Rechao

Rechao(traditional Chinese:熱炒;simplified Chinese:热炒) is a style ofTaiwanese cuisinethat uses awoktostir fryfood.Rechaocombines theChinese charactersfor "hot" (Chinese:熱) and "stir-fry" (Chinese:炒) and is theMandarinpronunciation for those characters. It is also known askuaichao(Chinese:快炒), which literally means "fast stir-fry".Rechaoeateries have been compared to Cantonese-styledim sumeateries, the Japanese barizakaya, Britishpubs, Hong Kong'sdai pai dong, andnight markets in Taiwan.
Rechaorestaurants built a significant foothold inTaipeiin the 1970s. Originally offeringseafoodfrom the nearby port city ofKeelung, they later expanded their menu options. During theTaiwan Economic Miraclein the 1980s, the strong economy kept people focused on their jobs and working into the evening. As they finished their work for the day, these workers sought inexpensive and fast food choices. Seafood restaurant owners capitalized on this by converting their businesses into affordablerechaoeateries. The modern version of therechaorestaurant emerged in the 1980s once heavy-duty burners operated by gas became available. The struggling economy in the 2000s induced people to avoidfine diningrestaurants in favor of cheap options likerechaorestaurants, causing a surge in their popularity. Despite their widespread appeal in Taiwan,rechaorestaurants remain relatively unknown internationally.
Rechaoeateries have simple decor, typically featuring plasticstoolsand short tables for seating. People of various social backgrounds dine at the venues, which provide a casual atmosphere for them to unwind and connect. Meals can last for several hours, as copious amounts of beer—frequently from theTaiwan Beerbrand—is drunk.Rechaomenu items are influenced by numerous cultures includingFujianese,Japanese,Korean,Sichuanese,Southeast Asian, andTaiwanese. Dishes contain large helpings of oil and salt which complement beer.
The phraserechao(Chinese:熱炒) combines theChinese charactersfor "hot" (Chinese:熱) and "stir-fry" (Chinese:炒) and is theMandarinpronunciation for those characters.It is employed as a verb and a noun.The name comes from how the food is cooked at a high temperature to exterminatebacteria.Rechaois also known askuaichao(Chinese:快炒), which literally means "fast stir-fry". It alludes to how the restaurants attempt to cook and present the dish to customers as swiftly as possible.
During the 1970s,rechaoeateries established a strong presence inTaipei. Its initial dishes were made ofseafoodtransported fromKeelung, a port city situated 30 km (19 mi) from Taipei.Theseafood restaurantshadfish tankscontaining recently procured fish that chefs used to prepare dishes.Rechaorestaurants were born as the seafood restaurants began to gradually broaden their menu options.In the midst of theTaiwan Economic Miraclein the 1980s, Taiwan had undergone significant urbanization.As the booming economy kept people busy with work, morestreet vendorsbegan serving stir-fry dishes.White-collar workerswho worked into the evening started seeking inexpensive, fast, and adaptable food options.They frequently chose to dine out for all three of their daily meals and sought budget-friendly spots where they could socialize at the end of the workday. Viewing this as a business opportunity, seafood restaurant owners converted their establishments into inexpensiverechaoeateries.The restaurants hadair conditioningand decor and allowed customers to sit inside or outside.After heavy-duty burners operated by gas became available in Taiwan in the 1980s, the contemporary version ofrechaoemerged.Rechaorestaurants surged in popularity during the 1990s as employees who had finished their workday sought to relax.
At the start of 1990, theTaiwan Stock Exchangehit a record high. By 2000, the market had dropped substantially owing to international conflicts and the bursting of thedot-com bubble. The poor economic conditions caused people to avoid costlyfine diningplaces which closed down as inexpensive dining options emerged.Taiwan's streets—particularly along Chang'an East Road in Taipei'sZhongshan District—started displaying signs like "NT$100 Live Seafood" (Chinese:一百活海鮮), "$99 Rechao" (Chinese:九十九快炒), and "$100 Rechao" (Chinese:百元熱炒).Restaurant owners in Taipei benefited from their proximity to the nearby Keelung Fish Market—Taiwan's largestfish market—that was fewer than 30 minutes away by car. As they advertised "$100 Live Seafood", they drove in the middle of the night to the fish markets to procure fresh seafood. This allowed the businesses to minimize both procurement and delivery expenses.Another reason for the popularity ofrechaorestaurants was that urban dwellers considered them to be a haven where they could vent their frustrations after facing constant stress from higher-ups at work.Therechaorestaurants offered unlimited freewhite riceand clear pricing, making customers feel at ease when placing their order. Streets often had multiplerechaorestaurants next to each other, which established a vibrant ambiance.
