my heart greedy. I keep childhood memories as sweet and savory, as delicious as curious. Every time I think about it, I imagine sipping a glass of MiJiang \u7c73\u6d46<\/strong>.<\/em><\/p>\n

On the comforting beverage’s podium, I place it number 1 in front of the coffee with soy milk and the corn soup.<\/em><\/p>\n

It is a drink that could be called milk (jiang \u6d46)<\/strong> of roasted rice (mi \u7c73)<\/strong> and then ground with sesame seeds<\/strong> and roasted peanuts<\/strong>. Ultra nourishing, calory, sweet and fragrant, this is THE drink of Taiwanese breakfast.<\/em><\/p>\n

The MiJiang can be bought in breakfast shops. As well as soy milk (TouJiang \u8c46\u6d46)<\/strong>, it can be enjoyed hot or iced. These beverages are generally coupled with shaobing \u70e7\u997c<\/strong>, pancakes baked in a craft: the shaobing are adhered to the inner wall of a metal can. It is as if we stuck pancakes on the walls of a chimney. The shaobing is sweet crispy on the surface, sprinkled with sesame seeds. His heart is garnished with soft and fragrant cane sugar. The salty shaobing is hollow. It is eaten as sandwich topped with a donut called YouTiao \u6cb9\u6761 (string oil)<\/strong>.<\/em><\/p>\n

When I have the chance to be in Taiwan, my days begin and end with breakfast!<\/em><\/p>\n

Here is a summary of a small gourmet marathon in Taiwan<\/a>.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ta\u00efwan, autrefois appel\u00e9 \u00ab L’\u00cele de Formose \u00bb, est l’\u00e9lu de mon c\u0153ur gourmand. J’en garde des souvenirs d’enfance aussi sucr\u00e9s que sal\u00e9s, aussi d\u00e9licieux que curieux. A chaque fois que j’y pense, je m’imagine en train de d\u00e9guster un grand verre de MiJiang \u7c73\u6d46. Sur le podium des boissons r\u00e9confortante, je le place num\u00e9ro… Poursuivre la lecture Mi Jiang de Formose<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,9],"tags":[57,82,131],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1270"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1270"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1270\/revisions"}],"predecessor-version":[{"id":1423,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1270\/revisions\/1423"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}