In The History of Eating in Taiwan (2021), Ang Kaim and Tsao Ming-chung list Wenzhou wontons, Sichuan beef noodles, and Mongolian barbecue among authentically Taiwanese dishes that appear to have come from abroad. Cooked in unfamiliar ways, and evoking overseas places in their names, they are often considered to be “imports.” However, despite the complex histories of these classic foods, there is no mistaking their Taiwanese provenance.