Taiwanese cuisine | taiwan food introduction
CulinarytraditionsofTaiwanTaiwanesecuisine(臺灣料理;Táiwānliàolǐ;Tâi-oânliāu-lí,Bopomofo:ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ,orChinese:臺灣菜;pinyin:Táiwāncài;Pe̍h-ōe-jī:Tâi-oân-chhài,Bopomofo:ㄊㄞˊㄨㄢˉㄘㄞˋ)hasseveralvariations.TheearliestknowncuisinesofTaiwanarethatoftheTaiwaneseindigenouspeoples.Overhundredyearsofhistoricaldevelopment;mainstreamTaiwanesecuisinehasbeeninfluencedbyHakkacuisine,thecuisinesofthewaishengren,andJapanesecuisine.AlthoughsouthernFujiancuisinehashadthemostprofoundimpact.Histor...
Culinary traditions of Taiwan
Taiwanese cuisine (臺灣料理; Táiwān liàolǐ; Tâi-oân liāu-lí, Bopomofo:ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or Chinese: 臺灣菜; pinyin: Táiwāncài; Pe̍h-ōe-jī: Tâi-oân-chhài, Bopomofo:ㄊㄞˊㄨㄢˉㄘㄞˋ) has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. Over hundred years of historical development; mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, and Japanese cuisine. Although southern Fujian cuisine has had the most profound impact.
History and development[edit] At a fruit and vegetable market in Taihoku Prefecture (now Taipei) 1938-1942.Taiwanese culinary history is murky and is intricately tied to patterns of migration and colonization. Local and international Taiwanese cuisine, including its history, is a politically contentious topic.[1] Taiwans complex and diverse identity makes Taiwanese cuisine hard to communicate.[2]
The history of Taiwanese cuisine beg...