in the mood for some local Taiwanese food can find them at most major
restaurants and night markets. Unlike the unique and vintage styles of
mainland China, local cuisine are simple and rustic. Chefs make the most
of any ingredients available, especially that of the ocean. When preparing
a whole fish, the chefs create a new dimension to seafood by combining
the best of Chinese, Japanese, and local influences.
selections of seafood are the mussels, oysters, prawns, pomfret, fresh
sashimi, squid, baby abalone on the half-shell, poached shrimp, deep-fried
shrimp rolls, steamed crab, and grilled teriyaki eel. Those who dislike
seafood may try the next popular meat in Taiwan, which is a specialty
called the Black chicken.