101 Bites of Taiwanese Food

What Is Taiwanese Food? A Beginner-Friendly Guide + 16 Must-Try Taiwanese Dishes

Table of Contents

• What Does Taiwanese Food Taste Like?
• 16 Must-Try Taiwanese Dishes
  1. Beef Noodle Soup 牛肉麵
  2. Scallion Pancake 蔥油餅
  3. Braised Pork Rice 滷肉飯
  4. Pineapple Cake 鳳梨酥
  5. Stinky Tofu 臭豆腐
  6. Taiwanese Fried Chicken 鹽酥雞
  7. Bubble Tea 珍珠奶茶
  8. Taiwanese Meatball (Ba Wan) 肉圓
  9. Soup Dumplings (Xiao Long Bao) 小籠包
  10. Taiwanese Hamburger (Gua Bao) 刈包
  11. Oyster Omelet 蚵仔煎
  12. Pepper Buns 胡椒餅
  13. Sweet Potato Balls 地瓜球
  14. Shaved Ice 剉冰
  15. Taro Balls 芋圓
  16. Braised Pork Belly with Rice 控肉飯
• Taiwanese Street Food: From Luxury Snack to Everyday Favorite
• What Is Traditional Taiwanese Food? A Cultural History Guide
• Conclusion

What Does Taiwanese Food Taste Like?

According to Xu Zhong, founder of T/ABLE, the classic Taiwanese flavor is: “sweet and salty at play; spicy and tangy in tow.” Being an island surrounded by the ocean, Taiwan never lacked salt. And thanks to the once-blooming sugarcane industry, sugar was just as common. Together, sweet and salty form the base of Taiwanese seasoning.

Taiwan’s latitude and geographic environment make it hard to grow pungent spices like black pepper. Instead, herbal flavors have taken center stage in Taiwanese cuisine. White pepper, for instance, has become one of the essential seasonings. Take pork ball soup and fish ball soup, for instance, Taiwanese people typically season them with white pepper along with cilantro or celery. But soup in Tainan (southern part of Taiwan) is usually topped with leek flowers. Up north, in places like Tamsui or Dadaocheng, green onions are the go-to instead.
As you can probably tell by now, Taiwanese cooking is deeply rooted in fragrant herbs. You’ll also notice a love for vinegar, which is often used to enhance flavor. Frankly speaking, it’s common to taste layers of sourness and gentle heat in Taiwanese dishes.

When it comes to cooking techniques, Taiwanese people really love deep-frying (and any kind of frying techniques). You can see fried food everywhere, in sweets, breakfast, dinner, or even supper. Such as sweet and sour pork, pineapple shrimp balls, pork rolls, popcorn chicken, hash browns, fried breadsticks…and the list goes on and on. Lastly, Taiwanese people are also big on sauces, such as braised pork rice, soy-stewed pork, pork knuckle, or a whole range of Taiwanese braised dishes (lu wei, 滷味).

16 Must-Try Taiwanese Dishes

Let’s be real—you probably clicked in here to find out what foods you absolutely have to try in Taiwan. Don’t worry, we’ve got you! OOOPEN Lab has picked 16 must-try Taiwanese dishes that locals love. We’ll walk you through the cultural and historical background of each one, and explain exactly why they’re worth the trip. Let’s dig in!

1. Beef Noodle Soup (Niu Rou Mian, 牛肉麵)

Source｜（Left）Xu Zhong；（Right）Flickr – Taiwanese beef noodle soup

Beef Noodle Soup Ingredients

1. Beef (can be front shank, short ribs, brisket, white brisket, chuck flap, or beef tendon)
2. Noodles
3. A broth made by simmering beef bones or beef
4. Seasonings like soy sauce, fermented bean paste (Doubanjiang, 豆瓣醬), scallions, ginger, garlic, and other spices
5. Vegetables, tomatoes, or red and white radish

Taiwan’s food culture thrives on blending influences and different cultures. Beef noodle soup stands as a symbol of this fusion. After 1949, noodle soup traditions from various regions of China were brought to Taiwan by immigrants. Then in 1951, under USaid policies, noodles were promoted as a rice substitute. So this one bowl of noodles tells a story of history, adaptation, and cultural inclusivity while satisfying your appetite.

Over time, beef noodle soup evolved into many styles. You’ll find rich soy-braised versions, lighter clear broths, Sichuan-inspired spicy takes, tomato-based soups, and versions featuring both red and white radish. Beef noodle soup has become an internationally recognized icon of Taiwanese cuisine thanks to events like the Taipei Beef Noodle Festival.

How to Taste Beef Noodle Soup?

1. Appearance: First, check the broth—does it look clear or richly red? (This depends on the soup base.) Is there too much oil floating on top? Are the beef chunks cut evenly?
2. Aroma: Does the soup carry the warm, braised aroma of scallions, ginger, star anise, and other spices? Can you smell the richness of beef or bone broth?
3. Texture:
   • Noodles: Choose noodle thickness and texture based on the broth style. Thin noodles work well with lighter, clear broths. Wide noodles hold sauce better and go great with rich soy-braised or tomato-based broths.
   • Beef: Different cuts and sizes require different cooking times, so textures will vary—some more tender, some more juicy.
   • Broth: A rich, meaty broth shows skill in simmering beef and bones. The balance of savory, umami, and spice reveals how well the seasonings were handled.
4. Flavor:
   • Do the noodles carry and enhance the broth’s flavor?
   • Is the beef well-seasoned?
   • Is the broth savory and layered without being overly salty or tasting too much like soy sauce? Does it leave a pleasant finish?
5. Overall Impression:
   • A good bowl shouldn’t leave your mouth feeling greasy. Instead, the flavors of the beef and spices should linger in a clean, satisfying way.

