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Taiwanesische Rezepte

Rindernudelsuppe, Frühlingszwiebelpfannkuchen, stinkender Tofu – kühnes Streetfood und gemütliche Küche.

81Rezepte

25Easy

48Medium

8Hard

Über die Taiwanesische Küche

Die taiwanesische Küche überlagert Einwanderungswellen mit der Speisekammer einer Insel. Hokkien-Siedler aus Fujian brachten Austernomeletts und geschmortes Schweinefleisch auf Reis (lu rou fan); Hakka-Gemeinschaften spendeten preiswerte Pfannengerichte und konserviertes Senfgrün; Fünfzig Jahre japanische Herrschaft hinterließen Tianbula im Tempura-Stil, eine Bento-Kultur und eine Vorliebe für Meeresfrüchte in Sashimi-Qualität. Nach 1949 fügten die Ankömmlinge auf dem Festland Sichuan-, Shanghaier- und nördliche Weizentraditionen hinzu – so verband die Rindfleischnudelsuppe, wohl das Nationalgericht, Sichuan-Chilibohnenpaste mit lokalen Schmorgewohnheiten.

Der Schwerpunkt der Küche ist der Nachtmarkt. An Ständen auf dem Shilin- oder Tainan-Gartenmarkt in Taipeh werden stinkender Tofu, Gua Bao (geschmorter Schweinebauch in gedämpften Brötchen), Austernnudeln und Pfefferbrötchen angeboten, die an tandoorähnlichen Ofenwänden gebacken werden. Die Aromen sind eher sanft süß und aromatisch als feurig: Sojasauce, Reiswein, Kandiszucker, gebratene Schalotten und weißer Pfeffer erledigen die meiste Arbeit, während Basilikum und Knoblauch Gerichte wie Drei-Tassen-Hähnchen (San Bei Ji) abrunden.

Hobbyköche bereiten ihre Mahlzeiten rund um einen Reiskocher zu – oft von der legendären Marke Tatung – und dämpfen Reis, während Schmorgerichte daneben köcheln. Ein typisches Abendessen besteht aus Reis und drei oder vier kleinen Gerichten: ein in Soja geschmortes Fleisch, gebratener Wasserspinat mit Knoblauch, eine einfache Suppe, vielleicht eine kalte Gurke. Lu Wei, der meisterhafte Schmorkocher aus Eiern, Tofu und Seetang, lässt mit einem einzigen Topf gewürzter Flüssigkeit die Beilagen einer Woche würzen.

Lu Rou Fan

Gehackter Schweinebauch, geschmort mit Soja, Reiswein, gebratenen Schalotten und Fünf-Gewürz-Gewürzen, über Reis geschöpft – Taiwans typisches Wohlfühlgericht.

Rindernudelsuppe

Weizennudeln in einer kräftigen Brühe aus geschmorter Rinderhaxe, Doubanjiang-Chilibohnenpaste und eingelegtem Senfgrün, perfektioniert im Taipei der Nachkriegszeit.

Nachtmarkt-Snacks

Xiao Chi (kleine Gerichte) wie Austernomeletts, Pfefferbrötchen, stinkender Tofu und Gua Bao definieren, wie Taiwaner tatsächlich auswärts essen.

Drei-Tassen-Kochen

San-Bei-Gerichte schmoren Hühnchen oder Tintenfisch zu gleichen Teilen aus Sojasauce, Reiswein und Sesamöl, abgerundet mit ganzen Basilikumblättern.

Gebratene Schalotten und weißer Pfeffer

Knusprig gebratene Schalotten und gemahlener weißer Pfeffer bilden die Hintergrundwürze fast aller Schmorgerichte, Suppen und Reisgerichte.

Master-Stock-Schmoren (Lu Wei)

Eine wiederverwendbare Soja-Gewürz-Schmorflüssigkeit aromatisiert Eier, Tofu, Seetang und Innereien und wird mit jedem Gebrauch komplexer.

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Neusoup

Taiwanese Beef Noodle Soup

Taiwan's national dish — a rich, spiced beef broth with tender braised beef shank and springy wheat noodles, perfumed with doubanjiang, star anise and soy.

180 min680 calMedium

★4.9(1,876)

Neubreakfast

Cong You Bing

Taiwan's irresistible street-food scallion pancakes — flaky, chewy, layered flatbreads studded with fragrant spring onions, pan-fried until crisp and golden.

