Articles About Taiwan
I'm taking a day off to work around the house today. General cleaning, reorganizing and a little redecorating. So, I'm going to point you to an article by an artist named Ian Douglas who lives in Bangkok. I interviewed him for ThingsAsian a couple of years ago. Nice fellow and very talented. After visiting Taiwan, he wrote an article for ThingsAsian about his experiences. It's called Once 'Round the Little Dragon.

Dawn Stanton wrote another good article about Taiwan for ThingsAsian titled Your First Trip to Taiwan: A Suggested Itinerary.

A keyword search for "Taiwan" on ThingsAsian will yield a total of 96 articles about or mentioning Taiwan. So why not go exploring!

The History and Culture of Taiwan

The island of Taiwan is located about 120 miles off the southeastern coast of Mainland China. Formerly known by its Portuguese name, Ilha Formosa, which means "beautiful island," Taiwan is surrounded by the Taiwan Strait to the west, the East China Sea to the north, the Pacific Ocean to the east, the Luzon Strait to the south and the South China Sea to the southwest.

Most of Taiwan's population lives on low-lying plains toward the west side of the island, while more than half of the landscape is mountainous, with five distinct ranges extending from its northern to the southern tip. Taiwan's tallest peak is Yu Shan at 12,966 feet (3952 meters). Taiwan has a tropical marine climate, with a monsoon season from June to August. The weather is cloudy throughout much of the year, with frequent typhoons and earthquakes.

The island of Taiwan is divided into 15 counties, with five provincial cities and two municipalities, Taipei and Kaohsiung. The Pescadore Islands are also included in the territory of Taiwan. The Province of Taiwan is administered by the government of the Republic of China (ROC). The name "Taiwan" is usually refers to the Republic of China, while the word "China" is used to refer to the People's Republic of ChinaTaipei, Taiwan's largest city is the provisional capital of the Republic of China, however, the central village of Zhongxing is the official capital of Taiwan province.The Republic of China also claims control of the Kinmen, Matsu, Green and Orchid islands, as well as many smaller islands in the South China Sea, including the Spratly and Senkaku Islands, which are also claimed by several other countries. .

Language

The culture of Taiwan is a combination Chinese, Western and indigenous influences. Although the majority of the population speaks Mandarin, 70 percent also speak Taiwanese. A group of about 10 percent, known as the Hakka, have their own language, along with several smaller aboriginal groups who also have their own language as well. Additionally, due to the Japanese occupation of Taiwan from 1895 to 1945, many people, especially the elderly, are fluent in Japanese. Nevertheless, Mandarin is the language taught in schools.

Religion

The majority of the Taiwainese people practice Buddhism and Taoism, with strong influences by Confucianism as well. However, Taiwan also has its own indigenous religion steeped in ancient folklore. Christianity is present on the island, with the largest influence being Presbyterian.

Art

The arts of Taiwan feature both ancient folk traditions, as well as fine arts which have been influenced by modern Asian and western styles. The the National Palace Museum is Taiwan's most notable collection, which was brought to Taiwan by the Nationalist Party under the leadership of Chiang Kai-shek in 1949. The collection features more than a half-million treasures, only onepercent of which is on display at any given time, including Chinese jade, porcelain, bronze, painting and calligraphy.

Traditional Garments

There are three main traditional Chinese garments: the pien-fu, the ch'ang-p'ao, and the shen-i. The pien-fu is a two-piece ceremonial garment, consisting of a knee-length tunic, and an ankle-length skirt. The floor-length robe called ch'ang-p'ao, is worn by both men and women. The shen-i, also worn by both men and women, is a two-part garment, consisting of a roomy, deeply folded tunic and skirt, similar in style to the pien-fu; but joined together to form a single robe. The shen-i is the most commonly worn garment, especially by government officials, scholars, the military, and by commoners on special occasions. Becuase of their simple design and tendency toward darker colors, these garments are often embellished with embroidered borders, sashes and epaulettes.

Today in Taiwan, men may be seen wearing modernized versions of the traditional Chinese long gown on formal occasions, while women often wear the ch'i-p'ao. Taiwan's silk making, spinning, and weaving industries flourish, and many of Taiwan's modern fashions incorporate the elements and motifs of traditional Chinese garments, including dragons, trigrams, lions, guardian deities.

