Taiwanese cuisine has a rich and complex history shaped by various influences including indigenous traditions, and Chinese, Japanese, and Western culinary practices. Here's an overview of the foods eaten by the people of Taiwan over the last 500 years:
Indigenous Era
Before the arrival of Han Chinese immigrants, Taiwan was primarily inhabited by Austronesian indigenous tribes. These communities mainly relied on:
- Seafood: Given Taiwan's island geography, seafood was abundant.
- Root Crops: Taro and sweet potatoes were common staples.
- Wild Game: Hunting was another source of food.
Ming and Qing Dynasties (1600s–1895)
The influx of Han Chinese settlers from Fujian and Guangdong provinces during this period had a profound influence on Taiwanese cuisine.
- Rice: Became the staple food, usually served with an assortment of side dishes.
- Soy-Based Foods: Tofu and soy sauce became widely used.
- Tea: Taiwan became known for its tea, like Oolong and Baozhong.
- Street Foods: Foods like oyster omelets and braised pork rice (lu rou fan) gained popularity.
- Soups and Stews: Slow-cooked herbal soups and medicinal stews were also popular.
Japanese Colonial Era (1895–1945)
The Japanese colonization led to some additions and changes to the Taiwanese culinary scene:
- Sushi and Sashimi: Became popular and have remained so.
- Ramen: Introduced and localized as various noodle soups.
- Sweet Potatoes: Promoted as a staple during rice shortages.
Post World War II Era
After World War II, Taiwan came under the control of the Republic of China. The influx of people from various parts of China introduced new culinary traditions.
- Beef Noodle Soup: Originating from Chinese migrants, it's now considered a Taiwanese staple.
- Dim Sum: Became popular, especially in the northern parts of Taiwan.
- Hot Pot: Became a popular family and communal meal.
Western Influence
With globalization, Western foods like pizza, hamburgers, and fried chicken have become popular, especially among younger generations.
Modern Taiwanese Cuisine
- Bubble Tea: Invented in Taiwan in the 1980s, now globally popular.
- Small Eats: Tapas-like concept featuring small dishes, often served in night markets.
- Fruits: Taiwan is known for fruits like mango, lychee, and guava.
- Vegetarianism: Taiwan has a significant Buddhist population, leading to a wide variety of vegetarian and vegan foods.
Contemporary Trends
- Fusion Cuisine: Combining elements from different culinary traditions, reflecting Taiwan's multicultural background.
- Health Trends: Organic farming and health-conscious eating habits are gaining traction.
Taiwanese cuisine is a unique blend of various influences and continues to evolve while retaining its rich heritage.
