水餃──來自外省家庭的年味麵食

馬祖擁有一碗獨特的湯品，能以最純粹的方式溫暖身心，那便是傳承自閩東文化的「紅糟魚湯」。 這碗湯品不僅是冬日的溫暖，更承載著馬祖人與海洋、老酒共生的智慧。

Walk into any traditional market or grocery store in Taiwan, and you'll find rows of glass jars filled with fermented tofu (doufu ru 豆腐乳) or bean curd—known as "the cheese of the East." This fermented delicacy is more than a condiment; it's a cultural vessel connecting community memories with everyday life. From the crimson red variety in military dependents' village kitchens to the pale white variety passed down through Hakka generations, each carries its own community story. (Photo source:iStock)

A Spanish chef, upon first arriving in Taiwan, was immediately captivated by the island's abundant local ingredients. Over his 17 years living in Taiwan, he has personally visited markets, farms, and fishing ports, discovering the limitless potential of Taiwanese produce. Drawing from Spain's culinary revolution as an example, he encourages the public to support local producers and work together to drive innovation in Taiwanese cuisine. (Photo source: Daniel Negreira)