List: Taiwanese cuisine

by likeorhate

•  Bubble tea

  Bubble tea is a sweetly flavored tea beverage invented in Taiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk and also contains tapioca balls. These teas are shaken to mix the ingredients and the "bubble" moniker refers to both the foam formed in this process and the tapioca balls added to the drink.

  

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•  Taiwanese cuisine

  Cuisines in Taiwan have several variations. In addition to the following representative dishes from the people of Hoklo (Hō-ló) ethnicity, there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup). Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian (Hokkien), but influences from all of China can easily be found.

  

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•  Bentō

  

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•  Onigiri

  Onigiri, also known as omusubi or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume, salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores there stock onigiri with various fillings and flavors.

  

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•  Tempura

  Tempura (天麩羅, tenpura, also written as "天ぷら"), which is of Portuguese origin, is a popular Japanese dish of seafood or vegetables that have been battered and deep fried.

  

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•  Mooncake

  Mooncakes are Chinese pastries traditionally eaten during the Mid-Autumn Festival / Festival. The festival is for lunar worship and moon watching; moon cakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the three most important Chinese festivals. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick.

  

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•  Congee

  Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals. Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.

  

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•  The Wedding Banquet

  The Wedding Banquet, is a 1993 film about a gay Taiwanese immigrant man who marries a mainland Chinese woman to placate his parents and get her a green card. His plan backfires when his parents arrive in the United States to plan his wedding banquet. The film was directed by Ang Lee and stars Winston Chao, Mitchell Lichtenstein, May Chin, Ah Lei Gua, Dion Birney, Sihung Lung, and others.

  

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•  Eat Drink Man Woman

  Eat Drink Man Woman is a Taiwanese film directed by Ang Lee and starring Sihung Lung, Yu-wen Wang, Chien-lien Wu, Kuei-mei Yang. Many of the cast had starred in Ang Lee's previous film, The Wedding Banquet with Sihung Lung and Ah Lei Gua once more playing central elderly figures, and Winston Chao. The film was released in 1994. The film was a critical success. The 2001 movie Tortilla Soup is a re-make.

  

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•  Oyster vermicelli

  Oyster vermicelli is a kind of noodle soup that is popular in Taiwan and Xiamen. Its main ingredients are oysters and Taiwanese vermicelli, made to be tasty and full of aroma. One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei, with a reddish variety of vermicelli. An alternative is vermicelli with large intestine, in which oysters are substituted with small segments of pig's large intestine.

  

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•  Beer in Taiwan

  Beer in Taiwan was dominated by the monopoly of the Takasago Brewery until 2002 when free trade was allowed. The main domestic brand is Taiwan Beer by the Taiwan Tobacco and Liquor Corporation who took over the Takasago Brewery, which has a small export to Taiwanese living abroad. The country has encountered trade problems with China which have led to what is known locally as the "Beer Wars".

  

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•  Karasumi

  Karasumi is a food product made by salting mullet roe and drying it by the sunlight. A theory suggests that it got its name from its resemblance to a block of sumi imported from China (Kara) and used in shodo. Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a speciality of Nagasaki and along with salt-pickled sea urchin roe and Konowata one of the three chinmi of Japan. The town of Tungkang in Taiwan specializes in the delicacy.

  

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•  Spring roll

  Spring rolls are an appetizer, eaten either fresh or fried depending on the country of origin. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia.

  

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•  Popiah

  Popiah is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China and its neighboring Chaoshan on the Qingming Festival. It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a", which means "thin wafer" (also in the Hokkien dialect).

  

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•  Misua

  Misua (also spelled mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. They differ from mifen (rice vermicelli) and cellophane noodles in that the latter two are made from rice and mung beans, respectively, and typically a lot thinner than those two varieties.

  

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•  Stinky tofu

  Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly Hong Kong, Taiwan, Indonesia, and Mainland China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.

  

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•  Douhua

  Dòuhuā or dòufuhuā is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.

  

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•  Sanbeiji

  Sanbeiji "Three Cups Chicken" is a popular chicken dish in Chinese cuisine. The dish originates from the Jiangxi province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "A restaurant that cannot cook Sanbeiji is not a true Taiwanese restaurant. " Its name literally translates as "three cups chicken", referring to the sauce used for it.

  

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•  Black bean paste

  Black bean paste, commonly called dòu shā or hěi dóu shā (黑豆沙), is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao in many Chinese and Taiwanese cuisines. Black bean paste is made from pulverized mung beans, combined with potassium chlorate, ferrous sulfate heptahydrate crystal (which in Indonesia is known as tawas hijau, or "green crystal"), or black food colouring. Black bean paste is similar to the more well-known red bean paste.

  

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•  Grass jelly

  Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.

  

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•  Chinese sausage

  Chinese sausage is a generic term referring to the many different types of sausages originating in China. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong" (written as "臘腸" in Chinese).

  

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•  Bakkwa

  Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence. In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name.

  

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•  Tea egg

  Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.

  

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•  Rousong

  Rousong, also called meat floss, pork floss, pork sung, fuzzy pork is a dried Chinese meat item that has a light and fluffy texture similar to coarse cotton. Rousong is used as a topping for many foods such as congee, tofu, and savory soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. Rousong is a very popular food item in Chinese culture, and evident in its ubiquitous use in Chinese cuisine.

  

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•  Oyster omelette

  Oyster omelette is a Chinese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold in night markets). The dish consists of an omelette with a filling primarily composed of small oysters. Starch is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette.

  

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