More than a collection of over 100 delicious Taiwanese recipes, this cookbook is divided into seasons and traditional celebrations such as Lunar New Year, Dragon Boat Festival, Chinese Valentine's Day, and Mid-Autumn Moon Festival--with a complete menu for each one. Complementary and harmonious foods are organized in 18 carefully planned menus. The Best of Taiwanese Cuisine also includes cultural information, Chinese folk art paper cuttings, and a Chinese lunar zodiac calendar. Dishes from the four corners of China are found in Taiwanese kitchens and restaurants: noodles, dumplings and Mongolian Lamb Barbecue from northern China; sauces and herbs from the east featured in recipes like "Piquant Lime Chicken in Swallow's Nest;" the hot, spicy, fried foods from the Szechuan region; and foods from southern China such as lightly seasoned, fresh seafood. Because of Japan's influence, even sushi and sashimi have their place in Taiwanese cuisine. Vegetarian dishes like "Five-Spice Tofu" and "Baby Corn Vegetable Medley" are also popular because of Taiwan's Buddhist and Taoist legacy.