Barbecue Skewers
烤肉之家
📍 Inside Liuhe Night Market
City
KaohsiungThe busiest food stall at Liuhe Night Market, operating from 5pm to 2:30am. This legendary barbecue stand serves perfectly grilled meat skewers with a secret marinade that has kept locals and tourists queuing for years. The aroma of charcoal-grilled meats fills the air as the skilled vendors work multiple grills simultaneously.
Foods Available Here
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.
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.
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.
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).