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Index
Cover
Contents
Acknowledgments
Foreword
Introduction
The History of Taiwan
The People of Taiwan
The Land, Climate, and Agriculture of Taiwan
The Taiwanese Pantry
Sauces and Condiments
Fried Shallots (Hong Cong Tou)
Sha-Cha Sauce (Sha Cha Jiang)
Sweet-and-Sour Tomato–Based Sauce (Hai Shan Jiang)
Sweet-and-Sour Citrus and Soy–Based Sauce (Yang Sheng Zhan Jiang)
Dumpling Dipping Sauce (Jiaozi Jiang)
Pickled Mustard Greens (Zha Cai)
Pickled Mustard Greens Relish (Xue Cai)
Vinegar-Pickled Cabbage (Suan Cai)
Sweet Soy-Pickled Cucumbers (Yan Xiao Huang Gua)
Spicy Marinated Cucumbers (Suan La Xiao Huang Gua)
Crushed Peanut Powder (Hua Sheng Fen)
Appetizers and Street Snacks
Taiwanese Pork Belly Buns (Gua Bao)
Peppery Pork Buns (Hu Jiao Bing)
Pan-Fried Leek Buns with Dried Shrimp (Jiu Cai Shui Jian Bao)
Flaky Daikon Radish Pastries (Luo Bo Si Bing)
Pan-Fried Pork and Napa Cabbage Pot Stickers (Guotie)
Oyster Omelet (E Zai Jian / O Ah Jian)
Coffin Cake (Guan Cai Ban)
Tea Eggs (Cha Ye Dan)
Fried Chicken Bites (Yan Su Ji)
Taiwanese Grilled Corn (Kao Yu Mi)
Meatball Mochi (Ba-Wan / Rou Yuan)
Molded Sticky Rice (Tong Zai Mi Gao)
Taiwanese Burrito (Run Bing)
Vegetables
Dried Radish Omelet (Cai Fu Dan)
Tomato Salad with Ginger-Soy Dip (Liang Ban Fan Qie)
Steamed Eggplant with Garlic and Chilies (Suan Rong Qie Zi)
Sautéed King Oyster Mushrooms with Ginger (Qing Chao Xing Bao Gu)
Braised Cabbage with Dried Shrimp and Shiitake Mushrooms (Lu Bai Cai)
Braised Eggplant with Garlic and Basil (Jiu Ceng Ta Qie Zi)
Sautéed Sweet Potato Leaves with Garlic (Suan Rong Fan Shu Ye)
Sautéed Water Spinach with Fermented Tofu (Fu Ru Kong Xin Cai)
Dragon Beard Fern Ohitashi (Liang Ban Long Xu Cai)
Stuffed Bitter Melon (Niang Ku Gua)
Okra with Garlic, Chilies, and Fermented Black Beans (Dou Chi Chao Qiu Kui)
Deep-Fried Sweet Potato Balls (You Zha Di Gua Qiu)
Dry Tofu with Edamame (Dou Gan Chao Mao Dou Ren)
Pan-Fried Tofu with Date Sauce (Gan Mei Dou Fu)
Noodles and Soups
Basic Pork Soup Stock (Tun Gu Gao Tang)
Rice Noodles in Thick Soup with Pork Meatballs (Rou Geng / Ba Kinn)
Taiwanese Beef Noodle Soup (Niu Rou Mian)
Danzai Noodle Soup (Dan Zai Mian)
Oyster Noodle Soup (E Zai Mian Xian / O Ah Mi Suan)
Spanish Mackerel Noodle Soup (Tu Tun Yu Geng Mian)
Fried Pork Chop Noodle Soup (Pai Gu Mian)
Pan-Fried Egg Noodles with Seafood (Hai Xian Chao Mian)
Crispy Spareribs Soup with Winter Melon (Pai Gu Su Tang)
Pan-Fried Rice Noodles with Pork and Vegetables (Chao Mi Fen)
Noodles with Minced Pork and Fermented Bean Sauce (Zha Jiang Mian)
Sesame-Scented Thin Noodles (Ma You Mian Xian)
Chilled Noodles with Chicken and Sesame Sauce(Liang Mian)
Clam and Daikon Radish Soup (Ge Li Luo Buo Tang)
Chicken Soup with Bamboo Shoots and Mushrooms (Zhu Sun Ji Tang)
Thick Soup with Squid (You Yu Geng)
Chicken, Pineapple, and Bitter Melon Soup (Ku Gua Feng Li Ji Tang)
Sweet Potato Congee (Di Gua Xi Fan)
Meat and Poultry
Three Cup Chicken (San Bei Ji)
Fried Chicken Steaks (Zha Ji Pai)
Shredded Chicken over Rice (Ji Rou Fan)
Wine-Stewed Chicken with Sesame Oil (Ma You Ji)
Pork Meat Sauce over Rice (Lu Rou Fan / Loh Bah Bun)
Red-Braised Pig’s Knuckle (Hong Shao Zhu Jiao)
Red-Braised Pork Belly (Hong Shao Rou)
Hakka-Style Pork Stir-Fry (Ke Jia Xiao Chao)
Stir-Fried Slivered Pork with Yellow Chives (Jiu Huang Rou Si)
Steamed Ground Pork with Pickles (Gua Zai Rou)
Stir-Fried Beef with Pickled Mustard Greens and Bean Sprouts (Zha Cai Niu Rou Si)
Sha-Cha Stir-Fried Beef with Watercress (Sha Cha Niu Rou Kong Xin Cai)
Pan-Fried Pork Liver with Sweet and Sour Glaze (Jian Zhu Gan)
Fried Rice with Pork and Tea Leaves (Cha Ye Chao Fan)
Shredded Pork and Napa Cabbage Stew (Xi Lu Rou)
Seafood
Fried Fishcakes (Tian Bu La)
Pan-Fried Whole Fish with Garlic, Ginger, and Scallions (Cong Jiang Quan Yu)
Steamed Cod with Five-Flavor Sauce (Wu Wei Yu)
Pan-Fried Fish with Peanuts and Cilantro (Xiang Jian Yu Pai)
Three Cup Squid (San Bei Xiao Juan)
Oysters with Black Bean Sauce (Yin Chi E Zai / Yin Xi O Ah)
Fried Oysters (E Zai Su / O Ah So)
Chilled Oysters with Black Vinegar, Cilantro, and Shallots (Cong Xiang Xian E / Cong Xiang Xian Ke)
Basil Clams (Ta Xiang Ge Li)
Wine-Marinated Clams (Yan Ge Li / Xin Ha Ma)
Clams Braised with Loofah Squash (Ge Li Si Gua)
Pan-Fried Shrimp with Tea Leaves (Cha Ye Da Xia)
Deep-Fried Shrimp Rolls (Xia Juan)
Wine-Braised Shrimp (Shao Jiu Xia)
Crab Fried Rice (Xie Rou Chao Fan)
Desserts and Drinks
Pineapple Tarts (Feng Li Su)
Crushed Ice with Mangoes and Syrup (Mang Guo Bao Bing)
Crushed Ice Milk with Fruit Toppings (Shui Guo Niu Nai Bing)
Tapioca Pearl Tea (Zhen Zhu Nai Cha)
Hakka-Style Sweet Green Tea (Ke Jia Lei Cha)
Fresh Watermelon Shake (Xi Gua Bing Sha)
Brown Sugar Cake (Heitang Gao)
Peanut Mochi (Hua Sheng Ma Ji)
Sweet Tofu Custard (Tian Dou Hua)
Index
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