Taiwanese cuisine

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Taiwanese cuisine (Chinese: 臺灣菜; pinyin: Táiwāncài; Pe̍h-ōe-jī: Tâi-oân-chhài, or 臺灣料理; Táiwān liàolǐ; Tâi-oân liāu-lí) has several variations. In addition to the following representative dishes from the majority Hoklo, there are also Aboriginal, Hakka, and local derivatives of Japanese cuisine and Chinese cuisine.

Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the south of Fujian (Hokkien) 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 a large number of Chinese chefs from the mainland. 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.

Ingredients and culture[edit]

Pork, seafood, chicken, rice, and soy are very common ingredients. Beef is far less common, and some Taiwanese (particularly the elderly generation) still refrain from eating it.^[1] 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 labour.^[1] 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.

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,^[2] 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.

Regional specialities[edit]

Defining dishes by Region

Region	Dish	Han Characters	Taiwanese Hokkien (Tâi-lô)	Description
Changhua	ba-wan	肉圓	bah-ôan	Literally meaning 'meat sphere'. They are a kind of large dumpling made from a gelatinous tapioca starch dough and stuffed with pork and vegetables, most commonly mushrooms and bamboo shoots.
Chiayi	turkey rice	火雞肉飯	hoe-koe bah-pn̄g	Bowls of rice with shredded turkey layered on top, often accompanied by pickled radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce.
Chiayi/Tainan	coffin board	棺材板	koann-chhâ-páng	Similar to French toast or bread bowl soups, but filled with savory fillings, such as black pepper beef or curried chicken. Thick cut bread is dipped in egg, deep fried, cut along three sides, opened and filled, and eaten.
Daxi	Daxi dried tofu	大溪豆乾	Tāi-khe tāu-koaⁿ	Firm tofu fried and braised in a sweet soy-based sauce and then dried.
Hsinchu	pork balls	貢丸	kòng-ôan	Often eaten in soup (湯; thng).
Hsinchu	rice vermicelli	米粉	bí-hún	Thin al-dente rice noodles. Often eaten 'dry' (乾; ta/kan, without soup) with mushroom and ground pork.
Nantou	yi mein	意麵	ì-mī	Soft tender noodles in soup.
Taichung	suncake	太陽餅		One of the most noted pastries of Taichung. It is a baked layered puff pastry with a sweet center often made with honey or molasses. Also, Nagasaki-style Castella and nougats.
Tainan	ta-a noodles	擔仔麵	tàⁿ-á-mī	Yellow "oily noodles" served with minced pork, shrimp, bean sprouts, cilantro, black vinegar, garlic, soy sauce and egg.
Tainan	shrimp and pork meatballs	蝦仁肉丸	hê-jîn bah-ôan	Shrimp crackers/biscuits are among the most notable local dishes. Another popular dish originating in Tainan is "oily rice" (台南油飯; Tâi-lâm iû-pn̄g), a rice dish containing savoury oils and shredded pork meat, mushrooms, and dried shrimp.
Tamsui	a-gei	阿給	a-geh	Deep fried tofu that have been stuffed with crystal noodles and sealed with fish paste and drizzled with spicy sauce on the outside.
Tamsui	Tamsui fish ball	魚丸	hî-ôan	Tamsui is near the ocean, therefore, it is a good place to try their fish balls, which are balls of fish paste stuffed with meat and garlic cooked in light broth.
Tamsui	iron eggs	鐵蛋	thih-nn̄g	Eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown, chewy and full of flavor compared to normal boiled eggs.

