Taiwanese Cooking.

Essay by sleepycatHigh School, 10th gradeA, November 2003

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Typical Taiwanese Cooking Preparations

Taiwanese cooking preparations are very different from those used in other cultures' cuisine. The whole process of preparing food from raw ingredients to morsels ready for eating is so complex that Taiwanese cuisine forms a unique style which no other culture can rival. A traditional Taiwanese meal must be formed by a main course (usually rice or noodles) and several side dishes, sometimes plus a large bowl of soup. Fan kuo (rice cooker) and ts'ai kuo (wok) are the two basic utensils used when cooking a Taiwanese meal. Taiwanese also use a wide blade spatula to stir or fry food in the wok, while rice cooker prepares an adequate amount of fan (rice). When cooking rice, Taiwanese put rice and water as a proportion of 1:2 into the rice cooker and the rice cooker will do the rest. For the preparation of ts'ai (dish), the use of multiple ingredients and the mixing of flavors are the rules, which means that different ingredients are combined into individual dishes of vastly differing flavors.

For example, when a fried beef dish is being prepared, the beef has to be diced, simmered with soy sauce, stirred with some vegetables in the wok, and added some seasonings like green onions and red pepper. Combining different kinds of ingredients can be seen in the preparation of every Taiwanese meal.