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.
Chinese rarely sit down to a lunch or dinner that does not include soup (in the case of noodle soup, soup is the meal). Unlike the Western custom of having soup before the main course, Chinese prefer to eat soup during or towards the end of a meal. At a casual meal people tend to pick up the bowl and drink directly from it; in a more formal setting, spoons are required. At a banquet several soup dishes may be consumed, always with the traditional flat-bottomed ceramic spoon.