According to statistics, there were 380,000 expatriates in Taiwan in 2009, and many foreigners have opened up restaurants selling their hometown cuisine. This is not only exotic, but also uses ingredients and recipes familiar to them.
We are taking you to four residents from different countries, who sell Taiwanese food and snacks with a twist. How special are these Taiwan delicacies mixed with exotic elements? Irani beef noodles. To make beef noodles Persian style, the key lies in the spices. Rather than Chinese medicinal herbs, the chef chooses spice powders brought back from Iran, mixing saffron, cardamom, cumin, turmeric and other spices. Tasty, chewy noodles, coupled with a rich stock, smooth, tender and richly pure, releasing the Irani taste of mixed spices faintly on the tongue. It may not be as strong and stimulating as expected, but this gives more room for the juicy, sweet taste of beef. Different from the traditional greasy and spicy flavour, this Irani style beef noodles may be rich, but is not greasy at all. Even after drinking all the soup, your tongue and stomach still feels fresh. The Canadians' Ta
Many who have been to Hualien are attracted by its scenic mountains at the back and sea up front, as well as the leisurely pace of life. Many shops in Hualien thus come together to promote the activity "City of leisure - Hualien", hoping to let everyone who visit feel the beauty of slowing down, be it on eating, living or travelling.
Crabs are available throughout the year, but autumn is the best season for crabs. As the old saying goes: "Autumn winds rise, crab feet itch; chrysanthemum blossom, hear the crabs come." Lake Yangcheng's hairy crabs are, of course, famous, but in recent years, Taiwan's aquaculture industry has also cultivated hiary crabs of excellent quality. Water quality is key to breeding hairy crabs.
What are the four gods of Chinese cuisine? No lavish shark's fin, ginseng, abalone or maw, but spring onion, ginger, garlic and chilli, which remove fishiness and enhance flavours for the main ingredients in sautéing, cooking, pan-frying and deep-frying. Come to think about it, Chinese cuisine wouldn't work without these "supporting characters" quietly helping out on the side.
Beef noodles. Which Taiwanese dish is famous and delicious enough to walk hand in hand with soup dumplings, with its one Michelin star, to reign over Taiwanese cuisine? It is, without doubt, beef noodles. Is your choice of soup Sichuan style, braised, stewed or tomato?
Taiwan's second largest ethnic group, the Hakka, consists of over four million people. Have you ever been curious how their name came about? Apart from Taoyuan, Hsinchu and Miaoli areas in the north, there is also a Hakka settlement in Liudui, Pingtung in the south.
Bright red chilli peppers. Sicuhan people are not afraid of spiciness, and Sichuan cuisine is famous for its incredible spiciness. It's almost impossible to make without spiciness, thus chilli peppers are essential to Sichuan cuisine. In the hills of Tamsui, there is a king of chilli peppers, who has introduced over 100 kinds of chilli peppers to Taiwan.