The turbulent Chinese / Taiwanese political history has
caused the island's population to be a mixture of different cultures.​

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Immigrants from China in the 17th, 18th, 19th centuries,
and mainlanders in the post 1949 period have all contributed to the Taiwanese culture.

 

Taiwanese cuisine originated in the dishes popular with the Hoklo people,
form what is now the Fujeng province in China. The main Fujeng cities of Fuzhou,
Chuanzuo and Hsiasmen developed distinct variations on the basic Hoklo cuisine.

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Although Taiwanese food is based on these traditional roots,
the use of local Taiwanese ingredients and ideas (along with a mild Japanese influence)
has resulted in the uniquely Taiwanese cuisine that we are familiar with today.

About Taiwanese Food

Yu Lin Wang