Taiwanese cuisine is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
At a fruit and vegetable market in Taihoku Prefecture (now Taipei) 1938–1942.
Paddy field in Hualien County
Vegetable farmland in Lienchiang County
Fishing port in Penghu County
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, India, Thailand, Canada, and the United States serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage.
Abacus beads (算盘子), a well-known Hakka dish
Image: Suan Pan Zi
Image: Knyuk
Image: Ntofu