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.
Temple squares are where the works of skilled craftspeople are on display and where theatrical troupes spark the imaginations of their audiences. Local residents gravitate there to communicate with each other and with their gods. These places are silent witnesses to the passage of time. As repositories of memories, they foster connections between different generations.
“Do you think they are adequate?” This question was solicitously posed to both parties by Chou Sheng-hsin, chief executive director of the Taiwan Thousand Miles Trail Association, which is acting as “matchmaker” for the Taiwan–Japan “friendship trails.”
Deities’ palanquins are crafted by skilled artisans, funded by the donations of pious believers. They manifest the majesty of the deities they carry.
The four-way interaction between a deity, their palanquin, the palanquin bearers, and the deity’s faithful followers is played out in countless temple processions, forming a touching chapter in the story of religion in Taiwan.
The coastline here features lush green foliage, coral stone outcrops, and sandy beaches, with sea views that stretch to the horizon.
There are always plenty of people in Kenting. From near and far, travelers come for its unique landscapes and rich ecologies. These very characteristics that attract visitors to it today aren’t much different from those that caused ancient peoples to settle here for long stretches of time thousands of years ago.
The activities that take place in Taiwan each March to celebrate the goddess Mazu are the island’s most boisterous folk culture events. For seven to nine days and nights, people follow Mazu—Taiwan’s “number-one goddess”—on pilgrimages and “tours of inspection.” Walking in these processions provides an opportunity for dialogue between people and deities and between people and their own souls, and these are also good times to experience folks’ selfless devotion and mutual support.
Anumber of social service organizations from Taiwan were very active in the Philippines in 2023. One is the Taiwan Technical Mission in the Philippines, which built on successful experience in Taiwan to improve the lives of local farmers at a recently established demonstration farm. Another is the Taiwan Fund for Children and Families Philippines, which worked with residents to build community resilience.
Human beings instinctively enjoy sweetness. Sweets and pastries, moreover, have the power to awaken memories of sweet moments in our lives. In recent years, various sweets from Southeast Asia have been appearing in department stores and markets. For most Taiwanese, these are unexplored territories in the realm of taste, but for many first-generation immigrants they are reminders of home.
Every year, as the cold of winter begins to set in, crow butterflies quietly embark on their migration to the south. Hundreds of thousands of them gravitate towards Taiwan’s tropical valleys to winter there, bestowing a mystical allure upon these places. As warm weather returns, they begin to move north again. With upwards of 10,000 per minute flying across certain sections of the island’s highways, the spectacle is simply breathtaking.
If we cut open a big, disc-shaped dabing pie—a staple of traditional Taiwanese confectionery—we may find that the filling comprises sweet adzuki-bean paste mixed with meat floss and glutinous rice balls. This strange combination is likely to confound our ideas of what “pastries” should be like: can they be at once sweet and savory?
