In Taiwan Province, when people mention Shandong, the first thing that comes to mind is not symbols such as Mount Tai and Qingdao, just like conditioned reflex. The first thing that comes to mind is actually big steamed buns, as if steamed buns and steamed buns have become symbols of Shandong. Steamed buns, steamed buns, sesame cakes and fried dough sticks, which Taiwan Province people didn't eat originally, began to appear in Taiwan Province society because of the immigration of mainlanders. At present, there is a so-called "family village taste" and "family village dishes" in Taiwan Province society, which are often operated as nostalgic dishes. As soon as possible, the village cuisine is actually not a sophisticated dish. It refers to the residents of the village as soon as possible at that time. Under the homesickness, these veterans made do with the local ingredients in Taiwan Province and tried to make food with their hometown flavor.

At that time, the military allowance was not necessarily enough to support a family. In order to make ends meet, many women in the villages had to go out of their villages, sell some soya-bean milk, fried dough sticks and baked cakes in the morning, and sell their own steamed bread, flower rolls or snacks with provincial flavors at dusk. Gradually, the tastes of these villages were accepted by ordinary people in Taiwan Province Province. Because these families' tastes are made of Taiwan Province local ingredients, they often can't be as authentic as their hometown. In addition, the tastes of the north and south of the great river communicate with each other, neighbors learn from each other, and a bunch of new dishes are strung together, just like mixing them together to make pee balls. As a result, they become a new flavor and enrich the varieties of local dishes in Taiwan Province. For example, in Gangshan, Kaohsiung, southern Taiwan Province, the most famous specialty is spicy bean paste. It turns out that Gangshan is also the seat of the "National Army" Air Academy, and most of the Air Force are Sichuanese. The last batch of Air Force officers and men who were taken away from Chengdu by the Kuomintang in 1949 lived in the village as soon as possible. They tried to make Sichuan-style spicy bean paste with Taiwan Province ingredients, but they didn't expect to make a name for themselves over time and become a local specialty of Gangshan.

The eating habits of people in Taiwan Province province are also greatly influenced by these mainlanders. For example, people in Taiwan Province province did not eat beef in the past, because in the early agricultural society of Taiwan Province, cows were regarded as "working partners", and a cow was like his family from birth to death in the farmhouse. In order to appreciate the hard work and dedication of cows, it was not eaten in Taiwan Province in the early days. This custom has become a family precept, and some people still follow it until now.

So, the famous snack "Sichuan-style braised beef noodles" in Taiwan Province is actually a dish made by these mainlanders after they arrived in Taiwan Province. Spicy watercress, braised soup heads and chunks of beef in canned beef from American aid have become a well-known snack in Taiwan Province decades later, when people in Taiwan Province province did not eat beef or noodles. Many Taiwan Province people later went to Sichuan to look for the most authentic Sichuan-style braised beef noodles, but of course they couldn't find them because they were invented in Taiwan Province. At present, many "Mr. Li of California" in mainland China are opened by Taiwan Province people who have crossed the ocean and returned to the mainland, but the taste gap with Taiwan Province is really quite big.

The same is true of Yonghe Soymilk, which is well-known in mainland China. Yonghe, which is separated from Taipei's No.1 Bridge, has always been the place where many people from other provinces or veterans choose to settle down. In the 195s, a group of people from the north of the mainland moved to Yonghe. In order to make a living, they started to work hard at two or three o'clock every morning, grinding and cooking soybean milk. At first, people in Taiwan Province province didn't quite accept soybean milk, just as foreigners now feel that soybean milk tastes disgusting when they come to Beijing, so business has been bleak for a long time.