Tag Archives: Joshua Samuel Brown

Sun Moon Lake: A peculiar mingling of love and death

Sun Moon Lake is one of Taiwan’s many beauty spots. We got some very excellent material for the book Formosa Moon from the Sun Moon Lake research journey, though as often tended to happen, not quite the material we’d come for. Though we’d gone to Sun Moon Lake for some peace and quiet, specifically booking a hotel on the lake’s quieter side, our plans were altered by a funeral that happened to be going on in the alley next to the hotel. As I’d not slept the night before, it was particularly stressful, or so it seemed at the time before stress gave way to a strangely peaceful epiphany about acceptance. This would later become one of the most well-received chapters of Formosa Moon, “Sun Moon Lake: A Peculiar Mingling of Love and Death”. I’ll post that chapter below, but before that I’m posting the video we made from the roof of the hotel, shall we say, prior to the epiphany that would eventually become A Peculiar Mingling…

If you like the chapter and would like to read more, Formosa Moon is available in print and for Kindle. The print version is lovely, and makes a great gift for travelers, people interested in Taiwan, or anyone into humorous, heartwarming travel writing. Follow this link to purchase your copy of Formosa Moon.

 

 

Sun Moon Lake : A peculiar mingling of love and death

Formos Moon Joshua Samuel Brown by David Lee Ingersoll

The sound of gongs and chanting were already pronounced as we turned the corner and approached our hotel at the alley’s end. Though we’d come to Sun Moon Lake for its legendary peace and quiet, so had Shi Ah-gong though in a markedly different way. Grandfather Shi had passed away at the age of 97, and his relatives had booked the entire street in the normally sedate village of Ita Thao to hold his three day funeral.

Taiwanese funerals are in many ways the opposite of their Western counterparts. Both are solemn affairs, but the Taiwanese have a different take on what constitutes solemn. A Taiwanese funeral will sometimes employ the services of paid mourners, women hired to behave as if they’re torn with grief at the deceased’s passing (despite never having actually met them).

Electric Flower Cars are another distinctly Taiwanese funeral custom. In addition to being a great name for a 1970’s prog rock band, Electric Flower Cars are covered flatbed trucks bedecked with flowers on which comely young ladies dance, sing, gyrate libidinously – and occasionally, pole-dance – to honor the passing of the deceased. Though still seen occasionally, this type of overtly risqué funeral ceremony seems to be going the way of betel nut girls in Taiwan, that is to say, still found on occasion but considered mostly passé.

Grandfather Shi must have loved Ita Thao. His relatives were certainly making his last hours there memorable ones. Though the ceremony did not have strippers (at least none that we saw), there was no shortage of other elements designed to produce the hot noise that’s an indispensable feature of any Taiwanese funeral. Designed both to celebrate the life of the deceased and ensure their smooth passing into the next world, Grandfather Shi’s hot noise included gongs mixed with rigorous Buddhist chanting, pop music, karaoke, and later, a live band complete with drummers and an accordion. All of this was taking place under a covered tent set up in the alleyway next to the Cherry Feast Hotel, where we’d booked a three day stay in advance.

The manager was sympathetic. This was the second day of the funeral, and she was aware that guests at the otherwise serene hotel might not appreciate the ceremony as the sincere and somber affair it was meant to be. She moved us to a room on the other side of the hotel, giving us an upgrade in the process. The new room was quieter, though the gongs and chanting still filtered in softly beneath the white noise of the room’s air conditioning.

Having slept poorly the night before and in desperate need of an afternoon nap, I initially fumed about our rotten luck to have booked a hotel next to a Taiwanese funeral. But after a long bath and a short nap, what had initially seemed bad luck transformed into epiphany.

Taiwan’s rhythm is peculiar, marching to its own beat, its own particular ebbing and flowing, and to the uninitiated this can seem peculiar, unpredictable even. The tourist says but I paid for three days of peace and quiet and peace and quiet is what I expect!

