In Taiwanese culture, eating is a very key word. Taiwanese people love to eat is also famous, so it also creates the Taiwan region has produced a lot of special dishes and flavorful snacks. When it comes to the eating habits of the Taiwanese, it is even more complicated. The food culture of the Taiwanese is quite diversified, and the performance in terms of food is also slightly different. Let's take a look at some of them.

Alpine food culture

Taiwan's alpine people in the early days of millet, sweet potatoes as a staple food, food with all hands. Later, with the increase of immigrants from mainland China, they gradually absorbed the diet of the Han Chinese and switched to using chopsticks, and rice gradually became the staple food. However, many Gaoshan tribes still retain a number of traditional characteristics, such as the Yamei tribe of Orchid Island, where there are restrictions on the eating of fish between men and women. The Gaoshan people like to drink wine, and their wine made from millet also presents a unique drinking culture.

Minke food culture

The Minke food culture is the most important food culture in Taiwan, which was developed from the food culture of Fujian and Guangdong in the mainland, and has become today's "Taiwan Cuisine", with its main feature emphasizing seafood. The main feature of Minke food culture is the emphasis on seafood. In Minke food culture, there are many Buddhist shrines in restaurants and hotels for blessing and wealth. In addition, like Fujian and Guangdong, Taiwan has a strong tea drinking culture, preferring to drink pots of tea, pay attention to the beauty of tea utensils and brewing methods, especially popular "Kung Fu Tea". In history, Taiwan has also produced for spring, autumn nursery, Pan pots, such as several kinds of quality hard heat-resistant, elegant appearance of the famous purple sand pots. Today, Taiwan's tea culture has also seen new developments.

Religious beliefs in the food culture

Taiwan religious beliefs are popular, in the festival or ancestor worship people, attach great importance to the food content of the offerings. For example, the raw ones are used to offer heaven, and the cooked offerings are for ancestors. Nowadays, Taiwan is also very popular vegetarianism.

Dietary supplement culture

Taiwan, like the south of the mainland, the diet is very much about dietary supplements. Now it can be said to be a healthy food culture. In Taiwan, the concepts of nourishing the body to prevent aging, complementing yin and yang, and harmonizing the five elements are profound. At present, Taiwan's food regimen mainly consists of vegetarianism, raw food, organic diet, fasting therapy and traditional Chinese medicine food therapy. Taiwanese people often use the "Four Spirits Soup" (Huaishan, Gorgon fruit, lotus seed and Poria) as a nourishing drink, which is a famous nourishing snack.

One of the most unique of these is the so-called "half-yearly tonic", which takes place on the first day of the sixth month of the Chinese lunar calendar, when every family rolls balls of rice flour into sweet sticky rice balls, which are eaten as a way to get rid of all the illnesses of the summer. In addition, there is also the "winter tonic" or "winter nourishment" in Taiwan, which is done on the first day of winter.

Special Food Culture

Taiwan's special food culture can be described as a combination of local and mainland Chinese flavors. Some of the well-known ones are tempura from Miaokou in Keelung, meatballs from Changhua, chicken rice from Chiayi, rice balls from Hsinchu, danzai noodles from Tainan, and big cakes wrapped in small cakes from Shilin.