Taiwanese

Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.

This sweet-and-savory Taiwanese sauce is famously simple, and these homemade noodles are too.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.