Taiwanese Steak Through Foreigners' Eyes

Taiwanese steak is a very representative and affordable Western dish in Taiwan, blending Western cuisine with local culinary culture. It can usually be found in night markets or budget steakhouses. Its biggest difference from traditional Western steak is its "affordable price + abundant ingredients + rich sauce."

The history of Taiwanese steak can be traced back to the 1960s–1980s. At that time, Western food was relatively expensive for Taiwanese people, so local vendors developed:

Affordable version of Western food

Localized flavors

Combined with night market culture

Gradually, it became a distinctive Taiwanese delicacy.

Typical characteristics of Taiwanese steak:

1. Served on a hot plate (sizzling sound)

The steak is served on a heated hot plate, often accompanied by the sound of smoke and the aroma, creating a very ceremonial atmosphere.

2. Always served with teppanyaki noodles

Teppanyaki noodles are almost always served alongside steak, along with black pepper sauce or mushroom sauce. Many people even consider the noodles to be the soul of the dish.

3. Poached eggs are a standard accompaniment

Usually, 1-2 soft-boiled eggs are served, with the yolks mixed with the sauce and noodles.

4. Rich and flavorful sauces

Two common sauces are black pepper sauce (mildly spicy) and mushroom sauce (sweet and savory). A "mixed sauce" option is also available.

There are actually many types of meat. Besides steak, common options include chicken, pork, cod, and combinations (beef + chicken, etc.). Therefore, a "steakhouse" doesn't necessarily only sell beef.

Compared to steaks in Western restaurants, Taiwanese steaks are much cheaper. Night markets: approximately NT$150-300; budget restaurants: approximately NT$250-500.

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