Taiwanese culinary history a bit strange and intricate because various migrations and colonization. Traditionally, rice formed the basis of most Taiwanese meals and they generally prefer rice that is plump, aromatic, slightly firm and sweet. Taiwanese food also contains a lot of pork, seafood, chicken and soy.
The food traditions are influenced by Japan and China. Cattle have been too expensive and are therefore not widespread in traditional cuisine, but have become more popular in recent years.
Due to its subtropical location, Taiwan has many different fruits, such as papaya, star fruit, melons and citrus. It is easy to get hold of fresh ingredients from markets.
The Taiwanese showed their creativity in their selection of spices and sauces, such as soy sauce, rice wine, sesame oil, fermented black beans, pickled radish, peanuts, chili pepper, coriander and a local variety of basil.
An important part of Taiwanese cuisine is xiaochi, which is their answer to tapas.
Bubble tea, which has become popular in Norway, also comes from Taiwan.