台湾菜,口味清淡,菜品精致,是主料以海鲜为主,融会了闽菜、粤菜及客家菜的烹调手法,先后经过荷兰、日本的文化影响,再结合台湾的物产及当地食俗发展起来的一种菜肴。岛内气候炎热,倾向自然原味,调味不求繁复,清、淡、鲜、醇便成了台湾菜烹调的重点,不论炖、炒、蒸或水煮,都趋于清淡,在大多以色重味浓取胜的其它地方菜中,台菜的清鲜美味反而独树一帜。 Taiwanese cuisine, light in taste and exquisite in cuisine, are mainly made of seafood. They combine the cooking techniques of Fujian, Cantonese and Hakka cuisine. They have been developed through the cultural influences of the Netherlands and Japan, combined with the local products and local customs. A dish. The island’s hot weather, natural tendency to taste, seasoning not complicated, Qing, light, fresh, alcohol has become the focus of Taiwanese cuisine, regardless of stewed, fried, steamed or boiled, tend to be light, Concentrate on the strength of the other places to eat dishes, fresh and delicious but rather unique dishes.