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The Food Of Taiwan: Recipes from the Beautiful Island?
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We're a nation of mutts so our cooking is a mix of Fujian (fish heavy, sesame paste, fried pork dishes), Hakka (pork fat and fried shallots everywhere), Japanese hotpot, and whatever the waishengren brought over after the KMT took over (beef noodle soup, Beijing/Tianjing classics, and Shanghai dishes like xiaolong bao).
We prize chewy-ness (affectionally known as "QQ"), less salt, less hot spices but loads of warming spices, soybean paste over soy sauce, pickles in everything, cold noodles, soup dishes, fish, and we have a lasting affinity for Northern Chinese classics/Shanghai xiaolong bao.
Cathy Erway's book isn't great for recipes, but her book is fantastics for understanding our food history.
Hi! I think Cathy Erway’s “The Food of Taiwan” will be an accessible start for you that won’t require the effort to sort what is Taiwanese vs. Chinese etc - tough categories even for second generation Taiwanese-Americans to readily know. The writer is James Beard award winning, so you know it’s legit!
The recipe is from the book The Food of Taiwan by Cathy Erway. Here is the recipe for the noodles.
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