65 min320 calMedium

★4.7(1,234)

Neudinner

Lu Rou Fan — Taiwanese Braised Pork Rice

Meltingly tender soy-braised pork belly with five-spice, rice wine and crispy shallots over steamed rice — Taiwan's ultimate comfort food and the nation's most beloved bowl.

105 min680 calEasy

★4.9(5,432)

Neudinner

Three Cup Chicken — San Bei Ji

Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.

40 min520 calEasy

★4.9(4,321)

Neulunch

Oyster Vermicelli — Ô-á-mī-suànn

Thick rice vermicelli in a glossy sweet potato starch sauce with oysters, offal and coriander — Taipei's most iconic night market soup.

50 min380 calMedium

★4.8(2,143)

Neudessert

Taiwanese Pineapple Cake

Buttery, crumbly shortbread encasing a dense, sweet pineapple jam — Taiwan's most famous souvenir pastry and one of the world's great small bites.

60 min180 calMedium

★4.9(3,654)

dinner

Taiwanese Beef Noodle Soup

Taiwan's most iconic bowl — a slow-braised beef shank soup with springy noodles in a deep red broth fragrant with doubanjiang, soy, star anise, and spicy bean paste.

210 min560 calHard

★4.9(2,130)

dinner

Lu Rou Fan

Taiwan's beloved braised pork rice — fatty pork belly slow-braised in soy sauce, five-spice, and fried shallots until meltingly tender, spooned over white rice in lacquered glory.

105 min620 calMedium

★4.9(2,560)

breakfast

Scallion Pancake

Taiwan's beloved street food flatbread — flaky, crispy, chewy layers of unleavened dough with aromatic scallions, pan-fried until golden and served with dipping sauce.

65 min280 calMedium

★4.8(1,560)

snack

Bā Wán

A Taiwanese street food specialty from central Taiwan — a large, translucent starchy dumpling filled with pork, bamboo shoots, and mushrooms, topped with sweet-savory sauce.

75 min280 calHard

★4.7(890)

soup

Taiwanese Oyster Vermicelli (蚵仔麵線)

Thick, savory Taiwanese night market noodle soup with oysters, offal, and a distinctive sweet potato starch sauce.

50 min320 calMedium

★4.7(278)

drink

Taiwanese Bubble Tea (珍珠奶茶)

The original boba milk tea — strong black tea blended with milk and topped with chewy tapioca pearls.

40 min180 calEasy

★4.9(892)

dinner

Taiwanese Three Cup Chicken (三杯雞)

Intensely flavored Taiwanese braised chicken with equal parts sesame oil, soy sauce, and rice wine — finished with Thai basil.

40 min420 calEasy

★4.8(445)

dessert

Taiwanese Pineapple Cake (鳳梨酥)

Taiwan's iconic buttery shortbread pastry filled with sticky pineapple jam — the ultimate souvenir and gift.

60 min140 calMedium

★4.8(367)

dinner

Taiwanese Braised Pork Rice — Minced Version (滷肉飯)

Tender, caramelized braised pork belly over white rice with a sticky soy-and-five-spice sauce — Taiwan's ultimate comfort bowl.

110 min520 calEasy

★4.9(623)

dinner

Taiwanese Beef Noodle Soup

Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.

210 min580 calHard

★4.9(1,765)

Im Trenddinner

Lu Rou Fan (Taiwanese Braised Pork Rice)

Taiwan's ultimate comfort food — meltingly tender minced pork belly braised in soy and five spice, ladled over steamed rice with pickled radish.

105 min620 calEasy

★4.8(2,341)

snack

Taiwanese Scallion Pancake (Cong You Bing)

Crispy, flaky layered flatbread packed with green onions — pan-fried in sesame oil until shatteringly crisp outside and chewy within.

45 min320 calMedium

★4.7(1,432)

lunch

Taiwanese Oyster Vermicelli

Thick sweet potato vermicelli in a viscous soup with oysters, pork liver and a thick sweet and sour sauce — a Taiwanese night market icon.

50 min380 calMedium

★4.8(534)

breakfast

Taiwanese Scallion Pancakes

Crispy, flaky layered flatbread studded with spring onions — a beloved Taiwanese street breakfast.

50 min310 calMedium

★4.8(621)

Im Trendsnack

Taiwanese Popcorn Chicken

Crispy marinated chicken pieces fried with basil leaves and chilli — Taiwan's most addictive street food from night markets.

50 min480 calMedium

★4.9(1,087)

dinner

Lu Rou Fan

Taiwanese braised pork rice — slowly braised fatty pork in soy, rice wine and star anise, served over white rice.

