Throughout a relatively long period (1895- 1945) of Taiwan under Japanese occupation, Taiwan comes under powerful influences of Japanese culture. Especially, after World War II, this country fell sharply under the massive impact of the Chinese government. These historical events significantly contribute to lay the foundation for the diverse Taiwanese cuisine today. When it comes to culinary style, Taiwanese cuisine is the unique combination of Chaozhou and Fujian (China), Japan and South Korea. However, Taiwanese dishes which feature much pure salt, dried ingredients in harmony with soy sauce and other foreign condiments bring distinct flavors compared to those of other countries.
Another striking characteristic of Taiwanese dishes is the frequent use of fresh seafood such as fish, crabs, shrimp, squid and scallops in combination with sea veggies. Especially, this country is well known for scrumptious street food with reasonable prices. Regardless of day or night, delicious food can be found in myriad small stalls along the streets.
The list below would provide valuable information on popular Taiwanese dishes for those who go on a Taiwan shore excursion
Fried Pork Chop Rice
Crispy pork chopped nicely and prepared with a bowl of rice and vegetables
Hot Pot
Broth mixed with various ingredients such as tofu, vegetables, seafood, fish or meatballs, sliced beef, pork, lamb, mushrooms and noodles
Radish Cake
Chinese daikon radish shredded and molded into squares and pan fried
Stir Fried Rice Noodles (Tsao Mi Fun)
Thin rice noodles cooked with vegetables, mushrooms, pork or shrimp
Zongzi
Sticky rice wrapped in bamboo leaves
Hakka Stir Fry
A combination of green onion, scallions, squid, pork and dried bean curd
Hot Spring Egg
A soft boiled egg cooked in hot spring water
Beef Wrapped Pancake
Braised beef rolled in a green onion pancake
Pineapple Cake
Thick cake surrounding the sweet pineapple jam
Mango Shaved Ice
A fusion of condensed milk, syrup, shaved ice and fruits
