page_title: Taiwanese cuisine
section_title: Taiwanese cuisine abroad
hierarchical_section_title: Taiwanese cuisine / Taiwanese cuisine abroad
context_page_description: Taiwanese cuisine has several variations. In addition to the following representative dishes from the majority Hoklo, there are also indigenous Taiwanese peoples, Hakka, Waishengren, and local derivatives of Japanese cuisine, as well as other types of Chinese cuisine from outside Taiwan or Fujian.
  Taiwanese cuisine itself is often associated with influences from mid to southern provinces of mainland China, most notably from the south of Fujian which often leads to it being classified or grouped with 'Southern Fujianese cuisine'. However, influences from all of mainland China can easily be found after the Kuomintang retreat to the island which brought along many mainland Chinese cuisines. A notable Japanese influence also exists due to the period when Taiwan was under Japanese rule. Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, including dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.
context_section_description: Taiwanese cuisine has a global presence. Taiwanese chefs have been extremely successful abroad cooking both Taiwanese and international cuisine. Well known chefs include André Chiang.
caption: A pork keⁿ, a thick soup with tofu and surimi-coated pork
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