Typical dishes[edit]

Common English term	Han Characters	Taiwanese Hokkien (Tâi-lô)	Mandarin Pinyin	Influence	Description
Gua bao	刈包	koah-pau	guàbāo	Fujian	A flat, clam-shaped steamed white bun with soy sauce braised porkbelly, pickled mustard vegetables, peanut powder, sugar, and cilantro inside.
Cuttlefish geng	魷魚羹	jiû-hî keⁿ	yóuyúgēng	Local	A clear thick soup with cuttlefish covered in fish paste.
Oyster omelette	蚵仔煎	ô-á-chian	ézǐjiān	Chaoshan	Chewy omelette made with eggs, oysters, tapioca starch and Garland chrysanthemum leaves. It has a soft, sticky texture, and is eaten with a sweet and mildly spicy sauce, topped with cilantro; this dish is very common in night markets as it is the most popular snack in Taiwan.[3]
Oyster vermicelli	蚵仔麵線	ô-á mī-sòaⁿ	ézǐ miànxiàn	Local	A thickened soup made of katsuobushi containing small oysters and steamed Chinese vermicelli.
Bubble tea	珍珠奶茶		zhēnzhū nǎichá	Local	The original milk tea uses black tea and milk as well as sugar. The pearls or boba are tapioca pearls that are chewy, it is a very popular drink and was invented in Taichung [4]
Pig's blood cake	豬血糕	ti-huih-ko	zhūxiěgāo	Fujian	A Pig's blood cake made from pork blood and rice. It is usually cut into a rectangular piece and served on a stick, dipped in soy sauce, with the option of adding hot sauce, then topped with powdered peanut and cilantro.
Minced pork rice	滷肉飯/魯肉飯	ló͘-bah-pn̄g	lǔròufàn	Fujian	Minced, cubed, or ground fatty pork, stewed in soy sauce and spices, then served on rice.
Braised pork rice	炕肉飯/爌肉飯	khòng-bah-pn̄g	kànròufàn	Fujian	Pork chunks, stewed in soy sauce and spices, then served on rice.
Small sausage in large sausage	大腸包小腸	tōa-tn̂g pau sió-tn̂g	dàcháng bāo xiǎocháng	Local	A grilled Taiwanese pork sausage wrapped in a grilled, salty, sticky rice sausage. Usually wrapped with garlic and basil. Customer can also choose the flavor they want, such as black pepper, garlic, chili, butter, and chocolate. A Taiwanese snack, common in night market.
Three cups chicken	三杯雞	sam-poe-koe	sānbēijī	Jiangxi	A chicken dish which literally translates as "three cups chicken", named because the sauce is made of a cup of rice wine, a cup of sesame oil, and a cup of soy sauce. Alternatively, the sauce can also be made of a cup each of rice wine, sugar, and soy sauce.
Dried radish omelet	菜脯蛋	chhài-pó͘-nn̄g	càifǔdàn	Local	Finely cut Taiwanese Style preserved white radish cooked into an omelet
olen	黑輪	o-lien`	Hēi lún	Japan	This is used fish cake, a fish sauce made with fish soup, than cooked in a pot with different ingredients, similar to Oden.
Cucumber pork	瓜仔肉	koe-á bah	guāzǐròu	Guangdong	Steamed minced pork with Taiwanese Style pickled cucumber.
Spicy hotpot	麻辣鍋	ba-luah e	málàguō	Sichuan	It is becoming more and more popular, especially in Taipei. The soup of this hotpot is very spicy, inclusive of Chinese herbs and other special materials. People can cook what they want with this soup.
Eel noodles	鱔魚意麵	siān-hî ì-mī	shànyú yìmiàn	Local	Rice eel with Yi mein in a starch thickened sweet and sour soup.
Tamsui a-gei	淡水阿給	Tām-chúi a-geh	Dànshuǐ āgěi	Local	Steamed aburaage tofu stuffed with cooked cellophane noodles and covered with surimi
Iron eggs	鐵蛋	thih-nn̄g	tiědàn	Local	Eggs stewed in soy sauce, usually with their shells still on but cracked throughout, until they are flavorful and chewy in texture.

