Taiwanese

Taiwan's food base is Minnan: soy braising, oysters, rice cakes and pork, brought by settlers from Fujian from the 1600s, with Hakka preserved vegetables and stir-fries alongside. Japanese rule from 1895 to 1945 added bento, sashimi and a lighter, cleaner seasoning hand. After 1949, soldiers and cooks from across China brought Sichuan bean paste, northern wheat doughs and Shanghainese dumplings, and in the military villages these mixed into dishes like beef noodle soup. Night markets and tea shops shaped the modern snack culture from the 1980s.

Mild, slightly sweet and savoury rather than hot, with soy, rice wine, rock sugar, fried shallots and white pepper doing most of the work. Texture is prized, especially the springy chew Taiwanese call Q, in noodles, tapioca pearls and fish balls. Portions are small and meals are often assembled from several stalls. Thai basil, garlic and sesame oil mark the three-cup style of claypot cooking.