"I concluded from my observations that culinary criticism in Taiwan generally had two defining features: It was data-heavy and Chinese-oriented," says Yeh. Most of the food magazines provided simple information, but could not provide genuine suggestions to readers, and most of the review articles were focused on Chinese food, with few articles addressing mass-market tastes.
「我觀察的結果是，過去國內的美食評論普遍有資訊化及中國化兩個特色，」葉怡蘭說，美食雜誌所提供的只是情報，並不能給予讀者真正的建議，而美食文章多以中國菜為主要評論對象，鮮少談及一般大眾口味。