Taiwanese cuisine has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. Over hundred years of historical development; mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, and Japanese cuisine. Although southern Fujian cuisine has had the most profound impact.
Taiwanese cuisine
culinary traditions of Taiwan
Has characteristic parts:
A-geizh-ro
Aiyu jelly
Ba-wan
Beef floss
Bicho-bichofil
Blood sausage
Bò bía
Cakweid
Cang ying tou
Chhau-a-koe
Chicken floss
Coffin bread
Cong you bingzh
Cucumber pork
Curry beef turnover
Cuttlefish geng
Dan bing
Daxi dried tofu
Dim sum
Dried radish omelette
Dried squid
Eel noodles
Fish ball
Fish floss
Fried oyster
Ganjangkr-ro
Grass jelly
Gua bao
Guotie
Gyōza
Iron egg
Ji dan gao
Jiaozizh-ro
Jiayi turkey and rice
Karasumijp-ro
Khong bah png
Liquid aminos
Lo bah png
Misuafil
Mochijp-ro
Mongolian Beef
Moon shrimp cake
Oily rice
Olen
Oyster omelette
Oyster vermicelli
Pig's blood cake
Pineapple cake
Popiah
Pork ball
Pot sticker
Rousong
Shabu-shabu
Small sausage in large sausage
Soy sauce
Spring roll
Stinky tofu
Sui-gyōzajp-ro
Suncake
Tai Yang Bing
Taiwan Railway Bento
Taiwanese Hot Pot
Taiwanese beef noodle soup
Taro balls
Tea egg
Three Cup Chicken
Tshuah-pingzh-ro
Tà-á-mī
Xiaochi
Xiaolongbaozh-ro
Yaki-gyōzajp-ro
Youtiao
Zha paigu
Also known as:
Wikidata ID:
Q707908
Wikipedia title:
Taiwanese cuisine
References:
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