Kaohsiung
高雄
Taiwan's southern harbor city with fresh seafood, distinctive local dishes, and a more relaxed pace. The massive Liuhe Night Market and waterfront dining offer flavors shaped by the warm southern climate.
Foods to try in Kaohsiung
Soup Dumplings
Xiaolongbao is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets, which give them their name. Xiaolongbao are often referred to as a kind of "dumpling", but should not be confused with British or American-style dumplings nor with Chinese jiaozi. Similarly, they are considered a kind of "soup dumpling" but should not be confused with other larger varieties of tang bao. In Shanghainese, they are also sometimes known as sioh-lon meu-doe or xiaolong-style mantous.
Pork Belly Sandwich
Gua bao, also known as steamed bao, pork belly buns, or ambiguously, bao, is a Taiwanese snack food consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread. The steamed bread is typically 6–8 centimetres (2.4–3.1 in) in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. The traditional filling for gua bao is a slice of red-cooked porkbelly, typically dressed with stir-fried suan cai (pickled mustard greens), cilantro, and ground peanuts. The food is known colloquially in parts of Taiwan as hó͘-kā-ti (虎咬豬; "tiger bites pig") due to the mouth-like form of the bun and the contents of the filling. Gua bao are also called "Taiwanese hamburgers" due in-part to the wide variety of novel ingredients used as filling, such as fried chicken, fish, eggs, and stewed beef.
Beef Noodle Soup
Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. There are two common variations of beef noodle which differ in the way the broth is prepared. When soy sauce is added, the soup is called red roasted or braised beef noodles (紅燒牛肉麵). Braised beef noodles was reputedly invented by KMT's Sichuan Province recruits who fled from mainland China to Kaoshiung, Taiwan. Therefore, it is sometimes (misleadingly) referred to as "Szechuan Beef Noodle Soup" (四川牛肉麵). The red braised beef noodles is the most common type of beef noodle in Taiwan. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods of time with bone marrow; some vendors can cook the beef stock for over 24 hours. This type of beef noodle tends to be spicy because doubanjiang and five-spice powder are sometimes added. However, the broth may also have a sweeter taste if the fat from the beef is simmered. There are several variations with the soy-based broth, such as spicy, tomato, garlic, and herbal medicine. The tomato variation (番茄牛肉麵) is popular in Taiwan and features chunks of tomatoes in a rich red-coloured soy-tomato broth.
Taiwanese Sausages
Small sausage in large sausage (Chinese: 大腸包小腸; Pe̍h-ōe-jī: tōa-tn̂g pau sió-tn̂g; literally: "small intestine wrapped in large intestine") is a snack invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice sausage to make this delicacy, usually served chargrilled. It may be compared to a hot dog. Deluxe versions are available in night markets in Taiwan, with condiments such as pickled bokchoi, garlic, wasabi and thick soy sauce paste to complement the taste.
Soy Milk
Soy milk is a plant milk produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and protein. The taste of soy milk differs from that of cow's milk, and from manufacturer to manufacturer. An informal blind tasting found the soy milks to be consistently significantly inferior to cow's milk. More formal but less detailed tests confirm this preference.
Stinky Tofu
Stinky tofu, or chòu dòufu (臭豆腐), is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.\n\nStinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines).
Braised Pork Rice
Minced pork rice is a Taiwanese style rice dish commonly seen throughout Taiwan and China's Fujian province. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.
Pig's Blood Cake
Pig's blood cake is a street food delicacy served on a stick from market stalls in Taiwan. It is made with pork blood, sticky rice and soy broth. It is fried or steamed and coated in peanut flour. It is eaten as a snack. It can also be cooked in a hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal steamer. A description from Seriouseats described it as cross between a rice cake and mochi.
Bubble Tea
Bubble tea (also known as pearl milk tea, boba milk tea, boba juice or simply boba) (Chinese: 珍珠奶茶 or 波霸奶茶) is a Taiwanese tea-based drink invented in Taichung in the 1980s. Most bubble tea recipes contain a tea base mixed/shaken with fruit or milk, to which chewy tapioca balls or fruit jellies are often added. Ice-blended versions are usually mixed with fruit or syrup, resulting in a slushy consistency. There are many varieties of the drink with a wide range of ingredients. The two most popular varieties are bubble milk tea with tapioca and bubble milk green tea with tapioca.
Papaya Milk
A refreshing Taiwanese beverage blending fresh papaya with milk and ice. This creamy, naturally sweet drink is a popular night market specialty, known for its smooth texture and tropical flavor.
Seafood Porridge
Taiwanese-style rice porridge cooked with fresh seafood including shrimp, fish, squid, and oysters. The savory broth is infused with ginger and garnished with scallions and cilantro, creating a comforting and flavorful dish.
Fried Chicken Cutlet
An iconic Taiwanese street food featuring a large, crispy chicken breast fillet coated in seasoned batter and deep-fried to golden perfection. Often served on a stick and seasoned with five-spice powder, salt, and pepper.
Braised Pork Knuckle
Tender pork knuckle braised in a rich soy-based sauce with star anise, rock sugar, and Chinese spices. The meat becomes incredibly tender while the skin develops a gelatinous texture, served with mustard greens or pickled vegetables.
Taiwanese Mochi
Soft, chewy glutinous rice cakes filled with sweet or savory ingredients. Popular varieties include peanut powder coating, red bean paste, taro, or sesame filling. A beloved traditional snack with a uniquely sticky texture.
Sweet Potato Balls
Crispy-on-the-outside, chewy-on-the-inside deep-fried balls made from sweet potato and tapioca starch. A quintessential Taiwanese night market snack with a naturally sweet flavor and addictive texture contrast.
Grilled Chicken Hearts
A beloved Taiwanese night market delicacy featuring fresh chicken hearts threaded onto bamboo skewers and grilled over charcoal until tender and slightly crispy at the edges. These bite-sized organ meats are seasoned with salt, white pepper, and five-spice powder, then brushed with a savory-sweet glaze while grilling. The result is a uniquely chewy texture with a rich, iron-forward flavor that's surprisingly mild and addictive. Often finished with a sprinkle of chili powder or black pepper, grilled chicken hearts are prized by Taiwanese locals as one of the most flavorful skewer options at barbecue stands.
Grilled Squid Skewers
Whole squid butterflied flat, scored in a crosshatch pattern, and skewered before being grilled over high heat at night market barbecue stands. The squid is basted with a sweet and savory sauce (often containing soy sauce, sugar, garlic, and sesame oil) as it cooks, creating a caramelized glaze. Finished with a generous sprinkling of toasted sesame seeds and sometimes fresh scallions, the squid becomes tender yet slightly chewy with crispy, charred edges. This iconic Taiwanese street food is seen at virtually every night market, with the aroma of grilling seafood drawing crowds throughout the evening.
Honey Barbecue Chicken Wings
Taiwanese night market chicken wings marinated in a sweet and savory honey-soy glaze, then grilled until the skin turns golden brown and slightly caramelized. The wings are cooked in vertical ovens or over charcoal grills, with vendors continuously basting them to build up layers of sticky, flavorful coating. The marinade typically includes honey, soy sauce, rice wine, garlic, and five-spice powder, creating a distinctly Taiwanese sweet-salty flavor profile. The meat stays juicy inside while the skin becomes crispy and lacquered. Found at nearly every night market barbecue stand, these wings are often enjoyed hot off the grill while walking through the market.