Taiwanese cuisine
Traditionally, Taiwanese food has been hard to differentiate from Chinese and Japanese food abroad, since many Taiwanese chefs cooked simplified or westernized versions of traditional Taiwanese, Japanese, or Chinese dishes. In 2018, there was a rapid growth in the number of authentic Taiwanese restaurants in New York City and across the country, which coincided with an increased interest in regional Chinese food and greater interest in Taiwan itself. Some object to the politically fraught inclusion of Taiwanese cuisine under the banner of regional Chinese food and point out that it is inaccurate.