You do not have permission to edit this page, for the following reasons:

This IP address has been blocked from editing Wikipedia.
This does not affect your ability to read Wikipedia pages.
Most people who see this message have done nothing wrong. Some kinds of blocks restrict editing from specific service providers or telecom companies in response to recent abuse or vandalism, and can sometimes affect other users who are unrelated to that abuse. Review the information below for assistance if you do not believe that you have done anything wrong.

The IP address or range 44.205.0.0/16 has been blocked (disabled) by ‪Blablubbs‬ for the following reason(s):

The IP address that you are currently using has been blocked because it is believed to be a web host provider or colocation provider. To prevent abuse, web hosts and colocation providers may be blocked from editing Wikipedia.
You will not be able to edit Wikipedia using a web host or colocation provider because it hides your IP address, much like a proxy or VPN.
We recommend that you attempt to use another connection to edit. For example, if you use a proxy or VPN to connect to the internet, turn it off when editing Wikipedia. If you edit using a mobile connection, try using a Wi-Fi connection, and vice versa. If you are using a corporate internet connection, switch to a different Wi-Fi network. If you have a Wikipedia account, please log in.
If you do not have any other way to edit Wikipedia, you will need to request an IP block exemption.

How to appeal if you are confident that your connection does not use a colocation provider's IP address:
If you are confident that you are not using a web host, you may appeal this block by adding the following text on your talk page: ((unblock|reason=Caught by a colocation web host block but this host or IP is not a web host. My IP address is _______. Place any further information here. ~~~~)). You must fill in the blank with your IP address for this block to be investigated. Your IP address can be determined here. Alternatively, if you wish to keep your IP address private you can use the unblock ticket request system. There are several reasons you might be editing using the IP address of a web host or colocation provider (such as if you are using VPN software or a business network); please use this method of appeal only if you think your IP address is in fact not a web host or colocation provider.

Administrators: The IP block exemption user right should only be applied to allow users to edit using web host in exceptional circumstances, and requests should usually be directed to the functionaries team via email. If you intend to give the IPBE user right, a CheckUser needs to take a look at the account. This can be requested most easily at SPI Quick Checkuser Requests. Unblocking an IP or IP range with this template is highly discouraged without at least contacting the blocking administrator.

This block will expire on 12:56, 12 May 2024.

Even when blocked, you will usually still be able to edit your user talk page, as well as email administrators and other editors.

For information on how to proceed, please read the FAQ for blocked users and the guideline on block appeals. The guide to appealing blocks may also be helpful.

Other useful links: Blocking policy · Help:I have been blocked
Your IP address is in a range that has been blocked on all Wikimedia Foundation wikis. The block was made by ‪AntiCompositeNumber‬. The reason given is Open proxy/Webhost: Visit the FAQ if you are affected .
- Start of block: 13:55, 18 August 2022
- Expiry of block: 13:55, 18 March 2025
Your current IP address is 44.205.8.188. The blocked range is 44.205.0.0/16. Please include all above details in any queries you make. If you believe you were blocked by mistake, you can find additional information and instructions in the No open proxies global policy. Otherwise, to discuss the block please post a request for review on Meta-Wiki. You could also send an email to the stewards VRT queue at stewards@wikimedia.org including all above details.

You can view and copy the source of this page:

((Short description|Culinary traditions of Taiwan))
((Use dmy dates|date=September 2020))
'''Taiwanese cuisine''' (((zh|t=((linktext|臺灣|料理))|p=Táiwān liàolǐ|poj=Tâi-oân liāu-lí|labels=no)), [[Bopomofo]]: ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or ((zh|t=臺灣菜|p=Táiwāncài|poj=Tâi-oân-chhài|first=t)), [[Bopomofo]]: ㄊㄞˊㄨㄢˉㄘㄞˋ) is a popular style of food with several variations, including [[Chinese cuisine|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]]'' (people of other provinces), [[Japanese cuisine]], and [[American cuisine]], with southern [[Fujian cuisine]] having had the most profound impact.<ref>((cite web |last1=Chang |first1=Erchen |title=A taste of Taiwan, from comforting noodles to spicy broths |url=https://www.nationalgeographic.com/travel/article/taste-taiwan-comforting-noodles-spicy-broths |archive-url=https://web.archive.org/web/20230512093331/https://www.nationalgeographic.com/travel/article/taste-taiwan-comforting-noodles-spicy-broths |url-status=dead |archive-date=12 May 2023 |website=National Geographic |date=12 May 2023 |publisher=National Geographic Partners, LLC. |access-date=18 May 2023))</ref>

==History==
[[File:At a Fruit and Vegetable Market in Taihoku 1938-1942.jpg|thumb|At a fruit and vegetable market in Taihoku Prefecture (now Taipei) 1938–1942.]]
According to Katy Hui-wen Hung, "Taiwanese food history is as murky as Taiwanese politics". This is because Taiwanese cuisine is intricately tied to patterns of migration and colonization. Local and international Taiwanese cuisine, including its history, is a politically contentious topic.<ref>((cite web |last1=Wahn |first1=I-Liang |title=Food, Politics and Solidarity Economies in Taiwan |url=https://taiwaninsight.org/2022/02/08/food-politics-and-solidarity-economies-in-taiwan/ |website=Taiwan Insight |date=8 February 2022 |publisher=University of Nottingham Taiwan Studies Programme |access-date=14 May 2023))</ref><ref name="Eater 2019" >((cite web |last1=Nguyen-Okwu |first1=Leslie |title=16 Dishes That Define Taiwanese Food |url=https://www.eater.com/2019/3/6/18241036/what-is-taiwanese-food-traditional-cuisine |website=eater.com |date=6 March 2019 |publisher=Eater |access-date=27 April 2020 |archive-date=13 April 2020 |archive-url=https://web.archive.org/web/20200413203539/https://www.eater.com/2019/3/6/18241036/what-is-taiwanese-food-traditional-cuisine |url-status=live ))</ref> Taiwan's complex and diverse identity makes Taiwanese cuisine difficult to define.<ref name="Japan Times 2022" /><ref>((cite news |last1=Rao |first1=Tejal |title=In a Tense Political Moment, Taiwanese Cuisine Tells Its Own Story |work=The New York Times |date=16 August 2022 |url=https://www.nytimes.com/2022/08/16/dining/taiwanese-cuisine.html |access-date=13 August 2023))</ref> Tense political relations between Taiwan and China also complicate the history.<ref name="NYT August 2023" />

The history of Taiwanese cuisine began with the cuisine of the aboriginal peoples of the islands of Taiwan. In the 16th century Fujianese and Hakka communities immigrated to Taiwan and brought their cuisines with them. Due to this part of its heritage Taiwanese cuisine is often misrepresented as part of regional Chinese cuisine. Early European influences came from the Dutch, Spanish, and Portuguese.<ref name= "Not that simple" >((cite web |last1=Chen |first1=Lina |title=Origins of Taiwanese Fusion Cuisine: It's Not That Simple |url=https://international.thenewslens.com/article/63903 |website=international.thenewslens.com |date=19 March 2017 |publisher=The News Lens |access-date=24 August 2023))</ref>

Due to the period of [[Taiwan under Japanese rule|Japanese rule]], Taiwanese cuisine was also strongly influenced by Japanese ''[[washoku]]'' and ''[[yōshoku]]''.((Citation needed|date=August 2023)) During Japanese rule Japanese dishes and foodways such as bento,<ref name= "Night Market Treats" /> sashimi, rice balls, and miso soup were introduced to Taiwanese cuisine.<ref name= "Not that simple" />

After WWII, the [[Kuomintang]] retreat to Taiwan brought along many Chinese cuisines outside the province of [[Fujian]] or Southeast China. After that, the dishes from whole [[mainland China]] especially [[Cantonese cuisine|Guangdong]], [[Teochew cuisine|Chaoshan]], [[Shanghai cuisine|Shanghai]], [[Sichuan cuisine|Sichuan]] and [[Beijing cuisine|Beijing]] could be easily found in [[Taiwan]].((Citation needed|date=August 2022))

According to Taiwanese chef [[Fu Pei-mei]], authentic Chinese culinary traditions were properly preserved in Taiwan. This claim to authenticity, common among Fu's generation, was in part due to the Kuomintang's Chinese nationalist political messaging which extended well beyond cuisine.<ref name=":6">((Cite book|url=https://www.worldcat.org/oclc/1100471127|title=Culinary nationalism in Asia|date=2019|others=Michelle Tien King|isbn=978-1-350-07869-7|location=London, UK|pages=56–72|oclc=1100471127))</ref> The authenticity of regional Chinese cuisine in Taiwan has been challenged.<ref name="NYT August 2023" >((cite news |last1=Yuan |first1=Li |title=What Cuisine Means to Taiwan's Identity and Its Clash With China |work=The New York Times |date=8 August 2023 |url=https://www.nytimes.com/2023/08/08/business/taiwan-cuisine.html |access-date=13 August 2023))</ref>

In 2002 the ascension of Taiwan to the [[World Trade Organization]] forced Taiwanese farmers to compete with global markets. Many responded by shifting from staple crops to high end and niche produce primarily for local consumption. Agrotourism was also more widely adopted, with visitors to farms often being served and/or taught how to prepare dishes with the products from the farms.<ref name= "Plenty to Chew On" >((cite web |title=Plenty to Chew on at the Taiwan Culinary Exhibition |url=https://topics.amcham.com.tw/2023/07/plenty-to-chew-on-at-the-taiwan-culinary-exhibition/ |website=topics.amcham.com.tw |date=13 July 2023 |publisher=Taiwan Business Topics |access-date=24 August 2023))</ref>

In the early 21st century ideas about sustainability and local food became more prominent in Taiwanese culinary and agricultural circles.<ref>((cite web |last1=OUNG |first1=ANGELICA |title=Green Dining Gains Recognition in Taiwan |url=https://topics.amcham.com.tw/2023/01/green-dining-gains-recognition-in-taiwan/ |website=topics.amcham.com.tw/ |date=31 January 2023 |publisher=Taiwan Topics |access-date=5 February 2023))</ref> An increased emphasis has been placed on understanding the history of food as well as incorporating indigenous foodways into mainstream Taiwanese cuisine.<ref name="NYT August 2023" />

=== Ingredients and culture ===
((Further|Agriculture in Taiwan|Maritime industries of Taiwan))
[[File:Taiwan in HDR (4243621343).jpg|thumb|[[Paddy field]] in [[Hualien County]].]]
[[File:Vegetable Farming Park, Nangan, Matsu, Taiwan.JPG|thumb|[[Shanlong Vegetable Park|Vegetable farmland]] in [[Matsu Islands|Lienchiang County]].]]
[[File:Jiangjyun Village.JPG|thumb|Fishing port in [[Penghu County]].]]
Common ingredients of Taiwanese cuisine are [[pork]], [[seafood]], [[Chicken (food)|chicken]], [[rice]], and [[soy]].<ref name="goossaert"/> Traditionally, rice formed the basis of most Taiwanese diets. Before the Japanese colonial period, most rice grown in Taiwan was long-grained [[indica rice]]. The Japanese introduced short-grained [[japonica rice]] which quickly changed both the farming and eating patterns of the Taiwanese. Due to Japanese influence, the Taiwanese generally prefer rice that is plump, aromatic, slightly firm, and sweet. Differences between the Taiwanese and Japanese rice preferences are demonstrated by differences in their cuisine with Taiwan's more flavorful and aggressive cooking methods calling for highly aromatic rice while the Japanese prefer a more subtle and pure taste and smell.<ref name="Taiwan Panorama Rice 2020" >((cite web |last1=Su |first1=Lynn |title=A Rice Renaissance |url=https://www.taiwan-panorama.com/en/Articles/Details?Guid=3dc62a1a-3462-4498-b9e6-24b2be98221b&CatId=9 |website=www.taiwan-panorama.com |publisher=Taiwan Panorama |access-date=16 December 2020))</ref> During the Japanese Colonial period, Taiwanese cuisine was divided. High-end restaurants, or wine houses, served Chinese cuisine such as [[Peking duck]], shark fin with [[bird's nest soup]], and braised turtle to the colonial elite. In the meantime, those without wealth or connections primarily ate rice, [[porridge]], [[pickled vegetables]], and [[sweet potato leaves]]. [[Cooking oil]] was considered a luxury and was only used for special occasions.<ref>((cite web |last1=Lin |first1=Sean |title=History behind Taiwanese cuisine revealed |url=https://www.taipeitimes.com/News/taiwan/archives/2014/10/30/2003603264 |work=Taipei Times |date=30 October 2014 |access-date=3 June 2020 |archive-date=3 June 2020 |archive-url=https://web.archive.org/web/20200603055252/https://www.taipeitimes.com/News/taiwan/archives/2014/10/30/2003603264 |url-status=live ))</ref>

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]],<ref>((cite web |last1=Chang |first1=Meg |title=Groupers help boost nation's aquaculture industry |url=https://taiwantoday.tw/news.php?unit=6,23,45,6,6&post=8625 |website=taiwantoday.tw |date=31 July 2009 |publisher=Taiwan Today |access-date=7 June 2020 |archive-date=7 June 2020 |archive-url=https://web.archive.org/web/20200607213312/https://taiwantoday.tw/news.php?unit=6,23,45,6,6&post=8625 |url-status=live ))</ref> to [[Sardine (food)|sardines]] and even smaller fish such as [[Anchovy (food)|anchovies]]. [[Crustacean]]s, [[Squid (food)|squid]], and [[cuttlefish]] are also eaten.((citation needed|date=August 2023)) [[Milkfish]] is the most popular fish in Taiwanese cuisine; it is valued for its versatility as well as its tender meat and economical price.<ref name="CNN 2015" />

