Have You Eaten Yet? Tasting Taiwan

A-Yung's braised pork rice is a beloved dish in Changhua, thanks to the second-generation owner's relentless pursuit of gastronomic perfection.

In the aftermath of the Chinese Civil War, numerous mainland immigrants bring with them their diverse noodle culture. A simple bowl of beef noodles emerges as a nostalgic comfort food, easing the longing of these diasporic people for their homeland.

Hsu Ching-shan, an oyster farmer from Dongshi, Chiayi, rows his small boat towards the overcrowded oyster racks along the shore at dawn.

Pineapple cakes, born as local pastries during Taiwan's agricultural revolution, evolve into a world-renowned Taiwanese specialty.

Lin Tsung-ming's fish head casserole in Chiayi emerges from Taiwan's tradition of repurposing banquet leftovers into innovative local cuisine.

The working class communities near the southern harbours of Taiwan lead to the creation of unique street snacks involving chopped dishes.

In Yunlin, Wang Yong-Ching's xiao long bao have a legendary reputation due to their mysterious, elusive presence.

Tchin Tchin Restaurant's father-daughter chef duo put their culinary prowess on display to answer: what makes makes the taste of Taiwan so special?