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A taste of Taiwan's melting pot of cuisines
By Wu Huixin |
March 21, 2013, Thursday
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Print Edition
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IN recent years, more and more entrepreneurs from Taiwan have opened restaurants in many cities in central and southern provinces, including Hangzhou.
Some 70 percent of Taiwan's population migrated to the island from southeastern provinces on the Chinese mainland, such as Fujian and Guangdong provinces. As a consequence, Taiwan food has been influenced by Min - another name of Fujian - Cantonese and Hakka.
Its characteristics are sweet, mild and delicate tastes.
During the civil war (1945-1949), people from mainland provinces moved to the island, taking their hometown culinary styles with them. Hence, Taiwan cuisine diversified to include special dishes from Beijing, Jiangxi Province and Sichuan Province.
Another feature came from the occupation by Japan between 1895 and 1945. Taiwan food was influenced by Japanese cuisine, with traditional Japanese food such as fried shrimps and sashimi altered to become a branch of Taiwanese food.
Taiwan is encircled by sea, so seafood figures prominently in its cuisine. Tuna, grouper, sardines, anchovies, squid and cuttlefish make frequent appearance on residents' tables.
Located in a sub-tropical zone, Taiwan has an abundant supply of fruit, which natives integrate into ordinary dishes for refreshing, fragrant and zesty tastes, especially suitable for hot summer days.
Taiwanese also show creativity in their selection of seasonings. Choices include soy sauce, rice wine, sesame oil, fermented black beans and their local variety of basil, a strong-smelling, strong-tasting herb which they called "nine-story pagoda."
Here are some options in Hangzhou for sampling Taiwan's rich culinary heritage.
Linglong Town(玲珑小镇)
This restaurant is situated on Nanshan Road amid beautiful surroundings. Every day, streams of diners are drawn by the authentic Taiwanese food and great views of West Lake.
Appetizers include the famous Taiwan-style pickled radish. Taiwanese favor to use pickled white radish, pickled mustard greens and other pickled vegetables to heighten the delicate flavor of foods.
Oyster omelet is another classic Taiwanese dish. Though originally sold in Taiwan's night markets, this chewy snack has been picked up by restaurants and is now considered an indispensable dish in Taiwanese eateries.
The oyster omelet is composed of eggs, oysters - sometimes shrimps - tapioca starch and garland chrysanthemum. It tastes soft and sticky, sometimes spicy when blended with chili sauce.
The dessert recommended here is crispy durian pastry. Durian pulp is made into soft and mellow fillings and wrapped in layers of flour. Toasted in the oven, the whole pastry turns gold and crispy, with the distinctive aroma (or odor, depending on your taste) of durian switching between savory and aromatic.
Address: 198 Nanshan Rd
Tel: (0571) 8702-5558
Average cost: 82 yuan
Soupspoon(汤匙餐厅)
This chain, which opened its first branch in Taipei more than 70 years ago, offers Taiwanese snacks, drinks and desserts.
Its signature dish is meat balls, still made according to the original handmade craft. Connoisseurs say the texture and taste cannot be compared to mass-produced varieties.
Showing the influence of mainland provinces, Taiwanese cuisine also features noodles. The dried noodles served here include various sauces from Taiwan to ensure authenticity.
Taiwan milk tea is renowned as the best milk tea of China, due to its unique flavor. Lengpao Milk Tea offered in Soupspoon is made of the tea from Mount Ali in Taiwan.
The tea has trace elements with anti-cancer properties and is also drunk in beauty regimes and for losing weight.
Address: 4/F, Jiebai Xinyuanhua,179 Yan'an Rd
Tel: (0571) 8701-7636
Average cost: 32 yuan (US$5.15)
Lukang Cha Yu(鹿港茶语)
A glance at this restaurant's name tells most diners that Taiwanese fare is on offer, because Lukang is a seaside town in Changhua, on the island.
Famous Taiwanese singer Lo Ta-yu wrote a song named after the small town, which became popular among Chinese music fans in the 1980s.
Stewed chicken with three cups of sauce is a must-try dish in Taiwan-style restaurants. This was a classic Jiangxi cuisine that years ago spread to Taiwan, with the Taiwanese adjusting it according to their preferences - replacing lard with vegetable oil and topping it with basil.
The version served here is popular with diners. Basil is an essential ingredient, stewed in this dish creating a heavier aroma and taste.
Pineapple with twisted dough strips and shrimps served here is a combination of three main characteristics of Taiwanese cuisine - seafood, fruit and snacks. The dough sticks are cut into segments and stuffed with shrimp. Pineapple cubes and the dough stick segments are then mixed with salad.
