When I first moved to Taiwan, one of the things that surprised me most was not the ingredients - but the taste.
Many dishes that I would expect to be purely savory often had a subtle sweetness. Even sauces, soups, bread, sausages, and snacks carried a hint of sugar (or sometimes more than just a hint). This was especially noticeable in the south of Taiwan, particularly in Tainan, where we lived for four years. It felt strange at first, but over time I grew to love the local food so much that, later on, non-sweetened dishes sometimes felt a bit bland or simply different.
Sweetness in Everyday Cooking
In Taiwanese cuisine, sweetness is not reserved only for desserts. It often appears in sauces (soy sauce-based dishes with sugar or sweet glaze), marinades for meat, braised dishes like pork belly (lu rou fan), street snacks and buns, and even some breakfast items.
This doesn’t mean the food tastes like candy (well, sometimes it does), but usually it’s a gentle sweetness that balances saltiness and umami.
Traditional Taiwanese cooking often aims for harmony between salty, sweet, savory (umami), and sometimes sour or bitter notes. Sugar is used as a balancing tool, not just as a dessert ingredient. It rounds out strong flavors like soy sauce, garlic, and fermented pastes.
Climate and Food History
Food culture is always connected to history and environment.
Taiwan’s warm and humid climate meant that food preservation was important. Sugarcane production was also historically significant in Taiwan, especially in the south. Over time, sweetness naturally became part of seasoning rather than something separate.
Sweetness as a Cultural Difference
What I find funny is that Taiwanese people often think Western food is “too sweet,” while I often find Taiwanese food quite sweet. Even more noticeable is ordering drinks in tea shops.
I usually drink unsweetened tea at home, so I thought ordering “no sugar” drinks in Taiwan would be easy for me. But many shop-bought teas taste much stronger and more astringent than what I am used to. Because of that, I often find I cannot drink them comfortably without at least a little sweetness to soften the flavor.
At the same time, what Taiwanese tea shops consider “low sugar” can still taste quite sweet to me, which shows how differently sweetness is perceived.
Polish Food: Less Sweet, More Clearly Savory
In contrast, traditional Polish cuisine tends to separate sweet and savory more clearly. Savory dishes usually rely on salt, herbs like dill, marjoram, and parsley, and sour elements such as pickles, fermented cabbage, and sour soups.
Sweetness is typically reserved for desserts, pastries, or fruit-based dishes.
That’s why dishes like sweet pierogi or fruit noodles feel so distinctive in Poland - they sit in a category that doesn’t exist in many other cuisines.
My Personal Adjustment
When I first tried Taiwanese food, I sometimes thought, “Why is this sweet?” Now I don’t really notice it anymore. In fact, I’ve come to appreciate how the sweetness softens stronger flavors.
At the same time, when I return to Poland, I sometimes realize how “clean” and purely savory Polish food tastes in comparison. It’s interesting how your perception of taste changes depending on where you live.
And yes - Taiwanese food can also be quite sneaky. You don’t feel like you’ve eaten dessert, but sometimes you still wonder why your clothes feel tighter afterward!
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