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Taiwanese cuisine
Taiwanese cuisine (Chinese: 臺灣料理; pinyin: Táiwān liàolǐ; Pe̍h-ōe-jī: Tâi-oân liāu-lí or 臺灣菜; Táiwāncài; Tâi-oân-chhài) 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, southern Fujian cuisine has had the most profound impact on mainstream Taiwanese cuisine but it has also been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), and Japanese cuisine.
Taiwan's cuisine is tied to its history of colonization and modern politics makes the description of Taiwanese cuisine difficult. As Taiwan developed economically fine dining became increasingly popular. Taiwanese cuisine has significant regional variations.
Night markets in Taiwan form a significant part of the food culture. Vegetarian and vegan food are very common. Taiwanese cuisine is popular around the world with some items like bubble tea and Taiwanese fried chicken becoming global phenomena.
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 the aboriginal peoples of the islands of Taiwan. In the 16th century Fujianese and Hakka communities immigrated to Taiwan and brought their cuisines with them. Due to this part of its heritage Taiwanese cuisine is often considered as a part of regional Chinese cuisine. Early European influences came from the Dutch, Spanish, and Portuguese.
Due to the period of Japanese rule, Taiwanese cuisine was also strongly influenced by Japanese washoku and yōshoku.[citation needed] During Japanese rule Japanese dishes and foodways such as bento, sashimi, rice balls, and miso soup were introduced to Taiwanese cuisine.
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 China especially Guangdong, Chaoshan, Shanghai, Sichuan and Beijing could be easily found in Taiwan.[citation needed]
According to Taiwanese chef Fu Pei-mei, authentic Chinese culinary traditions were properly preserved in Taiwan. This claim to authenticity, common among Fu's generation, was in part due to the Kuomintang's Chinese nationalist political messaging which extended well beyond cuisine. The authenticity of regional Chinese cuisine in Taiwan has been challenged. Some sources trace the origin of instant noodles to Taiwan's jisi noodles, in particular a variation deep-fried in pork fat to be later boiled in water before serving introduced by the Qingji Ice Dessert Parlor in 1951. Following the commercialization of instant noodles Taiwanese companies including Uni-President. In 1973 Wei Lih Food Industrial introduced the first packaged instant noodle meant to be consumed "dry" (without soup or with soup on the side).
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Taiwanese cuisine
Taiwanese cuisine (Chinese: 臺灣料理; pinyin: Táiwān liàolǐ; Pe̍h-ōe-jī: Tâi-oân liāu-lí or 臺灣菜; Táiwāncài; Tâi-oân-chhài) 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, southern Fujian cuisine has had the most profound impact on mainstream Taiwanese cuisine but it has also been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), and Japanese cuisine.
Taiwan's cuisine is tied to its history of colonization and modern politics makes the description of Taiwanese cuisine difficult. As Taiwan developed economically fine dining became increasingly popular. Taiwanese cuisine has significant regional variations.
Night markets in Taiwan form a significant part of the food culture. Vegetarian and vegan food are very common. Taiwanese cuisine is popular around the world with some items like bubble tea and Taiwanese fried chicken becoming global phenomena.
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 the aboriginal peoples of the islands of Taiwan. In the 16th century Fujianese and Hakka communities immigrated to Taiwan and brought their cuisines with them. Due to this part of its heritage Taiwanese cuisine is often considered as a part of regional Chinese cuisine. Early European influences came from the Dutch, Spanish, and Portuguese.
Due to the period of Japanese rule, Taiwanese cuisine was also strongly influenced by Japanese washoku and yōshoku.[citation needed] During Japanese rule Japanese dishes and foodways such as bento, sashimi, rice balls, and miso soup were introduced to Taiwanese cuisine.
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 China especially Guangdong, Chaoshan, Shanghai, Sichuan and Beijing could be easily found in Taiwan.[citation needed]
According to Taiwanese chef Fu Pei-mei, authentic Chinese culinary traditions were properly preserved in Taiwan. This claim to authenticity, common among Fu's generation, was in part due to the Kuomintang's Chinese nationalist political messaging which extended well beyond cuisine. The authenticity of regional Chinese cuisine in Taiwan has been challenged. Some sources trace the origin of instant noodles to Taiwan's jisi noodles, in particular a variation deep-fried in pork fat to be later boiled in water before serving introduced by the Qingji Ice Dessert Parlor in 1951. Following the commercialization of instant noodles Taiwanese companies including Uni-President. In 1973 Wei Lih Food Industrial introduced the first packaged instant noodle meant to be consumed "dry" (without soup or with soup on the side).