History

The history of Taiwan dates back approximately 50,000 years, and the migration to Taiwan from the Chinese mainland by Han Chinese may have begun as early as 500 A.D. Little is known of Taiwan's original inhabitants, however, archaeologial evidence of jadeware, and corded pottery shows evidence of several distinct cultures. The indigenous people still in existence in modern Taiwan are classified among the Austronesian ethno-linguistic group, which also includes those of Madagascar, the Easter Islands and New Zealand.

The first record of European settlement in Taiwan is that of Dutch traders, who established a post on the island in 1624 to facilitate trade with Japan and China. In 1626, the Spanish established another settlement at Santissima Trinidad on the northwest coast of Taiwan near Keelung, until they were driven out by the Dutch in 1642. Thereafter, Taiwan was controlled by the Dutch East India Company, which set up schools, missionaries and a system of taxation. The Dutch also exploited the huge herds of deer that roamed the island, the hides of which they sold to the Japanese for making samurai armor. When the deer population began to dwindle, rice and sugar cane were also farmed for export to Asia.

A second stronghold built on the island of Taiwan helped strengthen the colonial power of the Dutch. Many towns and villages were destroyed, and aboriginal rebels were severely punished. In 1661, the armada of Zheng Chenggong, a Ming Dynasty loyalist and former pirate, launched a siege on Taiwan to drive the Dutch from their colony at Zeelandia, in hopes of establishing a military base. Zheng, a now a powerful trader in his own right, had been driven from his Chinese stronghold in Amoy when the Manchu advanced on Fujian, and hoped to regain it. And although he succeeded in seizing control of Zeelandia, he was never able to overcome Manchurian General Wu San Gui to re-establish the Ming Dynasty.

Upon the death of Zheng, his grandson surrendered to the Manchu and all his followers were banished from Taiwan to the remotest regions of the Qing empire. By 1682, only 7000 Chinese remained on the island of Taiwan, most of whom had assimilated themselves into the aboriginal population. For more than 200 years thereafter, the Qing Dynasty ruled Taiwan, limiting immigration from Mainland China and overseeing the government of the aboriginal population. Their migration into the moutainous wilderness regions was restricted by a barrier of pits and earthen mounds.

In 1874, an Japanese ship from Okinawa landed at the southern tip of Taiwan, where all the crew members were beheaded by an aboriginal tribe. When no restitution was offered by the Manchu government, Japan launched an assault on Taiwan. Qing Dynasty control of the island was further weakened by the blockade of Keeling harbor by the French over a territorial dispute. Despite attempts to create a greater infrastructure with wilderness outposts and a railroad network, the Sino-Japanese War for control of Taiwan ended in the surrender of the island to the Japanese in 1895.

The years immediately following Japanese occupation of Taiwan were marked by chaos and rebellion of both Taiwanese nationals and aboriginals. Yet, despite attempts to declare itself an independent republic, Taiwan's aristocracy was eventually forced to seek the aid of Japanese forces to restore order. Nonetheless, the aboriginal population continued to rebel until the 1930's. During their rule, the Japanese modernized the island with electricity, and an all-Japanese educational system. And although Taiwan functioned as a Japanese colony, the Taiwanese people were eventually granted increasingly elevated social and political status, until the end of World War II, when Japan was ordered by the Allies to surrender Taiwan to the Republic of China.

Nationalist rule by the Chinese Kuomintang (KMT) administration began in October 1945. The postwar period saw a period of political repression, corruption and civil dissent. To quell the rebellion, in a military attack now known as the "2-28 Incident," the Nationalists massacred 30,000 Taiwanese citizens, and imprisoned thousands of others. Aristocrats and scholars were especially targeted.

Meanwhile, in Mainland China, a civil war had been brewing since the 1930's, with the Communist Party of China led by Mao Zedong rebelling against the ROC government of Chiang Kai-shek. When the Communist Party prevailed in 1949, the war ended, and two million refugees fled to Taiwan. The People's Republic of China was established, and soon thereafter, Chiang Kai-shek had established a provisional ROC capital in Taipei.

However, when Japan surrendered Taiwan after World War II, the wording of the treaty never specified whether Taiwan would be ceded to the Republic of China, or to the People's Republic of China, raising the question as to whether the Republic of China is a legitimate government. The Republic of China maintains that, based on the UN Charter, when Japan surrendered Taiwan in the Treaty of San Francisco in 1951, the sovereignty of Taiwan returned to the people of Taiwan, and it is therefore a legitimate government, while the People's Republic of China argues that the ROC ended in 1949.

