Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian , but influences from all of China can easily be found. A notable Japanese influence exists due to the period when . Traditional Chinese food to be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, includes dishes from Guangdong, Jiangxi, Shanghai, Hunan, Sichuan and Beijing.
Ingredients and culture
Pork, rice, soy are very common ingredients, as with many Taiwanese cuisines. Beef is far less common, and some Taiwanese still refrain from eating it. This is in part due to the considerations of some Taiwanese Buddhists, a traditional reluctance towards slaughtering precious cattle needed for agriculture, and an emotional attachment to such beasts of labour.
Taiwan's cuisine has also been influenced by its geographic location. Living on a crowded island, the Taiwanese had to look aside from the farmlands for sources of protein. As a result, seafood figures prominently in their cuisine. This seafood encompasses many different things, from large fish such as tuna and grouper, to sardines and even smaller fish such as anchovies. Crustaceans, squid, and cuttlefish are also eaten.
Because of the island's sub-tropical location, Taiwan has an abundant supply of various fruit, such as papayas, melons and citrus fruit. A wide variety of tropical fruits, imported and native, are also enjoyed in Taiwan. Other agricultural products in general are rice, corn, tea, pork, poultry, beef, fish, and other fruits and vegetables. Fresh ingredients in Taiwan are readily available from markets.
In many of their dishes, the Taiwanese have shown their inventiveness in their selection of spices. Taiwanese cuisine relies on an abundant array of seasonings for flavour: Soy sauce, rice wine, sesame oil, , pickled radishes, peanuts, chili peppers, cilantro , and a local variety of basil . The resulting dishes thus combine and form interesting tastes which make Taiwanese cuisine simple in format yet complex in experience.
Regional specialities
Chiayi
Turkey rice bowls are bowls of rice with shredded turkey layered on top, often accompanied by pickled daikon radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce.
Hsinchu
Hsinchu is famous for its pork balls, which are often eaten in soup.
Rice vermicelli are another Hsinchu specialty. They are often eaten 'dry' with mushroom and ground pork.
Dasi, Taoyuan
Dasi dried tofu , of which there are two basic kinds, plain dried tofu and flavored dried tofu. People eat dried tofu as a dish or snack in Taiwan.
Taichung
Suncake is the most noted pastry in Taichung. It is baked layered pastry with a sweet center that is often made with honey or molasses.
Tainan City
Pork knuckles , Tainan dan dan noodles , shrimp and meat dumplings , and shrimp crackers/biscuits are among the most notable local dishes. Another popular dish originating in Tainan is "oily rice" , a rice dish containing savoury oils and shredded pork meat, mushrooms, and dried shrimp.
Coffin Bread is similar to French Toast, but filled with savory fillings, such as black pepper beef or chicken. Thick cut bread is dipped in egg, deep fried, cut along three sides, opened and filled, and eaten.
Changhua
Changhua is famous for Ba-wan, literally meaning 'meat circle'. They are a kind of large dumpling made from a gelatinous dough and stuffed with pork and vegetables, most commonly mushrooms and bamboo shoots.
Nantou
Nantou is famous for Yimian, which is tasty, soft noodles in sou, and Rou-yuan, which is similar to Ba-wan. Rou-yuan has dried mushrooms and bamboo along with the meat.
Typical dishes
* ji?-h? ke? - thickened soup with cuttlefish wrapped in fish paste.
* ?-á-chian - Oyster omelet made with eggs, oysters and Garland chrysanthemum leaves. It has a soft, sticky texture, and is eaten with a sweet and mildly spicy sauce, topped with cilantro. This dish is very common in night markets as it is the most popular snack in Taiwan.
* ?-á mī-sòa? , or oyster vermicelli, a thickened soup containing small oysters and Chinese vermicelli.
* o· bí-ko - a dish made from pork blood and rice. It is usually cut into a rectangular piece and served on a stick, dipped in soy sauce, with the option of adding hot sauce, then topped with powdered peanut and cilantro.
* ló·-bah-pn?g - minced, cubed, or ground fatty pork, stewed in soy sauce and spices, then served on rice.
* tōa-tn?g pau sió-tn?g , or small sausage in large sausage, a Taiwanese pork sausage placed inside a larger sticky rice sausage which has been slit down the middle.
* - a chicken dish which literally translates as "three cups chicken", named because the sauce is made of a cup of rice wine, a cup of sesame oil, and a cup of soy sauce. Alternately, the sauce can also be made of a cup each of rice wine, sugar, and soy sauce.
* chhài-pó?-nn?g - Taiwanese Style preserved white radish omelet.
* koe-á bah - Steamed pork patty with Taiwanese Style pickled cucumber.
Desserts
* bubble tea, aka boba milk tea; also known as pearl milk tea - tapioca added to milk tea.
