SuAo Cold Spring

Cold springs are precious and rare natural resources. There are only two locations in the world that have cold springs. One is in Italy and the other one is in Taiwan, in a city name SuAo. Unlike hot springs, the average temperature of a cold spring is 22c which is below the human body temperature; therefore it is named cold spring. The cold spring was made from the underground water heated by the volcano, then filtered by a cold layer of limestone to purify the water and maintain a consistent temperature year round.

The SuAo cold spring was discovered by a Japanese General during Japanese occupation of Taiwan, more than a hundred years ago. Due to presence of carbon dioxide in the cold spring, the cold spring water was used to make a special soda drink, call Glass Ball Soda. This traditional drink was one of the popular soda drinks in both Japan and Taiwan. Drinking it can help with upset stomach and assist with digestion. Since the cold spring is also rich in minerals, bathing in cold spring can also cure some of the skin diseases and nourishes skin, and making it look brighter and younger. It’s also believed that bathing in cold spring consistently can also improve the immune system.

SuAo is situated in the southern county of Taiwan, and it can be reached by public bus or train from Taipei. The train leaves from Taipei station and takes about 3 hours to SuAo. There is no direct bus connect Taipei and SuAo. The 1st bus would take about 1.5hr and the second one takes about another half hour. But both the bus and train stops 5 minutes walking distance from the cold spring park. As SuAo is very protective of its natural resources, the cold spring has not been sold to big hotel chains or corporate. It is currently run by local government and making it very accessible to the public. In SuAo Cold Spring Park, there is a big public pool, which cost only 80 TWD per person with unlimited time. (equ. To 20 HKD) The private room can be reserved for 200 TWD per person for a 45 minutes session. The private room session also includes unlimited use of the public pool. As the majority of staff in the park are locals, they are a very useful source to ask where to go for a bit to eat or where else to explore in the city.

The private rooms are made of wood blocks, and it contains a cold spring pool, wooden bucket with scoop for shower, an oval bath tub with heated cold spring water (40c), few wooden benches with shelves to place your belongings. We booked a 45 session in a room for 3. The room wasn’t big but the temperature of the room is much cooler than outside. The first dip in the cold spring was most difficult for all of us. When the skin is exposed to the 22c water, it tingles and creates discomfort. It does take courage for one to completed cover the body in the cold spring. But once you’re in the water, less than 1 minute, once the blood circulation catches up with its speed, the body heat would adjust the temperature of the water surround your body. The carbonated water would create a layer of bubbles on the surface of your skin fill in every spaces between your body hairs. Every hair would stand up, and when you brush them lightly, you can feel how soft and smooth your hairs became. I think the bubbles and the hair form a layer to contain the body heat and make me feel like I was warped in a nice and warm coat. After 15 minutes of cold spring, it’s also suggested to switch to the hot tub to rejuvenate the skin. The experience was so spectacular that 45 minutes session ended too soon for us. I would sure to recommend two sessiones in minimum if you’re going to visit.

Considering the benefit and the easy access to SuAo Cold Spring, it’s definitely an ideal choice for hot summer getaway. It’s a worth awhile stop if you’re visiting Taiwan, not to mention that there are also night markets with variety choices of food near the bus/strain station. I’m just hoping that the local government will continue to run the cold spring and making it available to the public.

additional food pix from BJ

Peking Duck II

Peking Duck

If you ask anyone who just came back from Beijing (BJ), “what’s your favorite food?” I bet that 95% of them answer Peking Duck. Yes, that would be my answer as well.

Peking Duck is one of the local delicacies, and the dish was created back in Ming Dynasty. It’s so popular that you can easily find a Peking Duck restaurant in BJ that operates over a hundred year. I have eaten Peking Duck in different restaurants, but the most memorable one was Mr Da Dun. A new restaurant combined the Cantonese and Northern culinary skills and brought the Peking Duck to a whole different level.

When I arrived in Mr. Da Dun the first time with 2 of m colleagues, to my surprise, unlike other traditional Chinese Restaurant, the whole concept of Western meets Eastern was perfectly melted in Mr Da Dun. It was decorated with a contemporary touch. To the left of the waiting area, there is a bar with glass counter tip and stainless steel stool. Through the waiting area, in the center of the restaurant, sits one round station, surrounded by 4 big brick ovens. From the 4 passage ways to the station, I saw white dressed chefs retrieving ducks from pine wood heated ovens. Around the Duck station, there was stream of water merging to the mini pond, feeding gold fish and lotus flowers. The structure of the station showcased the most common theory of Chinese architect, the balance of Ying/Yang, Fire/Water, in a harmony circle.

After spending nearly one hour of waiting and studying the menu, we were able to order the food before we got the table. (Yes, reservation is defiantly recommended even for weekday dinners.) every signature dish was plated to create scenery as interpretation of poems written by famous Chinese poets. Our dinner starts with a plate of chilled sweet & sour ribs. (the name of the dish is impossible to describe in language other than Chinese) it was served in a block of black volcanic stone. As the waitress sets the dish on our table, she sprinkles the white sugar powder, illustrate the snowy scenery from a Tang Dynasty poem. Although the poem was about a sad farewell among friends on a snowy day by the river, we were quite enjoying the moment.

The Peking Duck was served after drink and starters. It was brought to us by a handsome chef. (excused my for been single and admire every beautiful thing. Too bad that he was wearing a medical mask, can’t really chat with him. Bummer) I was not sure if the duck has been brushed with a think layer of honey, but it was glazed with this shining honey tone, that makes you feel guilty about your desire to eat the fatty crisp skin. The cute chef first sliced the layer of the duck skin from the neck and ribcage. Then he sliced the meat from the muscular parts. Don’t worry ladies, he was very quick slicing the duck. He was too quick that I couldn’t catch the action when he sliced 2 pieces meat off the duck head. (no worries, there was no signs of “Silence of the Lambs”) the duck meant was served on two plates, one plate of crispy skin and one plate of evenly sliced duck meat. One other waiter brought out few plates of side dishes for the duck. There are 4 different sauces, 6 different types vegetables to go with the duck roll, (cucumber, green radish, scallion, pickles, kimche, sweat salad), 16 thin spring roll skins, and 3 sesame buns. She then explained that you can first dip the crispy skin to sugar and eat them alone; roll the duck meat with the heated soft rice paper; sandwich the duck meat in the sesame buns; or dip the duck meant in any of the 4 sauces and eat them alone. I didn’t count how many slices of duck meant we had, but a friendly advice, don’t order the whole duck for table of 3 ladies. Especially when there is free duck soup provided, with free refill.

Although I was full and barely finished the duck, there is always space for desert. The seasonal fresh fruit sorbet and fresh fruits were complimentary. The fruits were served on top of dry ices. The thin cloudy cold air slipped through the bottom of the plate, and entices you to search for more fruit, even if your stomach is telling you to stop eating.

The digesting of the full meal took a while, but will I go back again, oh yes, I will.