The food writerClarissa Weistated that she spent 1.5 years delving into Taiwanese culinary traditions for her cookbook and found that typically infrequent attention is paid torechaobeyond a cursory reference. That is because Taiwan is commonly categorized as havingnight marketfood andbeef noodle soup, she said. Outside of Taiwan,rechaorestaurants have not gained traction. The most recent migration of people from Taiwan happened during the 1980s. This was prior to the rise ofrechao, which is whyOverseas Taiwaneselargely are unfamiliar with it. Wei, the writer, said that the fact thatrechaois not widely known makes sense also becauseTaiwanese cuisineseldom receives attention. When it is referenced,rechaotypically is grouped broadly withChinese cuisine.Therechaodining experience has expanded outside of Taiwan. Therechaorestaurant 886 began operations in 2018 in New York City'sLower Manhattan.
Rechaorestaurants operate separately fromTaiwan's night markets, which do not feature them.TheRough Guidescalledrechaorestaurants "a real Taipei institution".Tainanhas largerechaoeateries that may occupy the sidewalks.Northern Taiwan has a high concentration ofrechaorestaurants, though they are widespread across nearly all of the island's significant locales.Chris HortonofThe Nikkeicalledrechaoeateries "among the best places" for trying outTaiwanese cuisine. He said they represent a more modest yet truly representative Taiwanese meal compared toMichelin-rated dining establishments.Taipei Medical Universityprofessor of food history Kuo Chung-Hao said, "Rechao food is the food of the people."Food writer Clarissa Wei calledrechaorestaurants "hot, fast, and noisy. Glorious".Ami Barnes ofTravel in Taiwanfoundrechaoeateries to play a crucial function in the culinary scene of Taiwan and are "unpretentious [and] sociable".
Chris HortonofThe Nikkeicomparedrechaorestaurants to Cantonese-styledim sumeateries andizakaya, a Japanese bar.Writing forThe World of Chinese,Terence Hsieh[zh-yue]comparedrechaorestaurants tonight markets in Taiwan. He said that whereas night markets embody Taiwanese culture's trendy side,rechaorestaurants are their grittier, more rough-edged urban counterparts.According to the food writerClarissa Wei,rechaoeateries were like thepubin Great Britain and theizakayain Japan in being a social spot for gathering and having drinks.She said that the restaurants deserve "the same unilateral, unitalicized recognition" thatizakayasand thedai pai dongin Hong Kong receive. According to Wei,rechaorestaurants give diners a night market's sensory pleasures while not having to maneuver past a sea of people.She frequentedrechaoeateries with her friends to unwind to avoid the discomfort of traversing a night market filled with tourists during warm temperatures.TheStraits Timesfood critic Foong Woei Wan said Taiwaneserechaoeateries reside in an "alternative universe" from comparable Singaporean establishments.
Rechaoeateries are a blend of budget-friendly dining spots and pubs. They draw diners from various social backgrounds.Rechaorestaurants typically offer diners seating on plasticstoolsat short tables.Seats generally are set up outside by the road, below anunderpass, in vacant lots, or on sidewalks.The eateries have plain decor.Typically located next to bustlingintersectionsor atstreet corners, the restaurants have vivid red and yellow latterns arranged similarly toChristmas lights.It can be physically challenging to eat atrechaorestaurants as customers frequently are packed closely together and become sweaty from Taiwan's humidity.TheTaipei Times's Ho Yi typically steered clear ofrechaoestablishments owing to the unclean environment and uncertain sanitation protocols. Ho did not like that intoxicated males wouldchain smokeas they loudly engaged indrinking games.
