Lu rou fan—braised minced pork belly over rice—is a comforting and deeply flavorful Taiwanese classic. Traditionally, lu rou fan requires hours of simmering; this recipe from bestselling cookbook author Clarissa Wei reimagines it for a pressure cooker, making it possible to have dinner ready in half the time.
In Taiwan, this flavorful stock of soy sauce, Chinese spices, and sugar is used over and over again to braise meats and vegetables.
In Taiwan, railway bento boxes are a beloved feature of the train system. One of the most popular meals is juicy fried pork chops braised in soy sauce, rice wine, and sesame oil. Recreate the meal at home with Clarissa Wei’s pork chop recipe.
Long before tanghulu—skewered fruit glazed in sugar—became a TikTok darling, it was a snack eaten by Chinese royalty. Today, it’s a popular street food in China and Taiwan. Here’s how to make your own jeweled lollipops at home.
Welcome to Global Eats, Serious Eats’ tour of some of the world’s most exciting food cities. Our next stop is Taipei, where we’re exploring the best night markets, tea houses, and breakfast shops in the city. Your guide is Clarissa Wei, an award-winning food writer and current resident of the city, who is also sharing recipes for making Taiwanese favorites at home.
Originally an obscure breakfast item enjoyed mainly by the Chinese refugees who introduced it, fan tuan—a portable burrito-shaped rice roll typically filled with pork floss and a crispy cruller—has become an everyday staple in Taiwan.
