This island off the coast of eastern China is home to a delightful swath of dishes that mainly echo the aromatic and pickled flavors of southern Fujian province, as well as the homey foods created in military compounds after the Nationalists decamped from the mainland in 1949. Every part of the pig will show up on the menu of an authentic Taiwanese eatery, with chicken and seafood sparkling many of its soups and entrees. Deeply savory sauces and soups are the hallmarks of Taiwanese cuisine, a spectrum of dried and fermented ingredients adding unique zip to each bite. Taiwan is a land where home-style cooking is king and banquet foods are rare. In addition, freshly made Taiwan-style pastries and cakes are lighter and sweeter than their Western counterparts, and often can be found in bakeries attached to Chinese supermarkets.By Carolyn Phillips