There are several cuisines in Taiwan. In addition to the following representative dishes from the Hoklo (Hō-ló) ethnicity (see Taiwanese language), there are also Taiwanese aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup).
Ingredients and culture Edit
Pork, rice, soy are very common ingredients, as with many Chinese cuisines. Beef is far less common, and some Taiwanese (particularly the elderly generation) still refrain from eating it. This is in part due to a traditional reluctance to slaughtering precious cattle needed for agriculture, and an emotional attachment to such beasts of labour.
Taiwan's cuisine has also been influenced by its geographic location. Living on a crowded island, the Taiwanese had to look aside from the farmlands for sources of protein. As a result, seafood figures prominently in their cuisine. This seafood encompasses many different things, from large fish such as tuna and grouper, to sardines and even tiny fish the length of a thumbnail. Crustaceans and squid/cuttlefish are also eaten.
Because of the island's subtropical location, Taiwan has an abundant supply of various fruit, such as papayas, melons and citrus.
Some of Taiwan's agricultural products in general are rice, corn, vegetables, fruit, tea; pork, poultry, beef and fish/seafood.
The scarcity of natural resources has made for hard living on the island. As the Taiwanese had to make do with very little, they showed remarkable adaptiveness, craftiness and creativity when it came to preparing food.
From many of their dishes, the Taiwanese have shown their inventiveness in the selection of spices. Taiwanese cuisine relies on an abundant array of seasonings for flavour: Soy sauce, rice wine and sesame oil, Black beans, pickled radishes, peanuts, chili peppers, parsley, and a local variety of basil ("nine story tower"). The resulting dishes thus combine and layer interesting tastes which make Taiwanese cuisine simple in format yet complex in experience.
They also invented Boba.