Taiwanese cooking has a long and complex history, with influences from all over China mixed with a unique aboriginal/Polynesian base. Seafood, sweet potatoes, taro root and green vegetables are at the heart of most Taiwanese meals. Seafood is very popular, followed by chicken, pork and beef. Though the Taiwanese cook with chilli, Taiwanese dishes are rarely as mouth-searing as those in Sichuan cuisine. Hakka dishes are rich and hearty, usually salty and vinegary, and often involve pork. Aboriginal cuisine is heavy on wild game and mountain vegetables, as well as a variety of seafood. You can also find many mainland Chinese cuisines here, such as Fujianese, Cantonese and Sichuan, and a great selection of vegetarian restaurants. The quintessential Taiwanese dish has to be stinky tofu, a fermented tofu served in night markets with pickled vegetables, soy sauce, garlic and chilli sauce. Try all these tastes in Taipei’s many restaurants.