It is said that in any town, city, or village in the country, there is a snack shop within three steps and a large restaurant within five, making dining in Taiwan a matter of the utmost convenience. All of China's regional culinary styles are available, from those of Beijing, Tianjing, and Shandong of the north to those of Sichuan, Hunan, Jiangsu, Zhejiang, and Guangdong in the south. You can also find restaurants in Taiwan that serve the cuisines of other countries from all over the world, including the United States, France, Germany, Italy, Japan, Korea, Thailand, Vietnam, and India, among others.
Taiwan also offers its own unique types of restaurants, such as "improved" hot pot (including medicinal hot pot), and local snacks that offer a native Taiwanese taste. If you would like to have a drink before or after your meal, there are plenty of bars, pubs, and beer houses to choose from.
- Taiwanese Food: The emphasis in Taiwanese cooking is on light, natural flavors and freshness, and there is no pursuit of complex flavors. Another feature of Taiwanese cuisine is that tonic foods are prepared by using different types of medicinal ingredients for the various seasons of the year.
- Cantonese Food: Cantonese cooking is known for its meticulous methods of preparation, whether fried, roasted, stir-fried, steamed, or boiled, and the vessels used to contain this food are known for their exquisite nature.
- Hakka Food: Dried and pickled foods have an important position in the cuisine of the Hakka people. Flavors are relatively heavy, and this food features fried, spiced, well-done, salty, and fatty dishes.