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This article is part of the series: Chinese cuisine
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Cuisines in Taiwan (traditional Chinese: 臺灣菜; simplified Chinese: 台湾菜; pinyin: Táiwān cài) have several variations. In addition to the following representative dishes from the Hoklo (Hō-ló) ethnicity (see Taiwanese (linguistics)), 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, such Canton and Fujian, but influences from all of China can easily be found. Due to Japan's historical occupation of Taiwan, there is also a notable Japanese influence. Traditional Chinese food to be found in Taiwan, alongside Taiwanese and Hakka-style dishes, includes dishes from Fujian, Guangdong, Jiangxi, Shanghai, Hunan, Sichuan and Beijing.

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 the considerations of some Taiwanese Buddhists, a traditional reluctance towards 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 smaller fish such as anchovies. Crustaceans, squid, and cuttlefish are also eaten.

Because of the island's sub-tropical location, Taiwan has an abundant supply of various fruit, such as papayas, melons and citrus. A wide variety of tropical fruits, imported and native, are also enjoyed in Taiwan. Other agricultural products in general are rice, corn, tea, pork, poultry, beef, fish, and other fruits and vegetables. Fresh ingredients in Taiwan are readily available from markets.

The scarcity of natural resources has made for hard living on the island. As the Taiwanese had to make do with very little, they show remarkable adaptiveness, craftiness and creativity when it comes 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, sesame oil, fermented black beans, pickled radishes, peanuts, chili peppers, parsley, and a local variety of basil ("nine story tower"). The resulting dishes thus combine and form interesting tastes which make Taiwanese cuisine simple in format yet complex in experience.

Turkey rice bowls (雞肉飯) are bowls of rice with shredded turkey layered on top, often accompanied by pickled daikon radish.

Pork balls (貢丸) are often eaten in soup. Another famous one is rice-flour noodles(米粉) that are not eaten in soup, but by itself. Mushroom and ground meat are usually found in it.

Dasi dried tofu (大溪豆干), There are two kind dried tofu basically,plain dried tofu and flavored dried tofu. People eat dried tofu as a dish or snack in Taiwan.

Suncake(太陽餅) is the most noted pastry in Taichung. It is baked layered pastry with a sweet center that is often made with honey or molasses.

Pork knuckles (豬腳肉), Tainan noodles (台南擔仔麵), shrimp and meat dumplings (蝦仁肉丸), and shrimp crackers/biscuits are among the most notable local dishes. Another popular dish originating in Tainan is "oily rice" (台南油飯), a rice dish containing savoury oils and shredded pork meat, mushrooms, and dried shrimp.

Coffin Bread (棺材板) is similar to French Toast, but filled with savory fillings, such as Black Pepper Beef or Curry Chicken. Thick cut bread is dipped in egg, deep fried, cut along three sides, opened and filled, and eaten.

Blood pudding (豬血糕) on a stick

Many flavors of Taiwanese sausages are sold at a night market vendor.

• jiû-hî keⁿ (Chinese: 魷魚羹; pinyin: yóuyú gēng) - thickened soup with cuttlefish wrapped in fish paste.
• ô-á-chian (蚵仔煎, kézǎi jiān) - Oyster omelet made with eggs, oysters and Garland chrysanthemum leaves. It has a soft, sticky texture, and is eaten with a sweet and mildly spicy sauce, topped with cilantro. This dish is very common in night markets as it best represents the snack of the nation.^[1]
• ô-á mī-sòaⁿ (蚵仔麵線, kézǎi miànxiàn), or oyster vermicelli, a thickened soup containing small oysters and Chinese vermicelli.
• o· bí-ko (烏米糕, hēimǐ gāo [黑米糕]) - a dish made from pork blood and rice. It is usually cut into a rectangular piece and served on a stick, topped with peanut paste, hot sauce, and cilantro.
• ló·-bah-pn̄g (魯肉飯, lǔròu fàn) - minced, cubed, or ground fatty pork, stewed in soy sauce and spices, then served on rice.
• tōa-tn̂g pau sió-tn̂g (大腸包小腸), or small sausage in large sausage
• sān bēi jī (三杯雞) - a chicken dish which literally translates as "three cups chicken", named because the sauce is made of a cup of rice wine, a cup of sesame oil, and a cup of soy sauce. Alternately, the sauce can also be made of a cup each of rice wine, sugar, and soy sauce.
• chhài-pó͘-nn̄g (菜脯卵) - Taiwanese Style preserved white radish omelet
• koe-á bah (瓜仔肉) - Steamed pork patty with Taiwanese Style pickled cucumber

