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Tag Archives: Taiwanese food
Week #26 Taiwanese
The cuisine of Taiwan borrows heavily from southern China and also from Japan, thanks to 50 years of occupation early last century. I’m still trying to figure out the differences, but at this point I don’t see a lot. Still, … Continue reading
Posted in 52 Cuisines in 52 Weeks
Tagged 52 Cuisines in 52 Weeks, black vinegar, dumplings, noodles, Taiwanese food
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