To this, Taiwan replies Grandfather Shi so loved Sun Moon Lake that his family chose this very spot, fifteen feet away from your hotel, to throw a raucous party with which to simultaneously mourn and celebrate him. As a guest, surely you understand this?

Getting the joke, the traveler responds, Fair enough. But I was told there’d be strippers.

To which Taiwan replies gently: You were misinformed.

Taiwan is kind, to its native born, adopted children and short term guests alike. But Taiwan doesn’t change its tempo for you. Instead, you must change your tempo to adapt to Taiwan. And this will make all the difference.

~~~

Stephanie HuffmanThe funeral services quieted down after dark and our air conditioning drowned out most of the music. It was hard to ignore the humor of our situation. The next morning we had our coffee on the garden balcony. The haze we’d awoken to yesterday in Nantou City had not come to Sun Moon Lake, and the sky was bright blue. We’d just started our breakfast, enjoying the majestic view of boats floating out on the peaceful waters of the lake when the funeral band next door . Loud drumming, and an impossibly jarring accordion quashed the tranquility I’d felt just a moment before. Was no place on this island quiet?

 

But my annoyance gave way to something more philosophical as I found myself wondering about the people attending the funeral next door. The world wasn’t stopping for them to grieve. Why should their grieving stop for us?

This part of our journey was offering a peculiar mingling of love and death. We’d booked this lovely hotel for a romantic getaway, while at the same time the family ten stories below had booked the alley to mourn the loss of their grandfather. Romance and mortality are normally kept apart, but isn’t this distance merely an illusion? I was finding the juxtaposition between the two more and more poignant.

Our plans for Sun Moon Lake kept getting changed from outside forces. Josh’s hope of getting me to bicycle around the lake got canceled by rain, so we bought boat passes instead and went to the more crowded side filled with restaurants and tourists before making our way to the more tranquil Qinglong Mountain Trail. This was exactly what I’d been craving-a quiet hiking trail with beautiful views. We passed only a few other people as we climbed past clustered bamboo clacking together peacefully in the breeze. The view of Sun Moon Lake was beautiful, and the trail led us to Xuanzang Temple, a temple that seemed profoundly spiritual to me. I’ve sensed other holy sites in Taiwan were sacred but hadn’t been personally moved. Maybe it was due to this monk being a traveler. Perhaps his backpacker persona resonated with me? Whatever the reason, the Xuanzang Temple felt like a place I could pray. A monk invited us to take some Buddhist texts. I chose “Taming the Monkey Mind” hoping it would help quiet my own inner chatter. She then invited us to write a wish on a prayer card.

At first I didn’t know what to wish for. Grandfather Shi’s funeral had reminded me to be grateful to be alive. I had just graduated college and was traveling abroad with a loving partner. What more did I dare ask for? I remembered my anxiety about taking this leap of faith, leaving home and the world that I knew. Change may be healthy but it is rarely easy.  

I wish for the tranquility that comes with enlightenment, I wrote.

Afterwards we hitchhiked back to our hotel, finding the funeral still in progress, though thankfully at a softer volume. But the vibe of Sun Moon Lake was sinking in. My insect bites and overall stress level had faded. We were getting writing done so decided to stay another day on the quieter side of the lake. Fewer hotel and restaurant choices meant fewer tourists and gave the area more of a small town feel. I found the people quiet friendly.

The next day Grandpa Shi’s funeral ended and the street emptied, the mourners taking any evidence of the event with them. After another day Josh and I would check out of our temporary love nest and housekeeping would clear out our room, resetting it for the next occupants. As I watched workers sweeping up the last evidence of the funeral I reflected on how everything is impermanence. These life cycles begin and end, sometimes paralleling each other. Life leads to death; death leads to life. Perhaps I was mellowing with middle age.

