Taiwanese seasonings have their origins with immigrants from Fujian Province in mainland China. In the old days, the common folk's diet was largely flavored with salt and oils, inexpensive ingredients that gave a quick burst of energy. Almost every household produced its own soy sauce, using it both to flavor and preserve foods.
在台灣，飲食中的調味習慣先是由大陸閩南移民建立，早期的庶民飲食主要以便宜、能迅速補充體力的油、鹽來調味，醬油是最普遍的調味品，家家戶戶自釀自食，也用來醃漬與保存食物。