Yumundi
English
TW

Taiwanese Recipes

20 recipes

Taiwanese cooking blends Hokkien and Hakka home traditions, Indigenous ingredients, regional dishes brought by migrants from mainland China in the twentieth century, and Japanese influences from the colonial era. The result is a cuisine built on rice, noodles, pork, seafood and a wide range of vegetables, seasoned with soy sauce, rice wine, toasted sesame oil, white pepper, fried shallots, garlic and basil. Braising is central, as in lu rou fan and beef noodle soup, while wok cooking, steaming and frying cover everything from three-cup chicken to scallion pancakes. Taiwan is famous for its night markets, where snacks such as oyster omelet, popcorn chicken, gua bao and shaved ice are eaten on the move. Breakfast shops sell egg crepes, soy milk and sticky rice rolls, and sweet drinks such as bubble milk tea, along with fruit such as mango and pineapple, are part of everyday life.

Staple ingredients

Breakfast

Appetizers

Soups

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Common questions

What is Taiwanese food known for?

Night market snacks, slow-braised dishes and noodle soups. Beef noodle soup, lu rou fan (braised pork rice), oyster omelet, gua bao, scallion pancakes, popcorn chicken, bubble milk tea and mango shaved ice are among the best known.

What is the national dish of Taiwan?

Taiwan has no official national dish. Beef noodle soup is often called the unofficial national dish, and lu rou fan, a bowl of braised pork over rice, is the everyday favorite found in towns and cities across the island.

Is Taiwanese food spicy?

Usually not very. Taiwanese cooking favors savory, lightly sweet and aromatic flavors from soy sauce, garlic, ginger and basil. Chili is often served on the side or added at the table, and even the red-braised beef noodle soup is only mildly hot.