Vegetarian restaurants are commonplace with a wide variety of dishes, mainly due to the influence of Buddhism and other syncretistic religions like I-Kuan Tao;^[1] these vegetarian restaurants vary in style from all-you-can-eat to pay-by-the-weight and of course the regular order-from-a-menu.

There is a type of outdoor barbecue called khòng-iô [zh]. To barbecue in this manner, one first builds a hollow pyramid up with dirt clods. Next, charcoal or wood is burnt inside until the temperature inside the pyramid is very high (the dirt clods should be glowing red); the ingredients to be cooked, such as taro, yam, or chicken, are placed in cans, and the cans are placed inside the pyramid. Finally, the pyramid is toppled over the food until cooked.

Many non-dessert dishes are usually considered snacks, not entrees; that is, they have a similar status to Cantonese dim sum or Spanish tapas; such dishes are usually only slightly salted, with lots of vegetables along with the main meat or seafood item.

• Taiwanese dishes
• 

  Popiah with vegetables and powdered peanuts as filling

• 

  Oyster omelette from Chien-Cheng Circle, Datong District (Taipei).

• 

  A bowl of oyster vermicelli

• 

  Ba-wan served with sweet and savory sauce

• 

  Suncakes in a box

• 

  Pork ball and rice vermicelli in soup

• 

  A-gei served with sauce

Desserts[edit]

• Aiyu jelly – a gelatinous dessert made from the seeds of a fig-like fruit, Ficus pumila var. awkeotsang. Served on ice.
• Baobing (also known as chhoah-peng) – a Chinese shaved ice dessert very common in China, Taiwan, Malaysia, and Vietnam.
• Bubble tea, aka boba milk tea; also known as pearl milk tea - chewy tapioca balls added to milk tea.
• Traditional cakes are not always of the same composition depending on the flavor. There is the moon cake which has a thick filling usually made from lotus seed paste or sweetened red bean paste and surrounded by a relatively thin (2–3 mm) crust and may contain yolks from salted duck eggs, it is traditionally eaten during the festival for lunar worship and moon watching. Mooncakes are offered between friends or on family gatherings while celebrating the festival; the Mid-Autumn Festival is one of the four most important Chinese festivals.

There are other cakes that can mix salty ingredients with sweet ones to create a balance while enjoying these delicacies with tea. The crust could be shiny from applying a layer of egg yolk before putting in the oven, or not in that case it is often whiter and the crust has more layers.

• Grass jelly (Chinese: 仙草; Pe̍h-ōe-jī: sian-chháu) – (Mesona procumbens) Served hot or cold.
• Moachi (麻糍; môa-chî), a soft rice cake like Japanese daifuku mochi. Flavors of the fillings can vary, ranging from all kinds of beans to nuts.
• O'ahping (芋仔冰; ō͘-á-peng) – an ice cream made of taro root paste.
• Pineapple cake - a square short crust pie filled with pineapple filling. One of Taiwan's best known dessert pastries.
• Zukak kway – Cakes made with a dough from glutinous rice flour and combine with a ground cooked paste of Gnaphalium affine or Mugwort to give it a unique flavor and green color. The dough is commonly filled with ground meat or sweet bean pastes.
• Douhua (豆花) - Soft tofu served with syrup and toppings such as peanuts, adzuki beans, tapioca, and mung beans. Served hot or cold.

Night market dishes[edit]

Taiwan's best-known snacks are present in the night markets, where street vendors sell a variety of different foods, from finger foods, drinks, sweets, to sit-down dishes. In these markets, one can also find fried and steamed meat-filled buns, oyster-filled omelets, refreshing fruit ices, and much more. Aside from snacks, appetizers, entrees, and desserts, night markets also have vendors selling clothes, accessories, and offer all kinds of entertainment and products.

