Taiwan has it own cuisine, but has also embraced the best of mainland Chinese cooking. Visitors to Taiwan can experience Chinese food from all of the regions of China, from the roast duck, smoked chicken, lamb hotpot, fish in wine sauce, beef with green peppers, and scallop and turnip balls of the north to the camphor-tea duck, salty fried chicken with spices, honey ham, stir-fried shrimp, dry-fried eggplant, and spicy bean curd of the south.
As the island's economy has developed rapidly in recent years, its culinary culture has expanded beyond the traditional Chinese foods to Chinese-style fast-food chains and other Asian cuisines.
Taiwan has also developed an interest in international cuisine and there are now restaurants offering every imaginable global meal throughout the country.
Visitors to Taiwan will find their taste buds tantalized at every turn- as they discover the very best of Chinese cuisine from the traditional to the modern. While you're there, try and sample each of these unique Chinese dishes:
Traditional Taiwanese cooking is relatively simple and light, using fresh ingredients and natural flavors. Taiwan is well known for its "tonic food", made by blending different types of medicinal ingredients many of which have to be sourced and prepared seasonally throughout the year.
The Hakka people of Tawian have their own unique cuisine, using a great deal of dried and pickled ingredients in their dishes. Meals are usually flavor rich and very filling with plenty of spice.
Cantonese or Chaozhou cuisine originates in Southern China, and is well known for its meticulous methods of preparation, and its wide variety of cooking styles- frying, roasting, steaming and boiling of a remarkable range of common and exotic ingredients. Specialties include Dim Sum, shark fin soup, abalone, squid and much more.
Sichuan and Hunan cuisine is a favourite with anyone who loves spicy food. Strong hot and full of flavor, Sichuan dishes include Smoked Duck, Dried Chili Beef and fish in spicy bean sauce.
This Northern Chinese cuisine combines the features of Qing Dynasty court dishes, Moslem cuisine, and Mongolian tastes, with steamed bread, dumplings and wheat noodles used rather than rice.
Jiangzhe or Shanghainese cooking originated in the lower reaches of the Yangtze River and the Southeastern coastal areas of China. As a result the predominant ingredient is seafood, with plenty of shrimp, crabs, eels, and fish.