Top 5 “Foreign-Inspired” Cuisines Invented in Taiwan - Taiwan Top 5 Ep8

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The top 5 “foreign-inspired” cuisines are what happens when culinary delights from all over the world spark fusion and innovation in Taiwan. These dishes may sound foreign, but they are actually unique to Taiwan. Ariel’s favorite is Sichuan beef noodle soup thanks to a broth with really heavy Sichuan ghost pepper aroma that highlights the sweetness of beef steak and tendons. It’s a favorite example of localization at its best. Wenzhou wontons from don’t actually originate from that particular region of China. Most people more closely identify with a modification by Mama Wen when she created big Wenzhou wontons here in Taiwan. ‘Chaoshou’ versions tossed in hot chili oil or sesame paste are other popular variations. Moon shrimp cakes, a signature dish found at many Thai restaurants, are actually a local creation! The super thick cut fried seafood was mistaken as foreign cuisine until its origins became clear. Mongolian BBQ is a blend of Tapenyaki and stir fry where all the ingredients like meat, vegetables, and toppings are thrown onto a huge circular grill for the chef to stir fry. All credit for this “foreign” feast belongs to Taiwanese comedian Wu Zhaonan! Pork Intestines with duck blood have a more intense flavor when simmering over a low flame. It’s best served over rice just like Taiwanese chefs intended. The texture is similar to tofu with a contrast between the chewiness of the intestine and the duck blood. These classic dishes were created across different ethnicities and regions of the world but have now become proud part of Taiwan’s culinary culture!

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