Where to Get It

1. Da Shixiong Beef Noodle Restaurant 大師兄牛小排牛肉麵（Da’an District, Taipei City）

Source｜Google Map – 大師兄牛肉麵（左）nissan321adw（右）Eason Liu

2. Liao Beef Noodle 廖家牛肉乾拌麵（Zhongshan District, Taipei City）

Source｜（左）Google Map – 廖家牛肉麵 Y. Chigusa；（右）廖家牛肉麵 FB

3. Shi-ji Authentic Beef Noodle Restaurant 史記正宗牛肉麵（Clear Broth）（Zhongshan District, Taipei City）

Source｜Google Map – 史記正宗牛肉麵（左）Akira Tanezaki（右）Abby Ho

2. Scallion Pancake (Cong you bing, 蔥油餅)

Source｜（Left）Flickr – 蔥油餅；（Right）Flickr – 東莒特產 – 九萬蔥油餅

Scallion Pancake Ingredients

• Flour
• Water
• Scallions (varieties vary by season)
• Cooking oil (can be vegetable or animal fat)
• Seasonings like salt and pepper

Why You Must Try Scallion Pancake in Taiwan

Scallion pancakes are a popular afternoon snack in Taiwan. This crispy, pan-fried snack is just what you need to get through a long day of work or school.

Scallion pancakes reflect a blend of tastes brought by post-1949 immigrants and the local Minnan (Hokkien) communities. Over time, the dish has evolved into many versions: thick or thin, pan-fried, deep-fried, even baked. You’ll find variations with egg, fillings, or brushed sauces.

In fact, many towns have their own signature take on scallion pancakes—like the Keelung style, Yilan’s Sanxing scallion variety, Hualien’s “bomb-style,” or the pork-stuffed kind from Tainan. All of these highlight how casual, creative, and diverse Taiwanese street food culture is.

How to Taste Scallion Pancake

“Scallion pancake” is a broad term, and different versions deserve their own way of tasting.

1. Texture:
   1. Is the crust crispy on the outside and chewy inside? Does it have that satisfying crunch when you bite in?
   2. Is the amount of oil just right? Not too greasy and not too dry?
2. Aroma:
   1. It should have the smell of scallions, which depends on the variety used and the balance between white and green parts.
   2. A good pancake should also carry the rich aroma of oil, especially if made with lard.
   3. And of course, it should have the toasty, wheaty smell of well-cooked dough.
3. Finally, a good dipping sauce should enhance the pancake’s savory flavor without overpowering it.

Where to Get It

1. Zhou Family Scallion Pancake 周家蔥油餅（Zhongzheng District, Keelung City）

Source｜（Left）Google Map – 周家蔥油餅；（Right）Xu Zhong

2. Huashi (Flower Style) Scallion Pancake花式蔥餅（Taitung City, Taitung County）

Source｜Google Map – 花式蔥餅蔥油餅（Left）Wei（Right）郭小慶

3. Braised Pork Rice (Lu Rou Fan, 滷肉飯／肉燥飯)

Source｜（左）Flickr – 基隆廟口29號魯肉飯專家；（右）CCNULL

Braised Pork Rice Ingredients

1. White rice (usually short-grain rice)
2. Pork and pork skin (often diced pork shoulder, pork belly, or cheek meat)
3. Soy sauce
4. Spices like fried shallots, garlic, scallions, rice wine, five-spice powder, or white pepper
5. Sugar (rock sugar, granulated sugar, or maltose)
6. Side toppings like cucumber or pickled mustard greens

Why You Must Try Braised Pork Rice In Taiwan

Lu Rou Fan is the ultimate comfort food for the masses in Taiwan. For many, its pork lard aroma is a nostalgic reminder of home-cooked meals. This is because back when life was harder and resources were limited, people made the most of pork scraps, slow-braising them in soy sauce to create a flavorful topping for plain rice. Lu Rou Fan is affordable and satisfying both on the street and at home.

Over time, Lu Rou Fan evolved into different styles. Some are refined and delicate. Others are hearty and generous. It has become a dish shared across classes and generations. Different parts of Taiwan have their own versions too: in the north, it’s usually called “Lu Rou Fan,” while in the south, it’s known as “Rou Zao Fan.” Though the names differ, both are speaking the language of Taiwan’s unofficial national dish.

How to Taste Braised Pork Rice

1. Start by tasting the rice on its own, then the braised pork topping—note the balance of saltiness, richness, and gelatinous texture. Finally, see how well the side toppings complement the flavors.
2. There are two schools of thought when it comes to eating:
   1. Mix-it-up fans: They think the rice should be just firm enough to hold up under the sauce. The pork topping is best when it’s finely minced or cut into strips with a mix of lean and fatty bits. Mixing it all together ensures each bite is consistent and flavorful.
   2. Keep-it-separated fans: These people think the rice should be soft but not mushy, with just a touch of moisture. The pork topping is drizzled lightly so that some bites are more aromatic with oil, others more savory with sauce. This lets the dish unfold in layers, bite by bite.

