Taiwanese cuisine

liquid seasoning

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

thumb|Rice cake or thumb|Rice cake thumb|Fresh being pounded

roast duck from Beijing (Peking)

Chinese egg-based culinary dish

type of dim sum

noodles sold in a precooked and dried block with flavoring

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

balls made from fish paste which are then boiled or deep-fried

jelly-like dessert eaten in East Asia

dried meat product from China

work of slaughtering domestic pigs to obtain pig meat (pork)

culinary traditions of Taiwan

Youtiao (), known in Southern China as yau char kway (), is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

Celtuce () (Lactuca sativa var. augustana, angustata, or asparagina), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves, which are known as A-choy. It is used as a vegetable. In China, the family is informally called woju (), which is also the name of a cultivar. It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun () or ().

species of plant

dish

Misua (also spelled miswa) is an extremely thin type of noodle made from wheat flour. It is common in East and Southeast Asia, especially in China, Philippines, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, and Thailand.

thumb|Karasumi drying in Tokyo Karasumi ( or wūyú zǐ () is a food item made by salting mullet roe pouch and drying it in sunlight. It is a softer analog of Mediterranean bottarga.

species of plant

right|thumb|250px|Soy curd with sugar syrup sold in Kwai Chung, Hong Kong Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua or tau foo fah, doufunao in northern China, tofu pudding, and soybean pudding.

Chinese savory food commonly sold as a snack

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

is a fried fishcake originating from Kagoshima, Japan. Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.

noodle soup with beef

of Southeast Asian origin, used as a barbecue rub, as well as for other culinary purposes

chicken dish originated from Zhejiang

egg-based dish from Taiwan

fruit drink

Popiah (, Teochew Peng'im: boh⁸ bian²) is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century.

egg dish

A Taiwanese stir fried dish

food

seafood product

Chinese pastry usually eaten during significant occasions

species of plant

type of sandwich originating from Taiwan

Shuangbaotai () is a sweet fried dough food of Hokchew origin commonly found as a Taiwanese street food. It is a chewy fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.

Taiwanese culinary term for the ideal texture of chewy foods

Danbing (; Mandarin pronunciation ), also known as egg pancake or rolled egg crepe, is a Taiwanese breakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen in plastic packaging, and egg is added as the dough is heated.

type of food

Type of ekiben, manufactured and distributed by the Taiwan Railways.

Tableware

Taiwanese dish

informal grouping of Asian vinegars

Taiwanese cookie originated from Chiayi

small bottle of soysauce

Taiwanese chicken dish cooked with sesame oil and rice wine

Taiwanese shaved ice dessert with mango topping