肉Meat Dishes

Pork is the everyday meat of the Taiwanese kitchen, from soy-braised belly and minced-pork sauce to charcoal-grilled sausages and pork floss, while chicken is most often fried crisp or poached and dipped. Beef was long a rarity on an island where cattle were working animals, and is generally said to have become a staple in the second half of the 20th century, largely through beef noodle soup.