Every country has a few signature dishes which can be deemed as their “national dish” . It is a natural correlation one would form between the culinary culture of a country and the dishes they are most closely associated with. It is like when one thinks of the UK, one immediately relates to Fish ‘n Chips but for tropical Singapore, one would salivate at the thought of Chili Crab or Hainanese Chicken Rice. When it comes to Malaysia, it has to be Nasi Lemak while Adobo Manok would represent the Philippines without doubt. Look to the east in Thailand and Som Tum, Tom Yum or Phad Thai comes instantly to mind while up in Japan, it has to be Ramen and Sushi as it is Samgyetang or Kimchi for Korea. The parallelism one draws is usually as apparent and agreeable as a variable y would map onto the function f(x).
For Taiwan, there are quite a few contenders for the title of a “national dish”. Some say it is 牛肉麵 beef noodles. It is so popular they even have a “festival” 臺北牛肉麵節 for it. Others would lobby for 珍珠奶茶 bubble tea, as it was the black tapioca pearls which brought Taiwan international fame, be it for the good or the bad. But to many, 滷肉飯 Lor Bak Png （Taiwanese Braised Pork Rice Bowl）, otherwise known as Lu Rou Fan in Mandarin is a dish which resonates deep within their hearts. It is a dish which everyone would have eaten before, be it at the night markets, eateries or at home. For many, it is the easiest way one would settle a meal outside. For some, the appeal 滷肉飯 runs beyond the tastebuds, tugging their heart-strings, awakening fond memories from their own grandmother’s or mother’s cooking, adding a tinge of nostalgia, on top of the wonderful flavours and aroma exuded by this simple but yummy dish.