Like this chapter and want to read more of Formosa Moon? Purchase your copy from Amazon, Barnes And Noble, or Powell’s City of Books.

Author sketches courtesy of David Lee Ingersoll. Photograph courtesy of Tobie Openshaw.

I Get Interesting Gigs: Goats and Gas Masks

Weird spots pique my interest as a travel writer, which is probably why I wound up in Taiwan.

A few months back, my friend Tobie Openshaw forwarded me an email he’d gotten from a German production company called Maximus Film.

“We’re planning a filming trip to Taiwan next month, and we’re hoping to visit a restaurant called “Uncle Sheep” in Chiayi that makes an earth-oven lamb dish. We would love to visit Mr. Chou in his restaurant and see how he prepares the special dish. We would need one shooting day for this story. Do you have time to help?”

I’d acted as a fixer for TV crews in Taiwan before, and was intrigued by the idea of a family restaurant with a unique method of food preparation. As Tobie didn’t have time to make the trip, I offered to help Maximus out. The gig seemed pretty straightforward. But in Taiwan, things often go from straightforward to unpredictably complicated quickly.

My first inclination of how weird things were going to get came when I called up Mr. Chou, alternately known as “Uncle Sheep” and “Uncle Goats”. He was delighted at the idea that a TV crew from Europe wanted to do a segment on his restaurant. He seemed particularly happy to be receiving visitors from Germany.

“This is great! But I need to ask them to bring me something from home.”

Figuring he wanted strudel, I said I was sure this could be arranged.

“What do you need?”

“Four new fángdú miànjù.”

Having no idea what fángdú miànjù meant, I kept the conversation going, hoping for clarification through context.

“Four fángdú miànjù…” I said. “For cooking?”

“Yes, yes. Fángdú miànjù are a vital part of my cooking process. The ones I have are worn out, and without them, I can’t cook my signature dish.”

Still in the dark, I passed the phone over to one of my colleagues.

“Mmm…uh huh. Yes. Mmmm,” she said to Mr. Chou in Mandarin, then said to me in English:

Fángdú miànjù are gas masks. Mr. Chou needs four gas masks.”

I took the phone back.

Taiwan liaison in gas mask

“Gas masks? You mean like what police and soldiers wear?”

“Exactly! I need them for my cooking process! My special dish is made inside of a walk-in oven, and you can’t go inside for even a minute without a gas mask. And the film crew will need to wear gas masks to film my process, so might as well bring four of them. The best come from Germany. Of course, I’ll buy them after the filming.”

I communicated this unusual request to the film crew, who said they were willing to bring four industrial-grade gas masks if it would secure the arrangement. After a bit of email back and forth, a date was set.

I wasn’t sure how I felt about eating a meal whose preparation required a gas mask, but I was certainly looking forward to writing about it.

Before continuing, readers may be a bit confused regarding the genus (“ovine” or “capra,” for those looking for a bit more book knowledge) of the signature dish, being that the restaurant’s name is “Uncle Sheep”, its website is UncleSheep.com.tw, while Mr. Chou’s Facebook handle is “Uncle Goats Chou“.

The Chinese word for sheep is羊 (pronounced Yáng), while goat is山羊(Shānyáng, literally “mountain sheep”). However, Taiwan isn’t as big on mutton as China (most Taiwanese find it a bit strong, though its consumption is considered medicinal), so in meat-form the two are sometimes confused. In any event, Uncle Sheep’s signature dish is goat hot pot. So back to the story.

Photo credit: Uncle Sheep Restaurant
Photo credit: Uncle Sheep Restaurant

On the appointed day, I met up with the show host and her videographer in Chiayi city, and we were soon off by taxi to see Mr. Chou, AKA Uncle Goats, at  Uncle Sheep Restaurant in Chiayi’s Minxiong Township. Located in a rural area about 20 minutes out of Chiayi (a town best known as a gateway to Alishan), the restaurant itself is a series of traditional Taiwanese houses. Pulling in a few hours before the lunchtime rush, we were greeted enthusiastically by Mr. Chou and his wife.

After a brief and culturally-required pause for tea, fresh pineapple, and name-card swapping, we got down to business. For the next three hours the crew filmed Mr. Chou as he engaged in the daily ritual of preparing easily the most labor-intensive dishes this side of the infamous turducken (a chicken inside a duck inside a turkey), whose 12+ hour prep time is a bowl of microwave popcorn compared to Mr. Chou’s 7-day slow-cooked goat hot pot.