[[Beef]] is less common than other proteins, and some Taiwanese (particularly the elderly generation) still refrain from eating it.<ref name="goossaert">((cite book|last=Goossaert|first=Vincent|author2=David A. Palmer |title=The Religious Question in Modern China|publisher=University of Chicago Press|year=2011|pages=281–283|isbn=9780226304168))</ref> This stems from traditional reluctance toward slaughtering precious [[cattle]] needed for [[agriculture]], and an emotional attachment and feeling of gratitude and thanks to the animals traditionally used for very hard labor.<ref name="goossaert"/> However, due to influences from the influx of mainland Chinese in the 1900s, the Taiwanese version of [[Taiwanese beef noodle soup|beef noodle soup]] is now one of the most popular dishes in Taiwan. American [[food aid]] in the decades following WWII which primarily consisted of wheat, beef, and processed meats like [[Spam (food)|Spam]] permanently changed the Taiwanese diet with wheat-based noodles, breads, and dumplings taking a more central role in the cuisine.<ref name="Eater 2019" /> Rice consumption in Taiwan reached a height of 80-90 kilograms per person per year in the 1960s and 1970s before falling as consumers shifted consumption to wheat-based foods. However, the Taiwanese still consume a large quantity of rice, particularly brown rice and exotic varieties like black, purple, and red rice. Recently rice consumption in Taiwan has enjoyed a renaissance with both growers and consumers devoting the level of care and attention to the rice that is given to high-value crops like tea.<ref name="Taiwan Panorama Rice 2020" />

Dumplings were a minor part of Taiwanese cuisine until the expansion in wheat consumption following WWII. Dumplings and dumpling like foods (such as [[xiaolongbao]] which is actually a small steamed bun because its wrapper contains yeast) are very popular in modern Taiwanese cuisine with most combining Chinese and Taiwanese influences. In Taiwan dumplings are often paired with hot and sour soup.<ref>((cite web |last1=Gardner |first1=Dinah |title=Decoding Dumplings in Taiwan |url=https://topics.amcham.com.tw/2023/01/decoding-dumplings-in-taiwan/ |website=topics.amcham.com.tw |date=11 January 2023 |publisher=Taiwan Topics |access-date=13 August 2023))</ref>

Because of the island's sub-tropical location, Taiwan has an abundant supply of various fruit, such as [[papaya]]s, [[carambola|starfruit]], [[melon]]s, and [[citrus]] fruit. A wide variety of tropical fruits, imported and native, are also enjoyed in Taiwan. Other agricultural products in general are [[rice]], [[Maize|corn]], [[tea]], [[pork]], [[poultry]], [[beef]], [[Fish (food)|fish]] and other fruits and vegetables. Fresh ingredients in Taiwan are readily available from markets.<ref>((Cite web|title=Taiwan Country Profile|url=https://www.foodexport.org/export-insights/market-and-country-profiles/taiwan-country-profile|access-date=2021-07-21|website=www.foodexport.org))</ref>

In many of their dishes, the Taiwanese have shown their creativity in their selection of spices. Typical spice mixes in Taiwanese cuisine are [[five spice powder]] and hujiaoyan (a mixture of white pepper, salt, MSG, and sugar).<ref>((cite web |last1=Lee |first1=Daphne K. |title=In New York, Taiwanese Chefs Are Attempting To Define Their Cuisine |url=https://www.vice.com/en/article/akvbdj/new-york-taiwanese-chefs-define-cuisine-food |website=vice.com/ |date=4 May 2022 |publisher=Vice |access-date=13 August 2023))</ref> Taiwanese cuisine relies on an abundant array of seasonings for flavor: [[soy sauce]], [[rice wine]], [[sesame oil]], [[douchi|fermented black beans]], pickled [[radish]], pickled [[Brassica juncea|mustard greens]], [[peanut]]s, [[chili pepper]]s, [[cilantro]] (sometimes called Chinese parsley)<ref>((Cite web |date=2007-11-21 |title=What is Parsley? |url=https://recipes.howstuffworks.com/food-facts/what-is-parsley.htm |access-date=2022-03-14 |website=HowStuffWorks |language=en))</ref> and a local variety of [[basil]] (((zh|c=九層塔|poj=káu-chàn-tha̍h|l=nine-story pagoda|labels=no))).<ref>((cite web |last1=Tchea |first1=Michelle |title=Taiwanese basil is more than a garnish — it's the main event |url=https://www.sbs.com.au/food/article/2021/10/27/taiwanese-basil-more-garnish-its-main-event |website=www.sbs.com.au |date=27 October 2021 |publisher=SBS |access-date=27 October 2021))</ref> Widespread use of [[sugar]] is part of the legacy of Taiwan's commercial sugar industry.<ref>((cite web |last1=Chang |first1=Erchen |title=A taste of Taiwan, from comforting noodles to spicy broths |url=https://www.nationalgeographic.com/travel/article/taste-taiwan-comforting-noodles-spicy-broths |archive-url=https://web.archive.org/web/20230512093331/https://www.nationalgeographic.com/travel/article/taste-taiwan-comforting-noodles-spicy-broths |url-status=dead |archive-date=12 May 2023 |website=nationalgeographic.com |date=12 May 2023 |publisher=National Geographic |access-date=12 May 2023))</ref><ref name="bbc 2023-09-22">((cite web |last1=Wei |first1=Clarissa |title=Sweet and sour pineapple prawns |url=https://www.bbc.com/travel/article/20230922-sweet-and-sour-pineapple-prawns |website=[[BBC Travel]] |access-date=23 September 2023 |language=en |date=22 September 2023))</ref>

Taiwanese [[black vinegar]] has more in common with [[Worcestershire sauce]] than other black vinegars and is considered an outlier among black vinegars. Its base is sticky rice which is then aged with other ingredients in clay pots. It is used as a condiment and seasoning. Kong Yen is the largest producer of Taiwanese black vinegar. According to ''[[Bon Appetit]]'', compared to Chinese black vinegars it is "simpler, fruitier, and cleaner."<ref name="Bon Appetit 2021" >((cite web |last1=Wei |first1=Clarissa |title=Black Vinegar Doesn't Just Season a Dish–It Transforms It |url=https://www.bonappetit.com/story/black-vinegar |website=www.bonappetit.com |date=29 May 2021 |access-date=30 May 2021))</ref> Taiwanese soy paste is a soy sauce based paste thickened with rice flour and sugar.<ref>((cite web |last1=Wei |first1=Clarissa |title=Taiwanese Soy Paste Is the Sweet, Glossy Base of My Favorite Sauces |url=https://www.bonappetit.com/story/what-is-taiwanese-soy-paste |website=bonappetit.com |date=25 January 2023 |publisher=Bon Appétit |access-date=13 August 2023))</ref>

An important part of Taiwanese cuisine is ''[[xiaochi]]'' (小吃),<ref name="GIO">((cite web |last=Lin |first=Ming-teh |year=2006 |url=http://www.gio.gov.tw/taiwan-website/5-gp/culture/food/ |title=Popular Food Culture in Taiwan |publisher=[[Government Information Office]] |access-date=15 December 2010 |archive-url=https://web.archive.org/web/20120620025602/http://www.gio.gov.tw/taiwan-website/5-gp/culture/food/ |archive-date=20 June 2012 ))</ref> substantial snacks along the lines of [[Spanish cuisine|Spanish]] [[tapas]] or [[Levantine cuisine|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 markets in Taiwan|night market]]. Each night market also has its famous xiǎochī.<ref name="Eater 2019" /> Moreover, the Taiwanese xiǎochī has entered more "refined" eating environments. Nowadays, Taiwanese xiǎochī can be found in 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.((Citation needed|date=December 2020))

Grilling is an important part of Taiwanese cuisine with many Taiwanese grilling at home and street side grills being a ubiquitous feature of night markets.<ref>((cite web |last1=Tsai |first1=Luke |title=Why Taiwanese People Love Outdoor Grilling |url=https://www.kqed.org/arts/13932035/taiwanese-barbecue-grilling-good-to-eat-dumplings-emeryville |website=kqed.org |date=26 July 2023 |publisher=KQED |access-date=13 August 2023))</ref>

Modern Taiwanese cuisine is influenced by Taiwan's freedom and openness which enables chefs to innovate and experiment.<ref>((cite web |last1=Koutsakis |first1=George |title=Chef Summit Held In Taiwan: Asia's Biggest Culinary Event Of 2020 |url=https://www.forbes.com/sites/georgekoutsakis/2021/01/05/chef-summit-held-in-taiwan-asias-biggest-culinary-event-of-2020/?sh=46356e776a02 |work=Forbes |access-date=5 January 2021))</ref>

Roadside banquet chefs are ubiquitous in Taiwan; these small (often single-person) catering firms provide on-location cooking for wedding banquets and other celebrations often held on the roadside. During the COVID-19 pandemic these chefs saw a significant downturn in business due to the lack of people hosting large traditional functions, especially those around the [[Lunar New Year]].<ref>((cite web |last1=Jen |first1=Victoria |title=Taiwan local street banquet chefs hit hard by dampened Chinese New Year festivities amid COVID-19 |url=https://www.channelnewsasia.com/news/asia/taiwan-local-street-banquet-chefs-hit-hard-by-dampened-chinese-14145882 |website=www.channelnewsasia.com |publisher=Channel News Asia |access-date=17 February 2021))</ref> The banquet industry returned after the pandemic but have faced criticism for a lack of innovation and the repetition of traditional dishes.<ref>((cite web |last1=Scanlan |first1=Sean |title=Netizens complain of boring Taiwanese banquet dishes |url=https://www.taiwannews.com.tw/en/news/4770545 |website=taiwannews.com.tw |date=4 January 2023 |publisher=Taiwan News |access-date=13 August 2023))</ref>

===Vegetarianism and veganism===
[[Vegetarian]] restaurants are commonplace in Taiwan with a wide variety of dishes, mainly due to the influence of [[Buddhism]] and other syncretistic religions like [[I-Kuan Tao]].<ref name="goossaert"/> These vegetarian restaurants vary in style from all-you-can-eat to pay-by-the-weight and the regular order-from-a-menu. Vegetarian restaurants and foods are often marked with a left-facing [[swastika]].<ref>((cite web |last1=Somekh |first1=Simone |title=Hungry for Kosher Food in Taiwan? Look for the Swastikas. |url=https://www.tabletmag.com/sections/news/articles/hungry-for-kosher-food-in-taiwan-look-for-the-swastikas |website=tabletmag.com |date=22 February 2018 |publisher=Tablet |access-date=4 July 2020 |archive-date=4 July 2020 |archive-url=https://web.archive.org/web/20200704215244/https://www.tabletmag.com/sections/news/articles/hungry-for-kosher-food-in-taiwan-look-for-the-swastikas |url-status=live ))</ref>

In the 21st century Taiwan has seen a rise in non-religious vegetarians, especially among the young. There has also been a rise in [[veganism]] with concerns about animal welfare, personal health, environmental sustainability, and climate change driving both trends.<ref>((cite web |last1=Tseng |first1=Esther |title=Taiwan's Vegetarian Awakening |url=https://www.taiwan-panorama.com/en/Articles/Details?Guid=12921bb2-071c-4fe5-913f-f51eb4f9384d&CatId=7 |website=www.taiwan-panorama.com |publisher=Taiwan Panorama |access-date=29 January 2021))</ref> Taiwan's traditional vegetarian products companies have also expanded into the booming [[fake meat]] market. The traditional culinary use of fake meat in Taiwan has given Taiwanese companies an edge and Taiwan is now a market leader in the fake meat sector. Taiwanese companies do a significant amount of export business, particularly in the European, North American, and Southeast Asian markets. Hung Yang Foods, one of the largest producers of fake meat products, does 80% of their business overseas with their products being stocked in 90% of Australian supermarkets.<ref>((cite web |last1=Xie |first1=Tina |title=Meeting New Demand for Vegetarian Foods |url=https://www.taiwan-panorama.com/en/Articles/Details?Guid=d9bf478e-587e-4821-afb0-ccc9d916b38f&CatId=7 |website=www.taiwan-panorama.com |publisher=Taiwan Panorama |access-date=29 January 2021))</ref>

In 2023 there were approximately 6,000 vegetarian restaurants in Taiwan.<ref>((cite web |title=Taiwan's meatless success a vegetarian paradise |url=https://www.taiwannews.com.tw/en/news/4883403 |website=taiwannews.com.tw |date=6 May 2023 |publisher=Taiwan News |access-date=24 August 2023))</ref>

