Posted 2017/2/15
A hundred miles from the Chinese mainland lies Taiwan. Most simply described, the cuisine of this mountainous island on the edge of the Pacific is Chinese, with some significant Japanese influences. Apart from the staple, rice, Taiwan is a bounty of fruit, vegetables, and seafood.
Broadly speaking, the food of China can be divided into four regional styles - northern southern, eastern and western. Fujian, according to E. N. Anderson, belongs to the eastern tradition but is quite distinctive in its own right. Taiwanese cuisine can be see as an outgrowth of Fujianese cuisine.
The major influences on Taiwanese cuisine are, as anywhere, the geographical, and historical.
