Marinated foods have always played an important role in Taiwanese cuisine culture. From tofu, seaweed, and chicken or duck eggs sold by roadside food stalls to the beef tendon, tripe, and pork knuckles of formal banquets, almost all delicacies are marinated. High Pressure Processing (HPP) can shorten the cooking time and the flavoring process as well as enable products to be refrigerated instead of frozen. This in turn alleviates the textural and flavor losses.