The term “Chinese cuisine” does not seem to ring a bell with the Japanese, as China boasts a vast area, but Chinese cuisine can be divided into subcategories by region. The vast country has a variety of climates, and the ingredients and cooking methods used are also diverse. In general, Chinese cuisine is divided into eight subcategories by region: Shandong, Jiangsu, Zhejiang, Cantonese, Fujian, Anhui, Hunan, and Sichuan. For example, Peking duck is part of Shandong cuisine and is a Beijing dish, while Mapo tofu is part of Sichuan cuisine. Although Japanese people tend to think of all of these cuisines as Chinese cuisine, they are in fact often from different systems.
So where does Taiwanese food fit in? Although Taiwanese cuisine is definitely a part of Chinese cuisine in the larger sense, it does not seem to fall into the above mentioned categories due to the fact that immigrants from all over mainland China have come to Taiwan. In other words, it is a mixture of various strains of Chinese food and does not fit into any general lineage. Fujian cuisine, brought by people from Fujian Province, fused with the cuisine of Taiwanese aborigines and became the origin of Taiwanese cuisine, to which were added other strains of Chinese cuisine brought by settlers from other regions and soldiers and cooks who came from various parts of China with the Chinese Kuomintang. As a result of the repeated elimination and absorption of many cuisines, Taiwanese cuisine has been refined. Gourmet food is the best part of a trip to Taiwan.
Sep 2024 IN THE CITY TAIWAN | |
HELMET KAOSHIUNG RESTAURANT |
No
12644
Shooting Date
Mar 2024
Posted On
September 7, 2024
Place
Kaoshiung, Taiwan
Genre
Street Photography
Camera
SONY ALPHA 7R V
Lens
ZEISS BATIS 2/40 CF