Today, Yuki and I had to go back to Di Hua Jie (迪化街) to restock on dried scallops that we found in my grandmother's freezer. I've been using it in my kongxin cai (空心菜) vegetables. We had to go especially to this area because it's not only known for it's dried food products but it's the only place to buy dried scallops. Little did we know, that we've been using some really expensive ingredients, because it turned out to be approximately $150 NT per 100g. The one's in my grandmother's freezer was Hokkaido dried scallops which are the more expensive type. Ooops. Furthermore, her's was pre-shredded which I couldn't find in Di Hua Jie. So that means my grandmother possible brought it back from Japan. In the end, I still ended up buying a small bag of them though, because they're just that good. My kongxin cai (空心菜) vegetables just wouldn't have the same taste without it. Yuki said it may be cheaper in Japan, so I'll have to remember to buy a big bag of it on my next vacation to Japan. For lunch, we decided to head back to the shrimp roll rice bowl place next to the Di Hua Jie (迪化街) market. For Dinner, we came home and I cooked another batch of chili, but with pork this time around. I just can't get enough of beefy/porky, cheesy, spicy concoction. I'm happy!