Taiwanese cooking grew out of the home cooking of
闽南 (southern Fujian), with Hakka dishes alongside. Much of it is everyday food sold at night markets (
夜市) and small shops:
卤肉饭 (braised pork rice),
牛肉面 (beef noodle soup) and
珍珠奶茶 (bubble tea). The short form is
台菜.
