Taiwanese Cuisine

Introduction

The regional cooking of Taiwan, drawing on many food traditions, with rich night-market snacks.

Taiwanese cuisine is the regional cooking of Taiwan and blends the food traditions of the Hokkien and Hakka, of the Indigenous peoples, and of migrants who came in later periods. Pork, seafood, chicken and rice are common ingredients, and braising, steaming, stir-frying and deep-frying are the usual methods. Night markets are an important part of Taiwanese food culture, and oyster omelette is a snack often found in them. Hakka flavours include braised pork with preserved vegetables, while Indigenous food includes rice cooked in bamboo tubes and often uses mountain pepper for seasoning.