To be pedantic, there are several cuisines in Taiwan. In addition to the following representative dishes from the Ho-lo ethnicity (see Taiwanese language), there are also aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup = niurou mian = gu-bah mi).
- jiu-hi ken (youyu geng = 魷魚羹) - Soup with cuttlefish wrapped in fish paste.
- o-ah-chian (kezaijian = 蚵仔煎) - pancake made with tiny oysters.
- o-ah mi-soan(kezai mianxian = 蚵仔麵線) - thin noodle with tiny oysters.
- oh peng (yu bing = 芋冰) - a dessert made of frozen taro root paste.
- ai-giok peng (aiyu bing = 愛玉冰) - a dessert made of some kind of jello or agar served on ice.
- Boba nai cha - Boba milk tea.
- o· bi-ko (hei migao = 黑米糕) - rice in blood curd.
- lo·-bah png (lurou fan = 魯肉飯) - a piece of fatty pork served on rice.
- sian-chhau (xiancao) - Mesona procumbens Hemsley
Taiwanese people also eat a lot of fruit, both local and imported.
See also: Cuisine, Chinese cuisine, cooking