• bubble tea, aka boba milk tea; also known as pearl milk tea (珍珠奶茶)
• sian-chháu (仙草, xiāncǎo) - grass jelly (Mesona procumbens)
• ò-giô-peng (ài yù bīng [愛玉冰]) - a gelatinous dessert made from the seeds of a fig-like fruit, probably Ficus pumila var. awkeotsang. Served on ice.
• ō͘-á-peng (芋仔冰, yù bīng [芋冰]) - a dessert made of frozen taro 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 sum or the Spanish tapas. 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.

There is a type of outdoor barbecue called khòng-iâu (焢窯). To barbecue in this manner, one first builds a hollow pyramid up with dirt clods. Next, charcoal or wood is burnt inside until the temperature inside the pyramid is very high (the dirt clods should be glowing red). The ingredients to be cooked, such as taro, yam, or chicken, are placed in cans, and the cans are placed inside the pyramid. Finally, the pyramid is toppled over the food until cooked.

A partitioned Taiwanese crepe (潤餅; jūn-piáⁿ) whose wheat-based wrapper is unfried.

Surrounded by ocean on all sides, seafood has been an important staple in the Taiwanese diet. Here is grilled squid sold at a night market vendor.

Taiwan's best-known snacks are present in the night markets, where street vendors sell a variety of different foods, from finger foods, drinks, sweets, to sit-down dishes.In these markets, one can also find fried and steamed meat-filled buns, oyster-filled omelets, refreshing fruit ices, and much more. Aside from snacks, appetizers, entrees, and deserts, night markets also have vendors selling clothes, accessories, and offer all kinds of entertainment and products.

• Stinky tofu (Chinese: 臭豆腐, chhàu tāu-hū, chòu dòufǔ) - the aroma of stinky tofu is intimidating at first but can be an acquired taste.
• Ba wan (Chinese: 肉圓; pinyin: roù yuán; literally "meatballs") - a sticky gelatinous dough filled with pork, bamboo shoots, shiitake, and served with a savory sweet sauce
• Grilled corn - a more recent appearance on the night market scene.
• Taiwanese sausages - fatty pork sausages with a sweet taste. It is served on a stick with many different flavours and condiments of choice. Sometimes, it is wrapped in glutinous rice.
• Scallion pancakes - (蔥油餅) flour pancake with many thin layers, made with scallions. A snack originating in the Chinese mainland.
• Candied Crabapples - red candy coated bite-sized fruits served on a stick. Sometimes the crabapples are stuffed with preserved plums, and then candied.
• Squid or fish on a stick - often marinated, then grilled.
• Shaved ice - popular dessert consisting of shaved ice and a variety of toppings to choose from.
• Tempura - made from starch and minced meats.
• Taiwanese Crepes - crispy flour crepe filled with a variety of choices, such as seafood crepe. Taiwanese Crepes is the same as spring roll(春捲)in Taiwan .
• Fruit or bean smoothies - milk or ice is blended on the spot with fresh papaya, mango, watermelon, azuki bean, or mung bean
• Fried glutinous rice balls - slightly sweet in flavour
• Fried chicken pieces - small chunks of chicken sprinkled with peppers and basil flavour
• Shawarma (Mandarin Chinese: 沙威馬 shāwēimǎ) - A sandwich usually made from spiced, grilled chicken and is served on a leavened, white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. Brought over from Turkey decades ago and its seasoning was quite different from the Shawarma in Turkey.

• Cuisine
• Chinese cuisine
• Cooking

• Popular Food Culture in Taiwan
• Taiwan Tiger's Taiwanese Food Page
• Taiwanese foods in Taiwan on a hungry girl's guide to Taipei

1. ^ Oyster omelet the nation's favorite, Taipei Times, Jun 02, 2007