Cold Noodle Salad 台式涼麵 (táishì liàng miàn) Taiwan has many refreshing drinks, snacks and appetisers to keep you cool in summer, but actual cold meals are hard to find, so you can count this easy noodle salad with a tangy sesame dressing as a rarity.
and Sour Soup酸辣湯 (suān làtāng) This is a hearty, chunky Taiwanese version of the soup that can be found in Chinese restaurants worldwide.
Roast Pork Belly 鹹豬肉 (xián zhūròu) Pork belly, a slab of it, seasoned and roasted in the oven or crisped on a barbecue is a great appetiser that will set your taste buds racing.
Cup Chicken 三杯雞 (sān bēi jī) A classic Taiwanese dish that is simply pungent. The three cups refer to one each of sesame oil, rice wine, and soy sauce.
Pork 東坡肉 (dōng pō ròu) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
清蒸魚 (qīngzhēng yú) A really simple dish that requires only the most basic arsenal of Chinese ingredients.
Stir-fried Water Spinach炒空心菜 (chǎo kōngxīncài) Water spinach is one of the great vegetable staples of Taiwan and southern China. This quick-growing leafy green when cooked right is a great combo of crunchy stems and tender leaves.
Chopsticks have been dug from burial plots that are at least 3,200 years old. Some surmise that they evolved from a practice of using a wooden stick while cooking on an open fire to prod, stir or move food. It is fairly easy to imagine how a pair of sticks came to be used like tongs.