This is a list of inventions by people who were born in Taiwan or citizens of Republic of China (Taiwan).
Bubble tea is a tea-based drink that originated in Taiwan in the early 1980s. It most commonly consists of tea accompanied by chewy tapioca balls, but it can be made with other toppings as well.
Taiwanese cuisine has several variations. In addition to dishes influenced by the majority Hoklo people, there is much influence from Taiwanese indigenous peoples, Hakka, Waishengren, local derivatives of Japanese cuisine, as well as types of Chinese cuisine from outside Fujian.
Youtiao is a long golden-brown deep-fried strip of dough commonly eaten in China and in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. Youtiao may be known elsewhere as Chinese cruller, Chinese fried churro, Chinese oil stick, Chinese doughnut, Chinese breadstick, and fried breadstick.
Datong District or Tatung is a district of Taipei City, Taiwan. It is located between the Taipei Metro Red Line and eastern shore of the Tamsui River, and between Civic Boulevard and the Sun Yat-sen Freeway. The southern part of this area used to be the site of Twatutia, one of the first settlements in what is now Taipei and for a time the area's commercial center. Taipei's commercial center has since shifted south east to Zhongzheng, Da'an and Xinyi, and Datong is far less important economically. One of the last vestiges of Twatutia's commercial importance disappeared with the closing of the Chien-Cheng Circle in 2006. The north was the site of the village of Daronpon.
Oyster vermicelli or oyster misua is a kind of noodle soup popular in Taiwan. Its main ingredients are oysters and misua. One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei. A tan-brown variety of vermicelli used for this dish is made primarily with wheat flour and salt, and gains its unique colour due to a steaming process which caramelizes the sugars in the dough, allowing it to be cooked for longer periods without breaking down.
General Tso's chicken is a sweet and spicy deep-fried chicken dish that is served in North American Chinese restaurants. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish known in Hunan, Zuo's home province.
Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.
Taiwanese Mandarin or Guoyu refers to any of the varieties of Mandarin Chinese spoken in Taiwan. This comprises two main forms: Standard Guoyu and Taiwan Guoyu.
Taiwanese tea culture includes tea arts, traditional tea ceremonies, and the social aspects of tea consumption in Taiwan. It can be traced back to its roots in Chinese tea culture. Many of the classical arts can be seen in the tea culture, such as calligraphy, flower arts, and incense arts. Tea, especially oolong tea, is a popular drink in Taiwan, and teahouses, or "tea-arts" shops, are common.
Bopomofo (Chinese: 注音符號; pinyin: zhùyīnfúhào; Wade–Giles: chu⁴yin¹fu²hao⁴, or Mandarin Phonetic Symbols, also named Zhuyin, is a major Chinese transliteration system for Mandarin Chinese and other related languages and dialects that is nowadays most commonly used in Taiwanese Mandarin. It is also used to transcribe other varieties of Chinese, particularly other varieties of Mandarin Chinese dialects, as well as Taiwanese Hokkien. Consisting of 37 characters and four tone marks, it transcribes all possible sounds in Mandarin.
Articles related to Taiwan include:
Woodball is a sport where a mallet is used to pass a ball through gates. This game can be played in grass, sand or indoor. The sport is in the program of Asian Beach Games and was incorporated in 2008. The International Woodball Federation is based in Taipei, Taiwan.
Hokkien, a Min Nan variety of Chinese spoken in Southeastern China, Taiwan and Southeast Asia, does not have a unitary standardized writing system, in comparison with the well-developed written forms of Cantonese and Vernacular Chinese (Mandarin). In Taiwan, a standard for Written Hokkien has been developed by the Republic of China Ministry of Education including its Dictionary of Frequently-Used Taiwan Minnan, but there are a wide variety of different methods of writing in Vernacular Hokkien. Nevertheless, vernacular works written in the Hokkien are still commonly seen in literature, film, performing arts and music.
Dawon Kahng was a Korean-American electrical engineer and inventor, known for his work in solid-state electronics. He is best known for inventing the MOSFET, along with his colleague Mohamed Atalla, in 1959. Kahng and Atalla developed both the PMOS and NMOS processes for MOSFET semiconductor device fabrication. The MOSFET is the most widely used type of transistor, and the basic element in most modern electronic equipment.
Peng Chang-kuei was a Taiwanese chef who is generally credited with being the creator of General Tso's chicken, a popular Chinese dish in Western countries.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Braised pork rice is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu and served on top of rice. Chinese pickles are often eaten with the dish.
Chun Shui Tang is an international teahouse chain based in Taichung, Taiwan. The restaurants specializes in serving bubble tea, but also serve other entrees and snacks. Founded in 1983 as Yanghsien Tea Shop, Chun Shui Tang is one of two Taiwanese restaurant chains that claim to have invented bubble milk tea, the other being Hanlin Tea Room.