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Taiwan Railway Bento (Chinese: 台鐵便當; pinyin: Táitiě Biàndāng) are a type of ekiben (bento boxed meals) manufactured and distributed on Taiwan Railway at major railway stations and in train cars. It is estimated that, with five million boxed meals sold per annum, the annual revenue from bento distribution is 370 million NTD (approx ...
Though these bento box lunch ideas stray from traditional Japanese foods, the recipes (like carrot tabbouleh bowls and lemon-roasted potatoes with chicken and spinach) are still supremely portable ...
Khòng-bah-pn̄g (Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and ...
A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).
Taiwanese cuisine has significant regional variations. Night markets in Taiwan form a significant part of the food culture. Vegetarian and vegan food are very common. Taiwanese cuisine is popular around the world with some items like bubble tea and Taiwanese fried chicken becoming global phenomena.
In southern Taiwan, while "bah-sò-pn̄g" is seen on the menu indicating minced pork rice, "ló͘-bah-pn̄g (滷肉飯)" remains on the very same menu, referring to another dish where braised pork belly covers the rice. The same rice with braised pork belly is known as "khòng-bah-pn̄g (焢肉飯)" in northern Taiwan.
The traditional wrapper was made with sweet potato starch alone, sweet potatoes were the dominant food crop in pre-1950s Taiwan and were traditionally preserved by extracting their starch. The ingredients of the ba-wan reflect the terroir of Taiwan.
The famous cookie were first crafted by Tang Chang-fa in 1956. Tang, a retired military officer who retreated from China to Taiwan with the Kuomintang in 1949, innovatively combined the method of making northern Chinese flatbread with traditional Taiwanese pastry techniques, modifying the shape to a square for better packaging and convenience.