Small sausage in big sausage from Taiwanfoodculture.net

Lately, I've been going to a lot of Taiwanese restaurants but it's still not really clear to me what Taiwanese food exactly is. So I was really grateful that my husband sent me this article by Clarissa Wei: Pork-chop Gate: Why Pork Chop Over Rice Isn't Classically Chinese + Death of Authenticity. I'm not really sure if the article answers all my questions because there seems to be a lot of controversy over what she says but it's an interesting start. Clarissa is Taiwanese and her criteria seems to be "would my grandma know what it is?" Classic or not, pork chop over rice is awfully nummy. I also love the pickles you get at Taiwanese restaurants. Check out the article if you'd like to know more.