== Regional specialties ==
{| class="wikitable sortable"
|+ Defining dishes by region
! Region!!Dish!![[Han Character]]s!![[Taiwanese Hokkien]] ([[Tâi-lô]])!!Description!!Photo
|-
| [[Changhua]]|| [[ba-wan]]|| ((lang|zh-Hant|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.<ref name="CNN 2015" /> || [[File:Bawan.jpg|150px]]
|-
| [[Chiayi]]|| [[Chiayi turkey rice|turkey rice]]|| ((lang|zh-Hant|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.<ref>((cite web |last1=Amster-Burton |first1=Matthew |title=The saucy comforts of Taiwanese turkey rice |url=https://thetakeout.com/the-saucy-comforts-of-taiwanese-turkey-rice-1798261643 |website=thetakeout.com |date=9 May 2017 |publisher=The Takeout |access-date=29 September 2020))</ref> || [[File:Chiayi turkey pilaf.jpg|150px]]
|-
| [[Chiayi]]/[[Tainan]]|| [[Coffin bread]]|| ((lang|zh-Hant|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 [[curry|curried]] chicken. Thick-cut bread is dipped in egg, [[deep fried]], cut along three sides, opened and filled, and eaten.<ref name="Saveur" >((cite web |last1=Craddock |first1=Kat |title=Taiwan's Coffin Bread Perfects the Art of the Bread Bowl |url=https://www.saveur.com/taiwanese-coffin-bread-pot-pie/ |website=www.saveur.com |date=18 March 2019 |publisher=Saveur |access-date=28 January 2020))</ref> || [[File:Coffin sandwich, Dec 06.JPG|150px]]
|-
| [[Daxi District|Daxi]]|| Daxi dried [[tofu]]|| ((lang|zh-Hant|大溪豆乾)) || Tāi-khe tāu-koaⁿ||Firm tofu fried and braised in a sweet soy-based sauce and then dried.<ref>((cite web |title=2019 Daxi Dried Tofu Festival Opening Ceremony |url=https://travel.tycg.gov.tw/en/event/news/2523 |website=travel.tycg.gov.tw |date=16 March 2019 |publisher=Taoyuan Government |access-date=29 January 2021))</ref> || 
|-
| [[Hsinchu]]|| [[pork ball]]s|| ((lang|zh-Hant|貢丸))|| kòng-ôan||Often eaten in soup (((zh|labels=no|t=湯)); ''thng'').<ref>((cite web |title=Hsinchu Meatballs |url=http://edu.ocac.gov.tw/culture/chinese/CULTUREENGLISH/Cuisine/Ecuisine0504_10.htm |website=edu.ocac.gov.tw |publisher=OCAC |access-date=29 January 2021))</ref> || [[File:Gongwantan.JPG|150px]]
|-
| [[Hsinchu]]|| [[rice vermicelli]]|| ((lang|zh|米粉))|| bí-hún ||Thin al-dente rice noodles. Often eaten 'dry' (((zh|labels=no|t=乾)); ''ta''/''kan'', without soup) with mushroom and ground pork.<ref>((cite web |last1=Wong |first1=Maggie Hiufu |title=From chow mein to udon: A beginner's guide to Asia's best noodles |url=https://www.cnn.com/travel/article/asian-noodles-guide/index.html |website=www.cnn.com |date=15 June 2020 |publisher=CNN |access-date=29 January 2021))</ref> || 
|-
| [[Nantou County|Nantou]]|| [[yi mein]]|| ((lang|zh-Hant|意麵))|| ì-mī||Soft tender noodles in soup.((Citation needed|date=January 2021)) || [[File:Yi mein dish by peach yeung.jpg|left|frameless|128x128px]]
|-
| [[Taichung]]|| [[Suncake (Taiwan)|suncake]]|| ((lang|zh-Hant|太陽餅))||  ||One of the most noted pastries of Taichung, suncake is a baked layered puff pastry with a sweet center often made with [[honey]] or [[molasses]].<ref>((cite web |last1=Liao |first1=George |title='Buy one and get one free' at Pastry Festival in central Taiwan |url=https://www.taiwannews.com.tw/en/news/3797987 |website=www.taiwannews.com.tw |date=17 October 2019 |publisher=Taiwan News |access-date=29 January 2021))</ref><ref>((cite web |last1=Everington |first1=Keoni |title=Historic pastry shop burns down in central Taiwan |url=https://www.taiwannews.com.tw/en/news/4068619 |website=www.taiwannews.com.tw |date=3 December 2020 |publisher=Taiwan News |access-date=29 January 2021))</ref> || [[File:Taiwanese_Suncake_(flickr11069409046).jpg|150px]]
|-
| [[Tainan]]|| [[milkfish congee]]|| ((lang|zh-Hant|虱目魚肚粥))|| || Breakfast dish consisting of a congee with milkfish belly. || [[File:Milkfish_Congee_虱目魚粥.jpg|150px]]
|-
| [[Tainan]]|| [[ta-a mi]]|| ((lang|zh-Hant|擔仔麵))|| tàⁿ-á-mī|| Also known as slack season noodles. Yellow "oily noodles" shown served with minced pork, shrimp, bean sprouts, cilantro, black vinegar, garlic, soy sauce and egg.<ref name="CNN 2015" /> || [[File:Taiwanese dànzǎimiàn.jpg|150px]]
|-
| [[Tainan]]|| shrimp and pork meatballs|| ((lang|zh|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" (((zh|labels=no|t=台南油飯)); Tâi-lâm iû-pn̄g), a rice dish containing savory oils and shredded pork meat, [[Edible mushroom|mushrooms]] and dried shrimp.<ref>((cite web |last1=Wei |first1=Clarissa |title=Gallery: 25 Things You Must Eat in Tainan, the Culinary Center of Taiwan |url=https://www.seriouseats.com/2012/09/what-to-eat-in-tainan-taiwan-best-food-slideshow.html |website=www.seriouseats.com |publisher=Serious Eats |access-date=29 January 2021))</ref> || 
|-
| [[Tamsui District|Tamsui]]|| [[a-gei]]|| ((lang|zh-Hant|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.<ref>((cite web |title=A-Gei |url=https://tour.ntpc.gov.tw/en-us/Food/Detail?wnd_id=91&id=208384 |website=tour.ntpc.gov.tw |publisher=New Taipei City |access-date=29 September 2020))</ref> || [[File:Agei.JPG|150px]]
|-
| [[Tamsui District|Tamsui]]|| Tamsui fish ball|| ((lang|zh-Hant|魚丸)) || hî-ôan ||Tamsui is near the ocean and known for their fish balls of fish paste stuffed with meat and [[garlic]] cooked in light broth.<ref>((cite web |last1=Bird |first1=Thomas |title=Taiwan's northern tip: weird nature, wonderful street food |url=https://www.scmp.com/magazines/post-magazine/travel/article/2118908/taiwans-northern-tip-weird-nature-wonderful-street |website=www.scmp.com |date=9 November 2017 |publisher=South China Morning Post |access-date=29 January 2021))</ref> || 
|-
| [[Tamsui District|Tamsui]]|| [[iron egg]]s|| ((lang|zh-Hant|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 more flavorful than ordinary boiled eggs.<ref name="CNN 2015" /> Pictured with a regular boiled egg.|| [[File:Iron Eggs clone compared to a 5 minutes coocked and peeled chicken egg IMG 0263.jpg|150px]]
|}

== Typical dishes ==
{| class="wikitable"
! Common English term !! Han Characters!! Taiwanese Hokkien (Tâi-lô) !! Mandarin Pinyin !! Influence !! Description !! Photo
|-
|[[Gua bao]] ||((lang|zh|刈包)) ||koah-pau ||guàbāo || Fujian ||Flat, clam-shaped steamed white bun with soy sauce braised porkbelly, [[Pickled vegetables|pickled mustard vegetables]], [[Peanut flour|peanut powder]], sugar, and [[cilantro]] inside.<ref name="Eater 2019" /> || [[File:Steamed Sandwich,taken by LeoAlmighty.jpg|150px]]
|-
|Cuttlefish geng ||((lang|zh-Hant|魷魚羹)) ||jiû-hî keⁿ ||yóuyúgēng || Local ||Clear thick soup with [[cuttlefish]] covered in [[surimi|fish paste]]. || [[File:Food (28056785755).jpg|Cuttlefish geng|150px]]
|-
|[[Oyster omelette]] ||((lang|zh|蚵仔煎)) ||ô-á-chian ||ézǐjiān || Fujian ||Chewy omelette made with eggs, [[oyster]]s, tapioca starch and [[Garland chrysanthemum]] leaves: soft, sticky texture, eaten with a sweet and mildly spicy sauce and topped with cilantro. Very common in night markets and the most popular snack in Taiwan.<ref>((cite news |url=http://www.taipeitimes.com/News/taiwan/archives/2007/06/02/2003363459 |date=2 June 2007 |page=2 |title=Oyster omelet the nation's favorite |newspaper=Taipei Times |agency=[[Central News Agency (Republic of China)|CNA]] |access-date=2 June 2007 |archive-date=17 May 2008 |archive-url=https://web.archive.org/web/20080517044421/http://www.taipeitimes.com/News/taiwan/archives/2007/06/02/2003363459 |url-status=live ))</ref> || [[File:Oyster omelette from Chien Cheng Rotary 20040330.jpg|150px]]
|-
|[[Oyster vermicelli]] ||((lang|zh-Hant|蚵仔麵線)) ||ô-á mī-sòaⁿ ||ézǐ miànxiàn || Local ||Thickened soup containing small oysters and steamed [[misua]] (Chinese vermicelli).<ref name="Eater 2019" /> || [[File:Oyster_Vermicelli.jpg|150px]]
|-
|[[Bubble tea]] ||((lang|zh|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<ref name="Martin 2007 219">((cite book|last=Martin|first=Laura C.|title=Tea: The drink that changed the world|year=2007|publisher=Tuttle Publishing|location=Rutland|isbn=9780804837248|page=219))</ref>  ||  [[File:50 Lan Bubble Tea 20061226.jpg|50_Lan_Bubble_Tea_20061226|150px]]
|-
|[[Pig's blood cake]] ||((linktext|lang=zh-Hant|豬血糕)) /<br />((linktext|lang=zh-Hant|豬血粿)) ||ti-huih-ko /<br />ti-hoeh-kóe || zhūxiěgāo/<br />zhūxiěguǒ|| [[Fujian cuisine|Fujian]] ||A 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. || [[File:Taiwanese pig blood cake.jpg|150px]]
|-
|[[Lo bah png]] (Minced pork rice) ||((lang|zh-Hant|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. || [[File: Lurou fan(Taiwanese cuisine).jpg|150px]]
|-
|[[Khong bah png]] (Braised pork rice) ||((lang|zh-Hant|炕肉飯/爌肉飯)) ||khòng-bah-pn̄g ||kàngròufàn || Fujian ||Pork chunks, stewed in soy sauce and spices, then served on rice.<ref name="Eater 2019" /> || [[File:TaiwaneseBraisedPork khòng-bah.jpg|150px]]
|-
|[[Small sausage in large sausage]] ||((lang|zh-Hant|大腸包小腸)) ||tōa-tn̂g pau sió-tn̂g ||dàcháng bāo xiǎocháng || Local ||A grilled [[Chinese sausage|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 markets. || [[File:香腸.jpg|150px]]
|-
|[[Sanbeiji]] ||((lang|zh-Hant|三杯雞)) || sam-poe-koe || [[sanbeiji|sānbēijī]] || [[Jiangxi cuisine|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.<ref name="Eater 2019" /> || [[File:Sanbeiji.jpg|150px]]
|-
|Dried radish omelet ||((lang|zh|菜脯蛋)) ||chhài-pó͘-nn̄g ||càifǔdàn|| Local ||Finely cut Taiwanese-style preserved white radish cooked into an omelet ||[[File:Preserved radish omelet-omelette.jpg|alt=Taiwanese preserved radish omelet|150px]]
|-
| olen ||((lang|zh-Hant|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 ||((lang|zh-Hant|瓜子肉)) ||koe-á bah ||guāzǐròu || Guangdong ||Steamed, minced pork with Taiwanese-style pickled cucumber. ||
|-
|[[Hot pot|Spicy hotpot]] ||((lang|zh-Hant|麻辣鍋)) || ba-luah e || málàguō || Sichuan||It is increasingly 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.<ref name="Eater 2019" /> ||
|-
|[[Eel noodles]] ||((lang|zh-Hant|鱔魚意麵)) ||siān-hî ì-mī || shànyú yìmiàn || Local || [[Monopterus albus|Rice eel]] with [[Yi mein]] in a starch-thickened sweet and sour soup. || [[File:Food_(27772132115).jpg|180px]]
|-
|[[a-gei|Tamsui a-gei]] ||((lang|zh-Hant|淡水阿給)) ||Tām-chúi a-geh ||Dànshuǐ āgěi || Local ||Steamed [[aburaage]] tofu stuffed with cooked [[cellophane noodle]]s and covered with [[surimi]] || [[File:Agei.JPG|180px]]
|-
|[[Danbing]] ||((lang|zh|蛋餅)) ||nn̄g-piánn ||Dàn bǐng || Local ||A breakfast dish made by kneading flour, potato starch, glutinous rice flour and water into a thin dough, and an omelet is baked on top. || [[File:Dànbǐng.jpg|150px]]
|-
|[[Iron egg]]s ||((lang|zh-Hant|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. || [[File:Iron_Eggs_clone_compared_to_a_5_minutes_coocked_and_peeled_chicken_egg_IMG_0263.jpg|180px]]
|-
|[[Chhau-a-koe]] || ((lang|zh-Hant|草仔粿)) || chháu-á-kóe / chháu-á-ké || cǎozaǐguǒ || Fujian || A type of [[kuih]] made with [[glutinous rice]] flour, sugar, and a ground cooked paste of [[Gnaphalium affine|Jersey cudweed]] or [[Chinese mugwort]]. Often filled with [[dried shrimp]], [[shiitake]] mushrooms, white [[radish]] (菜脯), and [[deep-fried]] [[shallot]]s. || [[File:Tsukakkue.jpg|180px]]
|-
|[[Moon shrimp cake]] || 月亮蝦餅 || ge̍h-liāng hê-piánn || |yuèliàng xiābǐng ||  Thai/Southeast Asia || Commonly found in Taiwanese Thai restaurants. Shrimp, garlic, and pork fat are pounded then spread on a circular spring roll wrapper. Another wrapper is placed over top and the cake is pan-fried and served with sweet chili sauce. || [[File: 月亮蝦餅.JPG|150px]] ||
|-
|[[Taiwanese Beef Noodle Soup]] || 臺灣牛肉麵 || dái-wán gu-bà mi
| táiwān niúròumiàn || Local || Red-braised version of [[beef noodle soup]]. || [[File:Taiwanese Beef Noodle Soup.jpg|180px]]
|-
|[[Tube rice pudding]] || 筒仔米糕 || tâng-á-bí-ko
| Tǒng zǐ mǐ gāo || Local || Dish consisting of a stir-fried glutinous rice mixture that is seasoned and steamed in a bamboo tube. || [[File:【新竹美食】第一碗滷肉飯 (32787778013).jpg|180px]]
|-
|}

There is a type of outdoor [[barbecue]] called ((interlanguage link|khòng-iô|zh|焢窯)). 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 (vegetable)|yam]], or [[Chicken (food)|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 cuisine|Cantonese]] [[dim sum]] or [[Spanish cuisine|Spanish]] [[tapas]]. Such dishes are usually only slightly salted, with many vegetables accompanying the main meat or seafood item.

