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Concept
Taiwanese cuisine
Summary
Taiwanese cuisine (, Bopomofo: ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or , Bopomofo: ㄊㄞˊㄨㄢˉㄘㄞˋ) is a popular style of food with several variations, including Chinese and that of Taiwanese Indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
According to Katy Hui-wen Hung, "Taiwanese food history is as murky as Taiwanese politics". This is because Taiwanese cuisine is intricately tied to patterns of migration and colonization. Local and international Taiwanese cuisine, including its history, is a politically contentious topic. Taiwan's complex and diverse identity makes Taiwanese cuisine difficult to define. Tense political relations between Taiwan and China also complicate the history.
The history of Taiwanese cuisine began with the cuisine of aboriginal peoples on the island of Taiwan, which existed in the ancient times without written records. From the Ming dynasty in 16th century, a large number of immigrants from the southern provinces of China, especially the Hoklo people, brought the rich Chinese culinary culture to Taiwan. At the same time, Hakka people from Fujian developed a separate cuisine culture from Hoklo people. Because of the influence of Chinese immigration, Taiwanese cuisine often leads to it being classified as 'Southern Chinese cuisine'. Due to the period of Japanese rule, Taiwanese cuisine was also strongly influenced by Japanese washoku and yōshoku. After WWII, the Kuomintang retreat to Taiwan brought along many Chinese cuisines outside the province of Fujian or Southeast China. After that, the dishes from whole mainland China especially Guangdong, Chaoshan, Shanghai, Sichuan and Beijing could be easily found in Taiwan. In the decades since the KMT's retreat these regional dishes have evolved and become part of Taiwanese cuisine.
Official source
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