Diners drink substantial amounts ofbeer, usually from theTaiwan Beerbrand.According to a 2023 article and book, almost 45% of Taiwan's beer purchases comes fromrechaorestaurants.Attractivebeer saleswomen[zh]receive compensation to sell specific beer brands. Wearing low-cut shirts and short skirts, they visit each table to market the beer brand, serve the beverage into tinyshot glasses, and top off the cups.The women play a major role in generating profits for both therechaorestaurant and the beer suppliers.Arechaorestaurant's ambiance often is very vibrant.The restaurants operate well into the night. TheLinsen Park[zh]in Taipei'sZhongshan Districthas numerous well-knownrechaorestaurants that stay open after 1am.
Rechaoestablishments create settings for numerous Taiwanese to connect with each other, dining and conversing amid the sound ofglasses clinkingandwokssizzling.They may linger at the same place for several hours while consuming food and beverages.Therechaorestaurant's open space lets diners relax, laugh, and converse and allow them to foster deep connections with each other.It is among the favorite places for young people looking for a laid-back meeting spot.The youth meet to share amusing stories from school and to cultivate responsible drinking habits. While casually enjoying drinks, middle-aged patrons reminisce about their accomplishments and discuss Taiwan's current events andpolitics. When conversations get heated, friends refill each other's drinks. To relieve stress, they down beers while sharing their work frustrations. Diners play the Taiwanesedrinking game"guess fingers" (Chinese:划酒拳).Friends and workmates eat delicious food while engaging in light-hearted conversations. Couples end their relationships there, while friends share rumors and coworkers vent their frustrations.
According to the food writerClarissa Wei, the Taiwanese people are known for their restrained and unapologetically courteous demeanor. She said that during therechaoexperience, they reveal their real identities. Wei witnessed side-splitting laughter powerful enough to cause beer to spray from people's nostrils and intoxicated adult males falling face-first onto several tables. She observed a parade of pink-faced diners who had not met before celebrating together just because the week has concluded. Wei concluded that like just as in every culture, food and sufficient alcoholic beverages unites humans, and "therechaoexperience in Taiwan—hot, noisy, and messy, in all its glory—remains my all-time favorite".
The primary cooking techniques atrechaoeateries arefrying,deep frying,grilling, andboiling.Rechaodishes are typically cooked in largewokspowered by strongstoves.The food writer Fan Qiaoxin attributed therechaorestaurant's success towok hei.Frying the food over high temperatures give the dishes a lightly charred taste.The chefs cranks up the stove to the highest temperature to rapidly stir fry the dishes.Served quickly, the steaming dishes are filled withsaltand have several levels ofumami. The food is crafted to complementbeerand designed to appeal to a diverse crowd. Food writerClarissa Weiwrote thatrechaodishes convey a unified narrative of "what it means to be Taiwanese, an identity that is multicultural and nuanced".Rechaodishes are a prominent outlier from Taiwanese food that generally is not heavy onsaltorspiciness.They have generous amounts of oil and salt to complement beverages like beer.Many of the items includechili pepper—though only the tamest kinds—as ingredients. All the dishes include generous sprinklings ofwhite pepperand salt.
The food highlights Taiwan's plentiful supply of harvests, protein, and seafood.Rechaorestaurants offer dishes featuring, meat, vegetables, and seafood. Vegetable dishes like friedburdock rootandstir-friedfernsare served.Recently caught seafood is a significant hallmark of therechaoexperience.A number ofrechaorestaurants havefish tanksthat allow customers to select the fish,shellfish,shrimp,crabs, andclamsto be prepared by the restaurant.Set on ice, fresh food like vegetables, chicken, andsquidcan be chosen by customers.Severalrechaorestaurants let diners provide fish they have personally procured.Seafood dishes includeoystersthat aredeep fried, squid that is grilled, garlic-coated clams that are stir-fried,sweet and sourfish that is deep fried, and grilledoilfishseasoned withmiso.Meat dishes includethree-cup chicken; a stir fry of beef and pepper; pork neck; andclay potchicken stewed withsesame oil,rice wine, andsoy sauce.Numerousrechaorestaurants servesashimiandfried rice, while some serveFrench fries.
