Source: “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” by Jeffrey Pang and Kevin Pang (America’s Test Kitchen) Related Articles.

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In Taiwan, the idea of Taiwanese cuisine first appeared as a way to differentiate it from the cuisine of the island’s colonial Japanese rulers in the early 20th century.

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As China’s crackdown on democracy protests in Hong Kong grew increasingly violent throughout 2020, a sense of urgency prompted Wei to pitch a Taiwanese cookbook to American publishers.