Where to Get It:

1. Jin Da Braised Pork Rice 今大滷肉飯（Sanchong District, New Taipei City）

Source｜Google Map – 今大滷肉飯（左）林安德（安德）；（右）Clair Zhang

2. Qianjin Braised Pork Rice 前金肉燥飯（Qianjin District, Kaohsiung City）

Source｜（Left）Google Map – 前金肉燥飯；（Right）Xu Zhong

4. Pineapple Cake (Feng Li Su, 鳳梨酥)

Source｜Wikimedia commons

Pineapple Cake Ingredients

1. Low-gluten flour
2. Unsalted butter
3. Milk powder
4. Sugar (or maltose)
5. Pineapple filling (sometimes mixed with winter melon filling)
6. Eggs

Why You Must Try Pineapple Cake in Taiwan?

Taiwan grows the most varieties of pineapple in the world. With the abundant harvests, it’s no surprise the island developed a rich culture of pineapple-filled pastries. As part of Taiwan’s island-style food culture, innovation and fusion are key. Pineapple cake is originally made with lard. Over time, butter, introduced from abroad, eventually replaced lard as the main fat. Likewise, the original winter melon–pineapple blend fillings that focused on sweetness and a smooth texture gradually gave way to fillings that highlight the natural tartness and fiber of real pineapples, often showcasing specific local varieties.

In Taiwanese Hokkien, “pineapple” sounds like “prosperity comes” (旺來), so pineapple cakes have also become a symbol of good fortune and one of the most popular gifts to give.

How to Taste Pineapple Cake

1. Aroma: Start by smelling the crust—does it lean more buttery or milky?
2. Texture of the crust: Whether you prefer soft and crumbly or firm and crisp, a good crust should never fall apart or crumble too easily.
3. Filling: Is it made with pure pineapple or a pineapple–winter melon blend? The latter should taste soft and sweet with a smooth finish, while pure pineapple filling should have a noticeable tang, fruit fiber, and a more pronounced pineapple aroma.
4. Overall balance: The ratio of crust to filling should be just right—not too much, not too little—so each bite feels complete and satisfying.

Where to Get It

1. Chia Te Bakery 佳德鳳梨酥

Source｜佳德糕餅官網

2. Sunny Hills 微熱山丘

Source｜微熱山丘官網

5. Stinky Tofu (Chou Dou Fu, 臭豆腐)

Source｜（Left）徐仲；（Right）Wikimedia commons – 酥炸臭豆腐

Stinky Tofu Ingredients

1. Tofu (made from soybeans and bittern)
2. Fermented brine (a mix of Chinese medicinal herbs and fermented vegetables)
3. Oil for deep-frying
4. Pickled vegetables for topping
5. Sauces to complement the dish

Why You Must Try Stinky Tofu in Taiwan?

Stinky tofu, originally from China, is often compared to blue cheese in Europe. It’s all about loving that funky fermented aroma. In Taiwan, it has taken on a life of its own, evolving into a beloved street food with distinct regional variations.

Different areas have their own preferences, like how the tofu is cut, whether the pickled vegetables are placed on the side or stuffed inside the tofu after poking a hole in it. While deep-fried stinky tofu is the most common, you’ll also find steamed or charcoal-grilled versions, each showing off the creativity and diversity of Taiwanese food culture.

How to Taste Stinky Tofu

1. Aroma: Check whether the fermented smell is just right—fragrant, not overpoweringly sharp.
2. Crispiness of the crust: Is the exterior crispy with a satisfying bite?
3. Moisture inside: Is the inside juicy and soft, or has it turned into a smooth, custardy texture?
4. Use of sauce: The tofu shouldn’t be soaked in sauce to the point that it ruins the crispy texture.
5. Overall impression: A great bite of stinky tofu balances crisp and tender textures, and delivers layers of flavor: soy richness, fermentation funk, saltiness, a touch of lactic tang, and the crunch and acidity of pickled vegetables, all brought together with the right sauce.

Where to Get It

1. Yuli Qiaotou Stinky Tofu 玉里橋頭臭豆腐 （Hualien City, Hualien County）

Source｜Google Map （Left）玉里橋頭臭豆腐-花蓮店（Right）Yi-Hsuan Tsai

6. Taiwanese Fried Chicken (Yan Su Ji, 鹹酥雞)

Source｜（Left）Xu Zhong；（Right）Flickr – 鹹酥雞

Taiwanese Fried Chicken Ingredients

In its classic form:

1. Chicken (can be bone-in or boneless)
2. Marinade (usually soy sauce and various spices)
3. Sweet potato starch (sometimes mixed with other starches like cornstarch)
4. Frying oil (usually vegetable oil)
5. Thai basil
6. Seasoning powders such as white pepper, spiced salt, or chili powder

In its broader form: Taiwanese Fried Chicken has expanded to include all sorts of deep-fried snacks, such as tempura fish cake, green beans, tofu, sweet potato fries, and more.

