aiwanese cuisine itself is often associated with inﬂuences from mid to southern provinces of Mainland China, most notably from the province of Fujian (Hokkien), but inﬂuences from all of Mainland China can easily be found. A notable Japanese inﬂuence exists due to the period when Taiwan was under Japanese rule . Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, popular dishes also come from Guangdong, Jiangxi, Chaoshan , Shanghai, Hunan, Sichuan and Beijing.
aiwan’s cuisine has also been inﬂuenced by its geographic location. Living on a crowded island, the Taiwanese had to look aside from the farmlands for sources of protein. As a result, seafood and shellﬁsh ﬁgure prominently in their cuisine. Seafood encompasses many different things, from large ﬁsh such as tuna and groper, to sardines and even smaller ﬁsh such as anchovies. Crustaceans , and squid are also ingredients for favourite dishes.
n many of their dishes, the Taiwanese have shown their creativity in their selection of spices. Taiwanese cuisine relies on an abundant array of seasonings for ﬂavour: soy sauce, rice wine , sesame oil, fermented black beans, pickled daikon, pickled mustard greens, peanuts, chili peppers, coriander (sometimes called Chinese parsley), and a local variety of basil ( 九層塔 jiǔcéngtǎ, literally “nine story pagoda”). An important part of Taiwanese cuisine are xiaochi ( 小吃), substantial snacks along the lines of Spanish tapas or Middle- Eastern burger or nugget.