台湾制造：MIT台菜与台湾味，台湾人的饮食故事

Taiwanese cuisine is unique. Breakfast, snacks, home-style dishes, stir-fries, festival pastries... Taiwanese cuisine boasts a spectacular diversity, reflecting the uniqueness of Taiwan's history and the multiplicity of its ethnic groups. Through the impact of Eastern and Western countries, from economy to culture, Taiwanese cuisine has taken root and developed organically on this land, gradually carving out its own path.

▋ Braised Cabbage is a common everyday dish on Taiwanese family tables
Braised cabbage is a vehicle for seafood and land flavors, with its unique savory aroma coming from dried flatfish and dried shrimp, which together bring out a umami reminiscent of shrimp paste. Scallops or fried pork skin can also be added to make the dish even more substantial.

▋ Sesame Oil Chicken Soup is a classic dish for postpartum confinement in Taiwan
Rice wine and black sesame oil are both ingredients that nourish blood. They are simmered with stir-fried ginger slices and pan-fried bone-in chicken thighs until golden, warming the stomach, invigorating qi, and aiding in physical recovery.

▋ Satay originated from Chaoshan, and in Taiwan, it is a classic sauce used in hot pot or stir-fried meat dishes
Satay beef is a signature dish found in stir-fry restaurants across Taiwan. Quick-fried beef with water spinach, the granular texture of satay sauce is the perfect choice, and the hollow water spinach stems add a layer of texture, making it utterly delicious.

▋ Radish Sprout Steamed Pork is a Hakka classic, with dried radish sprouts as its soul
Finely chop aged radish sprouts and sprinkle them over fatty pork, then add a pinch of salt and cook quickly in a pressure cooker. The result is a dish that has absorbed all the juices and boasts an exquisite flavor.

▋ Peanut Ice Cream Roll is a distinctive Taiwanese summer dessert
Thin spring roll wrappers are filled with freshly shaved peanut brittle, three scoops of different flavored ice cream, and garnished with cilantro, offering a balance of sweet and savory with distinct textures.

The author of this book, Clarissa Wei, is a Taiwanese-American journalist. As a second-generation Taiwanese-American, she shares a similar childhood with many Taiwanese-Americans: not yet fully understanding her cultural identity, eagerly wanting to assimilate into American society during adolescence, but growing up traveling between Taiwan and the United States left her with deep impressions of Taiwanese life and the taste of Taiwanese cuisine.

In this book exploring the lineage and essence of Taiwanese cuisine, she compiles over 120 Taiwanese recipes. In addition to explaining the production process and techniques, she also uses research and interviews to present the historical origins, stories, and local emotional connections behind the dishes, thereby showcasing the island nation's diverse and integrated culinary landscape. From the perspective of food, she deeply explores the changes, destiny, and identity of ethnic groups.

This is a specialized work that speaks for Taiwanese cuisine, and also a love letter from a second-generation Taiwanese-American to Taiwan. In an era of rapid international changes, Clarissa Wei, through her cross-cultural growth and life experiences, allows the world to understand Taiwan from the perspective of Taiwanese people.


"Taiwan is my home. As a Taiwanese-American citizen, I want to help tell Taiwan's story in English. The best way to gain support is through our stories, to let the world resonate with us."──Clarissa Wei

Praise
★ "Using food to introduce culture is an excellent book to recommend Taiwan to international friends."──Hsiao Bi-khim, Openbook Reading Magazine "World Reading Day" Special Interview
 
★ "These recipes come to life through photography by an all-Taiwanese team, accurately capturing the context, atmosphere, and soul of each dish. Clarissa Wei's writing evokes memories, being both sensitive, poetic, and ardent, celebrating and highlighting Taiwanese identity through Taiwanese cuisine."──The New York Times
 
★ "As a food and travel writer and photographer, I especially appreciate cookbooks that make you want to book a flight to the destination immediately... This masterpiece seems to be written specifically for Taiwanese residents, and we North American readers are fortunate enough to encounter the English version."──Wired
 
★ "Made in Taiwan beautifully presents the island's cuisine—for anyone who wants to deeply understand Taiwan, this book is a must-read."──Bon Appétit
 
★ "A guide to the soul of Taiwan through food, with vivid and stunning photography."──Serious Eats
 
★ "This is a story told through recipes—about a culture, a people, a community, a destiny, and an identity... accompanied by outstanding writing about all things Taiwan. Clarissa Wei has created a true gem with Made in Taiwan: this profound work nourishes us on multiple levels. Immerse yourself in the exquisite food, clear explanations, exemplary narrative, and inspiring insights. Whether you are a home cook, food enthusiast, culture lover, or curious reader, this book is a must-have."──Andrew Zimmern, renowned American food show host
 
★ "Made in Taiwan is a masterpiece. Clarissa Wei's narrative and photography are dazzling, and the recipes are irresistible. This spectacular and genuinely moving work is an indispensable treasure in any Asian culinary collection."──Grace Young, James Beard Humanitarian of the Year Award winner, author of The Breath of a Wok
 
★ "With the curiosity and rigor that have permeated her career as a food writer and journalist, Clarissa Wei has created this timely and engaging Made in Taiwan, a deep dive into Taiwan's culinary and cultural history. This book is not only meticulously detailed but also the best value Taiwanese journey readers can buy!"──Stephen Satterfield, host of the Netflix documentary High on the Hog
 
★ "Clarissa Wei masterfully interweaves food reporting with heartfelt narrative in her writing, resulting in an extraordinary work that explores important themes. In Made in Taiwan, she presents us with a Taiwanese story worth savoring, pondering deeply, and ultimately experiencing firsthand through cooking."──Betty Liu, renowned food blogger, author of My Shanghai
 
★ "This book timely and joyfully retells the story of Taiwan, just as the island's identity hangs in the balance. Clarissa Wei possesses the brilliant insight of a journalist, which complements her efforts to deconstruct generations-old recipes. This book is a work I will cherish on my kitchen bookshelf, and will undoubtedly refer to repeatedly in the years to come."──Isobel Yeung, renowned British journalist
 
★ "Reading Clarissa Wei's writing, one can feel her passion, her deep-seated Taiwanese and Asian-American identity, and how she strives to pay tribute to the hard work and culture of those who raised us."──Jenny Young, Taiwanese stand-up comedian