Foods
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.
Fried Dough Sticks
Youtiao, also known as the Chinese cruller, Chinese oil stick, Chinese doughnut, Char Kway/Cakwe/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
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.
Scallion Pancake Beef Roll
A crispy flaky chewy scallion pancake, fresh crunchy cucumber and a warm melt in the mouth tender beef with a sweet and savory sauce all throughout.
Tea
Taiwan is famous for its tea which are of three main types: oolong tea, black tea and green tea. The earliest record of tea trees found in Taiwan can be traced back to 1717 in Shui Sha Lian (水沙連), present-day Yuchih and Puli, Nantou County.[1] Some of the teas retain the island's former name, Formosa. Oolongs grown in Taiwan account for about 20% of world production.
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.
Egg Crepe
Dan bing is a delightful, delicious, and traditional Taiwanese breakfast treat. Essentially, it's a savory crepe filled with egg and varying fillings from ham to bacon to vegetables to corn. You’ll find it at breakfast stands all over Taiwan, and may also find it difficult to not want to eat it every day. Dan bing also pairs very well with the popular dou jiang, or soy milk. I recommend trying it both with sauce and without.
Rice Noodle Soup
Rice noodle soup is often cooked up in huge pots, usually containing intestines, other meats, or vegetables. Noodles can be on the thicker side as pictured here, but also come in a thinner vermicelli variant.
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).
Shaved Ice
To create the dessert, a large mound of ice shavings are first placed on a plate. In the past, ice shavings were created by hand, either by using a large mallet to crush ice into fine pieces, using a large freehand blade to shave off ice, or turning a hand-cranked machine to do the same. In modern times, a special machine is used, resulting in ice-shavings that are much finer and thinner than those in the past. Some establishments may still produce their ice by hand, and thus the texture varies. A variety of toppings are then added. Traditionally, sugarcane juice or syrup was added to give it a mildly sweet taste, like that of drinking sugarcane juice with ice cubes, but other options include various kinds of syrups or condensed milk, or both. Examples of toppings include fruit, taro, azuki beans, mung beans, sweet potato chunks, peanuts, almond junket, and grass jelly. Various pre-set combinations exist, but customers can often choose individual toppings as they desire.
Vermicelli
A tan-brown variety of vermicelli used for this dish is made primarily with wheat flour and salt, and gains its unique colour due to a steaming process which caramelizes the sugars in the dough allowing it to be cooked for longer periods without breaking down.
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.
Pan-fried Buns
The are two main kinds of pan-fried buns in Taiwan: shui jian bao and sheng jian bao. While both contain pork, vegetables, and are simultaneously steamed and pan-fried, there are some notable differences. Shui jian bao are generally larger, filled with less meat and more vegetables, and have a thicker skin. Sheng jian bao are smaller with more meat and less vegetables, and have a thinner skin topped with sesame seeds. Vegetables may include cabbage, carrots, and leeks.
Lu Wei
Lu wei is a bit of a food free-for-all where you pick and choose from an array of items to create a meal of your very own. Most stands offer a mix of vegetables, mushrooms, tofu, noodles, processed meats, and others.
Hot Pot
Hot pot (also known as steamboat in Indonesia, Singapore, Malaysia, Thailand, the Philippines, China, and Brunei),[citation needed] refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during supper time.
Dumplings
Jiaozi (Chinese: About this sound 饺子) are a kind of Chinese dumpling, commonly eaten across East Asia. It's one of the major foods eaten during the Chinese New Year and year round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular and often eaten in other parts of Asia and in Western countries. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.
Coffee
Well, I'm sure you're familiar with coffee, but did you know there is an incredible and booming coffee culture all across Taipei? You can throw a stone around the city and hit some of the finest in single-origin coffee. Most cafes are also very laptop-friendly if you're looking to get a little bit of extra work done. I've been to literally over one hundred cafes in Taipei myself, and will show you some of my favorites.