After World War II, under the administration of the Kuomintang (KMT) government, all of Taiwan's major corporations and government property was nationalized. The economy that had been created and generated by Japanese rule was awarded to the KMT. In the decade that followed, the KMT implemented an industrial and agricultural reform program that resulted in a huge economic boom, and by the 1970's Taiwan had achieved status among the powerful trade nations known as the East Asian Tigers, and was recognized as the legitimate government of China by the United Nations.

Dispute over Taiwan's sovereignty continued, however, and in 1971, the Beijing government was recognized as China's seat in the United Nations. Although, the ROC had been offered dual reopresentation, Chiang Kai-shek stormed out, demanding his own seat on the UN Security Council. The People's Republic of China refused, and by 1979, the United States had shifted its recognition of China's official government from Taipei to Beijing.

Upon his death in 1975, Chiang Kai-shek was succeeded by his son Chiang Ching-kuo, who instituted a program of change in the Taiwanese goverment. Marital law was lifted, and the DPP opposition party was allowed to compete with the KMT. The Taiwanese people were gradually given more political freedom, and when Chiang Ching-Kuo died in 1988, his successor Lee Teng-hui made inroads toward a democratic government. A central bank was established, media censorship was lifted, the Taiwan Provincial Government was dissolved, and mainland representatives were forced to resign.

Corruption continued under Lee's administration, and in open elections held in 2000, opposition DPP candidate Chen Shui-bian became the President of Taiwan. The political status of Taiwan remains a controversial issue. The People's Republic of China still lays claim to Taiwan as a sovereign territory, and Chen Shui-bian still maintains that the Republic of China is the official government. The people of Taiwan are divided, with many supporting Chinese reunification, while many others still favor independence.

10:10 AM PDT Permalink |

Tracking Down Exotic Ingredients
This month, for my Taiwanese dinner I will need to find a source for Chinese mushrooms, as well as a couple of other condiments such as Fermented Black Beans and Chinese Pickled Cabbage. One of our local grocery stores carries a modest assortment of Chinese ingredients and I may be able to find those few items there. I already have the Five-Spice Powder left over from my Korean dinner, and the rest of the ingredients, such as bamboo shoots and water chestnuts, are easy to come by in our local grocery stores.
12:03 AM PDT Permalink |

A List of Ingredients for a Taiwanese Dinner

Specialty Ingredients: Chinese 5-Spice Powder, Chinese Pickled Cabbage, Cayenne Pepper, Sesame Oil, Chinese Black Mushrooms, Cloud Ear Mushrooms, Bamboo Shoots, Water Chestnuts, Rice Wine, Rice Wine Vinegar, Chili Paste, Black Bean Sauce or Paste, Panko Bread Crumbs, Pickled Radish

Fresh Ingredients: Ginger Root, Onion, Scalliions, Tofu, Whole White Fish, Shrimp (2 lbs), Garlic, Ham, Bok Choy, Celery, Basil, Parsley or Cilantro, Pineapple , Green Peas, Carrots

Basics: White Vinegar, Soy Sauce, Chicken Broth, Cooking Oil, Corn Starch, Eggs, Sugar, Rice

12:02 AM PDT Permalink |

Deciding on the Dishes for MyTaiwanese Dinner

Appetizer: Deep Fried Shrimp Balls
Soup: Hot & Sour Soup
Main Course: Whole Fish with Spicy Sauce, Spicy Stir-Fried Shrimp, Shreded Pork with Vegetables, Chicken San Pei, and Taiwan Fried Rice
Dessert: Lychees and Fresh Fruits in Season

12:10 AM PDT Permalink |

Designing the Menu for a Taiwanese Dinner
Last month's buffet style dinner was such a pleasure to prepare and enjoy that I've decided to do something similar this month. I'm thinking of serving everything 'Chinese restaurant style' in covered serving dishes. Which means that I will be deviating from my standard 'appetizer, soup, salad, main course and dessert' format. All the dishes include fresh vegetables among the ingredients, so there's no need to prepare a separate vegetable side dish. I think I still want to include a soup, and I've found a recipe that I think might be categorized as an appetizer. Nevertheless, I'm going to serve everything family-style in communal dishes, rather than on individiual plates. For dessert, I have some lychee fruits in the freezer that came from a grove in Florida sent to me by the orchard owner when I interviewed him a few months back. Last time I checked, they were still in perfect shape. I also saw lychees on display at Safeway last week, although this seems awfully late in the year for them to still be on sale.
01:41 PM PDT Permalink |

