Gastronomic culture is an organism that is continually evolving. In Taiwan, Chinese and Japanese cuisine merged during the era of Japanese rule. And then in 1949, when the ROC government decamped to Taiwan from mainland China, the culinary seeds of every Chinese province came to take root, grow, and bloom in profusion.
飲食文化是不斷演化成長的有機體，在台灣，歷經日據時代的中日融合，接著 1949 年國民政府帶來中國大江南北的廚藝，使得中華宴席料理繽紛又有底蘊。