page_title: Taiwanese cuisine
section_title: Ingredients and culture
hierarchical_section_title: Taiwanese cuisine / Ingredients and culture
caption_attribution_description: English: Vegetable Farming Park, located just in front of Lienchiang County Hall 日本語: 連江県政府のすぐ前に広がる野菜（蔬菜）公園
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 culinary history is murky and is intricately tied to patterns of migration and colonization. Both locally and internationally Taiwanese cuisine, particularly its history, is a politically contentious topic. Pork, seafood, chicken, rice, and soy are common ingredients. Beef is far less common, and some Taiwanese (particularly the elderly generation) still refrain from eating it. A traditional reluctance towards slaughtering precious cattle needed for agriculture, and an emotional attachment and feeling of gratitude and thanks to the animals traditionally used for very hard labor. However, due to influences from the influx of out of province Chinese in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan. American food aid in the decades following WWII which primarily consisted of wheat, beef, and spam like processed meats forever changed the Taiwanese diet with wheat based noodles, breads, and dumplings taking a more central role in the cuisine.
  During the Japanese Colonial period Taiwanese cuisine was divided with high-end restaurants, known as wine houses, serving Chinese influenced cuisine such as Peking duck, shark fin with bird’s nest soup and braised turtle to the colonial elite while those without wealth or connections primarily ate rice, porridge, pickled vegetables, and sweet potato leaves. Cooking oil was considered a luxury and was only used for special occasions.
  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, starfruit, 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.
  In many of their dishes, the Taiwanese have shown their creativity in their selection of spices. Taiwanese cuisine relies on an abundant array of seasonings for flavor: soy sauce, rice wine, sesame oil, fermented black beans, pickled radish, pickled mustard greens, peanuts, chili peppers, cilantro (sometimes called Chinese parsley), and a local variety of basil (九層塔; káu-chàn-tha̍h; 'nine story pagoda').
  An important part of Taiwanese cuisine are xiaochi, substantial snacks along the lines of Spanish tapas or Levantine meze.
  The Taiwanese xiaochi has gained much reputation internationally. Many travelers go to Taiwan just for xiǎochī. The most common place to enjoy xiǎochī in Taiwan is in a night market. Each night market also has its own famous xiǎochī.
  Moreover, the Taiwanese xiǎochī has been improving to a higher level. Nowadays, Taiwanese xiǎochī not only served in night markets but some luxury and high-end restaurants. These restaurants use higher quality ingredients and creative presentations, reinventing dishes whilst keeping the robust flavors. The prices usually jump by twice the price or even higher in the restaurants. The Taiwanese government supports the Taiwanese xiǎochī and has held national xiǎochī events in Taiwan regularly.
caption: Vegetable farmland in Lienchiang County.
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