Rechaomenu items are inspired by the culinary traditions from numerous cultures includingFujianese,Japanese,Korean,Sichuanese,Southeast Asian, andTaiwanese.Japan's cultural impact on Taiwan is reflected through howrechaorestaurants offer sashimi accompanied by a small amount ofwasabi.Different varieties ofteppanyakidishes are served. Abeef tenderloindish fusesbell peppersandonionsfrom Western cuisine with a signature Taiwanese black pepper sauce.Otherteppanyakidishes are made withostrich meat.Instead of being a direct reproduction of dishes from other regions, somerechaodishes showcase a Taiwanese flair. For instance, for several thousand years,Sichuanese peoplemade poachedpork bellycoated insoy sauceandchili oil. The Taiwanese produced a slightly sweeter dish by instead drenching it ingingerandsoy paste.
Clarissa Wei, the food writer, said the blend of cuisines that influencerechaocauses there to be dishes that exist nowhere else globally. She cited shrimp that is deep-fried and accompanied by colorfulsprinkles,pineapple, andmayonnaise. A second dish she highlighted was a stir fry oftofu,celery,dried shredded squid, and pork as well aspork sausagethat is grilled. A third dish she cited was themaqaw-enrichedpork sausages. Having traces of lemon and pepper,maqawis native to Taiwan. Wei highlighted a fourth dish containing stir-fried ferns that are accompanied bybirdlime treeseeds. Taiwan's subtropical conditions allow ferns to grow naturally and in great numbers.In a public opinion analysis,DailyViewin 2024 listed the top 10rechaodishes as sashimi; pineapple shrimp balls;Kung Pao chicken; stir-fried cabbage; fried egg with radish;three-cup chicken; Hakka stir-fry containing squid,pork belly, and tofu;wu geng chang wang(spicyduck bloodand intestines); stir-fried beef with scallions; and stir-fried clams.
The World of ChinesewriterTerence Hsieh[zh-yue]said in 2020 that for numerousrechaorestaurants, all dishes are priced underNT$150 (US$5), while food writerClarissa Weistated in 2023 that the final bill per individual from her observations is around NT$419 (US$15).Wei said this cost much more than a typical Taipei dinner outing but remained affordable in the context of being a "rare elongated social activity" where diners linger for several hours.
Eight Immortals Barbeque Grill or Baxian Grill (Chinese:八仙碳烤), a Taipeirechaoeatery close toDaan Forest Park, incorporates elements of both Chinese and Japanese cuisine.Japanese-inspired dishes likeyamsalad and mayonnaise-coveredbamboo shootsand Chinese dishes likestinky tofuwere on its menu in 2019.Other dishes it offered in 2023 were ginger-infusedfiddleheads,clamsdrenched inrice wine, a chickencasserolecovered in basil, andfried ricecontaining pork pieces.Pin Xian (Chinese:品鱻), arechaorestaurant in Taipei, in 2020 served pork liver strips that are pan fried and coated in a sweet sauce,bitter melonalongsidesalted duck egg,omeletsthat arepan friedwithbasil, andclamsstir fried using peppers andblack bean sauce. Other dishes it served were salmon sashimi,garlic-infusedwatercress, pork boiled and accompanied withcilantroand garlic sauce,tofuthat is deep fried, andcodsteamed and garnished withsoy sauce, peppers, ginger, garlic, andsoybeans.
One Jiang is a more upscalerechaorestaurant inTaichung. It in 2020 servedsweet and sour pork ribs, tornado omelets seasoned withfish sauce, large orange shrimp, oysters deep fried and complemented by basil, bitter melon deep fried and topped with peanuts, seafoodhot pot, and eggs withcabbage.At theAowanda National Forest Recreation AreainNantou County, the Red Resort Village Restaurant has a menu with items usually available inrechaoeateries. Dishes in 2020 included fish that has been deep fried,braisedpork belly with a side ofpickled vegetables,sautéed mushroomsand other vegetables, tofu that has been braised, and scallion-seasoned fried chicken.
