As a freelance journalist based in Taipei, Clarissa Wei has been writing about Taiwanese cuisines for over a decade. In her new cookbook, Made in Taiwan: Recipes and Stories from the Island Nation, she offers an in-depth exploration of the vibrant food and culture of Taiwan, with over 100 recipes inspired by the people who live there today.
For generations, says Wei, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, she makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic new recipes and techniques, such as how to make stinky tofu from scratch and broth tips from a beef-noodle soup master.
Wei discusses the flavorful cuisine of Taiwan—and what makes it distinctive in Asian cooking—in a conversation with Esther Tseng, a food, drinks and culture writer.
Copies of Made in Taiwan (Simon Element) are available for purchase.
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