A, Taiwan Province cuisine, to "clear" and "fresh" first:

Due to different regions, the cuisines of different regions have their own characteristics, while the Taiwan Province cuisine of Fujian cuisine has developed into its own system after half a century of Japanese rule and the influence of the local cuisines after the government came to Taiwan. However, in any case, due to the hot climate, they like natural flavor and don't want complicated seasoning, but "clear, light, fresh and mellow" is the focus of cooking, especially folk food, whether stewed, fried, steamed or boiled.

Second, rich seafood, cold food and raw food are delicious:

Surrounded by the sea, Taiwan Province Province is rich in marine resources and delicious in the sea. It doesn't need too many complicated condiments and cooking methods, but it is extremely delicious. Because of this, it is the easiest for China people to cook seafood. In addition, under the influence of Japanese cuisine, Taiwan Province cuisine has developed cold or raw seafood, which is very popular among Chinese people. So shrimp, crab and fish almost occupied the seats of Taiwan Province cuisine, and became a distinctive Taiwan Province cuisine.

Third, the soup is easy to cook, sour and sweet;

Taiwan Province cuisine is famous for its "soup and water". There are many kinds of soup dishes that can be made into soup, such as "stewed cabbage" and "fried cuttlefish". When the Qing Dynasty developed soup dishes, only men could immigrate to Taiwan Province Province. For those who are busy with land reclamation and don't do housework, it is most convenient to cook a pot of soup and water, and then it will be hard to farm. Both nutritious and convenient. Desktop soup is deeply rooted in people's hearts, and it is even more delicious and meticulous. In addition to soup dishes, there are many sweet and sour dishes in Taiwan Province cuisine. The appearance of this kind of blindness has a lot to do with the hot weather. In hot summer, sour and sweet dishes are both appetizing and edible.

4. Pickled and pickled vegetables are put into food to enhance flavor, and seasonal food is supplemented with medicinal materials:

Another feature of desktop cooking is to make good use of pickles and make delicious dishes. Pickled vegetables and pickles are also related to hot weather. In addition, I used to work a lot and sweat a lot, and I like to eat salty food. In addition, in order to preserve food for a long time, they made various kinds of pickled vegetables, such as "pickles" and "soy sauce", especially in Taiwan Province province. Its special flavor is still popular today, and stewing various ingredients with Chinese herbal medicine in each solar term is another feature of Taiwan Province cuisine. Although Chinese herbal medicines can also be found in local cuisines, they are not as fond of Chinese herbal medicines as Taiwan Province cuisine.

Five, Taiwan Province cuisine choice:

Crispy fried chicken roll, salty crispy shrimp, mushroom meat soup, three cups of chicken, shadow drum worm, white gourd chicken soup, fried cuttlefish balls, salty crispy ribs, braised eel, five willow branches, five flavors and nine holes, osmanthus shark's fin, preserved eggs, scallion-roasted eel and Buddha jumping over the wall.