Taiwan is a small China culinary concentrated, with typical dishes of the major cities and provinces in China. The Taiwanese have absorbed the influences of Cantonese cuisine, the province of Fujian, Hakka and other Han Chinese regional cuisines. Japanese cooking is also very present on the island, a legacy of 50 years of Japanese (1895-1945).

Taiwanese cooking itself is a mixture of Chinese and Japanese influences, sweeter and with many fish and seafood on the West Island and in large cities, there are more creative cuisine based tea and flowers.

Among the most popular dishes in Taiwan, there are many Chinese specialties: duck in Beijing, steamed dumplings of Shanghai, steamed sticky rice, pickled vegetables with pork, tofu dishes, rice noodles , fish ball soup, fried fish steamed …

On the east coast, steamed fish and crabs are served in small fishing ports.

For creative cooking with tea and flowers, taste the dishes of shrimp cocktail at Longjing tea, the steamed dumplings flavored with green tea, the beef noodle soup flavored with tea or salad rose petals.