The cuisine of Taiwan - Asia

The foods of Taiwan

There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling, steaming and roasting.
Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.

There are four main regional types of Chinese cooking.

The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork.

The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. This traditional recipe is still known in the United States as "Peking duck.")

Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces.

The cuisine of the Szechuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks. This type of cooking became popular in the United States in the 1990s. Tea, the beverage offered at most meals, is China's national beverage. The most popular types of tea—green, black, and oolong—are commonly drunk plain, without milk or sugar added. Teacups have no handles or saucers.

The types of Cuisines in Taiwan are influenced by:

The regional cuisine

Appetizer recipes coming soon

Main recipes

Singapore noodles Side dishes recipes coming soon
Dessert recipes coming soon

Singapore noodles

China - See the recipes

Appetizer recipes

Coconut tofu fingers with spicy plum sauce Tofu

Main recipes

Brochettes of pork with rosemary Cantonese noodles Chinese black bean sauce Chow yuk General tso chicken Glazed salmon bundles with sesame bok choy Honey- mustard pork roast Honey-hoisin grilled lamb chops Kung pao tofu Spicy peanut chicken Steamed bbq pork buns Sticky tofu stir-fry Stir-fried chicken and cashew nuts Stir-fried chicken thighs Stir-fried pork tenderloin Stuffed Chinese chicken wings Sweet and sour pork Side dishes recipes coming soon
Dessert recipes coming soon

Brochettes of pork with rosemary Cantonese noodles Chinese black bean sauce Chow yuk Coconut tofu fingers with spicy plum sauce Coriander-pepper pork chops General tso chicken Glazed salmon bundles with sesame bok choy Honey- mustard pork roast Honey-hoisin grilled lamb chops Kung pao tofu Spicy peanut chicken Steamed bbq pork buns Sticky tofu stir-fry Stir-fried chicken and cashew nuts Stir-fried chicken thighs Stir-fried pork tenderloin Stuffed Chinese chicken wings Sweet and sour pork Tofu

Cooking in Taiwan