Getting Acquainted with the Cuisine
In my research of regional Chinese cuisine on the island of Taiwan, I learned that the flavors tend to be milder than those of Sechuan, Hunan and even Mandarin and Cantonese, although some of the recipes I found called for chili paste or hot peppers. However, most are flavored with garlic, ginger, soy sauce and fermented black beans. As an island province, Taiwan relies heavily on seafood for its daily sustenance, so many of the recipes are made with fish, shrimp and shellfish. Oysters are a particular favorite. Rice, of course, is a primary staple, as are an abundance of fresh vegetables, as well as an array of steamed buns and dumplings. Everyday fare also includes quite a few rustic stews and soups. For my 'Eat Drink Man Woman' dinner, I will be using several recipes that I think will give us a sampling of typical Taiwanese dishes.
12:03 AM PDT Permalink |

My Cookbooks
Well...as predicted, there will be no cookbooks this time. Not one of my cookbooks offers any genuine Taiwanese recipes, and I even checked the public library database for Taiwanese cookbooks, but no luck. So, I went surfing the Internet today in search of recipes and information about the cuisine of Taiwan. And I have to say that I was pleasantly surprised at the number of tasty-looking dishes I discovered. Within a couple of hours, I'd narrowed my results to several dishes that I think will adequately represent Taiwanese cuisine. Of course, there are lots of dishes that I was hesitant to choose for a first attempt, things like deep fried foods (which never turn out very well for me), dumplings and meat-filled steamed buns, both of which I'm guessing are rather labor intensive. I'd rather save those types of recipes for a time when I can focus all my attention on a single item, rather than trying to make a perfect batch of them while I have five other dishes coming off the stove.
01:59 AM PDT Permalink |

Looking for Taiwanese Recipes
I've already forayed into the cookbooks on my kitchen shelves and, as expected, not one of them contains a single recipe unique to Taiwan. Which means that I will be relying solely on what I can find on the Internet. But not to worry, the Internet offers such an abundance of recipes and websites devoted exclusively to food, that it's a wonder anyone bothers to publish a cookbook anymore. So, I'll be spending the next couple of days on the Internet learning all I can about the regional cuisine of Taiwan.
12:17 AM PDT Permalink |

My Taiwanese Cooking Experience
Although I cook Chinese-style meals at least one day out of every week, sometimes more, and have eaten hundreds of meals in Chinese restaurants (not to mention all the take-out I've consumed over the years), I have never used a recipe from a Chinese cookbook, and have certainly never focused specifically on the cuisine of island of Taiwan. When I cook Chinese style, I just make sure to include all the basic elements, such as soy sauce, ginger root, garlic, bamboo shoots, water chestnuts, etc. Obviously I have a lot to learn. And I definitely want to stray off the beaten path and include a couple of unusual dishes. I've never visited Taiwan, so I have no firsthand experience upon which to base the menu for my Eat Drink Man Woman Taiwanese dinner. So although I have a good grasp of the basics of Chinese cooking, when it comes to preparing an authentic Taiwanese dinner, the learning curve may be a little steep this time. No doubt, I will rise to the challenge, and learn a lot in the process.
12:01 AM PDT Permalink |

Dinner & a Movie for the Month of October
Long before I was done with my Suriyothai Dinner & a Movie, I had already chosen this month's film and related cuisine. It's one I've seen on the video store shelves and have always been curious to see it. It's a Taiwanese film called Eat Drink Man Woman, co-written and directed by Ang Lee. Amid the romantic escapades of a father and his three daughters, food appears to figure largely in the story. And in the process of researching the recipes, I will get to learn the subtleties that distinguish the cuisine of Taiwan from that of Mainland China. The experience should be a pleasant but challenging one, since I've been wanting to watch the film for years, but finding recipes specific and unique to Taiwan may require some extensive research. I'm definitely looking forward to the experience of both the food and the film.
01:35 AM PDT Permalink |

The Recipes and Photos for My Suriyothai Dinner
My Suriyotrhai Dinner & a Movie was a delicious success. Thai Spring Rolls, Beef & Chicken Satay with Peanut Sauce, Thai Noodle Soup, Coconut Shrimp, Spring Vegetable Medley, Coconut Rice, and for dessert, Banana Fritters.

Here is a link to the Recipes .

