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
13–24 of 55
Hsinchu Rice Noodles
A Taiwanese Hsinchu-style stir-fried rice noodle dish commonly prepared with pork, cabbage, mushrooms, dried shrimp, and savory seasoning.
Iron Egg
Taiwanese eggs are repeatedly braised in a dark soy-seasoned liquid and dried or reduced until they become firm, chewy, and deeply flavored.
Lak-a Noodles
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Milkfish Congee
A Taiwanese rice porridge made with milkfish, rice, ginger, and green onion, served hot as a savory breakfast or light meal.
Mongolian barbecue
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Moon Shrimp Cake
A Taiwanese fried shrimp cake made from seasoned shrimp paste bound with egg and wheat flour, then cooked in vegetable oil.
Mutton hot pot
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Oyster omelet
A Fujian-style savory omelet made by cooking fresh oysters and beaten egg with a soft starch batter and green onion.
Oyster Vermicelli
A Taiwanese wheat-vermicelli soup combining oysters and pork intestine in a savory thickened broth with garlic and herbs.
Peanut Ice Cream Roll
A Taiwanese street dessert made by rolling ice cream, shaved peanut candy, and often cilantro in a thin wheat-flour wrapper.
Pepper Bun
A Taiwanese baked or stone-oven bun filled with pepper-seasoned pork and green onion and often coated with sesame seeds.
Pineapple Cake
A Taiwanese pastry consisting of a buttery, sweet wheat-flour shell filled with pineapple preserve.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.