2025-07-24
Best Food In Taiwan and Must-Try Eats
From bustling night markets to humble street corners, here are must-try Taiwanese street foods that showcase the flavor, culture, and creativity found in night markets and street stalls across Taiwan.
Read more about 100+ Traditional Taiwanese Food List
Stinky Tofu 臭豆腐
Pungent Aroma: Fermented tofu with a strong, distinctive smell.
Crispy Outside, Soft Inside: Often deep-fried and served with pickled cabbage.
Love-It-Or-Hate-It: A bold flavor experience for adventurous eaters.
Deep-Fried Chicken Cutlets 炸雞排
Crispy & Juicy: Large, flattened chicken breast deep-fried to golden perfection.
Savory Seasoning: Sprinkled with salt, pepper, and optional chili powder.
Street Staple: A must-try at night markets like Shilin or Raohe.
As big as your face and seasoned with a blend of salt, pepper, and sometimes chili, this ultra-crispy fried chicken cutlet is a night market classic. Hot-Star (豪大大雞排) is a classic Shilin Night Market stall.
Pepper Popcorn Chicken 鹽酥雞
Bite-Sized Crunch: Marinated chicken pieces, fried with basil leaves.
Savory & Spiced: Seasoned with garlic, pepper, and chili.
Mix & Match: Often sold with fried mushrooms, tofu, or sweet potato fries.
Oyster Omelette 蚵仔煎
Chewy Texture: A starchy egg batter mixed with oysters and greens.
Savory-Sweet Sauce: Topped with a tangy, tomato-based glaze.
Night Market Classic: A local favorite across Taiwan.
Grilled Taiwanese Sausage 香腸
Sweet & Smoky: Pork sausage with a hint of sweetness, grilled to a juicy finish.
Garlic on the Side: Often eaten with raw garlic cloves.
Wrapped Variation: Sometimes served “small sausage in big sausage” (with sticky rice bun).
Try the famous “small sausage wrapped in big sausage” (大腸包小腸)—a grilled sausage wrapped in sticky rice “bun” with garlic, pickled veggies, and sauces. It’s like a Taiwanese hot dog, but way better.
Braised Pork Rice 滷肉飯 – Lu Rou Fan
Savory Comfort Food: Minced or chopped pork belly slow-braised in soy sauce and spices.
Served Over Rice: Poured over a bowl of fluffy white rice—rich, fatty, and flavorful.
Everyday Favorite: A beloved, humble dish found in diners and night markets alike.
Xiao Long Bao 小籠包 – Soup Dumplings
Delicate Dough Wrapper: Thin skin encases pork filling and hot, savory broth.
Steamed to Perfection: Served in bamboo baskets; bite carefully to avoid spilling soup.
Dipping Essential: Best enjoyed with ginger and black vinegar.
Peanut Roll with Ice Cream 花生捲冰淇淋
Unusual Combo: Ice cream rolled in a peanut brittle shaving wrap.
Fresh Cilantro: Optional herb adds a surprising twist.
Cool & Crunchy: Sweet, nutty, and refreshing.
Taro Balls 芋圓
Chewy & Colorful: Made from taro or sweet potato starch.
Served Cold or Hot: Found in dessert soups or icy bowls.
Traditional Treat: Originated from Jiufen.
Sweet Potato Balls 地瓜球
Golden Puff: Deep-fried dough balls with a hollow, chewy interior.
Lightly Sweet: Naturally flavored with sweet potato.
Snackable: Addictive and fun to eat by the handful.
Wheel Cake 車輪餅
Stuffed Pastry: Pancake-like dough filled with red bean, custard, or taro.
Street Cart Favorite: Made fresh on circular molds.
Warm & Comforting: A cozy snack with nostalgic appeal.
Beef Noodle Soup 牛肉麵
Rich, Spiced Broth: Simmered with star anise, soy, and Chinese herbs.
Tender Beef Chunks: Usually made with shank or brisket, melt-in-your-mouth texture.
Chewy Noodles: Thick wheat noodles soak up the flavorful soup.
Bubble Milk Tea 珍珠奶茶
Taiwan’s Icon: Sweet milk tea with chewy tapioca pearls.
Endless Variations: Available with fruit teas, jellies, or cheese foam.
Cool & Customizable: Sugar and ice levels to your liking.
Egg Crepe 蛋餅 – Dan Bing
Taiwanese Breakfast Staple: Thin flour crepe with scrambled egg inside.
Customizable Fillings: Add cheese, ham, tuna, corn, or scallions.
Pan-Fried Crispy Edge: Often rolled up and sliced into bite-sized pieces.
Black Pepper Bun 胡椒餅
Hot & Hearty: Meat-filled bun baked in a tandoor-like oven.
Peppery Kick: Ground pork mixed with scallions and black pepper.