Why You Must Try Taiwanese Fried Chicken in Taiwan

In earlier times, fried food in Taiwan symbolized abundance and indulgence. Taiwanese Fried Chicken took off in the 1970s, influenced by American fried chicken culture but rooted in Chinese marinating traditions. It is a truly local street food innovation.

As Taiwanese Fried Chicken evolved, it became more “Taiwanese”. For example, using sweet potato starch replaced Western-style batters. Moreover, Thai basil and pepper salt added uniquely local aromas. Over time, under Taiwan’s culture which values abundance and variety, the dish expanded beyond just chicken. Today, a Taiwanese Fried Chicken stall is really a one-stop shop for all fried food. You could say this dish reflects Taiwan itself: open, diverse, and self-defined.

How to Taste Taiwanese Fried Chicken

1. Appearance: Golden in color without being overly charred. Is the coating even and sticking well?
2. Aroma: Can you smell the fragrant basil and peppery salt? Any signs of old oil?
3. Texture: Is the chicken juicy and tender, not dry? Does it leave a pleasant mouthfeel, without feeling greasy?
4. Flavor: Do the marinade and meat work well together? Is the salt level just right? Do the chili powder or pepper give it a satisfying kick?
5. Overall Experience: Is it served at just the right temperature? Does it leave your tongue dry, or does it make you crave more? A great version should feel indulgent, but balanced.

Where to Get It

1. Taiwan fried chicken founding headquarters 台灣鹽酥雞 大直創始總店、Popcorn Chicken King Ximen 西門直營店（Zhongshan District/ Wanhua District, Taipei City）

Source｜Google Map 台灣鹽酥雞 – （Left）vivian；（Right）nogoma

7. Bubble Tea (Zhēn zhū nǎi chá, 珍珠奶茶)

圖片出處｜（左）觀光多媒體開放資料 – 珍珠奶茶（右）幸福堂 Facebook

Bubble Tea Ingredients

1. Tea base: Brewed from black teas like Assam, Ceylon, or other varieties
2. Milk flavor: From either milk or non-dairy creamer
3. Tapioca pearls: Made from sweet potato or cassava starch, often dyed with caramel coloring
4. Sweetener: Typically sugar syrup or fructose
5. Water

Why You Must Try Bubble Tea in Taiwan

Bubble tea was invented in Taiwan in the 1980s. Bubble tea is a creative blend of traditional foamy black tea and Western-style creamer, topped off with chewy tapioca pearls. It reflects not only the Taiwanese spirit of culinary innovation and cultural fusion, but also the national love for bouncy, chewy textures (what locals call Q).

Thanks to global marketing and cultural exports, bubble tea has become a sweet symbol of Taiwan. It’s not only the beloved street drink of Taiwan, but also a showcase of the island’s soft power, from Taiwan’s legacy in tea trading to Taiwan’s growing influence in global food culture.

How to Taste Bubble Tea

1. Appearance: Is the color consistent? Are the tea and pearls nicely layered? Are there floating particles or sediment that affect the visual appeal?
2. Aroma: Can you smell the tea or the milk? Does the creamer have an overpowering artificial scent?
3. Texture: Is the drink smooth and not astringent? Are the pearls perfectly chewy—not too soft, and without a hard, chalky center?
4. Sweetness: Is the sweetness evenly distributed? It shouldn’t be cloying, but just sweet enough to bring out the tea and milk flavors.
5. Milky Flavor: Does the milk taste natural? Can you sense a creamy richness or delicate milk aroma, without any artificial aftertaste?
6. Overall Balance: Are the proportions of tea, milk, sugar, and pearls well-balanced? Is the straw wide enough for smooth sipping, and do the pearls flow easily without getting stuck?

8. Taiwanese Meatball (Ba Wan, 肉圓)

Source｜（Left）Xu Zhong；（Right）Wikimedia commons – 炸肉圓

Ba Wan Ingredients

1. Outer skin: Made primarily from sweet potato starch or rice flour (some vendors also use cornstarch or potato starch for texture adjustment)
2. Filling:
   • Pork (minced or lean cuts)
   • Vegetables like bamboo shoots, shiitake mushrooms, or scallions
   • Seasonings such as fried shallots, soy sauce, sugar, salt, pepper, and sesame oil
3. Sauce: Typically made from rice flour-based savory sauce, soy sauce, chili sauce, or other house blends
4. Herbal garnish: Cilantro

Why You Must Try Ba Wan in Taiwan？

Ba-wan represents comfort and abundance in Taiwanese cuisine. After steaming, some versions are soaked in lard, others are deep-fried until golden, or even stewed directly in sauce. Though it’s a Taiwanese creation, each region has developed its own unique version.

For example, the Beidou-style ba-wan is said to have originated in 1898, following a devastating flood. Locals used sweet potato starch to make food stretch further—an early example of adapting to hardship with local resources. Ba-wan reflects Taiwan’s ingenuity, resilience, and the spirit of culinary fusion brought by different waves of migration.

Curious about the many regional varieties? Check out: “Is Ba-wan Just a Meatball? A Full Tour of Taiwan’s Steamed, Fried, and Saucy Ba-wan Traditions.”

