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What's the difference between Taiwanese food and Cantonese food?
There are many Hakka dishes in Taiwan Province, which means Cantonese food, the same. To say that Taiwan Province's truly local dishes should belong to the aborigines. However, 97% of Taiwan Province's migrants mainly come from Guangdong and Fujian, and only 3% of them are aborigines. So Taiwanese cuisine mainly comes from mainland China, Japan and Europe. If you eat in a restaurant, the taste is more popular, not very special, close to the taste of Guangdong, Fujian and Zhejiang: not sour, not spicy, relatively light. However, people in Taiwan Province prefer to eat ginger. Therefore, vegetables, especially soup, have a strong ginger flavor. I wonder if it is like this in Guangdong. The special food to eat should be Taiwan Province snacks, and the night market is rich. Gongwan, fried chicken chops and angelica mutton soup are more popular.

If it is a little more distinctive, the taste of things is very strange and indescribable, and the name is unfamiliar with words and sounds strange. I think it should be Taiwanese. Such snacks are generally not easy to eat, not all night markets have them, and it is rare to see them on the street. I've only eaten in Jiufen Old Street. I'm sorry, it's indescribable and unacceptable. Hmm. How interesting

By the way, there are many kinds of seafood in Taiwan Province. For example, there are several common ways to make shrimp: lemon shrimp (steamed with lemon sauce or fresh lemon juice), salt and pepper shrimp (similar to the taste of a dry pot, with sauce, it is salty but not spicy), and salt-roasted shrimp (with salt barbecue).