 | |
| Course | Xiaochi |
|---|---|
| Place of origin | Taiwan |
| Main ingredients | pork,soy sauce,garlic paste,chili oil |
| Oo-peh-tshiat | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 黑白切 | ||||||||||||
| Literal meaning | randomly sliced | ||||||||||||
| |||||||||||||
Oo-pe̍h-tshiat (Chinese:黑白切;pinyin:Hēi bái qīe;Tâi-lô:oo-pe̍h-tshiat;lit. 'randomly sliced') is a classicTaiwanese dish that featuresboiled orblanched meat, typically served plain without heavyseasoning orsauces. The name Oo-peh-tshiat literally translates to "randomly slice" or "plainly cut" inTaiwanese Hokkien, emphasising its simple preparation and focus on natural flavours. It is commonly associated withpork, chicken, orbeef, often served with dipping sauces such assoy sauce,garlic paste, orchili oil.[1]
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 innight markets andrechao restaurants, where it is served as a staple side dish or main protein alongside rice, noodles, or rice porridge.[2]
The defining characteristic of Oo-peh-tshiat is itsminimalist preparation. The dish typically involves:
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]
The dish has slight variations in different regions of the country.
In 2025,New Taipei City, known for having the highest pork consumption in Taiwan, hosted its first-everNew 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 atNational 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]
