Due to Japanese affect, the Taiwanese generally choose rice that's plump, fragrant, barely firm, and sweet. During the Japanese Colonial interval, Taiwanese delicacies was divided. High-end eating places, or wine homes, served Chinese cuisine corresponding to Peking duck, shark fin with bird's nest soup, and braised turtle to the colonial elite. In the meantime, those without wealth or connections primarily ate rice, porridge, pickled vegetables, and sweet potato leaves. Cooking oil was…