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.
Flaky Scallion Pancake
The flaky scallion pancake is savory, fried, crispy, and a little bit chewy. Similar to a standard scallion pancake, the notable difference is the skin can be easily pulled apart, and is thinner and lighter to eat. Most stands will often offer the option to add an egg and other toppings from basil to bacon to cheese.
Stuffed Buns
A baozi or simply known as bao, bau, humbow, nunu, bakpao, bausak, pow, pau or pao is a type of steamed, filled, bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations.
Dry Noodles
Dry noodles are a base category of noodles commonly referred to on menus in Taiwan that are...dried. Almost always paired with various meats, vegetables, and sauces, you'll find a wide variety of ways to enjoy noodles you've never experienced before! Looking for a place to start? Search for "Not the Same Dried Noodles" (不一樣幹麵) and take down your first bowl.
Pineapple Cake
Pineapple cake contains butter, flour, egg, sugar, and pineapple jam. However, some bakers add or substitute pineapple with winter melon to make the jam. Its crumbly, fragrant crust and the chewy, sweet fruit filling come together as a companion for tea and other beverages.
Shaobing
Shaobing is a type of baked, unleavened, layered flatbread bread in Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.
Chicken Rice
The Taiwanese rendition of chicken rice generally features shredded chicken and chicken oil over white rice. Chicken rice is often eaten as a lunchtime set with egg and vegetables, but can be enjoyed at any time of the day - even breakfast. Many flock to Chiayi to eat chicken rice where it is most famous.
Beef Soup
A popular snack in Tainan, beef soup is served up with fresh, thinly sliced beef in a simple, light broth. Unlike other types of soups, the beef is not frozen prior to serving. It's instead prepared from cows slaughtered the same day you eat it. Boiled with large cattle bones, the soup is cooked and then served with ground-pork or ground-beef rice. Because of the early morning preparation time with the cattle, most stores open very early, generally around five o'clock. Beef soup is also usually served with a little bit of ginger you can enjoy with each bite.
Milkfish
The milkfish is quite the bony fish, moreso than most fish out there, and it's often found around southern Taiwan in stores, markets, and restaurants. Fear not though! The milkfish farmers usually send the fish out to processing plants where they pick out the fish bones, making them more suitable for dishes like milkfish soup or porridge, thus. Milkfish dishes tend to use meat from the belly, which is very plump, soft, and light to the taste.
Tea Egg
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year. In recent years, major producers of tea eggs have branched out into fruit and other flavored eggs, such as raspberry, blueberry and salt.
Ba-wan
Ba-wan (literally: "meat circle") is a Taiwanese street food, consisting of a 6–8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms. Changhua-style ba-wan is considered to be the "standard" ba-wan as it is the most famous and most widely imitated of all styles of ba-wan.
Bowl Cake
The bowl cake is made with rice ground into flour and typically gelled together with pork fat. Once the contents is poured, the bowl is then steamed and a layer of soy sauce is applied on top. Other ingredients may include shrimp and duck egg. To eat a bowl cake like a pro, you take a fork, slice into it like a pizza, and then cut it up into bite-size pieces.
Wonton
A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húndun) is a type of dumpling commonly found in a number of Chinese cuisines. The most common filling is ground pork and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit, without being pre-cooked.
Fish Ball Soup
A comforting Taiwanese soup featuring bouncy, handmade fish balls made from fresh fish paste, served in a clear, flavorful broth. Often accompanied by rice noodles and fresh vegetables, this humble dish showcases the skill of traditional fish ball making where the texture must be perfectly springy yet tender.
Oyster Omelette
A beloved Taiwanese night market classic featuring plump fresh oysters mixed with eggs and sweet potato starch, pan-fried until crispy on the edges and soft in the center. Served with a sweet and savory pink sauce and fresh lettuce, this dish (known as "oh-ah-jian" in Taiwanese) perfectly balances textures and flavors.