Crispy Shell: Crispy on the outside, juicy on the inside.
Pan-Fried Buns 生煎包 – Sheng Jian Bao
Crispy & Juicy: Bottom is pan-fried to golden brown, while the top is steamed soft.
Savory Filling: Typically filled with minced pork and hot broth.
Perfect Bite: Crunchy, fluffy, and soupy all in one bite.
Deep-Fried Squid 炸魷魚
Crispy & Chewy: Coated in a seasoned batter and fried until golden.
Savory Snack: Often sprinkled with pepper, chili powder, or seaweed.
Street Market Staple: Comes in rings or large tentacle portions.
Strawberry Daifuku 草莓大福
Sweet & Fruity Mochi: Fresh strawberry wrapped in soft glutinous rice cake.
Layered with Red Bean or Cream: Adds a creamy or earthy contrast to the fruit.
Springtime Favorite: Often handmade and sold in markets during strawberry season.
Ba Wan 肉圓 – Taiwanese Meatball
Translucent Dumpling: Chewy, gelatinous rice flour skin with a gooey bite.
Savory Filling: Usually pork, bamboo shoots, and mushrooms.
Topped with Sauce: Served steamed or fried, with sweet-salty garlic soy sauce.
Taiwanese Shaved Ice 刨冰
Icy Mountain: Shaved ice topped with fruits, beans, and condensed milk.
DIY Style: Choose your own toppings at many stalls.
Summer Essential: A cooling treat in hot weather.
Shaved Snow 雪花冰
Silky Texture: Milk-based ice shaved into fine, snow-like ribbons.
Melt-in-Your-Mouth: Creamier than regular shaved ice.
Flavorful Base: Comes in mango, matcha, chocolate, and more.
Mein Mein Ice 綿綿冰
Soft & Fluffy: A softer, traditional shaved ice with a slushy texture.
Old-School Vibe: A nostalgic dessert found in older markets.
Simple Sweetness: Often flavored with brown sugar or fruit syrups.
Smoothies 水果冰沙
Fresh & Fruity: Made with seasonal tropical fruits like mango, papaya, or watermelon.
Ice-Cold & Refreshing: Perfect for cooling down in Taiwan’s hot, humid climate.
Custom Blends: Often mixed with yogurt, milk, or lemon juice for extra flavor.
Grilled Kebab 串燒
Char-Grilled Goodness: Skewers of meat, seafood, or veggies grilled over open flames.
Savory Marinades: Flavored with soy, garlic, and Taiwanese spices.
Street BBQ Vibe: Popular nighttime snack with beer or bubble tea.
Candied Hawthorn Berries 糖葫蘆
Crunchy Sugar Shell: Whole hawthorn berries coated in hard, clear candy glaze.
Sweet & Tart: The perfect balance of fruity sourness and sugary crisp.
Eye-Catching Snack: Often served on skewers—shiny, colorful, and nostalgic.
Grilled King Oyster Mushroom 烤杏鮑菇
Meaty Texture: Thick, juicy mushrooms grilled to perfection.
Umami-Rich: Brushed with soy sauce or garlic butter.
Vegan Favorite: Flavor-packed without meat.
Egg Cake 雞蛋糕
Fluffy & Light: Soft sponge cake with a slightly crispy outside.
Simple Ingredients: Made from egg, flour, sugar, and a touch of vanilla.
Shaped for Fun: Often molded into animals or cartoon characters for kids.
Dongshan Duck Head 東山鴨頭
Deep-Fried Duck Delicacy: Marinated duck heads, necks, wings, and organs.
Savory-Sweet Marinade: Soaked in soy sauce, five-spice, and sugar before frying.
Adventurous Eating: Crunchy, chewy, and packed with bold flavor—popular with locals.
Taiwanese Crepe 可麗餅
Thin & Crispy Shell: A crunchy take on the French crepe, folded into a cone.
Sweet or Savory Fillings: Choose from ice cream, fruit, cheese, or ham.
Street Dessert Favorite: Often made to order at night markets and street stalls.
Taiwanese Spring Roll 潤餅
Fresh & Loaded: Thin wheat wrap filled with vegetables, peanut powder, egg, and meat.
Soft & Crunchy Texture: Combines stir-fried, pickled, and crunchy ingredients.
Festive Favorite: Often eaten during Qingming Festival, but enjoyed year-round.
Hot Pot 火鍋
DIY Cooking Style: Boil meat, seafood, and veggies in flavored broth.
Customizable Flavors: Choose spicy, herbal, or creamy bases.
Popular Year-Round: Especially comforting in winter or rainy days.
Mini Sausages 一口腸
Bite-Sized Flavor Bombs: Small pork sausages grilled until juicy.
Sweet-Savory Taste: Often glazed with soy or garlic sauce.
Perfect for Skewers: Eaten hot and easily shared.
