- Entrees
- A-L
- M-Z
- Pan Fried Oyster Omlette
- Pork Dumplings
- Salted Duck
- Seafood Bisque
- Seafood-Udon Salad
- Seasoned Pumpkin
- Stewed Chicken with Sesame Oil
- Stewed Pork Hock
- Stewed Pork Over Rice
- Stir-Fried Shrimp with Eggs
- Stir-Fried Treasures
- Taiwanese Spring Rolls
- Taiwanese-Style Chicken Meatballs
- Taiwanese-Style Crispy Fried Chops
- Taiwanese-Style Fried Chicken
- Taiwanese-Style Seafood Noodle Soup
- Taiwanese-Style Steamed Pork Buns
- Traditional Pork Pottage (Rou-Geng)
- Appetizers
- Side Dishes
- Street Food
- Breakfast Rice Rolls
- Kimchi Fried Rice
- Microwave Roasted Peanuts
- Ming’s Mantou
- Pan Fried Oyster Omlette
- Stewed Pork Over Rice
- Taiwanese Spring Rolls
- Taiwanese-Style Crispy Fried Chops
- Taiwanese-Style Fried Chicken
- Taiwanese-Style Siu Mai
- Taiwanese-Style Steamed Pork Buns
- Traditional Pork Pottage (Rou-Geng)
- Taro Rice Cake
- Breakfast
- Fusion
- Soups
- Desserts
Archive for December, 2010
Hakka-Style Bacon
The Hakka are an ethnic group from the southeastern Chinese provinces. Many people in Taiwan (including my brother-in-law) are members of this group and speak some version of the Hakka dialect. Hakka cuisine is the cooking style of the Hakka …
Taro Rice Cake
Taro is a primary crop in the Jiaxian Township of Kaohsiung, which is located at the southern end of Taiwan. In Jiaxian, you will find many taro root
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