The diversity of Taiwan’s street foods has become a signature feature of its culture, according to U.S.-based online travel guide CNNGo June 13.
In her report for the CNN affiliate, “40 Taiwanese Foods We Can’t Live Without,” Hong Kong-based writer Hiufu Wong described Taiwanese food as “a mash-up of the cuisines of Min Nan, Teochew and Hokkien Chinese communities, as well as Japanese cuisine.”
“The results of these culinary marriages are diversely delicious,” she added.
“Small eats are the big thing in Taiwan where the philosophy is eat often and eat well,” Wong said, adding that travel essentials for a visit are one’s passport, cash and an extra stomach.
The list features hot dishes such as braised-pork rice, beef noodle soup and oyster omelets, as well as night market sweets including bubble tea, aiyu jelly and shaved ice.
“Food is definitely an indispensable part of the Taiwan experience, and our mouthwatering dishes are sure to continue to whet the appetites of international travelers,” an official with the Tourism Bureau said.
The report coincides with a month-long campaign, Taste of Taiwan Cuisine, initiated early June by the Taiwan External Trade Development Council (TAITRA) and targeted at over 400,000 international exhibitors, buyers and visitors expected in Taipei for trade shows.
As part of an ongoing drive to promote Taiwan food culture, the ROC government launched a website late last year dedicated to showcasing the island’s gourmet culinary traditions, night market snacks and fusion cooking.
