Tsang Ying Tou
Tsang Ying Tou is a uniquely Taiwanese creation, said to have been invented at Wang Cheng Laoma, a Sichuan-style restaurant in Taipei. Faced with an abundance of garlic chives, chef Cheng Wen-Chiang decided to create a new dish by stir-frying them with minced pork, fermented black soybeans, and chilies. The resulting dish was well received by his employees and quickly became a popular menu item.
In the early 2000s, this dish began appearing on restaurant menus across Taiwan. The literal translation of its name Flies' Head comes from the appearance of the tiny fermented black beans, which resemble the eyes of flies, combined with the green and brown colors of the garlic chives and pork.
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