How to Taste Ba Wan

1. Skin texture: Ba-wan made with sweet potato starch is known for its chewy, bouncy skin. Rice flour–based skins tend to be softer and smoother.
2. Filling texture: The pork should be tender but not mushy, with a clean meaty aroma that complements the chewy skin.
3. Ingredient pairing: Each element matters—bamboo shoots bring crunch, mushrooms add depth, and scallions brighten the bite.
4. Seasoning balance: Savory flavors like soy sauce, five-spice, and white pepper should be well-balanced, not overpowering.
5. Sauce combination: Most vendors use two sauces—usually a sweet-savory blend and a chili or spicy sauce. The best ones are thick enough to coat but not overly gloopy.
6. Overall harmony: A great ba-wan has a balanced ratio of skin, filling, and sauce—nothing should dominate, everything should work together.

Where to Get It

1. Changhua Lao Dan Ah Zhang Ba-Wan 彰化老担阿璋肉圓（Changhua City, Changhua County)

Source｜Google Map – 彰化阿璋肉圓（Left）Pinggis Chang；（Right）陳畇蓁

9. Soup Dumplings (Xiao Long Bao, 小籠包)

Source｜Wikimedia commons

Xiao Long Bao Ingredients

1. Wrapper: Flour and water
2. Filling:
   • Ground pork
   • Aromatics like scallions and ginger, plus soy sauce, salt, sugar
   • Pork skin broth jelly or gelatin (to create the soup inside)
3. Dipping sauce: Shredded ginger and soy sauce

Why You Must Try Xiao Long Bao in Taiwan

Though originally from China, xiao long bao has been reimagined by Taiwanese chefs to feature thin, delicate wrappers, generous filling, and rich, flavorful soup inside each bite.

Thanks to branding and smart marketing, this dish has gone global. Not only through famous Taiwanese chains and tourist restaurants, but also at local night market stalls and breakfast shops. This transformation from high-end specialty to everyday favorite reflects Taiwan’s open, adaptive, and inclusive food culture as an island nation.

How to Taste Xiao Long Bao

1. Appearance: Is the wrapper thin and almost translucent? Are the pleats even? Is the shape neat and intact?
2. Aroma: Does it carry a fresh, savory scent from both the pork filling and the dough?
3. Texture: Is the wrapper soft yet elastic without breaking? Is the meat filling finely ground and tender, almost melt-in-your-mouth? Does the soup have a silky, rich consistency?
4. Soup quality: The broth should be fragrant, flavorful, and not overly greasy. It should mingle naturally with the filling, not leak or pool.
5. Overall harmony: Does the dumpling strike the right balance of thin skin, juicy meat, and broth—each element enhancing the other?

10. Taiwanese Hamburger (Gua Bao, 刈包)

Source｜（Left）Xu Zhong；（Right）觀光多媒體開放資料 – 刈包

Gua Bao Ingredients

1. Bun (outer skin): All-purpose flour, yeast, water
2. Filling:
   • Pork belly (usually the three-layer cut: skin, fat, and lean meat)
   • Soy sauce, rock sugar, rice wine, scallions, ginger, garlic, and aromatic spices
3. Toppings and flavor boosters:
   • Cilantro
   • Pickled mustard greens (finely shredded and stir-fried with sugar)
   • Crushed peanut powder

Why You Must Try Gua Bao in Taiwan

Gua Bao is a beloved street snack across Taiwan. Its nickname is “Tiger Bites Pig” because the bun looks like a tiger’s mouth chomping on pork. In Taiwanese language, this nickname sounds similar to “good fortune is held tight,” making gua bao a symbol of prosperity and luck. In northern Taiwan, it’s also a traditional dish served at year-end company banquets to thank employees for their hard work and to symbolize “swallowing away” the bad luck of the past year.

In recent years, gua bao has gained international fame as the “Taiwanese hamburger.” It now comes in creative versions too, such as Thai basil pork, Korean fried chicken, Japanese curry, or even sweet combos like red bean and mochi fillings. All of these show how Taiwan blends tradition with playful innovation in its food culture.

How to Taste Gua Bao

1. Appearance: Freshly steamed and served warm, the bun should look plump—like a little money pouch.
2. Bun texture: The dough should be soft yet slightly springy, with a subtle wheat sweetness when chewed.
3. Pork texture: The pork should have a perfect fat-to-lean ratio, cooked in a rich, savory soy-based sauce. The sauce should moisten the bun but not soak through or make it soggy.
4. Pickles and toppings: The pickled mustard greens add a tangy contrast to cut through the richness, while the peanut powder brings a touch of sweetness and aroma.
5. Overall balance: The ratio between bun and filling should feel just right. Each bite should offer a blend of soft, salty, tangy, and sweet—nothing overpowering, everything working together.

Where to Get It

1. Shin Yeh Taiwanese Cuisine Main Restaurant 欣葉台菜 (Zhongshan DIstrict, Taipei City)

Source｜Google Map – 欣葉台菜（Left）Whom（Right）Christine Lin

11. Oyster Omelet (O̍-á-chian, 蚵仔煎)

Source｜（Lefy）Flickr – 蚵仔煎；（Right）Xu Zhong

Oyster Omelet Ingredients

1. Starch batter: A blend of sweet potato starch, cornstarch, tapioca starch, and rice flour (ratios vary by vendor)
2. Oysters
3. Eggs
4. Leafy greens: Often baby bok choy in summer or crown daisy in winter
5. Sauce: Typically a mix of thick soy paste and sweet chili sauce
6. Cooking oil

Why You Must Try Oyster Omelet in Taiwan

Originally inspired by the coastal Minnan (Hokkien) dish “ha li jian”, Taiwan’s oyster omelette pairs fresh local oysters with chewy batter and savory sauces. Over time, it has become a staple night market and temple-front snack.

