Taiwanese Restaurants Bring Taste of Taipei to Bay Area

KQED's Forum

KQED

Politics, News, News Commentary

4.6 • 656 Ratings

🗓️ 23 June 2021

⏱️ 22 minutes

🔗️ Recording | iTunes | RSS

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Summary

Often called a “regional Chinese cuisine,” Taiwanese food is making its own distinctive mark on the Bay Area food landscape. Taiwanese restaurants and pop-ups are serving up dishes like lu rou fan, a pork belly rice, and gua bao, an open pork bun, and cooking up dishes for an immigrant diaspora nostalgic for the night markets of Taipei. We take a deep dive into Taiwanese food with KQED food editor Luke Tsai and a local restaurateur who explain what makes Taiwanese food Taiwanese. Learn more about your ad choices. Visit megaphone.fm/adchoices

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0:00.0	Support for Forum comes from Rancho La Puerta, a wellness resort in Baja, California, just an hour from San Diego.
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0:44.6	From KQED.
0:47.1	Welcome back to Forum.
0:48.3	I'm Alexis Madrigal.
0:49.8	Often called a regional Chinese cuisine, Taiwanese food is making its own distinctive mark on the Bay Area Food Landscape.
0:58.1	Taiwanese restaurants and pop-ups are cooking dishes for an immigrant diaspora, nostalgic for the night markets of Taipei,
1:05.1	serving up Liu Raufan of pork belly rice and guabao in open pork bun.
1:16.3	We take a deep dive into Taiwanese food with KQED food editor Luke Sai and a local restaurateur who both explain what makes Taiwanese food Taiwanese.
1:21.9	Luke, welcome to the show.
1:24.3	Thanks so much for having me, Alexis.
1:26.8	So you put together this really incredible package for
	...

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