<gallery mode="packed" caption="Taiwanese dishes">
Popiah cu.JPG|[[Popiah]] with vegetables and powdered peanuts as filling
Oyster omelette from Chien Cheng Rotary 20040330.jpg|[[Oyster omelette]] from [[Chien-Cheng Circle]], [[Datong District (Taipei)]].
Oyster_Vermicelli.jpg|A bowl of [[oyster vermicelli]]
Bawan umiao.jpg|[[Ba-wan]] served with sweet and savory sauce
Rice Vermicelli (Rice Noodle) of Taiwan.JPG|[[Pork ball]] and [[rice vermicelli]] in soup
Agei.JPG|[[A-gei]] served with sauce
Taiwanesesausages.JPG|Many flavors of Taiwanese [[sausage]]s are sold by night market vendors
香菇肉焿飯.JPG|Pork and [[shiitake]] [[Geng (dish)|geng]] over rice from an eatery in [[Taichung]]
File:Fenchihu Bento.jpg|A Fenchihu [[Bento box]]
</gallery>

== Desserts ==
((Main|List of Taiwanese desserts and snacks))
[[File:Bing guan cau mei.jpg|thumb|A plate of ''[[tshuah-ping]]'' with strawberries and condensed milk]]
* [[Aiyu jelly]] – a gelatinous dessert made from the seeds of a [[creeping fig]], ''[[Ficus pumila var. awkeotsang]]''. Served on ice.<ref name="Eater 2019" /><ref name="CNN 2015" />
* ((ill|O'ahping|zh|芋仔冰)) (((zh|c=芋仔冰|poj=ō͘-á-peng|labels=no))) – an ice cream made of [[taro]] root paste.
* [[Tshuah-ping]] (also known as ''Baobing'') – a Taiwanese [[shaved ice]] dessert very common in China, Taiwan, Malaysia, and Vietnam.<ref name="Eater 2019" />
* [[Xue-bing]] (雪花冰) - also called "xue hua bing," translated to "snow ice," "snowflake ice," or "shaved snow."   This is different from baobing/tshuah-ping in that the base mixture for the ice is creamy (milk is generally added, but it can be dairy or plant based), the ice itself often has a flavor dissolved in (milk, taro, chocolate, coffee, etc.), the texture of the shaved snow is very fine, and it melts near-instantaneously, upon contact.  The ice for this is typically cylindrical, and the shaved snow comes out of the machine in ruffled ribbons.  Some additional common toppings include but are not limited to:  [[sweetened condensed milk]], [[mangoes]], sweetened red beans, sweetened [[mung beans]], [[Tapioca balls|boba]] pearls, or [[taro]]. 
* [[Bubble tea]], aka boba milk tea; also known as pearl milk tea - chewy [[tapioca balls]] added to [[milk tea]].<ref name="CNN 2015" >((cite web |last1=Hiufu Wong |first1=Maggie |title=40 of the best Taiwanese foods and drinks |url=https://www.cnn.com/travel/article/40-taiwan-food/index.html |website=www.cnn.com |date=24 July 2015 |publisher=CNN |access-date=29 September 2020))</ref>
* Traditional [[cake]]s are not always of the same composition depending on the flavor. There is the [[moon cake]] which has a thick filling usually made from [[Nelumbo nucifera|lotus]] seed paste or sweetened red bean paste and surrounded by a relatively thin (2–3&nbsp;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 festival]]s.

:There are other cakes that can mix salty ingredients with sweet ones to create a balance while enjoying these delicacies with [[Taiwanese tea|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]] (((zh|c=仙草|poj=sian-chháu))) – (''[[Mesona]] procumbens'') Served hot or cold.
* Moachi (((zh|c=麻糍|poj=môa-chî|labels=no))), a soft rice cake like Japanese [[daifuku]] [[mochi]]. Flavors of the fillings can vary, ranging from all kinds of beans to nuts.<ref name="CNN 2015" />
* [[Pineapple cake]] - a square short crust pie filled with pineapple filling. One of Taiwan's best known dessert pastries and souvenir of choice.<ref name="Eater 2019" />
* [[Chhau-a-koe]] – 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|Douhua (豆花)]] - Soft tofu served with syrup and toppings such as [[peanut]]s, [[adzuki bean]]s, [[tapioca]], and [[mung bean]]s. Served hot or cold.
* [[Chocolate]] - Taiwan's cocoa production is centered in Pingtung in Southern Taiwan. As of 2020 approximately 200-300 acres was under cultivation in Pingtung supporting around 30 chocolate making companies.<ref name="Taipei Times 2020" >((cite web |last1=Cheung |first1=Han |title=Tree to bar to gold |url=https://www.taipeitimes.com/News/feat/archives/2020/09/15/2003743432 |website=www.taipeitimes.com |date=15 September 2020 |publisher=Taipei Times |access-date=25 September 2020 |archive-date=17 September 2020 |archive-url=https://web.archive.org/web/20200917101009/https://www.taipeitimes.com/News/feat/archives/2020/09/15/2003743432 |url-status=live ))</ref><ref name="Taiwan Panorama Chocolate">((cite web |last1=Su |first1=Lynn |title=A Sweet Vision: Taiwanese Chocolate's Road to the World |url=https://www.taiwan-panorama.com/en/Articles/Details?Guid=de76440b-c3e1-4fe1-b9f6-967b0d5b7e34&CatId=10 |website=www.taiwan-panorama.com |publisher=Taiwan Panorama |access-date=10 December 2019 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031922/https://www.taiwan-panorama.com/en/Articles/Details?Guid=de76440b-c3e1-4fe1-b9f6-967b0d5b7e34&CatId=10 |url-status=live ))</ref> Taiwan is one of the few mature chocolate making countries to also be a cocoa producer.<ref name="Taipei Times 2020" />

== Night market dishes ==
Taiwan's best-known snacks are present in the [[Night markets in Taiwan|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 omelette|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.<ref name="Guardian 2014" /> Street vendors used to be common across Taiwan but due to increasing regulations and health safety concerns are now primarily found at night markets and food courts. Taiwanese food courts incorporate ideas from traditional night markets a well as importing ideas from the United States and Japan. Food courts have become ubiquitous across Taiwan. Many night market dishes can now be found outside night markets.<ref name= "Night Market Treats" >((cite web |last1=Quartly |first1=Jules |title=From Night Market Treats to Food Court Fine Dining |url=https://international.thenewslens.com/article/59900 |website=international.thenewslens.com |date=22 January 2017 |publisher=The News Lens |access-date=24 August 2023))</ref>

In 2014 [[The Guardian]] called Taiwan's night markets the "best street food markets in the world".<ref name="Guardian 2014" >((cite web |last1=Gillan |first1=Audrey |title=Taiwan, home to the best street food markets in the world |url=https://www.theguardian.com/travel/2014/may/17/taiwan-taipei-street-food-markets |work=The Guardian |date=17 May 2014 |access-date=27 April 2020 |archive-date=16 May 2020 |archive-url=https://web.archive.org/web/20200516133639/https://www.theguardian.com/travel/2014/may/17/taiwan-taipei-street-food-markets |url-status=live ))</ref> Some, such as [[Shilin Night Market]], have become as popular with tourists than they are with locals leading to complaints that they've lost a measure of their authentic flavor though commercialization.<ref name= "Night Market Treats" />

{| class="wikitable"
! Common English term !! Han Characters!! Taiwanese Hokkien (Tâi-lô) !! Mandarin Pinyin !! Influence !! Description !! Photo
|-
|[[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.<ref>((Cite news|url=https://www.japantimes.co.jp/life/2018/02/24/food/taiwan-top-chefs-building-long-history-culinary-exchange-japan/|title=In Taiwan, top chefs are building on a long history of culinary exchange with Japan|last=Joe|first=Melinda|date=2018-02-24|work=Japan Times|access-date=2018-09-05|issn=0447-5763|archive-date=4 August 2018|archive-url=https://web.archive.org/web/20180804050118/https://www.japantimes.co.jp/life/2018/02/24/food/taiwan-top-chefs-building-long-history-culinary-exchange-japan/|url-status=live))</ref> || 
|-
|[[Imagawayaki|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 popular in Taiwan. It is called as "Stinky tofu"  because of its strong unpleasant odour.<ref name="CNN 2015" /> Back in the [[Qing dynasty]], Stinky tofu was already a dish in the royal family's meal. Besides, it was also one of the favorite 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). || [[File:Stinky Tofu Fried.jpg|left|frameless]]
|-
|[[Ba-wan|Taiwanese meatball]] ||肉圓 || bah-oân || ròuyuán ||Local ||A sticky gelatinous [[tapioca]] dough filled with pork, bamboo shoots, [[shiitake mushroom]]s, and served with a savory sweet and spicy sauce. || [[File:Hsinchu Bawan.jpg|left|frameless|132x132px]]
|-
|[[Maize]]||玉米 || ||yùmǐ ||American ||Vendors may specialize in one type of corn or they could offer varieties between savory/salty and sweet corn. The corn is either steamed, grilled, boiled, etc. || 
|-
|[[Chinese sausage|Taiwanese sausage]]s ||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]]. || 
|-
|[[Cōng yóu bǐng|Green onion pancake]] ||蔥油餅 || ||cōngyóubǐng ||Chinese ||[[Spring onion]] flour pancake with many thin layers, made with scallions (chopped green onions). Cheese and egg are popular additional fillings.<ref name="CNN 2015" /> 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. || [[File:TangHuLu.JPG|left|frameless|155x155px]]
|-
|Grilled [[Squid (food)|squid]]||烤花枝 || ||kǎo huāzhī ||Japanese ||Grilled squid often marinated and basted while grilled. || [[File:Nightmarketsquid.JPG|150px]]
|-
|[[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.<ref name="CNN 2015" /> || 
|-
|[[Oden]] ||甜不辣 || || tiánbùlà ||Japanese ||Deep-fried surimi and fish cakes simmered in broth and served with a sweet sauce. It is similar to [[Satsuma-age]], which in some regions in Japan is called ''Tempura''. Otherwise, it is not related to Japanese [[Tempura]], similar to Japanese [[Oden]].<ref name="CNN 2015" /> || 
|-
|[[Popiah|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 crêpes. || [[File:Taiwanese spring roll.jpg|150px]]
|-
|[[Shawarma]] || 沙威馬 ||  || shāwēimǎ ||[[Asian cuisine#West Asian cuisine|West Asian]]||A sandwich usually made from spiced, grilled chicken and served on a leavened, white flour bun with [[julienning|julienned]] [[cabbage]], a slice of [[tomato]], sliced [[onion]]s, [[ketchup]] and [[mayonnaise]]. Brought over from [[Turkey]] decades ago, the seasoning is quite different from the seasoning used in making [[shawarma]] in Turkey. || 
|-
|[[Taiwan fried chicken|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.<ref name="CNN 2015" /> || [[File:TWBC Taiwanese fried chicken 20070303.jpg|150px]]
|-
|[[Fried chicken]] fillet || 炸雞排 || ||zhá jīpái ||American ||Fried chicken fillet is one of the most popular snacks in Taiwan.<ref name="CNN 2015" /> 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 is crispy on the outside, tender and juicy on the inside.  || 
|-
|[[Rousong]] or Pork Floss  ||  肉鬆|| ||  Ròusōng||Chinese   |||| [[File:Fragrance Pork Floss.jpg|150px]]
|-

|}
* Various drinks are also often sold, ranging from bubble tea stands to various juice and tea stands.<ref name="CNN 2015" />
* [[Crêpe]]s - Adapted from the original [[French cuisine|French]] version, a thin cooked pancake, it has a much crispier texture, rather like a cracker. They were 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.