The term “Oyster Omelet” has gained popularity in English for its friendly, accessible vibe—making it easier for international visitors to embrace the dish. Different towns across Taiwan have added their own flair: In Wanggong (Changhua), some versions are made without eggs. In Fengyuan (Taichung), peanut sauce is added to the topping. Lastly, in Green Island (Taitung), you might even find jellyfish added! Each regional twist shows how Taiwan’s food culture celebrates local ingredients and playful creativity.

How to Taste Oyster Omelet

1. Appearance: Is it more batter-heavy or egg-heavy? You can usually tell from the surface. Are the oysters and vegetables evenly distributed? Is the outer edge nicely browned or overly charred?
2. Aroma: Does the egg aroma come through clearly, or is it overwhelmed by sauce? Are the oysters fresh without any fishy smell? Any unpleasant oily scent?
3. Texture (batter): Some versions are crispy, others soft and gooey—that’s a deliberate style choice by the vendor.
4. Texture (oysters): The oysters should be fresh and plump, but not overly large. They should blend well with the egg and batter without overpowering them.
5. Sauce flavor: Is it a balanced blend of sweet and savory? Is there a subtle heat or a unique regional twist? A good sauce should elevate the entire dish.
6. Overall impression: Does the seafood freshness shine through? Are the sauce and fillings well-balanced? Is the dish flavorful without being greasy?

Where to Get It

1. Lai Ji Oyster Omelet 賴雞蛋蚵仔煎 （Datong District, Taipei City）

Source｜Google Map – 賴雞蛋蚵仔煎（Left）JH Chang（Right）Kris Topher）

12. Pepper Buns (Hú jiāo bǐng, 胡椒餅)

Source｜（Lefy）Xu Zhong；（Right）Flickr – 福州世祖胡椒餅

Pepper Buns Ingredients

1. Dough: Flour, sugar, salt, water
2. Filling:
   • Pork (usually ground)
   • Scallions
3. Pepper: Black or white pepper
4. Seasonings: Often five-spice powder, soy sauce, or sesame oil

Why You Must Try Pepper Buns in Taiwan

Pepper buns trace their roots back to Huzhou-style meat buns from Fujian, China. After becoming popular in northern Taiwan, the dish was renamed “hú jiāo bǐng” (pepper bun) due to its use of pepper and a similar sound in Hokkien dialect. It highlights how Taiwan absorbs, adapts, and localizes outside food cultures.

One of the bun’s most iconic features is the way it’s baked: stuck to the inside walls of a cylindrical charcoal oven, creating a crispy, golden crust. The smell alone draws people in, making it a go-to snack for locals and a must-try for international travelers.

How to Taste Pepper Bun

1. Appearance: Is the crust evenly baked to a golden brown with a slight char? Is the shape firm and not collapsed?
2. Aroma: Can you smell the wheatiness of the dough, the freshness of the scallions, and the savory aroma of the meat? Is the pepper noticeable without being overpowering?
3. Texture: The outer crust should be crisp yet chewy. The filling should be soft and juicy—biting into it should immediately release flavorful meat juices.
4. Flavor: The peppery kick should be bold but not harsh—just enough heat to stimulate the appetite. The pork should be savory, balanced with the mild sweetness of scallions. The broth inside should feel rich but not greasy.
5. Overall Harmony: Each bite should blend crispy crust, juicy meat, peppery spice, and scallion sweetness without any one flavor dominating the others.

Where to Get It

1. Xiang Zhuan Pepper Bun （Xihu Township, Changhua County）

Source｜Google Map – 香饌胡椒餅（Left）吳名氏（Right）Neo Lu）

13. Sweet Potato Balls (Dì guā qiú, 地瓜球)

Source｜（Left）Flickr – fried sweet potato balls（Right）Flickr – 基隆廟口夜市

Sweet Potato Balls Ingredients

1. Sweet potato (any variety works)
2. Sweet potato starch or tapioca starch
3. Sugar
4. Water
5. Oil for deep-frying

Why You Must Try Sweet Potato Balls in Taiwan

Sweet potato balls represent Taiwan’s agricultural pride, especially its abundant sweet potato harvests. They also reflect the fusion of diverse cooking techniques: blending local ingredients with methods inspired by Japanese confections (from the colonial era), and Western-style frying.

What started as a simple fried snack has evolved into a very creative snack. Today you’ll find versions filled with red bean, black sesame, peanut, matcha, banana, pork floss, or even chocolate. Some vendors serve them in trendy shapes or artistic presentations. This constant experimentation with new ingredients, sauces, and textures reflects the playful, open, and inventive nature of Taiwan’s food culture.