Stir-Fried Eel
A specialty dish featuring tender eel stir-fried with ginger, garlic, and basil in a savory sauce. Often served over noodles, this Tainan favorite showcases the rich, delicate flavor of fresh eel prepared with traditional Taiwanese seasonings. The eel is typically deboned and cut into bite-sized pieces, making it easy to enjoy.
Pork Chop Rice
A satisfying meal featuring a crispy, breaded pork chop served over steamed white rice, often accompanied by pickled vegetables, braised greens, and a savory sauce. This beloved comfort food is a staple of Taiwanese lunch boxes and casual dining, with the golden-fried pork chop remaining juicy inside its crunchy coating.
Shrimp Rice
A Tainan specialty consisting of small, sweet local shrimp served atop warm rice with a light soy-based sauce. This deceptively simple dish highlights the natural sweetness of fresh Taiwan shrimp, often blanched to preserve their delicate texture and flavor. A bowl of shrimp rice represents the essence of southern Taiwan's seafood culture.
Taro Ball Dessert
A popular Taiwanese dessert featuring colorful handmade balls made from taro, sweet potato, and other starches, served in sweet soup or over shaved ice. The taro balls have a uniquely chewy, QQ texture and come in various colors representing different flavors. Often topped with red beans, grass jelly, or fresh fruit, this refreshing treat is especially beloved in mountain areas.
Roasted Duck
Succulent duck roasted until the skin is crispy and the meat tender, often served chopped into pieces with rice and pickled vegetables. This dish showcases traditional Chinese roasting techniques adapted to Taiwanese tastes, with the duck typically seasoned with five-spice and other aromatics before being slow-roasted to perfection.
Beef Offal Soup
A hearty soup featuring various beef organ meats such as tripe, tendon, and intestines, slow-cooked in a rich, aromatic broth seasoned with Chinese herbs and spices. This traditional dish is beloved for its complex textures and deep, savory flavor. Often served with rice or noodles, it's a warming comfort food that showcases nose-to-tail eating.
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.
Sesame Oil Chicken Soup
A nourishing Taiwanese soup featuring chicken simmered in sesame oil with ginger, rice wine, and medicinal herbs. Known for its warming properties, this comforting dish is especially popular in cooler weather.
Barley Milk
A traditional Taiwanese beverage made from cooked barley blended into a smooth, creamy drink. Served hot or cold, this mildly sweet drink is valued for its health benefits and nutty flavor.
Mutton Soup
A hearty Taiwanese soup featuring tender mutton in a clear, aromatic broth flavored with ginger and Chinese herbs. Often served with rice noodles or vermicelli, this warming dish is prized for its rich, gamey flavor.
Tapioca Pearls Dessert
Chewy tapioca pearls served in sweet syrup, shaved ice, or milk tea. These translucent balls made from tapioca starch are a staple in Taiwanese desserts and bubble tea, prized for their bouncy QQ texture.
Sun Cake
A famous Taiwanese pastry originating from Taichung, featuring an ultra-thin, flaky crust encasing a sweet maltose filling. The delicate layers shatter at the slightest touch, revealing the honey-like sweetness inside. Despite its Taichung origins, this iconic pastry is now found in traditional bakeries across Taiwan.
Mung Bean Cake
A traditional Taiwanese confection made from finely ground mung beans pressed into delicate, crumbly squares. These jade-colored cakes have a subtle sweetness and melt-in-your-mouth texture. Often served during festivals and special occasions, they represent the refined simplicity of classical Taiwanese pastry-making.
Egg Yolk Pastry
A luxurious Taiwanese pastry featuring flaky, layered crust surrounding sweet red bean or lotus seed paste with a salted duck egg yolk center. The contrast between the buttery pastry, sweet filling, and savory yolk creates a complex, indulgent experience. Traditionally enjoyed during Mid-Autumn Festival but available year-round at quality bakeries.
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.