Oo-peh-tshiat

Today, Oo-peh-tshiat is a topic of great relevance and relevance in today's society. Its impact extends to different areas, from politics and economics, to culture and people's daily lives. Oo-peh-tshiat has aroused the interest and attention not only of experts in the field, but also of the general public. In this article, we will explore some fundamental aspects of Oo-peh-tshiat, analyzing its origin, evolution and its implications in contemporary society. Additionally, we will examine the influence Oo-peh-tshiat has had on different aspects of modern life, and how it has shaped the way we think and act in today's world.

Oo-pe̍h-tshiat
CourseXiaochi
Place of originTaiwan
Main ingredientspork, soy sauce, garlic paste, chili oil
Oo-peh-tshiat
Traditional Chinese黑白切
Literal meaningrandomly sliced
Transcriptions
Standard Mandarin
Hanyu PinyinHēi bái qīe
Southern Min
Hokkien POJoo-pe̍h-tshiat

Oo-pe̍h-tshiat (Chinese: 黑白切; pinyin: Hēi bái qīe; Pe̍h-ōe-jī: oo-pe̍h-tshiat; lit. 'randomly sliced') is a classic Taiwanese dish that features boiled or blanched meat, typically served plain without heavy seasoning or sauces. The name Oo-peh-tshiat literally translates to "randomly slice" or "plainly cut" in Taiwanese Hokkien, emphasising its simple preparation and focus on natural flavours. It is commonly associated with pork, chicken, or beef, often served with dipping sauces such as soy sauce, garlic paste, or chili oil.[1]

History and Cultural Significance

Oo-peh-tshiat has deep roots in Taiwanese culinary traditions, originating as a humble, home-style dish that highlights fresh ingredients rather than complex cooking techniques. It became particularly popular in night markets and rechao restaurants, where it is served as a staple side dish or main protein alongside rice, noodles, or rice porridge.[2]

Preparation and Ingredients

The defining characteristic of Oo-peh-tshiat is its minimalist preparation. The dish typically involves:

  • Meat Selection – Common proteins include pork belly, chicken, duck, or beef.
  • Cooking Method – The meat is gently boiled or blanched in water until cooked through, ensuring it remains tender and juicy.
  • Slicing and Serving – Once cooked, the meat is cooled slightly and sliced into thin, even pieces. It is typically served without additional seasoning, allowing diners to customise the flavour with condiments.

Accompanying Sauces and Side Dishes

Since Oo-peh-tshiat is served plain, it is often paired with flavourful dipping sauces, which may include soy sauce with minced garlic (the most common pairing), sweet chili sauce, fermented soybean paste, ginger and scallion oil, and vinegar and chili oil. In addition, it is frequently accompanied by pickled vegetables, scallions, or blanched greens, balancing the dish's simplicity with refreshing textures and flavours.[3]

Regional Variations

The dish has slight variations in different regions of the country.

  • Northern Taiwan – In Taipei, Oo-peh-tshiat is often associated with pork belly or lean pork, commonly served with garlic soy sauce.
  • Southern Taiwan – In Tainan and Kaohsiung, chicken-based Oo-peh-tshiat is more common, frequently paired with sweet dipping sauces or fermented soybean paste.
  • Hakka-style – The Hakka version may include fattier cuts of pork and is sometimes accompanied by Hakka-style meigan cai.

Oo-peh-tshiat Competition

In 2025, New Taipei City, known for having the highest pork consumption in Taiwan, hosted its first-ever New Taipei Oo-peh-tshiat Competition (新北黑白切大賽).[4] The event aimed to promote Taiwanese pork through one of the most popular local dishes while enhancing the culinary culture and boosting the local economy.[5] The competition officially launched on January 9, with restaurant sign-ups closing on February 7. An online public voting round ran from February 10 to March 6, where participants could vote for their favorite Oo-peh-tshiat vendors and even win kitchenware prizes.[6] On March 7, the Top 10 finalists were announced, and the final award ceremony took place on March 22 at National Open University.[7] The final event featured ten competing Oo-peh-tshiat stalls and twenty additional pork-based food vendors, turning the competition into a major food festival for pork lovers across the city.[8]

See also

References

  1. ^ 傅士玲 (2023-09-29). "《台灣豬，黑白切》：「黑白切」三字實在低估了這類小吃，儼然是台灣非物質文化遺產" (in Chinese (Taiwan)). The News Lens.
  2. ^ 張景淞 (2020-01-25). "「黑白切」怎麼來？從一道臺灣經典小吃 搞懂你究竟在吃些什麼" (in Chinese (Taiwan)). Agriharvest.
  3. ^ 邱祖胤 (2023-08-31). "「台灣豬，黑白切」 傅士玲吃出庶民美食滋味" (in Chinese (Taiwan)). Central News Agency (Taiwan).
  4. ^ 吳展蓉 (2025-03-17). "新北黑白切大賽 三重古早切仔麵奪魁" (in Chinese (Taiwan)). United Daily News.
  5. ^ 政府熱焦點 (2025-03-20). "新北首屆黑白切大賽 老味道新火花 十強激盪古早與創新的舌尖滋味 見證經典小吃" (in Chinese (Taiwan)). Business Today.
  6. ^ 毛啟桓 (2025-03-11). "黑白切大賽前10強正式出爐！新北黑白切全豬宴熱烈搶購中" (in Chinese (Taiwan)). New Taipei City Government.
  7. ^ 高鈞麟 (2025-03-11). "黑白切大賽前10強出爐 全豬宴限量25桌熱烈搶購中" (in Chinese (Taiwan)). China Times.
  8. ^ 林昀真 (2025-02-25). "支持台灣庶民美食 新北黑白切大賽網路票選3/6止" (in Chinese (Taiwan)). NewTalk.
  • Ema Fu (傅士玲) (2023). Oo-peh-tshiat: Taiwanese delicacy for the common folk (zh:台灣豬，黑白切——日以繼夜的庶民美食) (in Chinese). Taiwan: Dala. ISBN 9786269747047.

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