12:05 AM PDT Permalink |

Film Review: The Legend of Suriyothai
Despite the misgivings of many critics, I thoroughly enjoyed The Legend of Suriyothai. Although the plot was a little complex and confusing, I thought it was a beautiful film with many redeeming qualities, especially with regard to its depiction of ancient Thai culture.

Here is a link to my review of The Legend of Suriyothai.

02:27 PM PDT Permalink |

A Tally of the Cost of the Dinner (in U.S.$)
The cost of the ingredients for my Suriyothai Dinner are listed below. Keep in mind that the prices are based on buying everything new rather than using ingredients that I already had in my pantry. Of course there were lots of things left over for future meals, so the actual cost of the dinner based on the quantities of the ingredients used to make the dishes will be much lower than the grand total of stocking a pantry from scratch for preparing Thai cuisine.

Specialty Ingredients:

Nam Pla Fish Sauce - 3.49
Thai Curry Paste 2.49
Dried Shrimp - 1.59
Coconut Milk - 2.58
Jasmine Rice - 3.29
Cellophane Noodles - 1.59
Soy Sauce - 1.99
Sesame Oil - 2.49

Fresh Ingredients:

Limes - .99
Jalapeno Peppers - .24
Shallots -.84
Garlic - .59
Cumin - .99
Corriander - .99
Peanut Butter - 1.99
Curry Powder - 2.49
Mint - 1.39
Baby Greens - 2.10
Radishes - .79
Cucumber - 1.29
Cole Slaw -1.69
Ginger Root -.44
Large Shrimp - 7.55
Bay Shrimp - 2.50
Scallions -.79
Tofu - 1.59
Bean Sprouts -.46
Peanuts - 2.39
Carrots - .49
Green Beans - 1.41
Red Pepper - 1.92
Mushrooms - 1.45
Green Pepper - .89
Bok Choy -1.87
Bananas -1.15
Shreded Coconut - 2.49
Corona Beer - 7.99
Orange Soda - .99

Basics:

Brown Sugar - .99
Vegetable Oil- 2.49
Corn Starch - 1.69
Eggs - 1.85
Butter - 2.50

Total - $83.28 U.S.
02:24 AM PDT Permalink |

All About the Dinner: How Everything Turned Out
Last night's dinner was a real feast. Despite my best efforts at moderation, as usual, I made way too much food. Not to worry, it definitely won't go to waste. While I was putting the finishing touches on all the dishes, we snacked on shrimp chips and roasted peanuts.

Next we enjoyed the spring rolls, half of which I served cold, the other half I baked in the oven until they were crispy. However, I made the mistake of putting lime zest in the dipping sauce and salad dressing, so it turned out a little bitter. I liked it, but Will and Rene didn't share my taste for it.

The grilled skewers of Beef and Chicken Satay with Peanut Sauce were definitely the star of the show. I grilled them right at the table on my little electric grill and served them one at a time as they got done.

Next came the Pad Thai Noodles, a new experience for me. The bundles of dry cellophane noodles were nearly impossible to separate into individual servings, even with a large pair of kitchen shears. Somehow, I did manage to divide them in half to create smaller portions. I had a pot of seafood broth simmering in a crockpot at the table. So as we got ready to enjoy them, we chose from among a variety of toppings, including shrimp, tofu, bean sprouts, scrambled eggs and scallions. A few minutes in the simmering broth and the dish was ready to serve up into individual bowls.

The Coconut Shrimp with Coconut Rice was a tasty treat for the main course, but by the time we'd enjoyed all the dishes that came before, we were too full to do it justice. So it will make an encore appearance at tomorrow night's dinner table.

Needless to say, there was no room for the Banana Fritters I'd planned for dessert, so those will have to wait for another meal as well. Over the next couple of days, I will be enjoying all the leftovers and revisiting the dishes that got passed over on the first go-round. No doubt, I'll be dining in style for a few days yet.

The fllm Suriyothai was a true epic...a visually stunning and illuminating account of Thai history and culture. Check back in a couple of days for a more detailed review.
02:52 AM PDT Permalink |

Suriyothai Dinner & a Movie Has Come and Gone
I've just finished tidying up the kitchen after my Suriyothai Dinner & a Movie and have declared it another culinary success. The buffet-style presentation was definitely the way to go. It made the preparation and serving of the meal so much more relaxed and enjoyable. I don't know that it would be appropriate for every Asian meal, but I will definitely keep it in mind for future dinners.

It's late, and after seven hours on my feet today, I'm spent. So I'm going to leave the dishes and the details for tomorrow.
06:58 PM PDT Permalink |