Cuisines in Taiwan (traditional Chinese: 台灣菜; simplified Chinese: 台湾菜; pinyin: Táiwān cài; Pe̍h-ōe-jī: Tâi-oân liāu-lí) have several variations. In addition to the following representative dishes from the people of Hoklo (Hō-ló) ethnicity (see Taiwanese people), 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 influen...
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Cuisines in Taiwan (traditional Chinese: 台灣菜; simplified Chinese: 台湾菜; pinyin: Táiwān cài; Pe̍h-ōe-jī: Tâi-oân liāu-lí) have several variations. In addition to the following representative dishes from the people of Hoklo (Hō-ló) ethnicity (see Taiwanese people), 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. A notable Japanese influence exists due to the period when Taiwan was under Japanese rule. Traditional Chinese food to be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, includes dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.
Pork, seafood, rice, and soy are very common ingredients. Beef is far less common, and some Taiwanese...
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