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As the culture is predominantly Chinese, Taiwanese cuisine mirrors that of Chinese. Soy, pork, seafood, and rice are the chief ingredients of dishes. Some dishes are the same but having a different version for each region, although in general, the foods are flavorful and possessing the kick of the major seasonings employed by Taiwanese cooks. The usual seasonings are soy sauce, rice wine, sesame oil, and fermented black beans, pickled daikon, and other pickled foods. Some of the popular regional specialties are Chiayi (Turkey rice bowl), Hsinchu (pork balls), Dasi Taoyuan (dried tofu). Common desserts include, bubble tea (chewy tapioca balls added to milk tea), and sian-chhau (grass jelly), which can be served either hot or cold.
On the streets and night markets good tasting dishes, are also hidden treasures to be revealed to starving travelers. Most stores sell small cakes made of batter and cooked through hot-metallic molds. Stinky tofu or fermented tofu is also available. Ba-wan, which is a sticky jelly-like tapioca dough filled with pork, bamboo shoots, and shiitake mushrooms is also an all time favorite of hungry, locals, expats, and tourists.