== Food of the Taiwanese Aborigines ==
((More citations needed section|date=November 2022))
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 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. Most 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, favored 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 stews. 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)

===Modern Aboriginal cuisine===
Though Taiwan is home to many cuisines, there are still restaurants which keep the spirit of Indigenous 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.

During the martial law period indigenous culture was repressed by the government, despite this indigenous cuisine became a part of Taiwan's national identity.<ref name="NYT August 2023" />

Silaw is an Amis dish of [[pickled]] pork.<ref>((cite web |last1=Cheung |first1=Han |title=Eating local in indigenous Taitung |url=https://www.taipeitimes.com/News/feat/archives/2022/10/21/2003787444 |website=Taipeitimes.com/ |date=21 October 2022 |publisher=Taipei Times |access-date=18 November 2022))</ref>

The importance of wild greens to aboriginal cuisine is being increasingly appreciated. Wild greens refers to both wild plants found in the forest and to those same plants cultivated in domestic gardens.<ref>((cite web |last1=Cheung |first1=Han |title=Taiwan's 'godmother of wild greens' |url=https://www.taipeitimes.com/News/feat/archives/2022/04/30/2003777454 |website=taipeitimes.com |date=30 April 2022 |publisher=Taipei Times |access-date=5 May 2022))</ref> Rinari, in rural Pingtung County, is an aboriginal restaurant of national significance whose twenty seats are notoriously hard to secure. Rinari  primarily serves Rukai cuisine.<ref>((cite web |last1=Tham |first1=Davina |title=Restaurants: Modern Aboriginal cuisine |url=https://www.taipeitimes.com/News/feat/archives/2019/04/20/2003713719 |website=taipeitimes.com |date=20 April 2019 |publisher=Taipei Times |access-date=24 August 2023))</ref>

==Beverages==
The Taiwanese drink less alcohol per capita than neighboring South Koreans and Japanese. This is believed to be because approximately half of Taiwan's population does not possess the necessary gene to successfully metabolize alcohol. During the Japanese colonial period the production of [[alcoholic beverages]] was industrialized and in 1922 production of alcohol was monopolized by the colonial authorities. Modern Taiwanese drinking culture and beverage production is still influenced by the Japanese colonial period.<ref>((cite web |last1=Crook |first1=Steven |title=Highways & Byways: Taiwan's boozy past and present |url=https://www.taipeitimes.com/News/feat/archives/2021/04/23/2003756192 |website=www.taipeitimes.com |date=23 April 2021 |publisher=Taipei Times |access-date=6 May 2021))</ref>

===Beer===
((Main|Beer in Taiwan))
Beer is a popular beverage in Taiwan. Taiwan both imports and produces a wide variety of beers from mass market lagers to niche craft ales. Some of the well-developed brands include Long Chuan (龍泉), Le Blé d'Or (金色三麥), Jolly Brewery+Restaurant (卓莉手工醸啤酒泰食餐廳), North Taiwan Brewing (北台灣麥酒) and Taihu Brewing (臺虎精釀).<ref>((cite web |last1=Chou |first1=Cybil Huichen |title=How Taiwanese craft beers are finding fans in Asia and the West |url=https://www.scmp.com/magazines/style/news-trends/article/3009707/how-taiwanese-craft-beers-are-finding-fans-asia-and |work=South China Morning Post |date=11 May 2019 |access-date=28 July 2020 |archive-date=18 September 2019 |archive-url=https://web.archive.org/web/20190918002431/https://www.scmp.com/magazines/style/news-trends/article/3009707/how-taiwanese-craft-beers-are-finding-fans-asia-and |url-status=live ))</ref>

===Coffee===
The first coffee plants on Taiwan were imported by the British to Tainan in 1884 with the first significant small scale cultivation taking place in New Taipei City's [[Sanxia District]]. Tainan remains the heart of Taiwanese coffee culture. Production reached a peak in 1941 following the introduction of [[arabica coffee]] plants by the Japanese colonial authorities.<ref name="Coffee Culture" >((cite web |author=Staff Writer |title=FEATURE: Growers along Tainan's 'Coffee Road' want to put local brew on national map |url=https://www.taipeitimes.com/News/taiwan/archives/2021/02/17/2003752399 |website=www.taipeitimes.com |date=17 February 2021 |publisher=Taipei Times |access-date=17 February 2021))</ref> Domestic production is small but of high quality, imported beans account for the vast majority of coffee sold in Taiwan. In 2016 domestic production was 900 tons while 30,000 tons was imported.<ref>((cite web |title=Coffee culture booms in Taiwan |url=https://www.efe.com/efe/english/life/coffee-culture-booms-in-taiwan/50000263-3137444 |website=www.efe.com |publisher=Agencia EFE |access-date=30 November 2020))</ref>

By 2020 there were more than 15,000 coffee shops in Taiwan.<ref>((cite web |author=News Desk |title=Coffee culture on the rise in Taiwan |url=https://www.thejakartapost.com/life/2020/07/28/coffee-culture-on-the-rise-in-taiwan.html |work=The Jakarta Post |access-date=28 July 2020 |archive-date=29 July 2020 |archive-url=https://web.archive.org/web/20200729125048/https://www.thejakartapost.com/life/2020/07/28/coffee-culture-on-the-rise-in-taiwan.html |url-status=live ))</ref> In 2020 average coffee consumption surpassed average tea consumption for the first time.<ref>((cite web |last1=Yuan-ting |first1=Yang |last2=Chung |first2=Jake |title=Coffee consumption exceeds that of tea for the first time |url=https://taipeitimes.com/News/taiwan/archives/2021/08/31/2003763532 |website=taipeitimes.com |date=31 August 2021 |publisher=Taipei Times |access-date=31 August 2021))</ref>

===Kaoliang liquor===
((Main|Kaoliang liquor))
[[File:kaoliang.jpg|thumb|100px|Kinmen 58% Kaoliang]]
[[Kinmen Kaoliang Liquor]] is one of the most popular brands of [[kaoliang liquor]] in Taiwan. As its name indicates, it is produced on the island of Kinmen. The mainstays of the range are the standard 58 percent and 38 percent alcohol bottlings. Kinmen's kaoliang production traces its roots back to the Chinese Civil War when Chinese nationalist general [[Hu Lien]] encouraged Kinmenese farmers to grow sorghum to produce hard liquor as importing alcohol from Taiwan caused financial strain. Kaoliang liquor has become an integral part of Kinmen's economy and plays a significant role in the culture of Kinmen.<ref>((Cite web|last=China (Taiwan)|first=Ministry of Foreign Affairs, Republic of|date=2011-03-18|title=Kaoliang serves Kinmen a tasty future|url=https://taiwantoday.tw/news.php?unit=&post=17771|access-date=2020-06-12|website=Taiwan Today|language=en))</ref>

Yusan Kaoliang Chiew (((zh | t=玉山高粱酒 | p=Yùshān Gāoliáng Jiǔ))) is produced by the [[Taiwan Tobacco and Liquor Corporation]]. It is named after the highest mountain in Taiwan, [[Yushan (mountain)|Yushan]]. One of the most notable products in the range is an "X.O." kaoliang aged for five years in tanks before bottling.<ref>((cite web |title=嘉義酒廠目前主力產品 |url=https://event.ttl.com.tw/cy/about/01main.aspx?cateid=99))</ref>

Matsu Tunnel 88 Kaoliang Liquor (((zh | t=馬祖八八坑道高粱酒 | p=Bā Bā Kēngdào Gāoliáng Jiǔ))) is produced by the [[Matsu Distillery]] in [[Nangan, Lienchiang|Nangan Township]], [[Matsu Islands|Lienchiang County]]. The name is derived from the name of an abandoned military tunnel called [[Tunnel 88]] which the distillery took over as storage space for their kaoliang and aged rice wine. All of the distillery's aged kaoliangs are stored in the tunnel for at least five years.<ref>((cite web |title=八八坑道高粱酒官方網站 |url=http://www.tunnel88.com.tw/index.php))</ref>

===Rum===
Commercial rum production was introduced into Taiwan along with commercial sugar production during the Japanese colonial period.<ref>((cite web |last1=du Toit |first1=Nick |title=Yo-ho-ho and a bottle of Koxinga Gold rum |url=https://taiwantoday.tw/news.php?unit=2&post=1927 |website=taiwantoday.tw |date=29 July 2011 |publisher=Taiwan Today |access-date=8 June 2021))</ref> Rum production continued under the ROC however it was neglected by [[Taiwan Tobacco and Liquor Corporation]] which held the national liquor monopoly. The industry diversified after democratization and the de-monopolization of the Taiwanese alcoholic beverage industry.<ref>((cite web |last1=Koutsakis |first1=George |title=Will Japanese whisky be eclipsed by Taiwan? The island's gin and rum also show promise – with one distillery promising spirits 'good enough for God' |url=https://www.scmp.com/magazines/style/leisure/article/3136191/will-japanese-whisky-be-eclipsed-taiwan-islands-gin-and-rum |website=www.scmp.com |date=6 June 2021 |publisher=South China Morning Post |access-date=8 June 2021))</ref>

===Tea===
((Main|Taiwanese tea|Taiwanese tea culture))
Taiwanese tea is considered among the best in the world and the country has a unique tea culture.<ref>((cite web |last1=Crook |first1=Steven |title=Exploring the World of Taiwanese Tea |url=https://topics.amcham.com.tw/2020/07/exploring-taiwanese-tea/ |website=topics.amcham.com.tw |date=9 July 2020 |access-date=28 July 2020 |archive-date=15 July 2020 |archive-url=https://web.archive.org/web/20200715012254/https://topics.amcham.com.tw/2020/07/exploring-taiwanese-tea/ |url-status=live ))</ref>

===Whisky===
((Main|Taiwanese whisky))
Taiwan has a young but thriving whisky industry buoyed by a massive domestic market for whisky, especially single malt scotch. Taiwan is the only whisky market which drinks more single malt whisky than blended whisky.<ref>((cite web |last1=Koutsakis |first1=George |title=Can Taiwan's premium gin producers take on the world – and Taiwanese drinkers who prefer foreign liquor? |url=https://www.scmp.com/magazines/style/leisure/article/3031413/can-taiwans-premium-gin-producers-take-world-and-taiwanese |work=South China Morning Post |date=6 October 2019 |access-date=28 July 2020 |archive-date=23 November 2019 |archive-url=https://web.archive.org/web/20191123172731/https://www.scmp.com/magazines/style/leisure/article/3031413/can-taiwans-premium-gin-producers-take-world-and-taiwanese |url-status=live ))</ref>

===Wine===
((Main|Taiwanese wine))
Independent [[winemaking]] was illegal in Taiwan for a long time due to the monopoly granted to the [[Taiwan Tobacco and Liquor Corporation]].<ref name="Beverage Daily" >((cite web |last1=Whithead |first1=Richard |title=Tropical terroir made to produce award-winning wines |url=https://www.beveragedaily.com/Article/2020/05/05/Tropical-terroir-Taiwan-grows-its-quality-wine-scene |website=www.beveragedaily.com |date=5 May 2020 |publisher=Beverage Daily |access-date=5 May 2020 |archive-date=9 May 2020 |archive-url=https://web.archive.org/web/20200509222316/https://www.beveragedaily.com/Article/2020/05/05/Tropical-terroir-Taiwan-grows-its-quality-wine-scene |url-status=live ))</ref> Independent winemakers became legal in 2002 and in 2014 a Taiwanese wine won its first gold medal at an international competition.<ref>((cite web |last1=Cheung |first1=Han |title=Vina Formosa comes of age |url=https://www.taipeitimes.com/News/feat/archives/2020/03/21/2003733092 |website=www.taipeitimes.com |date=21 March 2020 |publisher=Taipei Times |access-date=23 March 2020 |archive-date=23 March 2020 |archive-url=https://web.archive.org/web/20200323233104/https://www.taipeitimes.com/News/feat/archives/2020/03/21/2003733092 |url-status=live ))</ref> In 2019 a red wine from Taichung was awarded a gold medal at the 25th Vinalies Internationales in France.<ref>((cite web |last1=Hui-ning |first1=Hu |title=Taichung red wine wins gold medal in France |url=https://www.taipeitimes.com/News/taiwan/archives/2019/03/10/2003711212 |website=www.taipeitimes.com |date=10 March 2019 |publisher=Taipei Times |access-date=30 April 2020 |archive-date=2 September 2019 |archive-url=https://web.archive.org/web/20190902234916/http://www.taipeitimes.com/News/taiwan/archives/2019/03/10/2003711212 |url-status=live ))</ref> Two of the most acclaimed wineries are Domaine Shu Sheng and Weightstone Vineyard Estate & Winery.<ref>((cite web |last1=Huichen Chou |first1=Cybil |title=Why Hong Kong connoisseurs – and Michelin-star chefs – are taking note of Taiwan's wines |url=https://www.scmp.com/magazines/style/luxury/article/3026900/why-hong-kong-connoisseurs-and-michelin-star-chefs-are |website=www.scmp.com |date=14 September 2019 |publisher=SCMP |access-date=30 April 2020 |archive-date=7 July 2020 |archive-url=https://web.archive.org/web/20200707214519/https://www.scmp.com/magazines/style/luxury/article/3026900/why-hong-kong-connoisseurs-and-michelin-star-chefs-are |url-status=live ))</ref> Although it was once largely lost Taiwan's indigenous winemaking culture is staging a comeback.<ref>((cite web |last1=Wang |first1=Ann |title=Taiwan's award-winning winemaker aims to revive fading tradition |url=https://www.thejakartapost.com/life/2020/08/07/taiwans-award-winning-winemaker-aims-to-revive-fading-tradition.html |website=www.thejakartapost.com |publisher=Reuters |access-date=8 August 2020 |archive-date=10 August 2020 |archive-url=https://web.archive.org/web/20200810074838/https://www.thejakartapost.com/life/2020/08/07/taiwans-award-winning-winemaker-aims-to-revive-fading-tradition.html |url-status=live ))</ref>

