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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 people of 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 as Guangdong (Canton) and 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 Taiwanese and Hakka-style dishes, includes dishes from Fujian, Guangdong, Jiangxi, Shanghai, Hunan, Sichuan and Beijing.
Ingredients and culture
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 fruit. 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.
In many of their dishes, the Taiwanese have shown their inventiveness in their 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, cilantro (sometimes called Chinese 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.
Regional specialities
Turkey rice bowls (火雞肉飯 hǔo jī ròu fàn) are bowls of rice with shredded turkey layered on top, often accompanied by pickled daikon radish.
Hsinchu is famous for its pork balls (貢丸 gòng wán) which are often eaten in soup.
Rice-flour noodles(米粉 mǐ fěn) are another Hsinchu speciality. They are often eaten 'dry' (not in a soup) with mushroom and ground pork.
Dasi dried tofu (大溪豆干 dà xī dòu gān), of which there are two basic kinds, plain dried tofu and flavored dried tofu. People eat dried tofu as a dish or snack in Taiwan.
Suncake 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 ti-kha), Tainan noodles (台南擔仔麵 Tâi-lâm tàⁿ-á-mī), shrimp and meat dumplings (蝦仁肉丸 hê-jîn bah-ôan), and shrimp crackers/biscuits are among the most notable local dishes. Another popular dish originating in Tainan is "oily rice" (台南油飯 Tâi-lâm iû-pn̄g), a rice dish containing savoury oils and shredded pork meat, mushrooms, and dried shrimp.
Coffin Bread (棺材板 guān cái bǎn) is similar to French Toast, but filled with savory fillings, such as black pepper beef or curried chicken. Thick cut bread is dipped in egg, deep fried, cut along three sides, opened and filled, and eaten.
Changhua is famous for Ba-wan, literally meaning 'meat circle'. They are a kind of large dumpling made from a gelatinous dough and stuffed with pork and vegetables, most commonly mushrooms and bamboo shoots.
Typical dishes
- 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 is the most popular snack in Taiwan.[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-go (烏米糕, me shai [米血], 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, a (usually grilled) Taiwanese pork sausage placed inside a larger sticky rice sausage which has been slit down the middle.
- 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.
Desserts
- 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.
- cu kak ge/ cao-á ge (鼠麹粿, 草仔粿) - Cakes made with a dough from glutinous rice flour and combine with a ground cooked paste of Gnaphalium affine or Mugwort to give it a unique flavour and green colour. The dough is commonly filled with ground meat or sweet bean pastes.
Many of the non-dessert dishes are usually considered snacks, not entrees; that is, they have a similar status to Cantonese dim sum or 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, mainly due to the influence of Buddhism.
There is a type of outdoor barbecue called khòng-iô (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.
Night market dishes
A partitioned Taiwanese crepe (潤餅; jūn-piáⁿ) whose wheat-based wrapper is unfried.
Image:Nightmarketsquid.JPG
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 desserts, 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 mushrooms, 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. There are several different kinds. Kaoliang is sometimes used in the sausage recipe. In night markets they are often served on a stick with many different condiments. Sometimes, they are 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 filling, such as seafood. Taiwanese crepes are the made from the same dough as spring rolls (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 pepper, chilli and fried basil.
- Shawarma (Mandarin Chinese: 沙威馬 shāwēimǎ) - A sandwich usually made from spiced, grilled chicken and 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, the seasoning is quite different from the seasoning used in making shawarma in Turkey.
See also
External links
Notes
- ^ Oyster omelet the nation's favorite, Taipei Times, Jun 02, 2007
zh-min-nan:Tâi-oân liāu-lí
de:Taiwanische Küche ja:台湾料理
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