Taiwanese cuisine

Taiwanese cuisine has developed over centuries from a unique blend of Chinese and local Taiwanese influences, with significant contributions from Japanese and other foreign cuisines. It is characterized by a diverse array of dishes, ranging from the simple and traditional to the complex and innovative.

History

Taiwanese cuisine has its roots in Fujian cuisine, as many of the early Han Chinese settlers in Taiwan came from the Fujian province in China. Over time, the cuisine evolved to incorporate local Taiwanese ingredients and cooking techniques, resulting in a distinct culinary tradition.

During the Japanese rule (1895-1945), Japanese cuisine had a significant influence on Taiwanese food, introducing ingredients like miso and soy sauce, and dishes like sushi and tempura. In the post-war period, influences from other Chinese cuisines, particularly Szechuan cuisine, also became prominent.

Ingredients and Dishes

Taiwanese cuisine is known for its use of a wide variety of ingredients, including seafood, pork, chicken, rice, and soy. Fresh fruits and vegetables are also a staple in Taiwanese dishes.

One of the most famous dishes in Taiwanese cuisine is Beef noodle soup, a hearty dish made with braised beef, vegetables, and noodles in a rich broth. Other popular dishes include Braised pork rice, Oyster omelette, and Stinky tofu, a fermented tofu dish with a strong odor.

Street Food

Street food is a significant part of Taiwanese cuisine, with night markets being a popular venue for such fare. The Shilin Night Market in Taipei, for example, is famous for its wide array of street food, including bubble tea, fried chicken steak, and grilled squid.

See Also

• Chinese cuisine
• Japanese cuisine
• Night markets in Taiwan

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