1. Savor the flavors of Taiwan 品味台灣

2. Cooking Methods Stir-frying 炒 Deep-frying 炸 Shallow-frying 煎 Braising 以文火燉煮 Boiling 煮 Steaming 蒸 Roasting 烤 http://www.travelchinaguide.com/tour/food/chinese-cooking/methods.htm

3. Stir-frying 炒 The most frequently used Usually, a wok 鐵鍋 is used at high heat, cooking oil is added followed by ingredients and seasonings. cooks processed ingredients at high heat for a short period of time. example --- stir-fried cuttlefish 烏賊

4. Deep-frying 炸 much more cooking oil than stir-frying the ingredient should be fully submerged in the oil over medium heat. Deep fried foods are unhealthy. example --- Stinky Tofu 臭豆腐

5. Shallow-frying 煎 uses less cooking oil than deep-frying and lower heat than stir-frying. Shallow-fried dishes are usually rather tender inside, appearing golden or slightly burnt outside. When cooking, the ingredients should be shallow-fried on one side first and then turned to the other. example --- Oyster Omelet 蚵仔煎

6. Braising 以文火燉煮 Low Temperatures, Slow Cooking add ingredients and seasonings in a wok or a saucepan at the same time, add in some water, boil it and then simmer it for one hour or more Braised pork rice 肉燥飯

7. Boiling 煮 the simplest cooking methods. placing food in boiling water. takes a shorter time than braising. Danzai Noodles 度小月擔仔麵

8. Steaming 蒸 A special cooking method It is widely used for steaming buns and dumplings The process involves placing the ingredients in a steamer basket which is placed over water in a steamer pot. contains more nutrition than boiled food. Very little cooking oil and fewer seasonings are used

9. Roasting 烤 uses dry heat, more indirect, diffused heat and is suitable for slower cooking cook the food over the open flame 火焰 of charcoal 木炭 or in an oven. The outside of the roasted foods always gets drier and browned, but flavors are retained and enhanced 增大的. MeatsMeats and most root and bulb vegetables can be roasted.root and bulb vegetables

10. Gourmet Chiese Food Hakka Food 客家菜 ; Cantonese Food 粤菜 Sichuan Food 川菜 ; Beijing Food 北京菜 Jiangsu Food 江蘇菜 ; Hunan Food 湖南菜 Foreign Food Taiwanese Food

11. Let’s go to taste the different snacks and local products in Taiwan.

12. Taiwan’s Yummy snakes

13. Local products Tea peanut brittle 花生糖 Sorghum liquor 高梁酒 Pineapple cake Candied fruits 蜜餞

14. Tea topography 地形 and climate 氣候 are perfect for growing tea pot / Yingge 鶯歌 Tea bag peanut brittle Kinmen 金門 Air,water,soil,wind cooked in malt 麥芽 sugar and left to cool and harden

15. 鶯歌

16. Sorghum liquor Kinmen 金門 hot, dry weather and unpolluted environment Good water quality Pineapple cake canned Pineapple, Pineapple drinks,and Pineapple jams. Pineapple means the coming of good luck

17. Candied fruits 蜜餞 fresh fruits---plums 梅子,dates 棗, mangoes 芒果 are rubbed with salt and fermented 發酵 by adding sugar salty, sour, and sweet- moniker 俗稱

18. Savor the flavors of Taiwan #2 EnglishChineseEnglishChinese Rice noodles 米粉 Oyster thin noodles 蚵仔麵線 Flat noodles 板條 Steamed soup dumplings 小籠包 Rice Pasta 米苔目 Steamed pork and vegetable dumplings 菜肉蒸餃 Shrimp shaomai 蝦子燒賣 Steamed chinese-style layer cake 千層糕 stinky toufu 臭豆腐 Steamed red bean rice cake 紅豆蒸糕 Coffin 棺材板 Steamed mashed-red- bean bun 紅豆包 Stinky tofu 臭豆腐 sichuan-style spicy pork wontons 四川豬肉 餛飩 Oyster omelet 蚵仔煎 Taiwanese Meatballs 肉圓

19. Thanks for your attention!