Common English term	Han Characters	Taiwanese Hokkien (Tâi-lô)	Mandarin Pinyin	Influence	Description
Takoyaki	章魚燒			Japanese	A ball-shaped snack that is filled with diced octopus and fried in a flour-based batter, and it can be eaten with condiments such as wasabi. They are commonly found at night markets.[5]
Wheel cake	車輪餅	chhia-lûn-piáⁿ	chēlúnbǐng	Japanese	Pancake batter is poured into hot-metallic molds and gets quickly cooked into small cakes of various shapes. Countless variations exist. Sometimes the cakes have fillings ranging from cream, red bean paste, to peanut butter. Similar to Imagawayaki or Taiyaki
Stinky tofu	臭豆腐	chhàu-tāu-hū	chòudòufǔ	Chinese	Stinky tofu is a popular local food in Taiwan and many other Chinese regions such as Hong Kong and Shanghai. It is called as “Stinky tofu” because of its strong unpleasant odour. Back in the Qing dynasty, Stinky tofu was already a dish in the royal family's meal. Besides, it was also one of the favourite foods of the Empress Dowager Cixi. Stinky tofu can generally be classified into two main kinds, which are soft stinky tofu (臭豆腐乳) and dried stinky tofu (臭豆腐乾).
Taiwanese meatball	肉圓	bah-oân	ròuyuán	Local	A sticky gelatinous tapioca dough filled with pork, bamboo shoots, shiitake mushrooms, and served with a savory sweet and spicy sauce.
Maize	玉米		yùmǐ	American	Vendors may specialize in one type of corn or they could offer varieties between savory/salty and sweet corn. Sometimes the corn is steamed, grilled, boiled, etc.
Taiwanese sausages	香腸	ian-chhiâng (煙腸)	xiāngcháng	Chinese	Fatty pork sausages with a mild sweet taste. There are several different kinds. Kaoliang wine is sometimes used in the sausage recipe. In night markets they are often served on a stick with many different condiments. Sometimes, they are wrapped in glutinous rice. In the very early 1980s, when resources were still relatively scarce, the standard serving is one sausage link on a toothpick garnished with a clove of garlic.
Green onion pancake	蔥油餅		cōngyóubǐng	Chinese	Spring onion flour pancake with many thin layers, made with scallions (chopped green onions). A snack originating in the Chinese mainland.
Tanghulu	糖葫蘆		tánghúlú	Chinese	Red candy coated bite-sized fruit served on a stick. Sometimes the fruit is stuffed with preserved plums, and then candied. Cherry tomatoes and strawberries are also used.
Grilled squid	烤花枝		kǎo huāzhī	Japanese	Grilled squid often marinated and basted while grilled.
Shaved ice	礤冰/剉冰/刨冰	chhoah-peng	cuòbīng/bàobīng	Local	Finely shaven ice with a variety of toppings (peanuts, fruit, azuki beans, sweetened corn, and so on). Sometimes served drizzled with condensed milk.
Tempura	甜不辣		tiánbùlà	Japanese	Deep fried surimi and fish cakes simmered in broth and served with a sweet sauce. Despite using the same name as the Japanese fried food, Taiwanese tempura is more a variant of oden.
Taiwanese spring roll	潤餅	jūn-piáⁿ / lūn-piáⁿ	rùnbǐng	Fujian	The Taiwanese spring roll is a semi-crispy super-thin flour crepe filled with a variety of filling, such as powdered sugar, peanut powder, egg, vegetables, pork and even seafood. Taiwanese spring rolls are made from the same dough as Western crepes.
Shawarma	沙威馬		shāwēimǎ	Western Asian	A sandwich usually made from spiced, grilled chicken and served on a leavened, white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. Brought over from Turkey decades ago, the seasoning is quite different from the seasoning used in making shawarma in Turkey.
Popcorn chicken	鹹酥雞/鹽酥雞	kiâm-so͘-ke / kiâm-so͘-koe	xiánsūjī / yánsūjī	American	Popcorn chicken made from spiced, deep-fried chicken topped with salt and pepper and seasoned with fragrantly cooked basil. It is a delicious decadence loved by all for its juicy and tender texture.
Fried chicken fillet	炸雞排		zhá jīpái	American	Fried chicken fillets first appeared in Taiwan over 20 years ago but have changed over the years as vendors have concocted new flavors and preparation methods. Unlike the fried chicken served in most fast-food restaurants, this treat is made of chicken breast that has been pounded flat, marinated, battered and deep-fried. After cooking, a generous sprinkling of ground pepper is applied. It's crispy on the outside, tender and juicy on the inside. Fried chicken fillet is one of the most popular snacks in Taiwan.

