Over hundred years of historical development; mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, and Japanese cuisine.
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15 Facts About Taiwanese cuisine
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Milkfish is the most popular fish in Taiwanese cuisine; it is valued for its versatility as well as its tender meat and economical price.
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However, the Taiwanese cuisine still consume a large quantity of rice, particularly brown rice and exotic varieties like black, purple, and red rice.
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In many of their dishes, the Taiwanese cuisine have shown their creativity in their selection of spices.
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Taiwanese cuisine relies on an abundant array of seasonings for flavor: soy sauce, rice wine, sesame oil, fermented black beans, pickled radish, pickled mustard greens, peanuts, chili peppers, cilantro and a local variety of basil.
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An important part of Taiwanese cuisine is xiaochi, substantial snacks along the lines of Spanish tapas or Levantine meze.
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The traditional culinary use of fake meat in Taiwan has given Taiwanese cuisine companies an edge and Taiwan is a market leader in the fake meat sector.
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Taiwanese cuisine companies do a significant amount of export business, particularly in the European, North American, and Southeast Asian markets.
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Taiwanese cuisine drink less alcohol per capita than neighboring South Koreans and Japanese.
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Taiwanese cuisine tea is considered among the best in the world and the country has a unique tea culture.
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Independent winemakers became legal in 2002 and in 2014 a Taiwanese cuisine wine won its first gold medal at an international competition.
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Many Taiwanese cuisine dishes are a result of cultural fusion, such as the Taiwanese cuisine version of pastel de nata which are a legacy of Portuguese colonialism in neighboring Macao.
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Italian Taiwanese cuisine has been popular in Taiwan for a long time, but the country had few authentic Italian restaurants and even fewer Italian chefs until the late 1990s and early 2000s.
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Taiwanese cuisine restaurateurs changed the food landscape of many American cities, including New York City, and pioneered innovations such as picture menus and food delivery.
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Taiwanese cuisine has a significant presence in the San Francisco Bay Area.
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