How to Taste Sweet Potato Balls

1. Appearance: Are they puffed and round, not flattened? Are the balls evenly shaped and sized?
2. Aroma: Do they have a light sweet potato aroma? There should be no greasy or burnt oil smell.
3. Texture: The exterior should be crispy, while the inside is chewy and pleasantly bouncy.
4. Flavor: Is the sweet potato flavor clearly present? Is the sweetness from the sugar subtle and well-balanced? There shouldn’t be an oily aftertaste.
5. Mouthfeel: The inside should stay slightly moist—not dry or chalky—to ensure a satisfying bite.
6. Overall harmony: Color, aroma, texture, and chewiness should all come together smoothly, creating a well-balanced, memorable snack experience.

14. Shaved Ice (Cuà-bing, 剉冰)

Source｜（Left）Xh Zhong；（Right）Flickr – 黑糖剉冰

Shaved Ice Ingredients

1. Ice: Crushed to different sizes depending on the vendor’s style
2. Sugar syrup: Traditionally made with caramelized sugar
3. Toppings:
   • Sweetened starches: red beans, mung beans, taro, tapioca pearls, taro balls, sweet potato balls
   • Jelly-type toppings: aiyu jelly, grass jelly, agar jelly, konjac jelly
   • Fruits and fruit syrups: pineapple jam, fresh mango chunks, passion fruit syrup
   • Extras: condensed milk, pudding, and more

Why You Must Try Shaved Ice in Taiwan

Taiwanese summers are practically defined by a bowl of colorful shaved ice. It’s the ultimate symbol of happiness during hot weather. Shaved ice first arrived in Taiwan during the Japanese colonial era, with the first ice factory opening in Dadaocheng, Taipei. Over the years, it evolved to reflect Taiwan’s local agriculture, night market culture, and street food creativity. From taro balls and grass jelly to red beans and fresh mangoes, each region and shop has its own spin. Whether it’s a classic eight-topping ice or seasonal mango shaved ice, this dessert celebrates Taiwan’s flavor diversity and inventive spirit.

How to Taste Shaved Ice

1. Appearance: Is the ice finely and evenly shaved? Are the toppings colorful and neatly arranged?
2. Aroma: Is there a gentle sweetness from the syrup? If the sugar was caramelized (as in traditional styles), is that toasty aroma noticeable? Do the toppings have fresh, unique scents?
3. Texture: The texture of the ice depends on the blade, temperature, and technique—good shaved ice should melt smoothly and pair well with toppings. No harsh, chunky bits!
4. Flavor: How is sweetness expressed? The best syrups fall into two types: one made by caramelizing sugar, the other by soaking toppings in sweet syrup. Plain sugar water, by contrast, lacks depth. You should also consider how well each topping complements the base syrup.
5. Overall balance: Do the flavors and textures work together? Are the toppings varied but harmonious? The best shaved ice has no overly hard ice bits, no cloying sweetness, and leaves a refreshing, fragrant finish on the palate.

Where to Get It

1. Ice Township 冰鄉 （West Central District, Tainan City）

Source｜Google Map – 冰鄉（Left）tys（Right）蔡福全

15. Taro Balls (Yù-yuán, 芋圓)

Source｜（Left）Flickr – 阿爸的芋圓（Right）Wikimedia Commons

Taro Balls Ingredients

1. Taro
2. Sweet potato starch (cornstarch or tapioca starch can also be used)
3. Cane sugar
4. Water

Why You Must Try Taro Balls in Taiwan

Taro balls are believed to have been invented in 1946 by a woman named Tsai Lin Pao-yun from Ruifang District. She created the snack by mixing leftover taro with tapioca starch, and it gradually made its way into nearby mountain towns like Jiufen, Shifen, and Pingxi, eventually spreading across Taiwan.

Taro balls represent Taiwan’s love for starchy, chewy textures (known as “Q” in local slang). Their versatility, served hot or cold, has made them a classic in night markets, bubble tea shops, and shaved ice desserts. They’ve become a beloved symbol of Taiwanese sweet culture and local culinary memory.

How to Taste Taro Balls

1. Appearance: Do the balls have a natural purple hue from the taro, or golden color if made with sweet potato? Are they evenly sized with a smooth surface?
2. Aroma: Is there a gentle taro or sweet potato fragrance? There should be no raw starch smell or any off-putting odor.
3. Texture: They should be pleasantly chewy—springy but not too hard or mushy—and carry a subtle, powdery softness that gives a satisfying bite.
4. Flavor: Is the natural sweetness of the taro (or sweet potato) noticeable and clean? There should be no bitterness or undercooked starchy taste.
5. Overall impression: After chewing, is there a lingering taro or sweet potato aroma? Does it leave a light, sweet aftertaste in your mouth?

16. Braised Pork Belly with Rice (Kòng-ròu-fàn, 爌肉飯)

Source｜（Left）Xu Zhong；（Right）Wikimedia commons – Taiwanese khong bah png, Tofu, Milkfish Skin Soup

Braised Pork Belly with Rice Ingredients

1. Pork belly (usually skin-on and layered with fat)
2. White rice
3. Lu sauce (soy sauce, rock sugar, rice wine—plus star anise, scallions, garlic, or shallots depending on the vendor’s recipe)
4. Side dishes (often pickled bamboo shoots, shredded bamboo, or soy-braised eggs)

Why You Must Try Braised Pork Belly with Rice in Taiwan

Braised pork belly with rice has roots in Chinese cuisine, but in Taiwan, it has evolved into a distinct style, especially after soy sauce and rock sugar became widespread during the Japanese colonial era.

