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.
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