140 min580 calMedium

★4.9(1,234)

breakfast

Taiwanese Aboriginal Millet Porridge

Creamy millet porridge with mountain vegetables, wild game stock, and native ingredients.

65 min240 calEasy

★4.5(234)

dinner

Taiwanese Aboriginal Bamboo Tube Rice

Sticky rice cooked inside bamboo tubes with pork, mushrooms, and chestnuts — a mountain feast.

95 min420 calMedium

★4.7(356)

dinner

Taiwanese Aboriginal Wild Boar Stew

Tender wild boar meat slow-cooked with mountain herbs, ginger, and native spices.

150 min380 calMedium

★4.6(198)

lunch

Taiwanese Aboriginal Taro Balls

Crispy-outside, creamy-inside taro dumplings filled with savory meat and served in a light broth.

70 min320 calMedium

★4.6(287)

snack

Taiwanese Aboriginal Finger Millet Cake

Dense, slightly sweet millet cake with red beans and a crispy exterior — a mountain staple.

60 min180 calEasy

★4.5(156)

Neusoup

Taiwanese Beef Noodle Soup (Niu Rou Mian)

Taiwan's iconic beef noodle soup — slow-braised beef shank in a deeply spiced broth of doubanjiang, soy and rice wine, served over hand-pulled wheat noodles.

205 min680 calMedium

★4.9(1,620)

Neustarter

Taiwanese Gua Bao (Pork Belly Steamed Bun)

Pillowy steamed buns folded around slow-braised pork belly, pickled mustard greens, crushed peanuts, and coriander — Taiwan's most photogenic street snack.

210 min540 calHard

★4.9(2,140)

Neulunch

Taiwanese Market Lemon Herb Rice Bowl

Taiwanese Market Lemon Herb Rice Bowl brings taiwanese flavor to a practical rice bowl built with chicken thighs, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

42 min385 calMedium

★4.3(10,930)

Neusoup

Taiwanese Village Smoky Tomato Soup

Taiwanese Village Smoky Tomato Soup brings taiwanese flavor to a practical soup built with mushrooms, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

55 min406 calEasy

★4.4(10,959)

Neudinner

Taiwanese Garden Sesame Lime Skillet

Taiwanese Garden Sesame Lime Skillet brings taiwanese flavor to a practical skillet dinner built with cauliflower, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

66 min427 calMedium

★4.5(10,988)

Neudinner

Taiwanese Harbor Charred Pepper Noodles

Taiwanese Harbor Charred Pepper Noodles brings taiwanese flavor to a practical noodle dish built with rice noodles, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

77 min448 calMedium

★4.5(11,017)

Neusalad

Taiwanese Mountain Green Herb Salad

Taiwanese Mountain Green Herb Salad brings taiwanese flavor to a practical salad built with grilled chicken, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

58 min469 calHard

★4.6(11,046)

Neubread

Taiwanese Festival Lemon Herb Flatbread

Taiwanese Festival Lemon Herb Flatbread brings taiwanese flavor to a practical flatbread built with flatbread dough, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

47 min490 calMedium

★4.7(11,075)

Neudinner

Taiwanese Homestyle Smoky Tomato Traybake

Taiwanese Homestyle Smoky Tomato Traybake brings taiwanese flavor to a practical traybake built with sweet potatoes, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

55 min511 calMedium

★4.8(11,104)

Neusnack

Taiwanese Street Sesame Lime Fritters

Taiwanese Street Sesame Lime Fritters brings taiwanese flavor to a practical fritters built with salted fish, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

45 min532 calEasy

★4.3(11,133)

Neubreakfast

Taiwanese Golden Charred Pepper Breakfast Plate

Taiwanese Golden Charred Pepper Breakfast Plate brings taiwanese flavor to a practical breakfast plate built with beans, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

54 min553 calMedium

★4.4(11,162)

Neudessert

Taiwanese Weeknight Green Herb Dessert

Taiwanese Weeknight Green Herb Dessert brings taiwanese flavor to a practical dessert built with coconut, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.

80 min431 calMedium

★4.5(11,191)

Neudinner

Lu Rou Fan (Taiwanese Braised Pork Rice)

Fatty minced pork belly slow-braised in soy sauce, five-spice and shallots, spooned over steamed rice.

120 min620 calMedium

★4.2(89)

Neusoup

Taiwanese Beef Noodle Soup (Niu Rou Mian)

A deeply spiced beef and tendon broth simmered for hours, poured over wheat noodles with pickled mustard greens.

