Category Archives: Taiwanese

Three Cup Chicken or 三杯鸡 or sān bēi jī is a quintessential Taiwanese dish. The dish originates from Jiangxi province in southern China, and is a specialty of Ningdu. The dish shares similarities to Hakka-style preparations. The name “three cups” is derived because of the use of three cups of sauces required to make this […]

View full post »

loading...

This is another easy dish to add to your recipe arsenal. Similar recipes are found in different cuisines throughout Asia. In the Shanghainese recipe, they mix chopped century eggs with chilled tofu. In Japan, it is popular to eat cold tofu with katsuobushi, soy sauce, and sesame oil. A variation of this recipe common in […]

View full post »

loading...

Taiwanese Beef Noodle is considered a national dish, and every year the city of Taipei hosts a annual Beef Noodle festival, where chefs compete for the title of “Best Beef Noodle”. After scouring the web and researching recipes, it came down to the mix below with some changes based on my taste buds. It wasn’t […]

View full post »

loading...

Taiwanese Pickled Mustard Greens is a traditional pickled cabbage. In Chinese it is “酸菜”, the Pinyin pronunciation is “suān cài”. Suān Cài is made differently from region to region. In North China, suān cài is traditionally made with Napa Cabbage, whereas in South China, Chinese Mustard is used, and it in Taiwanese cuisine, the suān […]

View full post »

loading...

Lu rou fan is a home-style dish of pork braised in a fragrant five-spice sauce and served with rice. It is a common dish seen throughout Taiwan and Shandong Province with flavours varying from region to region. There seems to be a fierce debate over where this dish originates, but I just know that the […]

View full post »

loading...
S u b s c r i b e