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KQED’s Eating Taiwanese in the Bay  is a series of stories exploring Taiwanese food culture in all of its glorious, delicious complexity. New installments to the series will run daily from May 19–28. If you ask a Taiwanese American about the Bay Area’s Taiwanese food scene, chances are they’ll complain about how hard it is to find stinky tofu or savory soy milk or a decent bowl of beef noodle soup. And it’s true: This isn’t exactly the San Gabriel Valley. But it s also true that anyone who knocks the Bay Area s Taiwanese food community probably hasn’t spent a lot of time in suburban enclaves like Fremont and Cupertino, where there’s big enough of a Taiwanese market that even niche restaurants specializing in sweet potato congee or Taiwanese breakfast sandwiches can survive and thrive. They also probably haven’t paid attention to the new wave of pop-ups that are bringing Taiwanese food into the mainstream in Oakland and San Francisco.

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