Recipes for you, your family, or your book club.
Winter Melon Chicken Soup
This is a simple winter melon soup garnished with blanched Yu Choy and drizzled with soy sauce and black sesame oil.
Black Sesame Soy Paste Pound Cake
In this recipe by soy sauce brewer Ozzy Hsieh, black sesame and roasted cashews create a deep, nutty aroma that will fill your house.
Lu Rou Fan
Lu Rou Fan 滷肉飯, or braised pork over rice, is almost as much of a staple in Taiwanese cuisine as rice itself.
Hot and Sour Dumpling Soup 酸湯水餃
Turn a handful of frozen dumplings into a spicy, sour, and aesthetically striking dish.
Three-Cup Chicken 三杯雞
This is a classic Taiwanese stir fry, often paired with light beer. It's sweet, salty, fragrant, and garlicky, with a hint of freshness from basil.
Red Oil Wontons 紅油抄手
Slippery, soft, and savory pork wontons make for a beautiful contrast to a spicy, sour, and tangy sauce.
Taiwanese Cold Noodles 台式涼麵
These cold noodles with sesame-peanut sauce are best enjoyed in the early mornings after a long night of KTV.
Tainan Style Zongzi 台南肉粽
Sticky Rice Dumpling, or Zong 粽, is glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with twine.
Black Bean Tofu 蔭豉豆腐
Pairing yìnchi (fermented black soybeans) with tart and sweet of pickled cordia seeds makes this tofu dish the perfect complement to rice.
A Bon Appetit-Worthy New Year Spread
Here are the nine Lunar New Year dishes that Yun Hai founder Lisa Cheng Smith shared with Bon Appetit, featuring flavors from her childhood.
Steamed Fish
There’s no better answer to a hangry weeknight than a simple homestyle steamed fish, made in a Tatung steamer with minimal ingredients.
Run Bing and Spring Roll
Run Bing (潤餅), or Taiwanese Spring Roll, is a customary dish. Families gather and wrap fresh, lightly cooked ingredients in spring roll skins.
Soy Paste Burnt Basque Cheesecake
A tart and caramel-y dessert from Ozzy Hsieh of Yu Ding Xing. We love it for showing how versatile soy paste, a type of rice-thickened soy sauce, is.
Steamed Egg
This easy, perfectly silken steamed egg is cooked in a Tatung Steamer then dressed with soy sauce and chili crisp.
Sticky Rice Stuffing
This is a tradition in many Taiwanese-American families, adapted for the American autumnal season.
READ OUR NEWSLETTER
FOR MORE RECIPES
Every month, we write a newsletter exploring a different them in Taiwanese food, and often include recipes such as our tried-and-true QQ Taro Ball ratio and Clarissa Wei's Preserved Daikon Omelet. Plus, it's the best way to stay updated on all our events and special offers.
