Taiwanese cuisine is strongly influenced by the southern provinces of mainland China and Japan. Some of the main ingredients of Taiwanese cuisine include seafood, pork, soy, rice, and chicken.
As it is with most Asian cuisines, rice is a staple. Beef, on the other hand, is not a common meat as Buddhists abstain from consuming slaughtered cattle. Melons, star fruit, papayas, and citrus fruits are eaten abundantly. An array of seasonings such as peanuts, soy sauce, chilli peppers, rice wine, cilantro, sesame oil, pickled daikon, fermented black beans, and pickled mustard greens are used to add flavour to a dish.
Fujian-style cuisine is derived from the native cooking style of the Fujian province in China. These dishes are known to be light but tender, flavourful, and soft, with particular emphasis on umami tastes. The seafood and woodland delicacies used include a myriad of fish, shellfish and turtles, edible mushrooms, and bamboo shoots. The most commonly employed cooking techniques include braising, stewing, steaming, and boiling. Fermented fish sauce, locally known shrimp oil, is largely used in Fujian cuisine, along with shrimp paste, sugar, Shacha sauce, and preserved apricot.
The local people have many famous specialities which are an amalgamation of traditional Taiwanese and Chinese cuisines. Tourists often visit the island to indulge in some delicious local delicacies, which include beef noodle soup, fatty minced pork on rice, oyster pancakes, glutinous oil rice, Taiwanese beef rolls, oyster vermicelli, pig intestines, duck tongue, chicken feet, scallion pancakes, and Taiwanese meatballs. These dishes are found in most local restaurants but they taste best when cooked by the street vendors at the local night markets.
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