I like the taste of charred bread.

One breakfast I enjoyed when I first came back to Taichung. I spent many mornings eating a slow morning meal and documenting the previous day in a journal that I kept with me at all times.

As for how I eat red bean bao, I usually like toasting them until they get slightly charred and crispy on the outside, then I eat it going outside to inside, saving the fluffy interior and the majority of the sweetened azuki bean paste for last.