With Taiwanese local cuisine as the protagonist of this book, the author presents the taste and story of each Taiwanese dish through words based on his personal experience. Each theme article not only talks about the taste of the food itself and the differences in cooking methods in different places, but also uses each Taiwanese delicacy to recall the people, events, and things that have run away. Readers can learn about Taiwanese cuisine, historical origins, diverse cultures, lifestyles, and emotions belonging to Taiwanese people from this book. It is the first food culture book in Taiwan that describes and depicts the taste of Taiwan.
This book contains articles on 50 Taiwanese delicacies, including oyster omelet, meatballs, fried rice noodles, ginger duck, braised pork rice, danzai noodles, white soup pig's feet, tilapia, etc., and invites painter Li Xiaoqiang to draw pictures to satisfy the readers' visual and taste buds imagination.
To make it easier for readers to try the dishes mentioned by the author and experience the flavor of Taiwan, this book not only provides store information at the end of each article, but also classifies the food of each region into north, central, south, and east, and lists it in a table at the end of the book.
Highlights of this book
Introducing Taiwan's specialties, each dish, from the characteristics of ingredients, cooking methods to tasting experience, leads readers to not only understand the origins of the food itself and the taste of the food, but also to further appreciate Taiwan's cultural development and changes in time and space, a Taiwanese flavor that is unique to Taiwan.