Dacai Culture

Whilst xiaochi dominates everyday eating, Taiwan maintains a parallel tradition of dacai, literally “big dishes”, representing more formal, elaborate cooking typically enjoyed at family gatherings, celebrations, or business dinners. Dacai encompasses banquet-style meals served at round tables where multiple dishes are shared family-style, following traditional Chinese dining etiquette.

These meals showcase different culinary values than xiaochi: complexity over simplicity, luxury ingredients over everyday ones, presentation and ceremony over convenience. Common dacai dishes include Buddha Jumps Over the Wall (a complex soup requiring days of preparation), whole steamed fish, abalone preparations, and intricate seafood dishes. The quality of a dacai restaurant often correlates with its ability to source premium ingredients and execute time-intensive techniques that individual vendors cannot manage.

For travellers, dacai experiences offer insight into Taiwan’s more formal food culture and remain important for understanding how Taiwanese people celebrate significant occasions. However, approach these meals differently than xiaochi: they require advance planning, often need reservations, and work best with groups who can share multiple dishes. If you’re travelling solo or as a couple, dacai restaurants may feel inappropriate or wasteful, though some now offer smaller set menus for fewer diners.