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
25–36 of 55
pineapple shrimp balls
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Pork Blood Cake
Pork Blood Cake is a Taiwanese steamed or simmered cake made from pig blood and glutinous rice, commonly served with soy-based seasoning, crushed peanuts, and cilantro.
Sah-koa Noodles
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Salt and Pepper Chicken
Salt and Pepper Chicken is chicken coated in starch and fried, then tossed with salt, pepper, garlic, chili, and aromatic herbs or spices.
Savory rice pudding
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Sichuan tofu pudding
Sichuan tofu pudding is soft savory tofu curd served warm with chili, soy sauce, aromatics, and other regional seasonings.
silaw
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small sausage in large sausage
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Stinky Tofu
A Taiwanese fermented tofu dish typically deep-fried and served hot with pickled cabbage, garlic, and chili.
Sun Cake
A Taiwanese flaky pastry filled with a sweet maltose-based syrup made from layered wheat-flour dough.
Ta-a noodles
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Taichung Meatball
A Taiwanese savory meatball with a chewy rice-flour wrapper, pork filling, aromatic vegetables, and a sweet or savory dipping sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.