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WULOLIFE

"Taste of Taiwan" Author: Jiao Tong Illustrator: Li Xiaoqin Publisher: Eryu Culture

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Description

Contents

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.

 

About the Author

About the Author

Jiao Tong

Founder of the "Eat and Drink" magazine. Born in Kaohsiung in 1956, he studied drama and wrote and directed stage plays performed in Taipei. His published works include poetry collections "Ferns", "Roaring City", "Insomnia", "Complete Aphrodisiac Recipe", "Youth Specimen", "Jiao Tong Poetry Collection: 1980-1993", and essays "I Encountered a Caterpillar", "The Last Round Dance", "On the Edge of the World", "My Sexual Affairs", "Gluttony", fairy tale "The Journey of Crow, Butterfly, A-Qing", and essays "Drama in the Early Post-War Taiwan" and "Street Movement in Taiwanese Literature: 1977 ~ End of the Century", etc. More than 20 kinds of works, and his poems have been translated into English, Japanese, and French and published overseas. He has edited more than 30 annual poetry anthologies, novel anthologies, essay anthologies, and various themed anthologies. Jiao Tong has been engaged in literary communication for a long time. He is currently the editorial advisor of the World Chinese Media Group, the chairman of the Taiwan Food Culture Association, and an associate professor of the Chinese Department of National Central University.

 

contents

Preface 12
Soy Sauce 23
Green bamboo shoots 29
Tilapia 37
Milkfish 43
Natural Pig 49
Rice noodle soup 55
Danzai Noodles 61
Noodles 67
Sichuan Braised Beef Noodles 73
Eel Pasta79
Large Intestine and Oyster Vermicelli 85
Instant Noodles 91
Fried rice noodles 95
Braised Pork Rice 101
Salty porridge 107
Tube rice cake 113
Pig Blood Cake119
125 guests
Simple Meal 131
Taiwanese Japanese cuisine 137
Ginger Duck 145
Vegetable Soup 151
Mutton Hot Pot 157
Pig Blood Soup163
Pig's Feet in White Soup 169
Braised Eel 175
Jinding Bianchu 181
Tempura, Tempura, Oden and Black Wheel 187
Meatballs193
Shark Smoke 201
Oyster Omelette 207
Fried Spare Ribs 213
Hakka Stir-Fried 221
Vegetarian Food 227
Seafood Store 233
Chicken City 243
Kinmen Kaoliang Liquor 253
Sun Cake 259
Pineapple Cake 265
Ice cream 271
Second Milk Coffee 277

Appendix: Food and Snacks Recommended in This Book 281

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