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You might go with a market barbecue vibe: Skewers with fruity spicy salsas.

Emily Upjohn

Night market is definitely a way to convey Taiwan (oyster omelet, papaya milkshake, squid on a stick, bubble tea), but should ingredient acquisition in US winter prove an issue, why not a homestyle noodle fest? After all, Yi Yi is about family. As this discussion (http://www.pekingduck.org/archives/003297.php) points out, Taiwan is a culinary and cultural crossroads, and I like Taiwanese beef noodles better than the Sichuan original (blasphemy!) Throw in some dumplings, scallion pancakes and soy milk to evoke the fabulous 24-hour breakfast places. Or, do hotpot, and toss in some surimi to reflect that Japanese influence. If you can get a hold of any of Fu Pei Mei's many handy cookbooks, she was Taiwan's Child/Bombauer rolled into one.

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