Fish, tropical fruit and comforting noodle dishes are all on the menu in Taiwan
With a mainly subtropical climate and mountain ranges running the length of the island, Taiwan offers perfect conditions for growing an array of crops, from rice and tea to fruit and vegetables. And there’s real pride in the produce: the aged soy my grandma uses; the competition Oolong tea with which my late grandpa was obsessed, and which never makes it outside Taiwan as it’s so popular; the Chih Shang rice that needs to be edition stamped to prove its authenticity.
Fruit shops are piled high with mountains of longan fruit, sugar apples, melons and dragon fruit, all ripe and ready to eat. And, being surrounded by waters, there’s access to great seafood, too, from abalone to snapper. Even the eggs in Taiwan seem to taste better than anywhere else, as the chickens are mostly wild.
Taiwan has absorbed influences from various cultures that have inhabited the island over the centuries, from Aboriginal communities to Chinese, Japanese and even Dutch. Flavours are often rich and soy-based, with a hint of sweetness due to the large sugar trade in the south of Taiwan in the 19th century. The first dish I seek out whenever I’m back is, an addictive and comforting bowl of slightly thickened bonito-based broth and silky, slurpable noodles.
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