Taiwanese Cuisine Ingredients And Culture Famous Dishes And

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This article is part of the series: Cuisine of China
Eight Great Traditions
Shandong cuisine
Szechuan cuisine
Cantonese cuisine
Fujian cuisine
Jiangsu cuisine
Zhejiang cuisine
Hunan cuisine
Anhui cuisine
Others
Huaiyang cuisine
Yunnan cuisine
Mandarin cuisine
Shanghai cuisine
Taiwanese cuisine
Hakka cuisine
Chiuchow cuisine
Chinese Buddhist cuisine
Chinese Islamic cuisine
American Chinese cuisine
Hong Kong-style American cuisine
Historical Chinese cuisine
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This article is part of
the series:
Cuisine of China

Eight Great Traditions

Shandong cuisine

Szechuan cuisine

Cantonese cuisine

Fujian cuisine

Jiangsu cuisine

Zhejiang cuisine

Hunan cuisine

Anhui cuisine

Others

Huaiyang cuisine

Yunnan cuisine

Chinese Buddhist cuisine

Chinese Islamic cuisine

American Chinese cuisine

Hong Kong-style American cuisine

Historical Chinese cuisine

[ }|action=edit}} Edit }]

There are several cuisines in Taiwan. In addition to the following representative dishes from the Ho-lo ethnicity (see Taiwanese language), there are also aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup = niurou mian = gu-bah mi).

1 Ingredients and culture

2 Famous dishes and snacks in each of the main cities

2.1 Dasi

2.2 Taichung

2.3 Tainan

Pork feet, tann-ah noodle, and shrimp cookies are among the most notable local dishes.

3 Exemplar dishes

3.1 Desserts

boba milk tea, aka Bubble tea
sian-chháu (xiancao = 仙草) - MesonaMesona is a genus in the Lamiaceae or mint family. Exemplar species in this genus are the Mesona procumbens Hemsley and the Mesona Chinensis generically called xiancao in Mandarin Chinese, sian-chhau in Taiwanese, and leung fan in Cantonese. It is said to procumbens Hemsley
ò-giô-peng (aiyu bing = 愛玉冰) - a gelatinous dessert made from the seeds of a fig-like fruit, probably Ficus awkeotsang. Served on ice.
o-á-peng (yu bing = 芋冰) - a dessert made of frozen taroTaro (from the Tahitian word, it is kalo in Hawaiian) is a tropical plant Colocasia esculenta in the Family Araceae) grown for its edible stem or corm and leaves. Flowers are also eaten. The word kalo refers to the corm. Taro is closely related to Elephan root paste.

Many of the non-dessert dishes are usually considered snacks, not entrees; that is, they have a similar status to the Cantonese dim sumDim sum (; pinyin: dinxin; WG: tien-hsin, literally "touch the heart", "dotted heart", or "to order to one's heart's content"), a Cantonese term, is usually a morning to early afternoon light cuisine meal with family or friends. Classical dim sum includes or the Spanish tapasTapas are essentially snacks. In many regions of Spain they are often included in the price of drinks ( beer, wine, not spirits) served in bars. In this case, they amount to as little as a few olives, a piece of cheese, etc. Bigger portions that are order. Such dishes are usually only slightly salted, with lots of vegetables along with the main meat (or seafood) item.

Vegetarian restaurants are commonplace with a wide variety of dishes.

Taiwanese people also eat a lot of fruit, both local and imported.

4 Night market dishes

Taiwan's best-known snacks are present in the night markets. Chou doufu (臭豆腐 fermented 'stinky' tofu) is one example; intimidating at first but can be an acquired taste. In these markets, one can also find delicious fried and steamed meat-filled buns, oyster-filled omelets, refreshing fruit ices, and much more.

5 See also

6 External links

* Taiwanese culture

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Topics: Taiwanese Cuisine, Ingredients And Culture, Famous Dishes And...

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