A FOOD TRADITION
Taiwanese Cuisine
Taiwanese cuisine combines Fujianese roots with local ingredients and Japanese, Hakka, and indigenous influences in richly varied street and home cooking.
Dishes linked to this cuisine
1–12 of 55
A-gei
A Tamsui street food consisting of a fried tofu pouch filled with glass noodles and sealed with fish paste before steaming or braising.
Alivongvong
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apple bread
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Ba-wan
A Taiwanese translucent, chewy starch dumpling enclosing a seasoned pork filling and commonly served with a savory sauce.
Braised Pork Rice
A Taiwanese rice dish of soy-braised minced pork spooned over short-grain rice with aromatic seasonings.
cinavu
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Coffin Bread
A Taiwanese hollowed, fried bread shell filled with a thick savory stew commonly based on seafood and a milky soup.
Cong you bing
A flaky savory Chinese flatbread made from layered wheat dough with green onion and oil.
Danzai Noodles
A Taiwanese noodle dish of wheat noodles served in a shrimp-infused broth with seasoned minced pork and aromatic garnishes.
fried oysters
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Grass Jelly Dessert
A chilled Taiwanese dessert made from cubed grass jelly served with sweet syrup and optional beans, milk, ice, or other toppings.
Gua Bao
A Taiwanese folded steamed wheat bun filled most typically with braised pork, pickled mustard greens, crushed peanuts, and fresh herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.