200 min540 calMedium

★4.4(39)

Neudinner

O-a-tsian (Taiwanese Oyster Omelet)

A night-market classic of small oysters folded into a starchy, crisp-edged egg batter and topped with a sweet-savory sauce.

25 min380 calMedium

★4.6(86)

Neudinner

Taiwanese Three-Cup Chicken (San Bei Ji)

Bone-in chicken pieces braised in equal parts sesame oil, soy sauce and rice wine with garlic, ginger and fistfuls of Thai basil.

50 min470 calMedium

★4.5(19)

Neusalad

Taiwanese Cold Sesame Noodles (Liang Mian)

Chilled wheat noodles tossed in a nutty sesame-soy dressing with julienned cucumber, a favorite hot-weather lunch across Taiwan.

23 min380 calEasy

★4.5(65)

Neusnack

Taiwanese Braised Pork Belly Bao (Gua Bao)

Soft steamed folded buns stuffed with braised pork belly, pickled mustard greens, cilantro and crushed peanuts.

120 min520 calMedium

★4.4(41)

Neudinner

Taiwanese Pork and Chive Dumplings (Jiaozi)

Pan-fried or boiled dumplings filled with seasoned ground pork and garlic chives, served with a soy-vinegar dipping sauce.

55 min320 calMedium

★4.4(84)

Neusnack

Taiwanese Popcorn Chicken (Yan Su Ji)

Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.

55 min430 calEasy

★4.5(70)

Neusoup

Taiwanese Danzai Noodles (Tainan Braised Pork Noodle Soup)

A small-bowl Tainan specialty of thin noodles in a light shrimp broth, topped with minced pork sauce and a single shrimp.

55 min390 calMedium

★4.6(39)

Neubreakfast

Taiwanese Turnip Cake (Luo Bo Gao)

A steamed and then pan-fried cake of shredded daikon radish and rice flour studded with dried shrimp and shiitake, crisp outside and soft within.

90 min220 calMedium

★4.5(64)

Neudessert

Taiwanese Mango Shaved Ice (Xue Hua Bing)

Delicate ribbons of milk-based shaved ice piled with fresh mango cubes, mango sorbet and condensed milk drizzle.

20 min310 calEasy

★4.3(76)

Neudinner

Taiwanese Braised Pork Belly and Cabbage Hot Pot (Feng Rou)

Silky braised pork belly simmered slowly with napa cabbage in a savory, slightly sweet soy braise, a homestyle winter favorite.

110 min480 calMedium

★4.3(19)

Neusnack

Taiwanese Scallion Pancake (Cong You Bing)

A flaky, layered pan-fried flatbread laminated with oil and scallions, crisp on the outside and chewy within.

40 min310 calMedium

★4.6(71)

Neusnack

Taiwanese Stinky Tofu (Chou Doufu)

Deep-fried fermented tofu with a famously pungent aroma but a mild, custardy interior, served with pickled cabbage and chili sauce.

30 min260 calMedium

★4.5(30)

Neudinner

Taiwanese Braised Beef Tendon and Radish (Niu Jin Luo Bo)

Gelatinous beef tendon slow-braised with daikon radish in a soy and star anise broth until meltingly soft.

175 min380 calMedium

★4.6(37)

Neudessert

Taiwanese Sun Cake (Tai Yang Bing)

A flaky, layered pastry from Taichung filled with sweet maltose caramel, its buttery crust shattering with each bite.

80 min230 calHard

★4.6(19)

Neulunch

Taiwanese Braised Chicken over Rice (Ji Rou Fan)

Shredded poached chicken over rice moistened with its own savory braising drippings and crisp shallots, a lighter cousin of lu rou fan.

Taiwanese Grass Jelly Drink (Xian Cao)

Chilled cubes of herbal grass jelly served in a lightly sweetened drink, an iconic cooling refreshment across Taiwan's summer.

10 min110 calEasy

★4.2(86)

Neusoup

Taiwanese Pork Rib and Bitter Melon Soup (Ku Gua Pai Gu Tang)

A clear, restorative soup of pork ribs and bitter melon simmered with black beans, valued in Taiwan for its cooling, refreshing quality in hot weather.

80 min280 calEasy

★4.6(49)

Neubreakfast

Shao Bing with Sesame and Scallion (Taiwanese Sesame Flatbread)

Flaky, layered sesame-crusted flatbread split and stuffed with scallion and egg — a night-market breakfast staple across Taiwan.

