Mini Taiwanese Favorites

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Reid. Mini Taiwanese Favorites

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“Jia peng!”(“Let’s eat!”)—one of the most frequently heard phrases in the streets and homes of “Isla Formosa,” the “Beautiful Island,” better known today by its modern Chinese name, Taiwan. First settled by Chinese migrants fleeing dynastic change on the mainland during the late-17th century, Taiwan has since served as an escape hatch from China during hard times and as a repository for traditional Chinese culture. Among the cultural treasures preserved are some of the most ancient gems of Chinese cuisine, as well as the grand epicurean spirit of Chinese dining.

Unlike many regions of mainland China, where geography and climate often conspire to limit the quantity and range of foodstuff, Taiwan’s lush green mountains, fertile farmlands and abundant rainfall have always produced a rich cornucopia of food crops and livestock for the kitchen, enabling the Chinese chefs of Taiwan to exercise their traditional culinary skills to full gourmand potential. Every variety of fresh garden vegetable is available throughout the year in Taiwan and a bountiful abundance of all kinds of fresh seafood is hauled in daily from the island’s semi-tropical seas. For those who like to cook Chinese food—or wish to learn how—a period of residence in Taiwan offers the opportunity to practice China’s complete culinary curriculum without restraint.

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2 teaspoons oil

1½ tablespoons oil

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