===Sake===
[[Sake]] consumption started during the Japanese colonial period. The first sake was made in Taiwan in 1914, the largest contemporary domestic brand is Yuchun produced by the Taiwan Tobacco and Liquor Corporation. A number of smaller producers also exist with an emphasis placed on unique products made with local rice. Taiwan also imports large amounts of sake from Japan. Its proximity and the volume of the trade allows merchants in Taiwan to stock fresh and limited production sake which is not widely available elsewhere outside Japan.<ref>((cite web |last1=CHOU |first1=CYBIL |title=Taiwan sake boom starts to challenge Japanese traditions |url=https://asia.nikkei.com/Life-Arts/Life/Taiwan-sake-boom-starts-to-challenge-Japanese-traditions |website=nikkei.com |publisher=Nikkei Asia |access-date=14 March 2022))</ref>

==Fine dining==
((Further|List of Michelin starred restaurants in Taiwan))
Fine dining in Taiwan is often of a mixed identity. For example, wedding banquets in Taiwan typically feature Japanese [[sashimi]] as the first course with traditional Taiwanese and Chinese dishes following.<ref name="News Lens 2020" >((cite web |last1=Haggerty |first1=Nicholas |title=Beyond the Michelin Guide: What Is Real Taiwanese Gourmet? |url=https://international.thenewslens.com/article/141102 |website=thenewslens.com |date=25 September 2020 |publisher=The News Lens |access-date=26 September 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031923/https://international.thenewslens.com/article/141102 |url-status=live ))</ref> In the 21st century indigenous ingredients, dishes, and techniques have made their way into high end restaurants.<ref>((cite web |last1=KRICH |first1=JOHN |title=Taiwan chefs go back to island's roots |url=https://asia.nikkei.com/Life-Arts/Life/Taiwan-chefs-go-back-to-island-s-roots |website=asia.nikkei.com |publisher=Nikkei Asia |access-date=13 August 2023))</ref>

In 2018 [[La Liste]] listed 10 restaurants in Taiwan among the world's 1,000 best.<ref>((cite web |last1=Yang |first1=Sophia |title=10 Taiwan restaurants listed among world's top 1000 by La Liste |url=https://www.taiwannews.com.tw/en/news/3597630 |website=taiwannews.com.tw |date=15 December 2018 |publisher=Taiwan News |access-date=24 August 2023))</ref>

The [[Michelin Guide]] began reviewing restaurants in Taipei in 2018 and Taichung in 2020. The 2020 Michelin awarded stars to 30 restaurants in Taiwan, four in Taichung and 26 in Taipei. With three stars the cantonese restaurant Le Palais is the country's highest rated restaurant. The 2020 list also bestowed the [[Bib Gourmand]] on 54 restaurants in Taipei<ref>((cite web |last1=Sontag |first1=Elazar |title=Michelin Announces 2020 Stars for Taiwan |url=https://www.eater.com/2020/8/25/21401133/michelin-announces-2020-stars-for-taiwan |website=www.eater.com |date=25 August 2020 |publisher=Eater |access-date=25 September 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031935/https://www.eater.com/2020/8/25/21401133/michelin-announces-2020-stars-for-taiwan |url-status=live ))</ref> and 21 in Taichung.<ref>((cite web |last1=Hsin-Yin |first1=Lee |title=Michelin Guide releases Bib Gourmand list for Taipei, Taichung |url=https://focustaiwan.tw/society/202008110013 |website=focustaiwan.tw |publisher=Focus Taiwan |access-date=25 September 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031936/https://focustaiwan.tw/society/202008110013 |url-status=live ))</ref> The expansion of the Michelin Guide to Taiwan increased international recognition for Taiwanese restaurants.<ref>((cite web |last1=Teo |first1=Mavis |title=6 of the best fine-dining restaurants in Taiwan's capital, Taipei, for Taiwanese, Japanese, Cantonese and Huaiyang cuisine |url=https://www.scmp.com/lifestyle/food-drink/article/3210133/6-best-fine-dining-restaurants-taiwans-capital-taipei-taiwanese-japanese-cantonese-and-huaiyang |website=scmp.com |date=15 February 2023 |publisher=South China Morning Post |access-date=13 August 2023))</ref> In 2023 the Michelin Guide was expanded to Tainan and Kaohsiung.<ref>((cite web |last1=Shan |first1=Shelley |title=Michelin reveals Taiwan's Bib Gourmand eateries |url=https://www.taipeitimes.com/News/front/archives/2023/08/24/2003805198 |website=taipeitimes.com |date=24 August 2023 |publisher=Taipei Times |access-date=24 August 2023))</ref>

There are significant differences between the fine dining scenes in Taipei and Taichung. In Taichung an emphasis is placed on ceremony with large tables and private rooms common, a premium is also placed on parking with restaurants having more than 100 parking spaces. This is due in part to Taichung's strong small and medium enterprises as well as a multitude of informal recreational and fraternal organizations. In Taipei fine dining restaurants and tables are generally smaller with most customers being couples or small groups, in general service is less formal than in Taichung. In Taipei there is more international influence in the fine dining scene while Taichung retains a strong affinity with traditional dishes.<ref>((cite web |last1=Wu |first1=Sunny |title=Michelin Guide Taiwan – Taipei vs. Taichung |url=https://topics.amcham.com.tw/2021/01/michelin-guide-taiwan-taipei-vs-taichung/ |website=topics.amcham.com.tw  |date=15 January 2021 |access-date=15 January 2021))</ref> In the 2010s fine dining restaurants which more closely followed international trends proliferated in Taichung. [[Lanshu Chen]] was particularly important in gaining Taichung international recognition. .<ref>((cite web |last1=Teo |first1=Mavis |title=Where to eat and drink in Taichung, Taiwan's up-and-coming fine-dining hub – from Michelin-star yakiniku to a French bistro by former Asia's Best Female Chef winner |url=https://www.scmp.com/lifestyle/food-drink/article/3212556/where-eat-and-drink-taichung-taiwans-and-coming-fine-dining-hub-michelin-star-yakiniku-french-bistro |website=scmp.com |date=7 March 2023 |publisher=South China Morning Post |access-date=24 August 2023))</ref>

==Foreign cuisine in Taiwan==

===Fusion===
[[Fusion cuisine]] is very popular in Taiwan. Many Taiwanese dishes are a result of cultural fusion, such as the Taiwanese version of [[pastel de nata]] which are a legacy of Portuguese colonialism in neighboring Macao.<ref>((cite web |last1=Chen |first1=Lina |title=Origins of Taiwanese Fusion Cuisine: It's Not That Simple |url=https://international.thenewslens.com/article/63903 |website=thenewslens.com |date=19 March 2017 |publisher=The News Lens |access-date=3 June 2020 |archive-date=3 June 2020 |archive-url=https://web.archive.org/web/20200603055253/https://international.thenewslens.com/article/63903 |url-status=live ))</ref>

===Italian===
[[Italian cuisine]] has been popular in Taiwan for a long time, but the country had few authentic Italian restaurants and even fewer Italian chefs until the late 1990s and early 2000s. Due to the [[financial crisis of 2007–08]], a large number of Italians emigrated from Italy to healthier economies. This led to a rapid increase in both the number of Italian restaurants and the number of Italian expats in Taiwan. While most restaurants follow the traditional Italian course style, the meal proportions are influenced by [[Italian-American cuisine]]. Taiwanese diners have become increasingly passionate and discerning about Italian cuisine.<ref>((cite web |last1=Fulco |first1=Matthew |title=Discovering a Little Italy in Taipei |url=https://topics.amcham.com.tw/2018/01/discovering-little-italy-taipei/ |website=topics.amcham.com.tw |date=12 January 2018 |publisher=Taiwan Business Topics |access-date=1 May 2020 |archive-date=18 June 2020 |archive-url=https://web.archive.org/web/20200618141728/https://topics.amcham.com.tw/2018/01/discovering-little-italy-taipei/ |url-status=live ))</ref> Michael de Prenda was one of the innovators of Italian cuisine in Taiwan, starting multiple restaurants, a market, and a farm.<ref>((cite web |last1=Chou |first1=Min |title=An Italian Entrepreneur Realizing 'His Meaning of Life' in Taiwan |url=https://english.cw.com.tw/article/article.action?id=1834 |website=english.cw.com.tw |publisher=Commonwealth |access-date=1 May 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031943/https://english.cw.com.tw/article/article.action?id=1834 |url-status=live ))</ref>

==== Pizza ====
Pizza is one of the most popular foods in Taiwan. The first pizza restaurant opened in the 1970s and the industry grew rapidly in the 2000s driven by an increasing demand for quality Italian and American style pizza from an affluent younger generation which had spent time abroad and brought back a taste for it.<ref name="Taiwan Topics Pizza"/>

Chain pizza restaurants like [[Pizza Hut]] and [[Domino's Pizza]] are known for running promotional pizzas with outrageous toppings like spicy hotpot, cilantro and century egg with pig's blood, beef and kiwi, glutinous rice, ramen, and stinky tofu in an attempt to get national and international publicity. Pizza Hut entered the Taiwanese market in 1986 and Domino's followed in the late 1980s. In 2022 each company had more than 150 stores in Taiwan.<ref name="Taiwan Topics Pizza">((cite web |last1=Quartly |first1=Jules |title=A Golden Era for Pizza in Taiwan |url=https://topics.amcham.com.tw/2022/01/a-golden-era-for-pizza-in-taiwan/ |website=amcham.com.tw |date=17 January 2022 |publisher=Taiwan Topics |access-date=5 May 2022))</ref>

===Indian===
Historically overseas Chinese from India would travel to Taiwan to learn cooking. Indian restaurants existed in Taiwan, but overall the cuisine was slow to catch on.<ref>((cite web |last1=Ferry |first1=Timothy |title=Indian Cuisine Heats Up in Taipei |url=https://topics.amcham.com.tw/2018/01/indian-cuisine-heats-taipei/ |website=topics.amcham.com.tw |date=19 January 2018 |publisher=Taiwan Topics |access-date=24 August 2023))</ref>

Indian food became popular in Taiwan in the 2000s. The number of Indian restaurants has grown along with the growth of the Indian and larger South Asian community in Taiwan however most customers in Indian restaurants are local with Indian food also being found in university cafeterias and other institutional settings.<ref>((cite web |last1=Banka |first1=Neha |title=In Taipei, Indian food makes for good business |url=https://indianexpress.com/article/world/taipei-taiwan-indian-food-business-7679175/ |website=indianexpress.com |date=18 December 2021 |publisher=Indian Express |access-date=19 December 2021))</ref>

===Russian===
Along with the fleeing KMT came [[White émigré|White Russian]] refugees who had sought shelter from the Russian Revolution in China. George Elsner founded the first Russian restaurant, The Café Astoria, in Taiwan in 1949. The Café Astoria was a center of Russian expat life in Taiwan during its early years. [[Chiang Ching-kuo]] and his Russian wife, [[Faina Vakhreva]], often brought their children with them to eat there. Elsner died [[stateless person|stateless]] in Taiwan.<ref>((cite web |last1=Strong |first1=Matthew |title=Taiwan's Café Astoria inherits spirit of Russia |url=https://www.taiwannews.com.tw/en/news/3950995 |work=Taiwan News |date=20 June 2020 |access-date=20 June 2020 |archive-date=22 June 2020 |archive-url=https://web.archive.org/web/20200622170750/https://www.taiwannews.com.tw/en/news/3950995 |url-status=live ))</ref>

===Nordic===
[[New Nordic Cuisine|Nordic haute cuisine]] is popular in Taiwan's major cities, with restaurants offering both authentic Nordic cuisine and Nordic cuisine adapted to local ingredients and tastes.<ref>((cite web |last1=Alamin |first1=Jasmine |title=How this young Singaporean chef is making culinary waves in Taiwan |url=https://cnaluxury.channelnewsasia.com/remarkableliving/singaporean-chef-in-taiwan-12219354 |publisher=Channel NewsAsia |access-date=27 April 2020 |archive-date=31 December 2019 |archive-url=https://web.archive.org/web/20191231132249/https://cnaluxury.channelnewsasia.com/remarkableliving/singaporean-chef-in-taiwan-12219354 |url-status=live ))</ref><ref>((cite web |last1=Sgarbi |first1=Giulia |title=Asia's Highest Climber Mume brings Taiwanese produce into the global spotlight |url=https://www.theworlds50best.com/stories/News/asias-highest-climber-mume-brings-taiwanese-produce-into-global-spotlight.html |website=theworlds50best.com |publisher=The World’s 50 Best |access-date=27 April 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031952/https://www.theworlds50best.com/stories/News/asias-highest-climber-mume-brings-taiwanese-produce-into-global-spotlight.html |url-status=live ))</ref>