85 min380 calHard

★4.6(39)

Neusoup

Taiwanese Fish Ball Soup

Bouncy handmade fish balls simmered in a clear, gingery broth with cabbage — a coastal Taiwanese comfort soup found at every night market.

50 min220 calMedium

★4.5(36)

Neusnack

Taiwanese Braised Peanuts with Star Anise

Whole peanuts simmered low and slow in a five-spice and star anise broth until soft and deeply savory — a Taiwanese night-market snack and beer companion.

130 min210 calEasy

★4.4(22)

Neulunch

Taiwanese Oyster Omelette

Plump oysters folded into a chewy, translucent starch batter with egg and greens, finished with a sweet-savory sauce — a signature Taiwanese street food.

30 min340 calMedium

★4.6(40)

Neubreakfast

Taiwanese Tomato and Egg Rice Porridge

Silky rice congee simmered with juicy tomatoes and swirled with egg — a gentle, home-style Taiwanese breakfast bowl.

55 min240 calEasy

★4.4(27)

Neudinner

Steamed Whole Fish with Garlic and Lime

A whole white fish steamed until just cooked, topped with garlic, ginger and a hot lime-soy sauce — a coastal Taiwanese seafood classic.

30 min320 calMedium

★4.7(43)

Neusnack

Taiwanese Scallion Pancake

A crisp, flaky pan-fried flatbread laced with scallion throughout every layer — Taiwan's beloved cong you bing, eaten as a snack any time of day.

60 min310 calMedium

★4.6(34)

Neusalad

Smashed Cucumber Salad with Chili and Garlic

Cracked cucumbers tossed in a punchy garlic-chili-vinegar dressing — a cooling, crunchy Taiwanese side found on nearly every home dinner table.

15 min90 calEasy

★4.5(31)

Neusnack

Pan-Fried Sesame Rice Cakes (Nian Gao)

Sliced glutinous rice cake pan-fried until crisp outside and chewy within, tossed with toasted sesame and scallion — a Taiwanese Lunar New Year favorite.

25 min260 calEasy

★4.4(24)

Neusoup

Ginger Chicken Dumpling Soup

Handmade chicken and ginger dumplings simmered in a light, gingery broth — a warming Taiwanese home-style soup for cold days.

65 min340 calMedium

★4.5(33)

Neudinner

Three-Cup Chicken (San Bei Ji)

Chicken braised in equal parts soy sauce, rice wine and sesame oil with basil and garlic — Taiwan's most famous braised chicken dish.

50 min460 calMedium

★4.8(66)

Neudinner

Baked Eggplant with Garlic and Chili

Roasted eggplant tossed in a garlicky, spicy soy glaze — a quick Taiwanese vegetable dish that's become a favorite late-night dish alongside beer.

40 min160 calEasy

★4.4(23)

Neudessert

Taiwanese Pineapple Cakes (Fengli Su)

Buttery shortbread pastry filled with tangy pineapple jam — Taiwan's most famous sweet souvenir, balancing rich crust and bright fruit filling.

150 min240 calHard

★4.6(45)

Neudinner

Taiwanese Five-Spice Pork Fried Rice

Taiwanese-style fried rice with minced pork, five-spice, soy sauce and fried shallots, built on day-old rice for a proper chewy-crisp texture.

30 min480 calEasy

★4.6(68)

Neubreakfast

Taiwanese Scallion Pancakes with Seared Salmon

Crisp, flaky Taiwanese scallion pancakes (cong you bing) topped with pan-seared salmon and a five-spice soy dipping sauce.

65 min490 calMedium

★4.5(51)

Neulunch

Taiwanese Braised Pork Rice Bowl (Lu Rou Fan)

Taiwan's iconic lu rou fan — pork belly slow-braised in soy, five-spice and rock sugar until silky, spooned over steamed rice.

110 min620 calMedium

★4.7(74)

Neudinner

Taiwanese Three-Cup Cod Over Rice

Taiwanese three-cup style cod, simmered in equal parts soy sauce, rice wine and sesame oil with basil, served over steamed rice.

35 min410 calEasy

★4.5(55)

Neulunch

Taiwanese Mung Bean and Red Lentil Congee Bowl

A comforting Taiwanese-style savory congee bowl made with mung beans and red lentils, seasoned with five-spice and topped with crispy shallots.

70 min260 calEasy

★4.4(46)

Neudinner

Taiwanese Five-Spice Pork and Rice Stuffed Peppers

Bell peppers stuffed with a Taiwanese-seasoned pork and rice filling flavored with five-spice, soy sauce and rice wine, baked until tender.