The recipe had been passed down from his grandmother, Mr. Chou explained as he placed several pounds of goat meat, a multitude of traditional Chinese medicinal herbs and eleven bottles of rice wine into a massive earthenware pot. But it wasn’t the ingredients that led a TV crew in search of good television across the globe, it was the method itself. After putting the lid on the pot (which now weighed close to twenty pounds) Mr. Chou carried it into the courtyard for the sealing process, wrapping it first with a layer of industrial-grade aluminum foil, then slathering it with a thick coating of mud, nearly doubling its weight.

From there, video camera rolling, Mr. Chou carried the heavy mud-slathered clay pot into the outer layer of what the German TV crew would dub in their show  “die Höllenküche” – the kitchen of hell. Past this point, gas masks would be required. As we donned ours, making sure the seals were airtight, Chou explained the absolute necessity of wearing the masks inside of the smoke-filled walk-in oven.

“Even with the mask, I try to keep my time inside to just a few minutes per day,” he said. “Even that is bad for my health.”

Fully masked, we were ready to enter the hell kitchen, the heart of Chou’s operation. Though my job was to translate between crew and chef, within seconds of walking into the oven (where the air registers at 150 degrees Fahrenheit, appropriately close to 66.6 degrees Celcius) it was clear that communication was hardly possible.

Photo credit: Uncle Sheep Restaurant
Photo credit: Uncle Sheep Restaurant

Movement itself was difficult. As the cameraman filmed from the doorway, the host and I stood to one side and watched Mr. Chou performs his daily ritual of burying the sealed earthenware pot in a hole in the oven’s dirt floor, covering it with rice husks and setting the pile on fire. He then quickly checked on the other pots, shoveling burning embers here and there before donning a thick pair of gloves to remove one of the pots furthest from the door. Moments later, we were extremely grateful to be able to follow Mr. Chou out of the walk-in oven.

With great delicacy, he placed the dried mud-encrusted pot, visibly lighter than the one he’d brought in, on the stone table.

“This one is our lunch today,” he said, hanging his gas mask back on the wall hook as we did the same. “This pot has been cooking for seven days inside my oven, where temperatures can exceed 1000 degrees Celsius!”

As the cameraman repositioned the camera, Mr. Chou brought the superheated pot into the courtyard, where he broke off the baked mud and peeled back the blackened foil before opening the pot itself.

Despite the heavy seal, the liquid had reduced to about 70%.

We followed Mr. Chou and the pot into the kitchen, where he scooped the stew into six smaller serving pots. At this point, his dining room was full, his customers having started on appetizers. The main course could now be served.

Taiwan_Scene_Chiayi_Uncle_Goats_2
Photo credit: Uncle Sheep Restaurant

So what does goat stew that’s been cooked for seven days taste like? Savory, delicious, and distinctly healthy, with the broth heavy with herbs and rice wine. The meat, heavy with flavor, was nearly butter-soft. Mr. Chou described it as “the best goat hot pot in the world,” and on that point, he’ll get no argument from me, or from the German TV Crew, who seemed to enjoy thoroughly a dish they’d traveled across the globe to taste.

Below is the TV segment that was shown on TV in Germany (in German) about Uncle Sheep Restaurant. For viewers who don’t speak German, don’t fret. Most of the dialogue from the segment has been largely covered in this article, and it’s worth watching both to get a glimpse inside of Mr. Chou’s kitchen and to see the look on the host’s face as she finally gets to taste his signature dish. (Keen-eyed viewers may spot your humble narrator inside of the oven – I’m the guy with the purple pants and gas mask!)

If the film and story have piqued your interest, Uncle Sheep’s Restaurant is open for lunch and dinner four days a week (Friday, Saturday, Sunday and Monday). Click here for details. As you might expect from a restaurant whose signature dish has a 7-day prep time, advanced reservations are suggested.