* - grass jelly
* ò-gi?-peng - a gelatinous dessert, aiyu jelly, made from the seeds of a fig-like fruit, probably ''Ficus pumila var. awkeotsang''. Served on ice.
* ō?-á-peng - a dessert made of frozen taro root paste.
*chhú-khak-ké, chháu-á-ké - Cakes made with a dough from glutinous rice flour and combine with a ground cooked paste of ''Gnaphalium affine'' or ''Mugwort'' to give it a unique flavour and green colour. The dough is commonly filled with ground meat or sweet bean pastes.
Many of the non-dessert dishes are usually considered snacks, not entrees; that is, they have a similar status to dim sum or tapas. Such dishes are usually only slightly salted, with lots of vegetables along with the main meat item.
Vegetarian restaurants are commonplace with a wide variety of dishes, mainly due to the influence of Buddhism.
There is a type of outdoor barbecue called khòng-i? . To barbecue in this manner, one first builds a hollow pyramid up with dirt clods. Next, charcoal or wood is burnt inside until the temperature inside the pyramid is very high . The ingredients to be cooked, such as taro, , or chicken, are placed in cans, and the cans are placed inside the pyramid. Finally, the pyramid is toppled over the food until cooked.
Night market dishes
Taiwan's best-known snacks are present in the s, where street vendors sell a variety of different foods, from finger foods, drinks, sweets, to sit-down dishes.In these markets, one can also find fried and steamed meat-filled buns, , refreshing fruit ices, and much more. Aside from snacks, appetizers, entrees, and desserts, night markets also have vendors selling clothes, accessories, and offer all kinds of entertainment and products.
* small cakes - batter is poured into hot-metallic molds and gets quickly cooked into small cakes of various shapes. Countless variations exist. Sometimes the cakes have fillings ranging from cream, red bean paste, to peanut butter.
* Various drinks are also often sold, ranging from bubble tea stands to various juice and tea stands.
* Stinky tofu - the aroma of stinky tofu is intimidating at first but can be an acquired taste.
* Ba-wan - a sticky gelatinous dough filled with pork, bamboo shoots, shiitake mushrooms, and served with a savory sweet sauce.
* corn - vendors may specialize in one type of corn or they could offer varieties between savory/salty and sweet corn. Sometimes the corn is steamed.
* Taiwanese sausages - fatty pork sausages with a sweet taste. There are several different kinds. Kaoliang is sometimes used in the sausage recipe. In night markets they are often served on a stick with many different condiments. Sometimes, they are wrapped in glutinous rice. In the very early 1980s, when resources were still relatively scarce, the standard serving is one sausage link on a toothpick garnished with a clove of garlic.
* Scallion pancakes - flour pancake with many thin layers, made with scallions. A snack originating in the Chinese mainland.
* Candied Crabapples - red candy coated bite-sized fruits served on a stick. Sometimes the crabapples are stuffed with preserved plums, and then candied.
* Squid or fish on a stick - often marinated, then grilled.
* Shaved ice - popular dessert consisting of shaved ice and a variety of toppings to choose from.
* Tempura - made from starch and minced meats. It has a soft yet chewy consistency and can be either sweet, salty, spicy, or all of the above.
* Taiwanese Crepes , also known as popiah - semi-cispy super-thin flour crepe filled with a variety of filling, such as powdered sugar, peanut powder, egg, pork and even seafood. Taiwanese crepes are the made from the same dough as in Taiwan .
* Crepe - Similar to the french original but made on the spot. Very popular in the early 2000s.
* Fruit or bean smoothies - milk or ice is blended on the spot with fresh papaya, mango, watermelon, azuki bean, or mung bean.
* Fried glutinous rice balls - slightly sweet in flavour.
* Fried chicken pieces - thumb-size chunks of deep-fried chicken sprinkled with pepper, chilli and fried basil.
* Shawarma - A sandwich usually made from spiced, grilled chicken and served on a leavened, white flour bun with cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. Brought over from Turkey decades ago, the seasoning is quite different from the seasoning used in making shawarma in Turkey.
Artistic Food
The last timeframe when these foods were in style was the early-to-mid-1980s, before one of many construction booms.
Although not strictly an artistic good, sticks of two or three plums, speared, and covered in a hard, red candy shell were usually sold by the same vendors due to supplier overlap and common ingredients--and as such disappeared at the same time.
sugar painting - Warm sugar liquid is poured onto a metallic worktable, and the vendor quickly carves the thin layer of sugar into whatever imagery requested by the customer before the sugar inevitably harden. These exquisite pieces of art are then consumed by the customer. Common shapes include animal heads and popular objects. Masters of the trade are capable of crafting enormous pieces that is created in parts and then connected together at the end.
dough dolls - dough rolled in sugar and various food coloring replaces clay to create small delicate dolls that usually resemble characters from Chinese fables, though other types of dolls are usually made to attract modern customers. Though technically edible, the dough is difficult to digest.
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