Located in the Far East, the islands of Taiwan are a cornucopia of colors and one of a kind beauty. With it’s varied terrain and ecosystem, it offers an immense nature of food items. Now the problem associated with a lot of food from the Far-East is the ignorance surrounding it. Our Editor, Sudipto De loves presenting food guides from all over the planet. So, check out this guide on Taiwanese Food.

Your guide to Taiwanese FoodMullet Roe

Roe is something that Bengalis can always relate to. Instead of getting like us, the Taiwanese use a different process altogether. It goes through a process salting after which it is pressed into cakes. It is a popular delicacy enjoyed with Sorghum wine. The salty Roe works in a perfect combination with the sour wine.

Your guide to Taiwanese FoodShaoxing and Gaoliang Wines

While on the topic of wines, the Shaoxing wine deserves a special mention. The wine derives it’s dry, sweet taste from the excellent quality water of the Ailan plateau. This golden yellow wine is fermented from glutinous and Penglai rice along with wheat for the carbohydrate.

Your guide to Taiwanese FoodPig’s Knuckle

Now this is something that is truly original and new. Apparently the pig’s knuckle from the forefoot is deliciously succulent. In the northern part of the country, it is generally stewed in a light broth whereas it is a braised in a flavourful soy sauce in the southern part of the country.

Your guide to Taiwanese FoodStinky Tofu

Although the name and the smell may put most people off. But this dish has one of the most beautiful soft textures that you’ll ever try. Usually served with pickled cabbage, it is virtually like silk and melts on your mouth.

Your guide to Taiwanese FoodMochi

One of my favorite desserts, the Mochi was originally known as Doushu. The name Mochi was acquired later under the Japanese rule. Bengalis are lover of sweets and that is a known fact. But what people don’t know is the difference in the palates of a West Bengali and East Bengali. The former tend to prefer subtler flavours sans the sugar syrup. This is where this eccentric Japanese-American dessert drew my attention. Invented by businesswoman Frances Hasimoto, Mochi stands for pounded sticky rice. Mochi ice cream consists of this delicate piece of rice sticking around the flavourful ice cream, a perfect marriage of East and West.

Your guide to Taiwanese FoodTea

The well watered cool hills of Taiwan are perfect for growing tea. The major types that are available are Wenshan Baozhong Tea, Dongding Oolong (Wulong) Tea, Pekoe Oolong (Baihao Wulong) Tea, and Tie Guanyin.

All photographs are courtesy of Discover Taiwan. Tell us about your favorite Taiwanese food and we will include it on the list too.

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