As we all know, there are many cuisines in Taiwan Province Province, whether it is major cuisines or foreign cuisines, traditional snacks or local specialties, which can be found in the streets of Taiwan Province Province. Each cuisine has its own personality, and Taiwan Province cuisine is characterized by diversity because of its special historical background. Taiwan Province's food culture is colorful. Now let's look at the characteristics of Taiwan Province cuisine.

Elegant and fresh alcohol

The hot climate on the island tends to be natural and original, and the seasoning is not complicated. Clear, light, fresh and mellow have become the focus of Taiwan Province cuisine. Whether stewed, fried, steamed or boiled, it tends to be light. Among most other local dishes, the freshness and delicacy of Taiwan Province cuisine are unique.

Rich in seafood

Surrounded by the sea, Taiwan Province Province is rich in marine resources and delicious in the sea. There are not too many complicated seasonings and cooking methods, and it is delicious. Therefore, Taiwan Province cuisine has always been famous for cooking seafood, and under the influence of Japanese cuisine, Taiwan Province cuisine has developed cold or raw seafood, which is quite popular among people. As a result, shrimp, crab and fish occupy almost all the seats in Taiwan Province cuisine, which has become the distinguishing feature of Taiwan Province cuisine from other cuisines.

meat broth

Taiwan Province cuisine is known as soup, and there are many soup dishes that can be used in table delicacies, such as stewed cabbage and fried cuttlefish. Soup dishes were developed in the Qing Dynasty, when immigrants in Taiwan Province Province were limited to men. For those who are busy with land reclamation and are not good at housework, it is most convenient to cook a pot of soup and water. After that, the farming life was very hard and the material was not very abundant. As long as a pot can make soup as well as soup, the whole family can eat three meals, which is both nutritious and convenient. Desktop soup gradually penetrated into the people and became more delicious and detailed. In addition to soup dishes, there are not a few sour and sweet Taiwanese dishes. The appearance of this kind of blindness has a lot to do with the hot weather. In hot summer, sour and sweet food is really appetizing and tastes good.

Pickled pickles

Another feature of Taiwanese cuisine is to make good use of pickles to make delicious dishes. Pickled vegetables and pickles are also related to hot weather. In addition, I used to have a lot of labor and sweat, and I like to eat salty food. In addition, in order to preserve food for a long time, they made various pickles, such as pickles and soy sauce, especially pickles made by Hakkas in Taiwan Province Province. These pickled or sauced foods are supplemented with other ingredients, and their taste is very special. Stewing various ingredients with Chinese herbal medicines is another major 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.