Address: 5/F, Block A, Hangzhou Tower, No. 21, Wulin Square
Tel: (0571) 8500-5210
Average cost: 71 yuan
Some 70 percent of Taiwan's population migrated to the island from southeastern provinces on the Chinese mainland, such as Fujian and Guangdong provinces. As a consequence, Taiwan food has been influenced by Min - another name of Fujian - Cantonese and Hakka.
Its characteristics are sweet, mild and delicate tastes.
During the civil war (1945-1949), people from mainland provinces moved to the island, taking their hometown culinary styles with them. Hence, Taiwan cuisine diversified to include special dishes from Beijing, Jiangxi Province and Sichuan Province.
Another feature came from the occupation by Japan between 1895 and 1945. Taiwan food was influenced by Japanese cuisine, with traditional Japanese food such as fried shrimps and sashimi altered to become a branch of Taiwanese food.
Taiwan is encircled by sea, so seafood figures prominently in its cuisine. Tuna, grouper, sardines, anchovies, squid and cuttlefish make frequent appearance on residents' tables.
Located in a sub-tropical zone, Taiwan has an abundant supply of fruit, which natives integrate into ordinary dishes for refreshing, fragrant and zesty tastes, especially suitable for hot summer days.
Taiwanese also show creativity in their selection of seasonings. Choices include soy sauce, rice wine, sesame oil, fermented black beans and their local variety of basil, a strong-smelling, strong-tasting herb which they called "nine-story pagoda."
Here are some options in Hangzhou for sampling Taiwan's rich culinary heritage.
Linglong Town(玲珑小镇)
This restaurant is situated on Nanshan Road amid beautiful surroundings. Every day, streams of diners are drawn by the authentic Taiwanese food and great views of West Lake.
Appetizers include the famous Taiwan-style pickled radish. Taiwanese favor to use pickled white radish, pickled mustard greens and other pickled vegetables to heighten the delicate flavor of foods.
Oyster omelet is another classic Taiwanese dish. Though originally sold in Taiwan's night markets, this chewy snack has been picked up by restaurants and is now considered an indispensable dish in Taiwanese eateries.
The oyster omelet is composed of eggs, oysters - sometimes shrimps - tapioca starch and garland chrysanthemum. It tastes soft and sticky, sometimes spicy when blended with chili sauce.
The dessert recommended here is crispy durian pastry. Durian pulp is made into soft and mellow fillings and wrapped in layers of flour. Toasted in the oven, the whole pastry turns gold and crispy, with the distinctive aroma (or odor, depending on your taste) of durian switching between savory and aromatic.
Address: 198 Nanshan Rd
Tel: (0571) 8702-5558
Average cost: 82 yuan
Soupspoon(汤匙餐厅)
This chain, which opened its first branch in Taipei more than 70 years ago, offers Taiwanese snacks, drinks and desserts.
Its signature dish is meat balls, still made according to the original handmade craft. Connoisseurs say the texture and taste cannot be compared to mass-produced varieties.
Showing the influence of mainland provinces, Taiwanese cuisine also features noodles. The dried noodles served here include various sauces from Taiwan to ensure authenticity.
Taiwan milk tea is renowned as the best milk tea of China, due to its unique flavor. Lengpao Milk Tea offered in Soupspoon is made of the tea from Mount Ali in Taiwan.
The tea has trace elements with anti-cancer properties and is also drunk in beauty regimes and for losing weight.
Address: 4/F, Jiebai Xinyuanhua,179 Yan'an Rd
Tel: (0571) 8701-7636
Average cost: 32 yuan (US$5.15)
Lukang Cha Yu(鹿港茶语)
A glance at this restaurant's name tells most diners that Taiwanese fare is on offer, because Lukang is a seaside town in Changhua, on the island.
Famous Taiwanese singer Lo Ta-yu wrote a song named after the small town, which became popular among Chinese music fans in the 1980s.
Stewed chicken with three cups of sauce is a must-try dish in Taiwan-style restaurants. This was a classic Jiangxi cuisine that years ago spread to Taiwan, with the Taiwanese adjusting it according to their preferences - replacing lard with vegetable oil and topping it with basil.
The version served here is popular with diners. Basil is an essential ingredient, stewed in this dish creating a heavier aroma and taste.
Pineapple with twisted dough strips and shrimps served here is a combination of three main characteristics of Taiwanese cuisine - seafood, fruit and snacks. The dough sticks are cut into segments and stuffed with shrimp. Pineapple cubes and the dough stick segments are then mixed with salad.
Address: 5/F, Block A, Hangzhou Tower, No. 21, Wulin Square
Tel: (0571) 8500-5210
Average cost: 71 yuan
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