A prime example is the Changhua-style braised pork rice, which shows how deeply Taiwanese cuisine values specific pork cuts. While most shops use general skin-on pork belly, more meticulous vendors may let you choose between front or rear sections, depending on your texture preference. This reflects not just culinary skill but the way Taiwanese people connect pork with memory, identity, and everyday wisdom.

How to Taste Braised Pork Belly with Rice

1. Appearance:
   • Changhua-style: Often held together with bamboo skewers, the cut may include pork skin, tendon, and a chunk of rear leg meat. Customers can sometimes choose the exact cut they prefer.
   • Non-Changhua styles: Typically made with braised skin-on pork belly.
     
     In either case, look for a deep reddish-brown glaze from the soy-based sauce. If using pork belly, the fat-to-lean ratio should be well-balanced. Also check the rice—is it fluffy or broken? Is the sauce evenly coating the grains?
2. Aroma: You should smell a blend of soy, braising spices, and five-spice. No unpleasant odors or burnt notes should be present.
3. Texture:
   • The fat should be silky and rich, not greasy.
   • The lean meat should be tender, not dry.
   • The rice should absorb the sauce without turning mushy.
4. Flavor: Is there a balance of savory and sweet? Has the flavor penetrated the meat fully? Does the rice soak up and complement the meat’s richness?
5. Overall harmony: At the end, there shouldn’t be leftover sauce pooling at the bottom of the bowl. The pork and sauce should blend smoothly, with a well-balanced sweet-savory finish. The rice should match the pork’s richness in both flavor and texture, and sides like pickled mustard greens or bamboo should cut through the richness with a refreshing crunch.

Taiwanese Street Food: From Luxury Snack to Everyday Favorite

Have you noticed how many of Taiwan’s must-try foods are street snacks? Today, when you grab a plate of oyster omelet or some Taiwanese fried chicken at a night market, it may seem like just a cheap and convenient meal. But did you know? Taiwanese street food actually started out as a luxury snack only the wealthy could afford!

Back in the days when resources were scarce, having snacks between meals was a sign of status. Only people with money could enjoy “small bites” just for pleasure, not to fill their stomachs, but to add a little joy to life.

After 1976, as Taiwan’s economy grew and food production developed, ingredients like pork and cooking oil became easier to get. This kicked off the “mass production” era of street food. Many snacks that were once handmade started being made in factories. By the 1970s and 80s, street food became something that regular people could enjoy too.

Take the oil rice (sticky rice with soy sauce and toppings) from Sanchong for example. It was originally designed as a filling lunchbox for laborers, which has to be a dish that could power someone through a full day of hard work, even without any side dishes. This shows how Taiwanese snacks moved from being high-class luxuries to everyday comfort food. What used to be “only for the rich” became “something anyone can enjoy anytime.”

So next time you eat braised pork rice, tempura (tianbula), or pepper buns, take a moment to think about this tasty journey!

What Is Traditional Taiwanese Food? A Cultural History Guide

Taiwanese food is full of island flavors. Because of its location, Taiwan blends food cultures from Northeast Asia, Southeast Asia, China, and even the Pacific Islands. If you want to understand Asian cuisine, Taiwan is a great place to start. Taiwanese cooking is based on Chinese traditions but adds its own local twist.

Next, let’s take a look at Taiwan’s history to see how different cultures have shaped its food.

The History Behind Taiwanese Cuisine

Taiwan’s Indigenous peoples have long used special spices like maqaw (mountain pepper) and ci cong (刺蔥, a fragrant herb). They also have unique cooking methods, often using organ meats. During Dutch rule (1624–1662), spices like white pepper and satay sauce were introduced. These flavors became part of the base for many Taiwanese dishes.

Later, during the Ming Zheng era (1661–1683) and Qing Dynasty rule (1683–1895), many immigrants arrived from China. They brought cooking styles from Fujian (Hokkien), Hakka, and Sichuan regions, which helped shape Taiwan’s rice-centered food culture. During the Japanese occupation (1895–1945), Japanese foods such as set meals and tempura became part of everyday life, along with a culture of eating snacks.

After 1945, when the Kuomintang government took control of Taiwan, cooking styles from China’s “eight major cuisines” came to the island. This brought in new flavors and techniques, especially spicy food. But it also made it harder to define what exactly “Taiwanese cuisine” was, since so many outside influences were mixed in.

Taiwanese food continues to evolve. Globalization has added even more ingredients and ideas from abroad. In recent years, there’s been a stronger focus on celebrating local roots. Whether that means honoring Indigenous food traditions or exploring how different ruling powers left their mark on Taiwanese cooking.

Today, the diversity and openness of Taiwanese cuisine attracts food lovers from around the world. But it also makes it hard to say what “traditional” Taiwanese food really is. Maybe that’s the point. Maybe there is no one version of traditional Taiwanese food, because Taiwanese cuisine is always growing and changing!

Conclusion

After reading all this, are you craving Taiwanese food already? A Taipei food writer, Chen Jing-Yi, once said: “I believe anything that has been transformed and given new life on this land can be called Taiwanese cuisine.”
As we researched this topic, we realized how full of stories and culture Taiwanese food really is. If you’ve never tried it before, why not start with some of our recommended dishes? And after eating, don’t forget to share your favorite spots in our Taiwanese Food Filter!