First, Taiwanese cuisine gives priority to "purity" and "freshness":

Due to different regions, the cuisines of various local cuisines have their own characteristics, while Taiwanese cuisine from Fujian cuisine has developed into its own system after half a century of Japanese rule and the influence of local cuisines after the government came to Taiwan. However, no matter how it evolves, it likes nature because of the hot climate. Whether stewed, fried, steamed or boiled, they tend to be light, and most of them are seasoned with dipping materials, such as soy sauce sauce and five willow flavor. Among other local dishes that win by focusing on color and strong flavor, Taiwanese cuisine is unique. < P > Second, it is rich in seafood, cold and delicious when eaten raw: < P > Taiwan Province, which is surrounded by the sea, is rich in sea resources and tastes delicious. Therefore, it is the easiest for Chinese people to cook seafood. In addition, under the influence of Japanese cuisine, Taiwanese cuisine has developed seafood to be eaten cold or raw, which is quite popular among Chinese people. Therefore, shrimp, crab and fish almost occupied the Taiwan Province cuisine, which became the characteristics of Taiwanese cuisine different from other cuisines.

Third, the soup is cooked well, with a long sweet and sour taste:

Taiwanese cuisine has a soup. For example, "Xi Lu Cabbage" and "raw fried cuttlefish" are representatives. When soup dishes were developed in the Qing Dynasty, only men could immigrate to Taiwan Province. For them who are busy with land reclamation and do not do housework, it is the most convenient to cook a pot of soup and water. Later, farming life was hard, and the material was not as abundant as it is now. As long as a pot can be both soup and soup, the whole family can eat three meals and be nutritious. In addition to soup dishes, there are not a few Taiwanese dishes that are sour and sweet. The emergence of this type is closely related to the hot weather. In hot summer, sour and sweet dishes are both appetizing and eating.

Fourth, pickled and pickled vegetables are added to the dishes to enhance the taste, and seasonal food supplements the medicinal materials:

Another feature of Taiwanese cuisine is to make good use of pickled sauce. In addition, in the past, there was a lot of labor, a lot of sweat, and I liked salty food. In addition, in order to preserve food for a long time, I made various pickled vegetables, such as "pickles" and "soybean sauce", especially the pickled pickles made by Hakkas in Taiwan Province. Adding these pickled or sauce-made foods to other ingredients, their special flavor is still popular today, and every solar term is instant. It is another feature of Taiwanese cuisine. Although Chinese medicine can also be found in local cuisines, it is still not as good as Taiwanese cuisine's love for medicinal food and tonic.

5. Taiwanese cuisine selection:

Crispy fried chicken rolls, salted shrimps, mushroom meat soup, three cups of chicken, shadow drum midge, melon chicken soup, fried cuttlefish balls, salty crisp small ribs, stewed eel and five willows.