newkidontheblock wrote: ↑Sat Jan 21, 2023 8:11 pm Much of Taiwanese cuisine has strong Japanese influence. It was the ‘model’ Japanese colony for decades.

Even the rice looks and taste Japanese … because it is.

But Taiwanese like bigger, tastier (aka fried and richly sauced). Delicate Gyoza grows into potstickers, dainty sushi rolls get bigger and filled with shredded fried pork, eggs, spam, etc. Rice becomes fried and stuffed then wrapped in leaves and made into triangles.

I get hungry just reading following this thread.

But if anyone ever gets a chance to try dumplings with soup in them, please do. Eat them hot, don’t take them home.