Bubble tea is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially in California through regions including Los Angeles County, but the drink has also spread to other countries where there is a large East Asian diaspora population.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Taiwanese cuisine is a popular style of food with several variations, including Chinese and that of Taiwanese Indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
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.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".
Yixing clay is a type of clay from the region near the city of Yixing in Jiangsu Province, China, used in Chinese pottery since the Song dynasty (960–1279) when Yixing clay was first mined around China's Lake Tai. From the 17th century on, Yixing wares were commonly exported to Europe. The finished stoneware, which is used for teaware and other small items, is usually red or brown in colour. Also known as zisha (宜興紫砂) ware, they are typically left unglazed and use clays that are very cohesive and can form coils, slabs and most commonly slip casts. These clays can also be formed by throwing. The best known wares made from Yixing clay are Yixing clay teapots, tea pets, and other teaware.
Momofuku Ando, born Go Pek-Hok, was an inventor and businessman who founded Nissin Food Products Co., Ltd. He is known as the inventor of Nissin Chikin Ramen and the creator of the brands Top Ramen and Cup Noodles.
Taiwanese night markets are night markets in Taiwan that operate in urban or suburban areas between sunset and sunrise. A few, such as Huaxi Street Tourist Night Market, use purpose-built marketplaces, but most occupy either sidewalks or even entire streets that carry vehicle and pedestrian traffic by day. Some night markets in smaller side streets and alleys feature retractable roofs. Most night markets operate daily and feature a mixture of individual stalls selling clothing, consumer goods, xiaochi, and specialty drinks. The atmosphere is usually crowded and noisy with hawkers shouting and fast-paced music playing over loudspeakers. Taiwanese night markets have evolved over the years from small, local gatherings to noisy streets lined with vendors, who must adhere to regulations placed on their activities by the Taiwanese government.
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.
The 2009 Summer Deaflympics, officially known as the 21st Summer Deaflympics was an international multi-sport event from 5 to 15 September 2009 in Taipei, Taiwan. It was the third Summer Deaflympics to be held in the Asia-Pacific region. Judo, karate, and taekwondo have been recognized as new summer disciplines in the Deaflympics sports competition program.
Agriculture is one of the main industries in Taiwan. It contributes to the food security, rural development and conservation of Taiwan. Around 24% of Taiwan's land is used for farming.
Articles related to Taiwan include:
Iron egg is a special version of soy egg, a snack from Taiwan. They are considered a delicacy and originated in the Tamsui District of New Taipei City.
Peng Chang-kuei was a chef specializing in Hunan cuisine. Throughout his culinary career, he based in Hengyang, Chongqing, Taipei and New York City. He was credited to be the creator of General Tso's chicken.
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).
Chun Shui Tang is an international teahouse chain based in Taichung, Taiwan. Founded in 1983 as the name Yanghsien Tea Shop, it is known for the origin of bubble tea. Besides bubble tea, Chun Shui Tang also serve traditional Taiwanese dishes and snacks.
