Chinese cuisine is a crystallization of culinary wisdom and experience accumulated over several millennia. Through evolution and refinement over time, common everyday ingredients have come to be used to produce exquisite delicacies whose appearance, aroma, flavor and texture all appeal to the senses. Chinese cuisine has indeed established a unique reputation worldwide.

Taiwan is a melting pot of diverse ethnic cultures. The eight major Chinese culinary traditions—Sichuan, Guangdong, Jiangsu/Huaiyang, Shandong, Fujian, Zhejiang, Hunan and Anhui—are all served by restaurants in Taiwan. They have been enriched through amalgamation in Taiwan, creating a new distinctive style. As Stanley C. Yen, president of the Landis Taipei Hotel, wrote in his book “Zongcai Shangcai” (總裁上菜 “The President’s Table”), beginning in 1949, specialties once prepared for people of higher socioeconomic status and simple dishes once eaten by the average citizen have, through mutual influence and blending, given rise to a new and more creative Taiwanese-style Chinese cuisine globally recognized as a food revolution.

Each of the Chinese culinary traditions has its own distinctive style and flavor. Shandong cuisine is simple and unadorned; Huaiyang is refreshing; that from Guangdong centers on the classic; Sichuan is rich in content; and Hunan is boldly colored and strongly flavored. Every one of these traditions has played an important part in contributing to the rich and diverse Chinese food culture in Taiwan.