• Various drinks are also often sold, ranging from bubble tea stands to various juice and tea stands.
• Crêpe - Adapted from the original French version, a very thin cooked pancake, it has a much crispier texture, rather like a cracker. Very popular in the early 2000s.
• Fruit or bean smoothies - milk or ice is blended on the spot with fresh papaya, mango, watermelon, azuki bean, or mung bean.
• Fried glutinous rice balls - slightly sweet in flavor.
• Fried chicken pieces - thumb-size chunks of deep-fried chicken sprinkled with white pepper, chilli and fried basil.

Food of the Taiwanese Aborigines[edit]

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Taiwan's food and food culture is very much diversified and largely influenced by the exodus of Han people. However, one part of the Taiwanese food culture that remains integral is that of the Taiwanese indigenous peoples. Though the indigenous population only make up less than 2% of Taiwan's overall population, it is notable that their foods eaten and ways of preparation are distinguishable from the more typical Chinese-influenced cuisine.

The aborigines’ diet very much depends on nature. With profuse vegetation and wild animals, the aborigines were natural hunter-gatherers. Essentially, much of what Aborigines ate depended on their environment – that is, whether they lived in coastal or mountainous areas. Tribes like Amis, Atayal, Saisiyat and Bunun hunt what they can, and gather what they cultivate. On the other hand, tribes like the Yamis and the Thao have fish as a predominant source of food. Majority of foods consisted of millet, taro, sweet potato, wild greens and game like boar and rat; this is in contrast to the main foods eaten by the Han, which consisted of rice and chicken.

Game meats for those living in the mountainous areas include deer, and flying squirrel intestines, a delicacy as regarded by the Bunun people. Another is ‘stinky’ meat – that is, ‘maggoty game’ that has begun to rot, which is then barbecued, fried, seasoned with garlic and ginger then served with spicy sauce.

The Amis, apart from meat, had much greens to eat, largely due to the belief that anything a cow ate, was also edible by humans; the Bununs, who are primarily hunters of wild animals, would dine on stone-grilled pork, boar, deer, and hog roast. The Yami tribe, located off Taitung coast, fed on many types of fish, including the prized ‘flying fish’ (or Alibangbang). A speciality includes rice, mixed with river fish and wild vegetables, served in large bamboo trunks.

Apart from being a staple-food, millet was always produced as wine. Not just for drinking, millet wine played an important role in being used as offerings during festivals, births and weddings. Millet wines are all made in the homes of the Aborigines. Sticky rice is put into a wooden steamer after being soaked in water. Once cooled, the rice is put into a pot of water, then pulled out and combined with rice yeast. After four or five days of being placed in a large jar, the rice is placed in a sieve or rice bag, whilst the alcoholic liquid drips out and is stored away.

Also important to the Indigenous Taiwanese people's cuisine are the sweet potato and taro, favoured for their perennial nature and low maintenance; the cultivation of root vegetables rather than typical seedling plants was notably prominent, with archaeological evidence suggesting as early as fourth millennium BC, from the Dapenkeng site, in Guanyin Mountain, New Taipei City.