65 min380 calEasy

★4.5(43)

Neudinner

Taiwanese Baked Rice Casserole with Five-Spice Pork and Cheese

A Taiwanese-style baked rice casserole (jiao kao fan), five-spice pork and rice topped with a savory tomato-cream sauce and melted cheese.

50 min560 calMedium

★4.5(39)

Neudinner

Taiwanese Salt-and-Pepper Fried Chicken Burger

A Taiwanese yan su ji-style fried chicken burger, marinated in five-spice and soy, fried crisp and topped with Thai basil and melted cheese.

50 min620 calMedium

★4.6(64)

Neudessert

Taiwanese Douhua (Silken Tofu Pudding with Brown Sugar Syrup)

Silky Taiwanese douhua tofu pudding served warm in a brown sugar ginger syrup with roasted peanuts and chewy tapioca pearls.

40 min220 calMedium

★4.6(52)

Neudinner

Taiwanese Lunar New Year Plate: Braised Fish and Nian Gao

A Taiwanese Lunar New Year plate of soy-braised whole fish and pan-fried sweet glutinous rice cake (nian gao), symbols of abundance and progress.

60 min420 calMedium

★4.6(45)

Taiwanesische Küche: Häufig gestellte Fragen

Wofür ist taiwanesisches Essen bekannt?▾

Taiwan ist vor allem für sein Streetfood auf dem Nachtmarkt bekannt – stinkender Tofu, Gua Bao, Austernomeletts, Pfefferbrötchen – sowie Rindfleischnudelsuppe, Lu Rou Fan (geschmorter Schweinefleischreis) und Bubble Tea, der in den 1980er Jahren in Taiwan erfunden wurde (Teehäuser in Taichung und Tainan behaupten beide, dies sei behauptet). Das Gesamtprofil ist herzhaft-süß und basiert eher auf Sojasauce, Reiswein, gebratenen Schalotten, Knoblauch und Basilikum als auf starker Chili-Schärfe.

Wie unterscheidet sich taiwanesisches Essen von chinesischem Essen?▾

Die taiwanesische Küche hat ihre Wurzeln in Fujian (Hokkien), nahm jedoch Hakka, Japaner und regionale Einflüsse vom Festland nach 1949 auf und entwickelte so einen leichteren, süßeren und eher auf Meeresfrüchte ausgerichteten Stil. Japanische Akzente finden sich in der Bento-Kultur und dem aus Tempura gewonnenen Tianbula; Gerichte wie Rindernudelsuppe und Gua Bao gibt es in ihrer ikonischen Form nur in Taiwan. Weißer Pfeffer und gebratene Schalotten ersetzen die schwerere Chili- und Sichuan-Pfeffer-Würze aus Westchina.

Ist taiwanesisches Essen scharf?▾

Meistens nein. Der Grundgeschmack ist mild, herzhaft und leicht süßlich, gewürzt mit Soja, Knoblauch, Basilikum und weißem Pfeffer. Chili kommt hauptsächlich in Rindernudelsuppe (via Doubanjiang) und in optionalen Tischgewürzen vor, daher ist Schärfe normalerweise etwas, das man hinzufügt, und nicht etwas eingebautes. Menschen, die empfindlich auf Gewürze reagieren, kommen problemlos mit taiwanesischen Menüs zurecht.

Welches taiwanesische Gericht sollte ein Anfänger zuerst kochen?▾

Beginnen Sie mit Lu Rou Fan. Es werden nur gemahlener oder gewürfelter Schweinebauch, Sojasauce, Reiswein, Zucker, fünf Gewürze und gebratene Schalotten benötigt, 45 Minuten köcheln lassen und über Reis gelöffelt. Drei Tassen Hühnchen sind ein gutes zweites Projekt – eine Pfanne, gleiche Teile Sojasauce, Reiswein und Sesamöl sowie Knoblauch, Ingwer und Basilikum.

Welche Vorratsartikel benötige ich für die taiwanesische Küche?▾

Grundnahrungsmittel: helle und dunkle Sojasauce, taiwanesischer Reiswein (Michiu), Sesamöl, Kandiszucker, Fünf-Gewürze-Pulver, weißer Pfeffer, gebratene Schalotten und Doubanjiang für Rindfleischnudelsuppe. Frische Aromen – Knoblauch, Ingwer, Frühlingszwiebeln und Thai-Basilikum – runden die meisten Gerichte ab. Rundkornreis und getrocknete Reisnudeln bedecken die Stärkeseite der Speisekammer.