Taiwan
Taiwanese cuisine is a vibrant and eclectic testament to the island's rich tapestry of cultural influences and historical experiences. Located at the crossroads of East and Southeast Asia, Taiwan has absorbed culinary traditions from its indigenous peoples, Chinese settlers, Japanese colonizers, and global trade partners, creating a diverse and dynamic food culture. Central to Taiwanese cuisine is its emphasis on fresh ingredients and bold flavors, reflecting the island's subtropical climate and fertile land, which provide an abundance of fresh produce and seafood. Rice and noodles are staple carbohydrates, often paired with a variety of vegetables, meats, and seafood. The cuisine is known for its skillful balance of sweet, sour, salty, and umami flavors, often achieved through the use of soy sauce, rice wine, fermented black beans, pickled vegetables, and an array of aromatic spices and herbs. Street food is a cornerstone of Taiwanese culinary culture, with night markets offering an array of tantalizing dishes that cater to every palate. These bustling markets are a sensory overload, where the air is filled with the sizzle of hot woks, the aroma of grilled meats, and the chatter of vendors and customers. Signature street foods include stinky tofu, a fermented delicacy that polarizes eaters with its pungent smell and rich flavor; oyster omelets, a savory combination of fresh oysters, eggs, and a starchy batter served with a sweet and tangy sauce; and beef noodle soup, a soul-warming bowl of tender beef, chewy noodles, and a deeply flavorful broth. Taiwanese breakfast culture is another highlight, with morning fare that ranges from savory to sweet.