===Hong Kong===
The increase in immigration from [[Hong Kong]] following the [[2019–20 Hong Kong protests|pro-democracy protests]] brought an increased focus on [[Hong Kong cuisine]], along with a fusion between Hong Kong and Taiwan cuisines. Taiwan is considered a safe haven for [[Hongkongers]], with many opening shops and restaurants to serve food they were unable to find in Taiwan, or which they did not feel was up to Hong Kong standards.<ref>((cite web |last1=GLAUERT |first1=RIK |title=Hong Kong protesters revolutionize Taiwan restaurant scene |url=https://asia.nikkei.com/Life-Arts/Life/Hong-Kong-protesters-revolutionize-Taiwan-restaurant-scene2 |website=asia.nikkei.com |publisher=Nikkei |access-date=3 June 2020 |archive-date=3 June 2020 |archive-url=https://web.archive.org/web/20200603035158/https://asia.nikkei.com/Life-Arts/Life/Hong-Kong-protesters-revolutionize-Taiwan-restaurant-scene2 |url-status=live ))</ref>

===Japanese===
Taiwan, in particularly Taipei, is regarded as having some of the best Japanese food outside of Japan. This is due to the legacy of Japanese colonialism as well as ongoing cultural and commercial exchange.<ref>((cite web |last1=Fulco |first1=Matthew |title=Experiencing Taipei's Authentic Japanese Cuisine |url=https://topics.amcham.com.tw/2021/01/taipei-authentic-japanese-cuisine/ |website=topics.amcham.com.tw |date=21 January 2021 |publisher=Taiwan Topics |access-date=24 January 2021))</ref>

====Ramen====
Ramen restaurants in Taiwan often create unique and outlandish ramen dishes including [[durian]],<ref>((cite web |last1=Thomas |first1=Jono |title=Durian ramen to go on sale in south Taiwan |url=https://www.taiwannews.com.tw/en/news/4920892 |website=taiwannews.com.tw |date=16 June 2023 |publisher=Taiwan News |access-date=13 August 2023))</ref>  whole [[giant isopod]],<ref>((cite web |last1=Everington |first1=Keoni |title=Taipei eatery features giant isopod ramen |url=https://www.taiwannews.com.tw/en/news/4899689 |website=taiwannews.com.tw |date=23 May 2023 |publisher=Taiwan News |access-date=13 August 2023))</ref><ref>((cite web |last1=Mok |first1=Charmaine |title='Dream ingredient': alien-like isopod ramen dish made with a 14-legged deep-sea creature goes viral in Taiwan |url=https://www.scmp.com/lifestyle/food-drink/article/3221636/dream-ingredient-alien-ramen-dish-made-14-legged-deep-sea-creature-goes-viral-taiwan |website=scmp.com |date=24 May 2023 |publisher=South China Morning Post |access-date=13 August 2023))</ref> [[crocodile]] leg,<ref>((cite web |last1=Marcus |first1=Lilit |last2=Chang |first2=Wayne |title=Crocodile ramen is Taiwan's latest food fad |url=https://www.cnn.com/travel/crocodile-ramen-taiwan-intl-hnk/index.html |website=cnn.com |date=30 June 2023 |publisher=CNN |access-date=13 August 2023))</ref> and whole [[frog]].<ref>((cite web |last1=Thomson |first1=Jono |title=Whole, 'uncut, unpeeled' frog ramen on the menu in central Taiwan |url=https://www.taiwannews.com.tw/en/news/4917855 |website=taiwannews.com.tw |date=13 June 2023 |publisher=Taiwan News |access-date=13 August 2023))</ref>

===Burmese===
Burmese and Chinese Burmese restaurants are primarily located in the Little Burma section of Taipei. Chinese Burmese immigration to Taiwan began in the 1950s.<ref>((cite web |last1=BARON |first1=JAMES |title=Little Burma: Where Great Food Meets Fascinating History |url=https://topics.amcham.com.tw/2023/01/little-burma-where-great-food-meets-fascinating-history/ |website=topics.amcham.com.tw |date=18 January 2023 |publisher=Taiwan Topics |access-date=13 August 2023))</ref>

===Chinese===
In the decades since the KMT's retreat these regional dishes have evolved and become part of Taiwanese cuisine.<ref name="Japan Times 2022" >((cite web |last1=Rao |first1=Tejal |title=In a tense political moment, Taiwanese cuisine tells its own story |url=https://www.japantimes.co.jp/life/2022/08/21/food/taiwanese-cuisine-politics/ |website=japantimes.co.jp |date=21 August 2022 |publisher=Japan Times |access-date=21 August 2022))</ref>

The [[Tatung Company|Tatung]] electric steamer was introduced in the 1960s and became a staple of Taiwanese home and restaurant kitchens.<ref>((cite web |last1=Wei |first1=Clarissa |title=Forget the Instant Pot, Taiwanese steamer Tatung makes everything from fish to rice to cake – and at last it's easier to buy in the US |url=https://www.scmp.com/magazines/post-magazine/food-drink/article/3194217/forget-instant-pot-taiwanese-steamer-tatung |website=scmp.com |date=2 October 2022 |publisher=South China Morning Post |access-date=13 August 2023))</ref> The widespread adoption of the [[food court]] during the 20th century formalized more traditional hawkers and venders. Food courts also became an important part the malls and shopping centers which proliferated across Taiwan.<ref name= "Night Market Treats" />

According to Taiwanese chef [[Fu Pei-mei]], authentic Chinese culinary traditions were properly preserved in Taiwan. This claim to authenticity, common among Fu's generation, was in part due to the Kuomintang's Chinese nationalist political messaging which extended well beyond cuisine.<ref name=":6"/> The authenticity of regional Chinese cuisine in Taiwan has been challenged.<ref name="NYT August 2023"/>

===Singaporean===
Taiwan has a significant Singaporean community. In 2020 the Taichung-based [[JL Studio]] from Singaporean chef [[Jimmy Lim Tyan Yaw]] was awarded a second Michelin star, becoming the highest rated Singaporean restaurant in the world.<ref>((cite web |last1=Tee |first1=Karen |title=Restaurant with most Michelin stars for Singaporean food… is in Taiwan. Welcome to JL Studio |url=https://www.scmp.com/magazines/post-magazine/food-drink/article/3230194/worlds-only-2-michelin-star-restaurant-serving-singaporean-cuisine-taiwan |website=scmp.com |date=7 August 2023 |publisher=South China Morning Post |access-date=24 August 2023))</ref>

==Taiwanese cuisine abroad==
[[File:Chinese-style geng with meat, fish cakes, and squid.jpg|thumb|right|A pork [[geng (dish)|keⁿ]], a thick soup with [[tofu]] and [[surimi]]-coated pork]]
Taiwanese cuisine has a global presence.<ref name=
"Taiwan Today 2011" >((cite web |title=Taiwanese cuisine reflects nation's historical odyssey |url=https://taiwantoday.tw/news.php?unit=18%2C23%2C45%2C18&post=24443 |website=taiwantoday.tw | date=4 March 2011 |publisher=Taiwan Today |access-date=27 April 2020))</ref> Taiwanese chefs have been extremely successful abroad cooking both Taiwanese and international cuisine. Well known chefs include [[André Chiang]].<ref>((cite web |last1=Koutsakis |first1=George |title=What Makes A Great Chef? Andre Chiang on Cuisine, Growth, And Taiwan's Culinary Beauty |url=https://www.forbes.com/sites/georgekoutsakis/2019/03/21/what-makes-a-great-chef-andre-chiang-on-cuisine-growth-and-taiwans-culinary-beauty/ |work=Forbes |access-date=27 April 2020 |archive-date=22 March 2019 |archive-url=https://web.archive.org/web/20190322141528/https://www.forbes.com/sites/georgekoutsakis/2019/03/21/what-makes-a-great-chef-andre-chiang-on-cuisine-growth-and-taiwans-culinary-beauty/ |url-status=live ))</ref>

===Culinary diplomacy===
Along with its semiconductor industry Taiwan's cuisine is one of its most prominent aspects internationally.<ref name="NYT August 2023" /> Taiwan has used [[culinary diplomacy]] to bolster its tourism sector and to conduct diplomacy in countries with which it has [[Foreign relations of Taiwan|limited official ties]].<ref name=Chapple-Sokol>((Cite journal|url=http://booksandjournals.brillonline.com/content/10.1163/1871191x-12341244|doi = 10.1163/1871191x-12341244|title = Culinary Diplomacy: Breaking Bread to Win Hearts and Minds|year = 2013|last1 = Chapple-Sokol|first1 = Sam|journal = The Hague Journal of Diplomacy|volume = 8|issue = 2|pages = 161–183))</ref> In 2010, [[Ministry of Economic Affairs (Taiwan)|Taiwan's Ministry of Economic Affairs]] launched a £20-million culinary diplomacy campaign called "All in Good Taste: Savor the Flavors of Taiwan".<ref>((Cite web |date=2015-07-02 |title=Eight Great Gastrodiplomacy Nations |url=https://uscpublicdiplomacy.org/story/eight-great-gastrodiplomacy-nations |website=USC Center on Public Diplomacy))</ref> It promoted Taiwanese venues internationally, sponsored chefs, hosted food festivals and competitions, and emphasized elements such as [[bubble tea]], [[oyster omelette]], and Taiwan's [[Night markets in Taiwan|night markets]].<ref>((cite web |last1=Booth |first1=Robert |title=Taiwan launches 'gastro-diplomacy' drive |url=https://www.theguardian.com/world/2010/aug/08/taiwan-launches-gasto-diplomacy-drive |website=[[The Guardian]] |date=8 August 2010 |access-date=1 April 2020))</ref> Since 2010 the ministry has sent chefs abroad to promote Taiwanese cuisine.<ref>((cite web |last1=Tzu-hsuan |first1=Liu |title=Chefs selected for global six-month cultural tour |url=https://www.taipeitimes.com/News/taiwan/archives/2023/04/21/2003798354 |website=taipeitimes.com |date=21 April 2023 |publisher=Taipei Times |access-date=13 August 2023))</ref>

===United States===
Taiwanese immigrant restaurateurs were largely responsible for the shift of [[American Chinese food]] from Cantonese-focused cuisine to diverse cuisine featuring dishes from many regions in China. The immigration of Taiwanese chefs to the United States began in the 1950s. At the time, cooks in Taiwan were trained in traditional Chinese regional cooking as this fit the chosen identity of the KMT. Taiwanese restaurateurs changed the food landscape of many American cities, including [[New York City]], and pioneered innovations such as picture menus and food delivery. Many of the immigrants to the United States during this period had been born in mainland China and fled to Taiwan with the retreating KMT, particularly former residents of the Dachen Islands who had been evacuated in 1955.<ref>((cite web |last1=Pio Kuo |first1=Chunghao |url=https://www.nyfoodstory.com/articles/taiwanese-immigrants-spark-a-golden-age-for-chinese-food/ |title=Taiwaneze immigrand spark a golden age fore Chinese food |website=nyfoodstory.com |publisher=NY Food Story |access-date=29 April 2020 |archive-date=21 September 2020 |archive-url=https://web.archive.org/web/20200921005953/https://www.nyfoodstory.com/articles/taiwanese-immigrants-spark-a-golden-age-for-chinese-food/ |url-status=live ))</ref>

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<ref>((cite web |last1=Wu |first1=Stephenie |title=Taiwanese food is finally having a moment in New York City's crowded restaurant scene |url=https://www.mic.com/articles/192243/taiwanese-food-is-finally-having-a-moment-in-new-york-citys-crowded-restaurant-scene |website=mic.com |date=5 November 2018 |publisher=Mic |access-date=27 April 2020 |archive-date=26 September 2020 |archive-url=https://web.archive.org/web/20200926031951/https://www.mic.com/articles/192243/taiwanese-food-is-finally-having-a-moment-in-new-york-citys-crowded-restaurant-scene |url-status=live ))</ref><ref>((cite web |last1=Gross |first1=Matt |title=New York City's Taiwanese-Food Boom (It's About Time) |url=https://www.tastecooking.com/new-york-citys-taiwanese-food-boom-its-about-damn-time/ |website=tastecooking.com |date=25 July 2018 |publisher=Taste |access-date=3 June 2020 |archive-date=3 June 2020 |archive-url=https://web.archive.org/web/20200603052430/https://www.tastecooking.com/new-york-citys-taiwanese-food-boom-its-about-damn-time/ |url-status=live ))</ref><ref>((cite web |last1=Sietsema |first1=Robert |title=14 Exceptional Taiwanese Restaurants in NYC |url=https://ny.eater.com/maps/best-taiwanese-food-nyc-brooklyn-queens-manhattan |website=ny.eater.com |date=22 June 2017 |publisher=Eater |access-date=24 August 2023))</ref> and across the country, which coincided with an increased interest in regional Chinese food and in Taiwan itself.<ref>((cite news |last1=Moskin |first1=Julia |title=A New Generation of Chefs Reframes Taiwanese Cuisine in America |url=https://www.nytimes.com/2019/06/11/dining/taiwanese-food.html |work=The New York Times |date=11 June 2019 |access-date=3 June 2020 |archive-date=1 June 2020 |archive-url=https://web.archive.org/web/20200601134923/https://www.nytimes.com/2019/06/11/dining/taiwanese-food.html |url-status=live ))</ref> Some object to the [[Political status of Taiwan|politically fraught]] inclusion of Taiwanese cuisine under the banner of regional Chinese food and point out that it is inaccurate.<ref name= "KQED 2021" >((cite web |last1=Tsai |first1=Luke |title=The Bay Area's Taiwanese Food Scene Comes Into Its Own |url=https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia |website=www.kqed.org |date=19 May 2021 |publisher=kqed |access-date=22 May 2021))</ref>

