Taiwanese

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

Made with sweetened black tea, milk, and black tapioca pearls, this classic milk tea recipe is sweet, creamy, and delicious.

This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

Dried red dates, also known as jujubes, contribute an earthy-sweet caramel flavor to this toffee-glazed cake from Pastry Chef Danielle Spencer of Win Son Bakery in Brooklyn. Look for red dates in most Asian groceries or health food stores.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

Northern Chinese and Taiwanese meals—especially in restaurants—often begin with a little nibble, dishes of savory snacks that are set on the table with tea. They are generally items that you can pick up with your chopsticks and pop in your mouth in one motion. This cold celery dish is a perfect example, with just the right gentle crunch and bite to whet your appetite.

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.