Baku Kitchen! An independent reference of traditional food

Taiwan

Ask what Taiwan eats and the answer starts with this: night-market paradise of Hokkien, Hakka and Japanese flavors; braised pork rice, noodle soups and bubble tea. Look for Beef Noodle Soup (slow-braised beef shank and chewy noodles in rich soy-spiced broth), Lu Rou Fan (minced pork belly braised in soy and shallots, ladled over steamed rice) and Bubble Tea (sweet milk tea shaken with chewy tapioca pearls, invented in Taiwan). Created by Sichuanese veterans in Kaohsiung’s Gangshan military villages after 1949, using broad-bean chili paste; Taipei has held a beef noodle festival since 2005. This atlas has 53 Taiwan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Aiyu JellyAiyu JellyWobbly plant jelly in iced lemon syrup, made from washed creeping-fig seedsAlishan High Mountain TeaAlishan High Mountain TeaLightly oxidised oolong grown above a thousand metres, creamy and floralBa-wanBa-wanChewy sweet-potato-starch dumpling stuffed with pork and bamboo, doused in sauceBaby CastellaBaby CastellaSmall moulded egg sponge cakes sold warm in animal shapes.Beef Noodle SoupBeef Noodle SoupSlow-braised beef shank and chewy noodles in rich soy-spiced brothBubble TeaBubble TeaSweet milk tea shaken with chewy tapioca pearls, invented in TaiwanCai PuCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.Cheese TeaCheese TeaIced tea capped with a salted whipped cream-cheese foam, sipped through the lid.Chiayi Turkey RiceChiayi Turkey RiceShredded turkey over rice with schmaltz and pickled radish, Chiayi's civic dishCoffin BreadCoffin BreadTainan fried toast box filled with creamy seafood chowderDanbingDanbingRolled egg crepe griddled with spring onions, breakfast-shop staple with soy-chili sauceDanzai NoodlesDanzai NoodlesTainan shrimp-broth noodles topped with minced pork and a single shrimpDong Ding OolongDong Ding OolongRolled semi-oxidised oolong from Nantou, roasted for a sweet toasty finishDouhuaDouhuaSilken tofu pudding in ginger or brown-sugar syrup with peanuts or tapiocaFantuanFantuanSticky rice roll wrapped around youtiao, pork floss and pickled radishFried Chicken CutletFried Chicken CutletOversized flattened fried chicken breast dusted with spiced pepper saltGrass JellyGrass JellyHerb jelly served iced with syrup or hot as a thick sweet soup.Gua BaoGua BaoSteamed bun folded around braised pork belly, pickled mustard greens and peanut powderHakka Stir-fryHakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallotsHsinchu Rice NoodlesHsinchu Rice NoodlesFine rice vermicelli stir-fried with pork, dried shrimp and shredded cabbageIron EggsIron EggsEggs repeatedly braised and air-dried until dark, chewy and intensely savouryKavalan WhiskyKavalan WhiskySubtropically matured single malt, fruity and fast-ageing; drunk neat or in highballs.Kinmen KaoliangKinmen KaoliangFierce clear sorghum liquor from the frontline islands, poured at every banquetLei ChaLei ChaHakka ground tea of green leaves, sesame and peanuts pounded and mixed with waterLu Rou FanLu Rou FanMinced pork belly braised in soy and shallots, ladled over steamed riceMango Shaved IceMango Shaved IceMountain of shaved ice piled with fresh mango and condensed milkMichiuMichiuCheap rice cooking wine splashed into sesame chicken, braises and postpartum soupsMilkfish SoupMilkfish SoupClear ginger broth with fatty milkfish belly, Tainan's breakfast of choiceOriental Beauty TeaOriental Beauty TeaHeavily oxidised Hsinchu oolong with honeyed peach notes from insect-bitten leavesOyster OmeletteOyster OmeletteNight-market egg and sweet-potato-starch omelette with plump oysters and sweet chili sauceOyster VermicelliOyster VermicelliThick bonito broth with thin wheat noodles, oysters and pork intestinePapaya MilkPapaya MilkPapaya blended with chilled milk and sugar; thick night-market shake.Peanut Ice Cream RollPeanut Ice Cream RollTaro ice cream, planed peanut brittle and coriander wrapped in a thin crepe.Pepper BunPepper BunPeppery pork and spring onion bun slapped onto a clay-oven wall and baked crispPig’s Blood CakePig’s Blood CakeSteamed pork-blood rice cake on a stick, rolled in peanut powder and corianderPineapple CakePineapple CakeButtery shortbread cube filled with pineapple jam, favorite souvenir

  • Beef Noodle Soup

    Slow-braised beef shank and chewy noodles in rich soy-spiced broth. Ready in 30 min prep and 3 hr cooking. 4…

  • Kinmen Kaoliang

    Fierce clear sorghum liquor from the frontline islands, poured at every banquet. Ready in 5 min prep and 6 months…

  • Lu Rou Fan

    Minced pork belly braised in soy and shallots, ladled over steamed rice. Ready in 25 min prep and 1 hr…

  • Aiyu Jelly

    Wobbly plant jelly in iced lemon syrup, made from washed creeping-fig seeds. Ready in 20 min prep and none cooking.…

  • Alishan High Mountain Tea

    Lightly oxidised oolong grown above a thousand metres, creamy and floral. Ready in 5 min prep and 10 min cooking.…

  • Baby Castella

    Small moulded egg sponge cakes sold warm in animal shapes. Ready in 20 min prep and 20 min cooking. About…

  • Ba-wan

    Chewy sweet-potato-starch dumpling stuffed with pork and bamboo, doused in sauce. Ready in 45 min prep and 40 min cooking.…

  • Cai Pu

    Salted, sun-dried daikon aged until dark; fried into omelettes and soups. 40 min to prepare. Makes about 600 g. A…

  • Cheese Tea

    Iced tea capped with a salted whipped cream-cheese foam, sipped through the lid. Ready in 15 min prep and 5…

  • Chiayi Turkey Rice

    Shredded turkey over rice with schmaltz and pickled radish, Chiayi’s civic dish. Ready in 20 min prep and 1 hr…