Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
The Taiwanese are a force to be reckoned with when it comes to round-
the-clock eating. There's a lot to love about Taiwanese food, and a lot of it
to love. Follow the sound of lips smacking and let the food extravaganza
begin.
The Year in Food
Spring (Mar-May)
Lanyu's Flying Fish Festival (April/May), a traditional coming-of-age ceremony for the
island's young men, is the only time of the year that flying fish can be eaten.
Summer (Jun-Aug)
Try refreshing drinks made from local favourites like winter melon, lotus root, pickled
plums and mesona (a type of mint). Alternatively, down a few bowls of shaved-ice
desserts with colourful sweet toppings.
Autumn (Sep-Nov)
Grapefruit, persimmons, dragon fruit, star fruit and pears are all in season in autumn.
Crabs, too.
Winter (Dec-Feb)
This season is dedicated to the Taiwanese love of Chinese medicinal ingredients,
chiefly
dāngguī
(female ginseng), in their cooking. The two classic winter dishes,
cooked with ginseng and rice wine, are a soothing mutton stew (Yángròu lú) and a
ginger-heavy duck stew (Jiāngmǔ yā).
Taiwanese Food Experiences
Meals Not to Miss
»
James Kitchen
(
Click here
; Taipei) Taiwanese homestyle cooking brought to a higher,
fresher level.