Given the versatility of both vegetables, they were usually boiled or steamed, and eaten by itself or as ingredients in soups and strews. Without the need for advanced agricultural technology, taro and sweet potatoes were a prime preference for farming. Canadian missionary George MacKay said of 19th century Taiwan: ‘the bulb of the sweet potato is planted in March. In about six weeks the vines are cut into pieces eight inches long, which are planted in drills, and from these vine-cuttings the bulbs grow and are ripe about the end of June. A second crop is planted in a similar way in July and is ripe in November.’ (Ibid). The influence of sweet potatoes and taro has been vast, they are still widely present in modern-day Taiwan, be it on the streets, night markets, or in successful food chains like ‘Meet Fresh’ (or 鮮芋仙).

Due to the absence of contemporary culinary utensils such as the refrigerator, gas stovetops and ovens, the Indigenous resorted to other means to prepare their food. Upon bringing back hunted game meat, the Aborigines would preserve the meat with either millet wine or salt. Another cooking technique involved the heating up of stones by fire, which are then placed inside a vessel with other certain meats and seafood, which are cooked from the heat of the stones. Foods were mostly prepared by steaming, boiling or roasting, in order to infuse flavors together, yet preserve the original flavors; this again is contrasted with the Han, who adopted skills like stir-frying and stewing. Meat was also put on a bamboo spit and cooked over the fire.

A cookbook published in 2000 by the CIP and National Kaohsiung University of Hospitality and Tourism, listed some foods of the main Taiwanese Aboriginal tribes, showing the Aborigines’ adherence and passion for natural foods.

• Amis Nation: Alivongvong (meat and sticky rice dumpling packed in leaves) (阿里鳳鳳); Stir-fried wild vegetables
• Atayal Nation: Grilled meat on stone (石板烤肉); Langying (steamed sticky rice cake) (朗應)
• Bunun Nation: Bunun millet cake (布農粿); Millet rice (小米飯)
• Paiwan Nation: Millet Qinafu (millet and pork meat-ball) (小米奇那富); Jinbole (Sorghum and pork dumpling packed in a banana leaf) (金伯樂)
• Puyuma Nation: Yinafei mountain cake (以那馡山地粿); Fried wild rat with basil (九層野鼠)
• Rukai Nation: Qinabu (taro and meat dumpling) (奇那步); Grilled boar
• Saisiyat Nation: Grilled boar with papaya (木瓜拌山豬肉); Assorted wild flowers (野花拼盤); Cassava and spareribs soup (樹薯排骨湯)
• Tsou Nation: Bamboo cooked rice (竹筒飯); Banana cake (香蕉糕)
• Yami Nation: Boiled taro and crab (芋泥加蟹肉); Grilled fish Steamed dried fish (蒸魚乾)

Though Taiwan is home to many cuisines, there are still restaurants which keep the spirit of Aborigine cuisine alive. Whilst chefs in such restaurants may need to tweak traditional recipes to suit contemporary tastebuds, emphasis of natural foods is still extant.The annual Indigenous Peoples Healthy Cuisine and Innovative Beverage Competition, partly sponsored by the Council of Indigenous Peoples and the Tourism Bureau provides prize money to contestants who creatively use traditional indigenous ingredients in healthy ways. Other similar competitions are held by local governments (such as Kaohsiung City). In Tainan, indigenous people may sell their food at the Cha Ha Mu Aboriginal Park; such trends are all to promote the wonderful taste of Aboriginal Taiwanese cuisine.

See also[edit]

• Agriculture in Taiwan

References[edit]

Further reading[edit]

Crook, Steven; Hung, Katy Hui-wen (2018), A Culinary History of Taipei: Beyond Pork and Ponlai, Rowman & Littlefield, ISBN 978-1538101377

External links[edit]

• Minaglia, Jaysun. "Jaysun Eats Taipei". Taipei Restaurant Guide.
• Erway, Cathy. "The Food of Taiwan".
• Wong, Maggie Hiufu (29 January 2014). "Best Taiwanese Food: 45 Taiwanese foods we can't live without". CNN Travel.
• "Taiwanese Restaurants". 10keythings.