Tornado Potato 旋風馬鈴薯
Spiraled Whole Potato: Sliced into a twist and stretched on a skewer.
Crispy Outside, Fluffy Inside: Deep-fried and dusted with seasonings.
Fun & Instagrammable: A visual treat found at night markets.
Boiled Dumplings 水餃
Soft & Juicy: Filled with pork, cabbage, shrimp, or chives.
Dipped in Sauce: Served with soy, vinegar, and chili oil.
Home-Style Classic: Common at street stalls and family kitchens.
Pan-Fried Dumplings 鍋貼
Crispy Bottom, Juicy Inside: Fried flat on one side, steamed to finish.
Savory Filling: Usually pork, chives, or cabbage.
Street & Restaurant Favorite: Served with soy-vinegar dip.
Rice Dumpling 肉粽
Wrapped in Bamboo Leaves: Sticky rice with pork, mushrooms, or peanuts.
Slow-Cooked Flavor: Boiled or steamed to absorb aroma.
Festival Favorite: Especially eaten during Dragon Boat Festival.
Tube Sticky Rice 筒仔米糕
Packed in a Tube Mold: Glutinous rice stuffed with pork, mushrooms, and sauce.
Savory & Dense: Topped with braised sauce or cilantro.
Street Vendor Classic: Served hot in a small bowl or banana leaf.
Pork Thick Soup 肉羹
Thick & Hearty Broth: Starchy soup with shredded pork and mushrooms.
Comfort Food: Warming and filling, often with vinegar and garlic.
Taiwanese Staple: Found in breakfast shops and markets.
Cuttlefish Thick Soup 花枝羹
Chewy Cuttlefish Slices: Served in a savory, thickened broth.
Rich and Flavorful: Often includes bamboo shoots and herbs.
Umami-Packed: Balanced with vinegar and pepper for punch.
Wonton Soup 餛飩湯
Light Broth: Clear soup with delicate pork-filled wontons.
Comforting Flavor: Often garnished with scallions and seaweed.
Everyday Meal: Found in noodle shops and food courts.
Stir-Fried Rice Vermicelli 炒米粉
Thin, Soft Noodles: Stir-fried with cabbage, carrots, and soy sauce.
Light Yet Filling: Common in breakfast shops and lunchboxes.
Vegetarian-Friendly: Often meatless or with a pork topping.
Fried Rice 炒飯
Wok-Fried Goodness: Rice mixed with eggs, scallions, and meat or shrimp.
Slightly Smoky: Achieved with high-heat stir-fry technique.
Everyday Staple: Popular and affordable across Taiwan.
Fried Spring Roll 炸春捲
Crispy Outside: Thin wrapper deep-fried to golden perfection.
Savory Filling: Usually cabbage, meat, or glass noodles.
Hot & Crunchy Snack: Served with sweet chili sauce.
Tapioca Pearls 粉圓
Chewy & Bouncy: Made from cassava starch, commonly in bubble tea.
Sweet Add-On: Served in drinks or on shaved ice desserts.
Texture Lover’s Dream: Adds fun chew to any dish.
Taiwanese Doughnut 甜甜圈
Crispy & Fluffy: Deep-fried then coated in sugar or peanut powder.
Doughier Than Western Versions: Chewier texture, less greasy.
Market Favorite: Found in night markets and bakeries.
Takoyaki 章魚燒
Japanese Influence: Round dough balls filled with octopus pieces.
Topped with Sauce & Flakes: Mayo, seaweed, and bonito.
Hot & Gooey Center: Eat fresh off the griddle!
Quail Eggs 鳥蛋
Tiny and Tasty: Grilled or fried on skewers.
Mini-Snack: Often seasoned with soy sauce or pepper.
Kid-Friendly: Mild taste, soft yolk inside.
Mochi 麻糬
Sticky & Soft: Made from glutinous rice, dusted in peanut or sesame powder.
Traditional Sweet: Sometimes filled with red bean or sweet peanut paste.
Street or Festival Treat: Often made fresh on the spot.
Cotton Candy 棉花糖
Light as Air: Spun sugar in pastel colors and playful shapes.
Sweet Nostalgia: A favorite at carnivals and night markets.
Whimsical Presentation: Sometimes shaped like animals or flowers.
Tube Sticky Rice 筒仔米糕
Packed in a Tube Mold: Glutinous rice stuffed with pork, mushrooms, and sauce.
Savory & Dense: Topped with braised sauce or cilantro.
Street Vendor Classic: Served hot in a small bowl or banana leaf.
Savory Rice Pudding 碗粿
Steamed in a Bowl: Made from rice flour, topped with meat and mushrooms.
Soft & Silky Texture: Spoonable, with a slightly chewy bite.
Southern Taiwanese Favorite: Often found in traditional breakfast shops.
Read more about Night Markets in Taiwan