Taiwanese cuisine has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. Over hundred years of historical development;mainstream Taiwanese cuisine has been influenced by Hakka cuisine,the cuisines of the waishengren, Japanese cuisine,and American cuisine. Although southern Fujian cuisine has had the most profound impact.
Hong dou tang or Hong dou sha is a popular Chinese dish served in Mainland China,Taiwan,Hong Kong,Macau,and places with Chinese diaspora. It is categorized as a tang shui 糖水or sweet soup. It is often served cold during the summer,and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching,and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.
Cha chaan teng,often called a Hong Kong-style cafe or diner in English,is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong,Macau,and parts of Guangdong. Due to the waves of mass migrations from Hong Kong in the 1980s,they are now established in major Chinese communities in Western countries such as Australia,Canada,the United Kingdom,and the United States. Likened to a greasy spoon cafe or an American diner,cha chaan tengs are known for eclectic and affordable menus,which include dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. They draw comparisons to Western cafés due to their casual settings,as well as menus revolving around coffee and tea.
Baked Alaska,also known as Bombe Alaska,omelette norvégienne,omelette surprise, or omelette sibérienne depending on the country,is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish,lined with slices of sponge cake or Christmas pudding,and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time,long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream.
A Swiss roll,jelly roll,roll cake,cream roll,roulade or Swiss log is a type of rolled sponge cake filled with whipped cream,jam,or icing. The origins of the term are unclear;in spite of the name "Swiss roll",the cake is believed to have originated elsewhere in Central Europe,possibly Austria or Slovenia. It appears to have been invented in the nineteenth century,along with Battenberg cake,doughnuts,and Victoria sponge. In the U.S.,commercial versions of the cake are sold with the brand names of Ho Hos,Yodels,Swiss Cake Rolls,and others. A type of roll cake called Yule log is traditionally served at Christmas.
Grass jelly,also known as leaf jelly or herb jelly,is a jelly-like dessert eaten in East and Southeast Asia. It is created by using Chinese mesona and has a mild,slightly bitter taste. It is served chilled,with other toppings such as fruit,or in bubble tea or other drinks. Outside Asia,it is sold in Asian supermarkets.
Soft serve,also known as soft ice,is a frozen dessert,similar to ice cream but softer and less dense due to air being introduced during freezing. Soft serve has been sold commercially since the late 1930s in the US.
Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. Usually,the syrup is added after the ice has been frozen and shaved—typically at the point of sale;however,flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and ways. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks.
Ching bo leung is a sweet,cold soup of Chinese origin and commonly served in Cantonese cuisine,Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤. It is known as sâm bổlượng or chèsâm bổlượng in Vietnam.
Put chai ko is a popular snack in Hong Kong. The pudding cake is palm size and is sweet in taste. It is soft,but can hold its molded shape outside a bowl. The cake is made from white or brown sugar,long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through. Then it is allowed to cool and served at room temperature. Traditionally,the hawker inserts two bamboo skewers into the cake to turn it out and the eater holds the skewers to consume. At present,most Put Chai Ko are sold in plastic bags.
Tshuah-ping or Tsua bing,also known as Baobing in Mandarin,is a shaved ice dessert introduced to Taiwan during Taiwan under Japanese rule,and then spread from Taiwan to Greater China and countries with large regional Overseas Chinese populations such as Malaysia and Singapore. It is especially popular in Taiwan where the dish has a variation called xuehua bing (雪花冰),in which the ice is not made out of water but milk.
Chinese desserts are sweet foods and dishes that are served with tea,along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice,sweet bean pastes,and agar. Due to the many Chinese cultures and the long history of China,there are a great variety of desserts of many forms.
Mobile Softee (雪糕車) is an ice cream vendor in Hong Kong which uses ice cream trucks.. The brand is owned by Ng Enterprises Ltd.
Snow skin moon,snowy mooncake,ice skin mooncake or crystal mooncake is a Chinese food eaten during the Mid-Autumn Festival. Snow skin mooncakes are a non-baked mooncake originating from Hong Kong. The snow skin mooncake is also found in Macau,Mainland China,Taiwan,Singapore,Malaysia and Indonesia. Although snow skin mooncakes are usually made and sold by bakeries,these mooncakes are not baked in ovens like traditional cakes. Further,unlike traditional mooncakes which are served at room temperature,snow skin mooncakes are typically eaten cold.
Bing sutt is a type of traditional cold drinking house started in Guangzhou (Canton) that spread to Hong Kong. These bing sutts arose in the 1950s and 1960s. They are characterized by old furniture and settings such as the small tiled floors,hanging fans,folding chairs and so on. A bing sutt provides light meals and drinks and is neighbourhood-oriented. It is believed to be the predecessor of the cha chaan teng.
Red bean paste or red bean jam,also called adzuki bean paste or anko,is a paste made of red beans,used in East Asian cuisine. The paste is prepared by boiling the beans,then mashing or grinding them. At this stage,the paste can be sweetened or left as it is. The color of the paste is usually dark red,which comes from the husk of the beans. In Korean cuisine,the adzuki beans can also be husked prior to cooking,resulting in a white paste. It is also possible to remove the husk by sieving after cooking,but before sweetening,resulting in a red paste that is smoother and more homogeneous.
Chicecream is a Chinese premium ice cream company,known for its high prices and for being a home-grown Chinese luxury ice cream company as opposed to a Western import. Founded in 2018 in Shanghai,the company has focused on e-commerce and has become one of China's top-selling ice cream brands,growing in popularity partly with the help of Internet celebrities in the Wanghong economy.
