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Taiwan has long been celebrated for its street cuisine and small eats, attracting foodies from all over the globe. In early 2024, the popular food show Somebody Feed Phil was filmed in Taiwan for the first time, with host Phil Rosenthal exploring night markets alongside NBA star Dwight “Superman” Howard. Together, they indulged in Taiwanese fried chicken and sampled dishes from the Bib Gourmand selection.

Beyond creating its own internationally renowned dishes, Taiwan has a knack for innovating and localizing global cuisines, blending international influences with local flavors to give them a unique twist. In this article, I explore four inventive creations that reflect Taiwan’s culinary creativity: Thai-style moon shrimp cake, Mongolian barbecue, Taiwanese-style crêpes, and the refreshingly tangy drink, Sicilian coffee.

Taiwan Cuisine: Thai-Style Moon Shrimp Cake（月亮蝦餅）

The Thai-style moon shrimp cake is a uniquely Taiwanese creation, invented by chef Yi Ai Lin (藺以愛). This dish features a mixture of shrimp, garlic, and pork fat pounded into a paste, which is then spread between two circular spring roll wrappers. The “cake” is pan-fried to a golden crisp and served with sweet chili dipping sauce, offering a delightful balance of flavors and textures.

By contrast, the traditional Thai dish, Tod Mun Kung (金錢蝦餅), takes a different approach. It uses shrimp paste coated in breadcrumbs, deep-fried to a golden brown, and resembles Japanese croquettes or potato cakes.

So, when visiting Taiwan, make sure to stop by a Thai restaurant and try this distinctly Taiwanese reinterpretation of Thai-inspired flavors!

Taiwan Cuisine: Mongolian Barbecue（蒙古烤肉）

Taiwanese cuisine has been profoundly shaped by waves of migration, particularly after World War II, as Chinese settlers brought culinary traditions from regions such as Sichuan, Zhejiang, and Hunan. These diverse influences, combined with existing Fujianese and Japanese culinary elements, have created the rich tapestry of Taiwanese food we know today. While political sensitivities between Taiwan and China remain a topic of discussion, food often transcends such divisions, softening tensions and blurring the lines between the two. Mongolian barbecue is a notable example of this cultural blending. Featuring sizzling stir-fried meats and vegetables, it has become a staple in Taiwanese buffet-style restaurants. Despite its name, the dish has no connection to Mongolia. It was reportedly invented by Chinese crosstalk master Wu Zhao-nan (吳兆南), who based it on traditional Beijing-style barbecue. However, due to the political climate in the mid-20th century, he opted for the name “Mongolian barbecue” instead of “Beijing barbecue.” The dish’s theatrical preparation—where chefs cook ingredients on large, flat iron griddles—has made it a crowd-pleaser, both in Taiwan and abroad. This interactive and entertaining cooking method continues to delight diners and ensures the dish’s enduring popularity.

Taiwan Cuisine: Taiwanese-Style Crêpes (台式可麗餅）

Taiwanese crêpes are a local twist on the international classic cuisine. Unlike their French counterparts, these crêpes are often made with a crispier batter and filled with a variety of ingredients. Savory options can include ham, eggs, and scallions, while sweet fillings range from peanut butter to condensed milk. This creation is a blend of both crêpe and *galette* styles, offering a unique texture and flavor profile. Popularized in Taiwan’s lively night markets, these crêpes reflect Taiwan’s ability to take global dishes and reinvent them to suit local tastes. Taiwan’s culinary creativity is marked by its ongoing ability to blend international influences with local flavors, keeping its food culture both vibrant and ever-evolving.

Taiwan Cuisine: Special Beverage: Sicilian Coffee (西西里咖啡)

In Italy, there’s a delightful coffee tradition known as Espresso Romano—a shot of espresso served with a twist of lemon on the side. To prepare it, the lemon peel is rubbed along the inside rim of the cup, enhancing the perception of sweetness in the espresso with its tart aroma.

However, Espresso Romano isn’t widely embraced in Taiwan cuisine. Espresso itself is already a niche choice here, and the added tanginess of lemon makes it even less appealing to local palates. Instead, Taiwan has adapted the concept into a refreshing summer drink called Sicilian coffee. This iced beverage combines espresso with lemon juice, sugar, sparkling water, and ice, softening the acidity and transforming it into a light and invigorating treat for hot days.

Taiwan cuisine creativity lies in its remarkable ability to take international flavors and adapt them to local tastes, creating something unique yet rooted in tradition. From Thai-style moon shrimp cake to Mongolian barbecue, Taiwanese-style crêpes, and refreshing Sicilian coffee, these inventive dishes reflect the island’s vibrant food culture and openness to global influences.

Whether you’re strolling through night markets or dining in local restaurants, you’ll find endless examples of how Taiwan blends the world’s cuisines with its creative flair. These dishes not only showcase Taiwan’s rich culinary heritage but also its spirit of innovation—a delicious invitation for food lovers around the globe.

Original content can be found on the website of Taiwan Scene

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