Fat Man Eatery (Chinese:胖子小吃部) is arechaoeatery in Taipei'sSongshan Districtfounded by a former casinotycoon.Established by Hu Ching-Chung (Chinese:胡慶忠), it began as astreet vendor. The food writerClarissa Weisaid that through his charismatic personality and his wife's exceptional culinary skills, Fat Man Eatery evolved into arechaoestablishment. By 2023, their son, Hu Nei-Ta (Chinese:胡內達), had become the co-owner and chef of therechao. The younger Hu said that food is cooked in a massive wok owing to the wok's efficiency.Lin Mei Ru Seafood Stir Fry Restaurant (Chinese:林美如海鮮熱炒) is afusionrechaoandizakayaestablishment in Taipei'sZhongshan District. The restaurant's name, "Lin Mei Ru", is similar to "drink beer" in Taiwanese. Quotes related to drinking alcohol adorn the ceiling and walls. In a nod to its fusion identity, the restaurant servesTaiwan Beerand Japanese beers from theOrionandSapporobreweries. Equipped with a fish tank, the restaurant has numerous seafood dishes and over 100 dishes on its menu. It in 2023 served traditionalrechaodishes as well assashimi,threadfin, andizakayalight bites.
Chao Stir Fry (Chinese:炒炒蔬食熱炒) is a veganrechaoeatery in Taipei'sDaan District. The establishment's entrance features a vegan fish tank. Chao plays a mixture ofMandopopandTaiwanese pop. Diners sit on red stools at black tables with chrome finishes, matching the colors used at a typicalrechaoeatery. Its menu in 2022 included the typicalrechaodishes of bitter melon soup,fried noodles,green beans,mapo tofu, andKung Pao "chicken". It put a twist on some traditional dishes, changingthree-cup chickeninto three-cup mushroom as well assweet and sour porkinto sweet and sour "fish".Rather than using real meat or fish, soy or mushroom alternatives are substituted for protein. According to the food writerClarissa Wei, it would be quite common for the restaurant to be patronized at the same time by nuns at one table and businessmen drinking beer at another table.Ten Seafood Restaurant (Chinese:田僑海鮮餐館) is arechaoeatery in theHengchuntownship ofPingtung Countyin southern Taiwan. Its dishes include three-cup chicken and the less typical items likeyu lai gu, which is similar toblack fungus.
Xanadu (Chinese:鮮納肚) was arechaoin theEastern District of Taipei. It hadbeer saleswomen[zh], featured numerousoffalmenu items, and had a comprehensive seafood selection.Drunken Monkey (Chinese:醉悟空格鬥熱炒) was arechaorestaurant in Taipei that offered traditionalrechaodishes as well asCantoneseand Western dishes. It was founded in 2011 by Alex Holliday, whose grandfather had moved to Vancouver to start the Capilano Heights Chinese Restaurant after fleeing China during theChinese Civil War. His grandfather taught Holliday how to make Cantonese dishes.Rechaodishes the eatery served in 2012 were oysters that were deep fried, prawns that were deep fried alongside pineapple, Kung Pao chicken, and clams covered in basil. Western dishes includedchicken nuggetsandonion rings. Cantonese dishes included fried pork coated inbatter,scallionsand tofu, and beef mixed with scallions and tofu. Adopting a retro look, the restaurant featured illustrations of tales fromChinese mythologyand black-and-white photos of the restaurant his grandfather founded. Customers sat at yellow tables surrounded by stools and wrote their thoughts on the walls.
Therechaorestaurant 886 was established in 2018 by Eric Sze and Andy Chuang and in theEast Villageneighborhood of New York City'sLower Manhattan.The restaurant's name was inspired by Taiwan'scalling code.Americans, Taiwanese expatriates, and tourists dine at the restaurant. Reflecting a typical Taiwanese eatery, the restaurant features vibrant neon lighting and a lively atmosphere and also imports beer glasses, plastic chairs, and metal folding tables from Taiwan.Customers in 2019 could order Taiwanesecomfort foodlikeoyster omelettes,sausagesandglutinous rice,pineappleandshrimpballs stir-fried together, and rice topped withbraisedpork belly. That year, it servedchicken wingsandchicken burgerscontainingdaikonandketchup. The two flavors of beers it offered that year were both fromTaiwan Beer: a gold brandedlagerand alycheebeer.