Taiwanese cuisine (, Bopomofo:ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or , Bopomofo:ㄊㄞˊㄨㄢˉㄘㄞˋ) has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. Over hundred years of historical development; mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine. Although southern Fujian cuisine has had the most profound impact. History and development Taiwanese culinary history is murky and is intricately tied to patterns of migration and colonization. Local and international Taiwanese cuisine, including its history, is a politically contentious topic. Taiwan's complex and diverse identity makes Taiwanese cuisine hard to communicate. The history of Taiwanese cuisine began with the cuisine of aboriginal peoples on the island of Taiwan, which existed in the ancient times without written records. From the Ming dynasty in 16th century, a large number of immigrants from the southern provinces of China, especially the Hoklo people, brought the rich Chinese culinary culture to Taiwan. At the same time, Hakka people from Fujian developed a separate cuisine culture from Hoklo people. Because of the influence of Chinese immigration, Taiwanese cuisine often leads to it being classified as 'Southern Chinese cuisine'. Due to the period of Japanese rule, Taiwanese cuisine was also strongly influenced by Japanese washoku and yōshoku. After WWII, the Kuomintang retreat to Taiwan brought along many Chinese cuisines outside the province of Fujian or Southeast China. After that, the dishes from whole mainland China especially Guangdong, Chaoshan, Shanghai, Sichuan and Beijing could be easily found in Taiwan. In the decades since the KMT's retreat these regional dishes have evolved and become part of Taiwanese cuisine. According to Taiwanese chef Fu Pei-mei, authentic Chinese culinary traditions were properly preserved in Taiwan. This claim to authenticity, common among Fu's generation, was in part due to the Kuomintang's Chinese nationalist political messaging which extended well beyond cuisine. In the early 21st century ideas about sustainability and local food became more prominent in Taiwanese culinary and agricultural circles. Ingredients and culture Pork, seafood, chicken, rice, and soy are common ingredients. Traditionally, rice formed the basis of most Taiwanese diets. Before the Japanese colonial period, most rice grown in Taiwan was long-grained indica rice. The Japanese introduced short-grained japonica rice which quickly changed both the farming and eating patterns of the Taiwanese. Due to Japanese influence, the Taiwanese generally prefer rice that is plump, aromatic, slightly firm, and sweet. Differences between the