Chinese Cuisine in Taiwan: Cross-Strait Food Relations With Fuchsia Dunlop
Taiwanese and Chinese cuisines share centuries of history, from Sichuan spices and Fujian flavors to Taiwanese street food and traditional banquets. How has Chinese food changed and evolved in Taiwan’s kitchens and night markets? Renowned chef and food writer Fuchsia Dunlop joins us to explore the culinary ties spanning the Taiwan Strait — and what makes Taiwanese cuisine unique. We discuss food migration, regional influences and how texture, identity and tradition shape what we eat — and how we understand food.
