|
Taiwan cuisine is generally simple, fresh and original in taste. Boiling, steaming, light-frying and stewing are the main culinary techniques adopted by Taiwan cooks, and usually their only seasoning is a special kind of soy sauce that's less salty. This cooking style is very suitable for preparing seafood, which plays a significant role in local diners. Influenced by Japan, sashimi is also a popular dish on the island. After seafood, chicken is the second most popular meat. Beef, pork, and lamb are eaten but not with as much regularity nor in the same volume as either seafood or chicken. Seafood encompasses the wealth of variations in nature, from grouper to tuna, from sardines to tiny fish the length of a thumbnail. Cuttlefish and squid are very popular and prepared in any number of ways: Grilled, stir-fried, and as an ingredient of stews.
|
Taiwanese lunch consisting of rice, boiled and fried vegetables, and a cup of tea | 
Taiwanese sausages at the San Fong Zon market in Kaohsiung city | 
Taiwanese specialty - jelly. Found at the night market |
Small shark displayed in front of the restaurant in Kenting city | 
Typical Taiwanese lunch-time restaurant | 
Variety of vegetables, tofu and other local specialties displayed at the local restaurant in Kaohsiung city |
Sea food restaurant shows off its goods. Cijin Island of Kaohsiung city |
][
][
][
]] 