Taiwanese American cuisine is emerging as a full cuisine in its own right. Myers + Chang in Boston was one of the first restaurants to explicitly describe their food as such. In 2018, James Beard Award-winning chef [[Stephanie Izard]] opened a Taiwanese snack/dessert shop in [[Chicago]].<ref>((cite web |last1=Erway |first1=Cathy |title=How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine |url=https://www.foodandwine.com/lifestyle/taiwanese-american-chefs-food |website=foodandwine.com |publisher=Food and Wine |access-date=3 June 2020 |archive-date=3 June 2020 |archive-url=https://web.archive.org/web/20200603053328/https://www.foodandwine.com/lifestyle/taiwanese-american-chefs-food |url-status=live ))</ref> Taiwanese cuisine has a significant presence in the [[San Francisco Bay Area]].<ref name= "KQED 2021" /> Most Taiwanese restaurants in the Bay Area are located in the suburbs.<ref>((cite web |last1=Tsai |first1=Luke |title=Taiwanese Food Is Taking Over Union Square — For One Day, Anyway |url=https://www.kqed.org/arts/13929007/taiwanese-american-culture-festival-union-square-sf |website=kqed.org |date=11 May 2023 |publisher=KQED |access-date=13 August 2023))</ref> Increasing interest in authentic Taiwanese food is coming from ex-pats and second generation Taiwanese Americans.<ref>((cite web |last1=Addison |first1=Bill |title=Tradition and Innovation in America's Taiwanese Cooking |url=https://www.eater.com/2016/3/3/11156510/tradition-and-innovation-americas-taiwanese-cooking |website=eater.com |date=3 March 2016 |publisher=Eater |access-date=24 August 2023))</ref>

A Taiwanese American cookbook, ''First Generation'', was published by Frankie Gaw in 2022.<ref>((cite web |last1=Choe |first1=Caroline |title=Frankie Gaw explores Taiwanese American identity through recipes like Cinnamon Toast Crunch mochi |url=https://www.today.com/food/first-generation-frankie-gaw-explores-taiwanese-american-identity-through-food-t274187 |website=today.com |date=6 December 2022 |publisher=Today |access-date=13 August 2023))</ref><ref>((cite web |last1=Varriano |first1=Jackie |title=This Seattleite's debut cookbook explores what Taiwanese American food looks like |url=https://www.seattletimes.com/life/food-drink/what-does-taiwanese-american-food-look-like-this-seattle-cook-explores-with-his-debut-cookbook/ |website=seattletimes.com |date=26 October 2022 |publisher=Seattle Times |access-date=13 August 2023))</ref><ref>((cite web |last1=Ngo |first1=Hope |title=New Cookbook First Generation Is A Love Story To Taiwanese-American Cuisine Read More: https://www.tastingtable.com/1056004/new-cookbook-first-generation-is-a-love-story-to-taiwanese-american-cuisine/ |url=https://www.tastingtable.com/1056004/new-cookbook-first-generation-is-a-love-story-to-taiwanese-american-cuisine/ |website=tastingtable.com |date=16 October 2022 |publisher=Tasting Table |access-date=13 August 2023))</ref> In 2023 [[Cathy Erway]] published ''Win Son Presents: A Taiwanese American Cookbook''.<ref>((cite web |last1=Rega |first1=Konstantin |title=Embracing Taiwanese Cuisine |url=https://virginialiving.com/food/trigg-brown-cookbook/ |website=virginialiving.com |date=29 July 2023 |publisher=Virginia Living |access-date=13 August 2023))</ref>

==Culinary education==
Historically, culinary education was informal with apprentices learning from a master for many years before they practice the craft on their own. The first college level course in cooking was implemented in 1986 at Danshui Technical College.<ref name="Taiwan Today 2011" />

===Culinary schools===
* [[Danshui Technical College]]<ref name="Taiwan Today 2011" />
* [[National Kaohsiung University of Hospitality and Tourism]]<ref name="Taiwan Today 2011" />

==Events==
The main cooking show in Taiwan is the Taiwan Culinary Exhibition (TCE).<ref>((cite web |title=Culinary exhibition starts in Taipei |url=https://www.taipeitimes.com/News/taiwan/archives/2023/08/05/2003804279 |website=taipeitimes.com |date=5 August 2023 |publisher=Taipei Times |access-date=13 August 2023))</ref><ref>((cite web |last1=Shu-yu |first1=Li |last2=Kuan-wei |first2=Wu |title=Cuisine with unique flavors wow visitors at Taiwan food expo |url=https://focustaiwan.tw/society/202308070021 |website=focustaiwan.tw |date=7 August 2023 |publisher=Focus Taiwan |access-date=13 August 2023))</ref> In 2023 the TCE was held at the [[Taipei World Trade Center]] the and featured four areas "Gourmet Tastes, Culinary Exploration, Government Pavilion, and Exotic Foods."<ref name= "Plenty to Chew On" />

==See also==
((Portal|Taiwan|Food))
* [[Agriculture in Taiwan]]
* [[List of restaurants in Taiwan]]
* [[Maritime industries of Taiwan]]
* [[Q texture]]

== References ==
((Reflist))

== Further reading ==
((refbegin))
* ((citation|title=A Culinary History of Taipei: Beyond Pork and Ponlai|isbn=978-1538101377|last1=Crook|first1=Steven|last2=Hung|first2=Katy Hui-wen|year=2018|publisher=Rowman & Littlefield|url=https://rowman.com/ISBN/9781538101384/A-Culinary-History-of-Taipei-Beyond-Pork-and-Ponlai))
* ((cite book |last1=Wei |first1=Clarissa |others=with Chen, Ivy |title=Made in Taiwan: Recipes and Stories from the Island Nation |date=2023 |publisher=S&S/Simon Element |location=New York |isbn=9781982198978 |url=((GBurl|GAmjzwEACAAJ))))
* ((cite news |last1=Wei |first1=Clarissa |title=The politics of bubble tea: at last, Taiwanese food is getting the recognition it deserves |url=https://www.theguardian.com/commentisfree/2023/oct/03/bubble-tea-bao-global-popularity-taiwanese-food-matters |access-date=13 November 2023 |work=The Guardian |date=3 October 2023 |author-mask=6))
((refend))

== External links ==
* ((Commons category-inline))

((Taiwan related articles))
((Taiwanese cuisine))
((Asian topic|| cuisine))
((Cuisines))
((Authority control))

[[Category:Taiwanese cuisine| ]]

Pages transcluded onto the current version of this page (help):

Economy of Taiwan (edit)
Geography of Taiwan (edit)
History of Taiwan (edit)
Index of Taiwan-related articles (edit)
Politics of Taiwan (edit)
Taiwan (view source) (extended confirmed protected)
Taiwanese cuisine (edit)
Template:Ambox (view source) (template editor protected)
Template:Asian topic (edit)
Template:Authority control (view source) (template editor protected)
Template:Category handler (view source) (protected)
Template:Citation (view source) (protected)
Template:Citation needed (view source) (protected)
Template:Cite book (view source) (protected)
Template:Cite journal (view source) (protected)
Template:Cite news (view source) (protected)
Template:Cite web (view source) (protected)
Template:Commons category-inline (view source) (template editor protected)
Template:Country data Taiwan (view source) (template editor protected)
Template:Country topics (view source) (template editor protected)
Template:Cuisines (view source) (semi-protected)
Template:DMCA (view source) (template editor protected)
Template:Dated maintenance category (view source) (template editor protected)
Template:Dated maintenance category (articles) (view source) (template editor protected)
Template:Delink (view source) (template editor protected)
Template:FULLROOTPAGENAME (view source) (template editor protected)
Template:Fix (view source) (protected)
Template:Fix/category (view source) (template editor protected)
Template:Flagicon (view source) (template editor protected)
Template:Flagicon/core (view source) (template editor protected)
Template:Further (view source) (template editor protected)
Template:GBurl (view source) (extended confirmed protected)
Template:Google Books URL (view source) (extended confirmed protected)
Template:Google books (view source) (template editor protected)
Template:Hlist (view source) (template editor protected)
Template:Hlist/styles.css (view source) (protected)
Template:Icon (view source) (template editor protected)
Template:If empty (view source) (protected)
Template:Ill (view source) (template editor protected)
Template:Interlanguage link (view source) (template editor protected)
Template:Iso2country (view source) (template editor protected)
Template:Iso2country/data (view source) (template editor protected)
Template:Iso2nationality (view source) (template editor protected)
Template:Lang (view source) (template editor protected)
Template:Lang-zh (view source) (template editor protected)
Template:Linktext (view source) (template editor protected)
Template:Longitem (view source) (template editor protected)
Template:Main (view source) (template editor protected)
Template:Main other (view source) (protected)
Template:More citations needed (view source) (template editor protected)
Template:More citations needed section (view source) (template editor protected)
Template:Navbox (view source) (template editor protected)
Template:Ns has subpages (view source) (protected)
Template:Pagetype (view source) (protected)
Template:Portal (view source) (template editor protected)
Template:Portal-inline (view source) (template editor protected)
Template:Refbegin (view source) (template editor protected)
Template:Refbegin/styles.css (view source) (template editor protected)
Template:Refend (view source) (template editor protected)
Template:Reflist (view source) (protected)
Template:Reflist/styles.css (view source) (protected)
Template:SDcat (view source) (template editor protected)
Template:Separated entries (view source) (template editor protected)
Template:Short description (view source) (protected)
Template:Short description/lowercasecheck (view source) (protected)
Template:Sister-inline (view source) (template editor protected)
Template:Small (view source) (protected)
Template:Sp (view source) (template editor protected)
Template:Taiwan related articles (edit)
Template:Taiwan topics (edit)
Template:Taiwanese cuisine (edit)
Template:Template other (view source) (protected)
Template:Trim (view source) (protected)
Template:Use dmy dates (view source) (template editor protected)
Template:Yesno (view source) (protected)
Template:Yesno-no (view source) (template editor protected)
Template:Zh (view source) (template editor protected)
Module:Arguments (view source) (protected)
Module:Authority control (view source) (template editor protected)
Module:Authority control/config (view source) (template editor protected)
Module:Category handler (view source) (protected)
Module:Category handler/blacklist (view source) (protected)
Module:Category handler/config (view source) (protected)
Module:Category handler/data (view source) (protected)
Module:Category handler/shared (view source) (protected)
Module:Check for unknown parameters (view source) (protected)
Module:Citation/CS1 (view source) (protected)
Module:Citation/CS1/COinS (view source) (protected)
Module:Citation/CS1/Configuration (view source) (protected)
Module:Citation/CS1/Date validation (view source) (protected)
Module:Citation/CS1/Identifiers (view source) (protected)
Module:Citation/CS1/Utilities (view source) (protected)
Module:Citation/CS1/Whitelist (view source) (protected)
Module:Citation/CS1/styles.css (view source) (protected)
Module:Commons link (view source) (template editor protected)
Module:Delink (view source) (template editor protected)
Module:Disambiguation/templates (view source) (protected)
Module:EditAtWikidata (view source) (protected)
Module:Exponential search (view source) (template editor protected)
Module:Format link (view source) (template editor protected)
Module:Hatnote (view source) (template editor protected)
Module:Hatnote/styles.css (view source) (template editor protected)
Module:Hatnote list (view source) (template editor protected)
Module:Icon (view source) (template editor protected)
Module:Icon/data (view source) (template editor protected)
Module:If empty (view source) (protected)
Module:Labelled list hatnote (view source) (template editor protected)
Module:Lang (view source) (template editor protected)
Module:Lang-zh (view source) (template editor protected)
Module:Lang/ISO 639 synonyms (view source) (template editor protected)
Module:Lang/data (view source) (template editor protected)
Module:Language/data/iana languages (view source) (template editor protected)
Module:Language/data/iana regions (view source) (template editor protected)
Module:Language/data/iana scripts (view source) (template editor protected)
Module:Language/data/iana suppressed scripts (view source) (template editor protected)
Module:Language/data/iana variants (view source) (template editor protected)
Module:List (view source) (protected)
Module:Message box (view source) (protected)
Module:Message box/ambox.css (view source) (protected)
Module:Message box/configuration (view source) (protected)
Module:Namespace detect/config (view source) (protected)
Module:Namespace detect/data (view source) (protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbar/styles.css (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Ns has subpages (view source) (template editor protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (template editor protected)
Module:Pagetype/setindex (view source) (template editor protected)
Module:Pagetype/softredirect (view source) (template editor protected)
Module:Portal (view source) (template editor protected)
Module:Portal-inline (view source) (template editor protected)
Module:Portal/images/d (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/images/t (view source) (template editor protected)
Module:Portal/styles.css (view source) (template editor protected)
Module:Redirect (view source) (protected)
Module:SDcat (view source) (template editor protected)
Module:Separated entries (view source) (protected)
Module:String (view source) (protected)
Module:TableTools (view source) (protected)
Module:Unicode data (view source) (template editor protected)
Module:Unicode data/scripts (view source) (template editor protected)
Module:Unsubst (view source) (protected)
Module:Wikitext Parsing (view source) (template editor protected)
Module:Yesno (view source) (protected)

Return to Taiwanese cuisine.

Retrieved from "https://en.wikipedia.org/wiki/Taiwanese_cuisine"