How to Cook Taiwanese Cuisine
Show notes
On this episode of Strait Forward, host Channing Lee explores the rich tapestry of Taiwanese culture through the lens of its world-class cuisine. Moving beyond the "clichés" of beef noodle soup (牛肉麵) and xiaolongbao (小籠包), the episode highlights how food serves as a powerful unifier and a key component of Taiwan's global soft power.
Author and award-winning food journalist Clarissa Wei discusses her cookbook, Made in Taiwan: Recipes and Stories from the Island Nation, explaining how centuries of history—from Japanese colonial rule to post-war American influence—have created a unique culinary melting pot. The episode then moves into the kitchen as cooking instructor Ivy Chen joins Channing for a hands-on lesson in making Stir-Fried Rice Vermicelli, or Chao Mi Fen (炒米粉), teaching the essential wok techniques and "folding" methods that define authentic Taiwanese home cooking.
Strait Forward is a podcast by the Special Competitive Studies Project.