Ever wondered why Taiwanese food is so damn good?
I mean, it’s not just about the deliciousness. There’s a whole story behind it, a history as rich and flavorful as the dishes themselves.
Growing up in Taiwan, I was lucky enough to be surrounded by a melting pot of flavors. From the humble street food stalls to the Michelin-starred restaurants, there’s always something new to tantalize my taste buds. But what truly sets Taiwanese cuisine apart? I have always struggled to define what really is Taiwanese cuisine?
I want to dedicate this post to this question.
Source: 鏡週刊
It’s more than just a collection of dishes. It’s a reflection of Taiwan’s unique history and culture. A blend of indigenous, Chinese, and Japanese influences and more, it’s a culinary journey through time.
As a Taiwanese native who spent years studying the island’s history and geography, I’ve always been fascinated by the intricate relationship between culture and cuisine. While I may not be a Michelin-star chef, I’ve honed my skills in the art of tasting and analyzing flavors, thanks to countless school exams and dinners.
If you are also interest, let’s dive into this flavorful history and uncover the secrets behind Taiwan’s incredible food history.
Early Times Indigenous and Colonial Influences (Pre-1624 – 1662)
Indigenous Peoples
Before the arrival of any foreign influence, Taiwan’s indigenous peoples had already established a rich culinary tradition. They thrived on the island’s abundant natural resources, using locally available foods like millet, sweet potatoes, and hunted game.
These ingredients were prepared with unique cooking methods, such as boiling, grilling, and pickling. This emphasis on natural flavors and traditional preparation methods continues to echo in modern Taiwanese cuisine.
We still find indigenous dishes in modern Taiwan, especially in the mountains. Something feels missing if I don’t fill my stomach with some traditional indigenous food whenever visiting mountainous areas like Sun Moon Lake and Alishan.
Dutch Colonization (1624-1662)
The Dutch colonization introduced several new crops to Taiwan, including water buffalo, peanuts, tomatoes, and mangoes. While their influence was relatively limited concerning local cuisine, these ingredients gradually found their way into the Taiwanese diet.
Peanuts, for instance, became a staple in many dishes and snacks, providing a crunchy contrast to the island’s soft textures and rich flavors.
Mango quickly became one of Taiwan’s proudest fruits. Today, it’s celebrated in countless desserts, from icy mango shaved ice to rich mango pudding, as well as enjoyed fresh and ripe straight from the tree.
Arrival of Chinese Immigrants Minnan and Hakka Influences (1661-1895)
The arrival of Chinese immigrants from the Minnan and Hakka regions primarily began during the Kangxi era of the Qing Dynasty.
Minnan people, mostly originating from Fujian Province, were driven by the search for economic opportunities and fertile land, while the Hakka, known for their resilience and adaptability, sought refuge from political unrest and social turmoil in southern China.
Minnan Cuisine
Source: 天下雜誌，楊桃美食網
The Minnan people brought with them a light and flavorful cooking style, with a focus on fresh seafood. Common cooking methods included steaming, stir-frying, and braising, which highlighted the natural taste of the ingredients.
Today, Minnan cuisine continues to influence many cherished Taiwanese dishes enjoyed both at home and in bustling night markets. Examples include Oyster Omelette, Braised Pork Rice (Lu Rou Fan) and Milkfish Soup.
Each of these dishes vividly illustrates the integration of Minnan culinary principles into the fabric of modern Taiwanese cuisine.
Hakka Cuisine
Source: 康健雜誌，楊桃美食網
Hakka cuisine, known for its hearty and robust flavors, also made a significant impact. Often utilizing preserved ingredients, Hakka dishes emphasize rice and pork, creating comforting meals with deep flavors. Signature dishes such as preserved radish, sweet potato dumplings, and braised pork belly continue to delight both locals and visitors, showcasing the enduring influence of Hakka traditions.
Japanese Colonial Period (1895-1945)
Japanese Influence
Source: pexel
Under Japanese rule, rice cultivation became widespread, and simple cooking methods gained popularity. Japanese dishes like sushi, ramen, tempura, and bento boxes were introduced and quickly embraced by the Taiwanese. The minimalist approach to cooking allowed the natural flavors of the ingredients to shine, a philosophy that resonates with the Taiwanese appreciation for fresh and high-quality produce.
Beitou Restaurant Cuisine
During this period, a unique fusion of Japanese and Chinese flavors emerged, particularly in the Beitou area. Iconic dishes like “Buddha Jumps Over the Wall” were created, combining intricate flavors and techniques from both culinary traditions. This era left an indelible mark on Beitou’s unique food scene.
Post-War Period A Melting Pot of Chinese Cuisines (1945-1975)
Source: Women’s Health
Introduction of Mainland Chinese Cuisines
Following World War II, the arrival of various Chinese regional cuisines, such as Sichuan, Cantonese, and Hunan, further enriched Taiwan’s culinary landscape. Dishes like hotpot and dim sum gained popularity.
Popularization of Mainland Chinese Dishes
During this time, dishes like beef noodles, soy milk, and pancakes became staples in the Taiwanese diet. These offerings provided comfort and familiarity, while their rich flavors and satisfying textures resonated with the Taiwanese palate. Even today, these dishes are celebrated, often forming the basis of everyday meals across the island.
American Influence during Korean War
The proximity of US military bases near Tianmu and Yangmingshan during the Korean War led to a subtle infusion of Western flavors and ingredients. This period saw the introduction of items like hamburgers, hot dogs, and other Western staples, which, over time, melded with local tastes to create unique Taiwanese interpretations of these global favorites.
Modern Taiwan A Global Culinary Destination (1975-Present)
Globalization of Taiwanese Cuisine
In recent decades, Taiwan has embraced international cuisines and cooking techniques, resulting in a unique culinary identity that is celebrated worldwide. The fusion of traditional and modern flavors has created a dynamic food scene that continues to evolve and inspire innovation. Taipei 101 food court is actually the best example for all the different cuisine.
Immigrants from Southeast Asia
The influx of immigrants from Southeast Asia has brought new influences and ingredients to Taiwanese cuisine, further enriching the island’s culinary diversity. Dishes from countries like Thailand, Vietnam, and Indonesia have been warmly embraced, adding vibrant flavors and spices to Taiwan’s already rich food culture.
Pop Culture from Japan and Korea
Pop culture from Japan and Korea has also left its mark on Taiwan’s culinary scene. The rise of Japanese and Korean restaurants, along with the popularity of dishes like ramen and kimchi, reflects the island’s openness to new and exciting culinary experiences. This blending of flavors continues to shape Taiwan’s food culture, offering endless possibilities for discovery and enjoyment.
Conclusion
Phew, I suppose this is a long answer to a question!
So, the next time you’re lucky enough to visit Taiwan, or even if you’re just craving some delicious Taiwanese food, remember: every bite is a journey through time. From the ancient flavors of indigenous tribes to the modern fusion dishes that wow international palates, Taiwan’s culinary scene is a feast for the senses.
So, what are you waiting for? Let’s go on a culinary adventure together. Your taste buds will thank you! We have so many food guides that we are sure will be helpful for planning your trip in Taiwan.
