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
49–55 of 55
Taro Balls
Chewy Taiwanese dessert balls made from mashed taro and starch, usually boiled and served with sweet syrup or other dessert toppings.
tāu-mī
Explore the dish and its connections.
Three-Cup Chicken
A Taiwanese braised chicken dish slowly cooked with sesame oil, soy sauce, rice wine, ginger, garlic, and basil.
tua-mi-kinn
Explore the dish and its connections.
Turkey Rice
A Taiwanese rice dish of steamed rice topped with shredded turkey and savory drippings or sauce, often finished with soy-seasoned aromatics.
Wheel Cake
A Taiwanese filled cake made by cooking a lightly sweetened batter in a round mold around fillings such as sweet adzuki-bean paste.
xiaolongbao
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.