Pig tendon in XO sauce. These tendons are taken only from the forehead of the hog, most highly prized for their size and supremely QQ texture, that bouncy chew that’s so appealing about Taiwanese cuisine. @palaisdechinehotel Le Palais Restaurant, the only 3 star Michelin resto in Taiwan... next level inspired Chinese cookery firmly rooted in traditional techniques. When I travel I rely on my pals @gojourny to book these experiences, and they can do it for you too. @ttb_na #journyxtaiwan #taiwanscene