Taiwanese cuisine
18 entries in the Taiwanese Cuisine compendium.
Taiwanese cuisineA cuisine shaped by migration, colonization, and regional diversity.A-choyA leafy green lettuce variety native to Southern Taiwan.Black vinegarDark vinegar used in East Asian cuisine with regional variations.Chai PohSalted, sun-dried, fermented daikon radish used in East Asian cuisines.Chenopodium formosanumA Taiwanese indigenous cereal with cultural and culinary significance.DanbingTaiwanese breakfast egg pancake with a chewy texture.Democracy sausage (Taiwan)Sausage booths at Taiwan protests symbolize free speech.DouhuaA Chinese silken tofu snack with sweet or savory variants.Drunken chickenChicken prepared and marinated with alcoholic beverages.Iron eggA chewy, dark Taiwanese snack made from repeatedly stewed eggs.Kiâm-piánnA savory Taiwanese biscuit originating from Penghu.Litsea cubebaEvergreen tree yielding lemony oil used in fragrance and flavor.Lou meiCantonese braised dishes in master stock sauce.Millet wineOldest wine in Taiwan, traditional to aboriginal cultures.MisuaThin wheat noodle symbolizing longevity in East and Southeast Asia.Pig blood curdA Chinese delicacy made from coagulated pig blood.PopiahA Fujianese/Teochew fresh spring roll eaten during Qingming Festival.RechaoA Taiwanese stir-fry dining style known for speed and affordability.
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