The Taiwanese menu is littered with playfully named dishes, and fly heads is one of them. Really, it’s ground pork cooked with lots and lots of garlic chives and the occasional fermented black bean, for a very allium-driven flavor, and bright-green color.
Find this wonderful metaphoric concoction at Taiwanese Specialties, a long-running restaurant on a key Elmhurst corner that has changed its name regularly for the last 20 years. Other dishes that aren’t quite what they seem from the menu description include Taiwanese hamburger, meat ball, and pork roll (a/k/a chicken neck).
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