魚Seafood

Surrounded by ocean and dotted with fish ponds, Taiwan puts seafood into everything from morning congee to omelets. Milkfish, farmed mostly along the southwest coast, turns up in soups and as prized belly cuts, while plump local oysters are folded into omelets and ladled into thick vermicelli stews. Freshness is the point, so seasoning is often kept light: ginger, scallion, a splash of rice wine.