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become synonymous with "Taiwanese flavor", a profound name that people associate with Taiwanese cuisine. Jin Lan and Taiwanese flavor complement each other Taiwanese flavor is a very complex flavor.  island of Taiwan has experienced cultural baptism from many countries over hundreds of years, and has developed strong tolerance and integration capabilities, allowing foreign things to grow into something unique to Taiwan. 

Of course, the same goes for cuisine. Founding period During the Japanese occupation and the arrival of the Kuomintang government in Taiwan After the Sino-Japanese War broke out latestdatabase.com in 1937, due to the shortage of food during the war, restaurants and restaurants in Taiwan, where banquets were held, began to pay attention to "local cuisine" again. Many restaurants claim to bring "home-made dishes to the banquet", such as preserved vegetables, milkfish, steamed buns, jelly chicken feet, stir-fried pickled cabbage and shrimps, braised winter melon meat, etc., emphasizing the use of local Taiwanese raw materials. 

A good addition to the banquet. After the Kuomintang government came to Taiwan, it brought a large number of dishes from other provinces to Taiwan. Overnight, Beijing cuisine, Shandong cuisine, Jiangsu and Zhejiang cuisine, Sichuan and Hunan cuisine, and Cantonese cuisine flocked to Taiwan. At that time, restaurants were influenced by cuisines from various parts of China and began to absorb the spirit of Chinese cuisine. By using Taiwanese ingredients and adding cooking methods that were closer to Taiwanese tastes, they gradually realized the Taiwanese cuisine and formed unique Taiwanese cuisine. . In these dishes, soy sauce is an indispensable seasoning. Whether