2025-07-14
Your Ultimate Taiwanese Food Guide Starts Here
Whether you’re planning your first trip or simply want to learn more about this culinary gem, we’ve curated this list to help you explore Taiwan one bite at a time. From street eats to restaurant classics, get ready to satisfy your cravings and dive into the best of what Taiwanese cuisine has to offer.
Read more about Top 10 Best Food in Taiwan
Read more about Night Markets in Taiwan
Must-Try & Eats Best Taiwanese Food
Traditional Taiwanese Food List
炸物 / Deep-fried Food
炸雞排 / Deep-Fried Chicken Cutlets
Taiwanese deep-fried chicken cutlets are known for their large size and ultra-crispy crust. The chicken is marinated in soy sauce, garlic, and five-spice, then coated in sweet potato starch and deep-fried to golden perfection. Served piping hot with optional chili powder, it’s a crowd favorite at night markets and a go-to snack for locals.
臭豆腐 / Stinky Tofu
Stinky tofu is a fermented delicacy with a strong aroma that contrasts its surprisingly mild and creamy flavor. Deep-fried and served with pickled cabbage and spicy garlic sauce, it’s crunchy on the outside and soft inside. Though the smell can be intense, it’s a must-try street food in Taiwan.
鹹酥雞 / Pepper Popcorn Chicken
This classic night market snack features marinated chicken thigh pieces, fried until golden and crispy, then tossed with salt, white pepper, and fresh fried basil leaves. Each bite is juicy, flavorful, and perfectly seasoned, often paired with other fried items in a paper bag.
棺材板 / Deep-Fried Sandwich
Tainan’s unique “Coffin Bread” is a thick toast box, deep-fried until crispy, then hollowed and filled with creamy chicken or seafood chowder. It’s warm, crunchy, and comforting—Taiwan’s take on a savory pot pie in toast form, both fun and satisfying to eat.
肉圓 / Taiwanese Meatballs
These chewy, translucent rice flour dumplings are stuffed with pork, bamboo shoots, and mushrooms, then steamed or deep-fried. Served with a sweet-savory soy-based sauce, meatballs (肉圓) are loved for their gooey texture and flavorful filling.
蚵嗲 / Oyster Fritter
Oyster fritters are a crunchy, savory treat made by mixing fresh oysters with cabbage, chives, and batter, then deep-frying until golden. It’s crunchy on the outside and packed with ocean flavor inside, often enjoyed with soy or chili sauce.
炸春捲 / Fried Spring Roll
Taiwanese fried spring rolls are filled with cabbage, pork, glass noodles, or mushrooms, then wrapped in a thin pastry and deep-fried until crispy. They’re a popular appetizer or street snack, usually served hot with sweet chili sauce.
炸蝦捲 / Fried Shrimp Roll
This seafood delight from Tainan features minced shrimp mixed with pork fat and green onions, wrapped in tofu skin and deep-fried. The outer shell is crispy, while the inside remains juicy and full of umami flavor—especially delicious with a sweet dipping sauce.
雞捲 / Chicken Roll
Taiwanese chicken rolls are made by wrapping minced chicken (often mixed with pork or fish paste) and veggies in bean curd skin, then deep-fried. The result is a crunchy exterior with a savory, tender filling—popular at traditional banquets and street food stalls.
煎類 / Pan-fried Food
蚵仔煎 / Oyster Omelette
This night market favorite features plump oysters mixed with egg, leafy greens, and a chewy batter made from sweet potato starch, creating a contrast of textures—crispy edges, soft center, and gooey stretch. What sets it apart is the sweet and slightly spicy sauce poured over the top, tying together the seafood and egg flavors into a rich, savory bite.
葱油餅 / Scallion Pancake
Scallion pancakes are crispy on the outside and soft on the inside, made by pan-frying a rolled dough layered with fresh green onions. The scallions add a mild, savory aroma, and the flaky layers make each bite satisfying. It’s often enjoyed plain or with egg, cheese, or beef fillings for extra flavor.
蛋餅 / Egg Crepe
A staple of Taiwanese breakfast, the egg crepe features a thin, chewy dough fried with an egg on top and rolled up with fillings like ham, cheese, or tuna. It’s easy to eat on the go and is usually served with soy sauce or chili paste for added flavor.
鍋貼 / Pot Sticker / Fried Dumpling
These crescent-shaped dumplings are pan-fried until their bottoms are crispy, while the tops are steamed to a tender finish. Inside, they’re filled with juicy pork, cabbage, and seasonings, creating a perfect balance of crunch and moisture in every bite.
韭菜盒 / Fried Leek Dumpling
This flat, pan-fried pastry is filled with chopped leeks, scrambled eggs, and glass noodles, giving it a fragrant, hearty flavor. The outside is golden and crisp, while the inside is soft and packed with aromatic, savory goodness—perfect for a light meal or snack.
生煎包 / Pan-Fried Stuffed Bun
These juicy buns are fried until the bottom is golden and crispy, then steamed to make the top soft and fluffy. Filled with savory pork and sometimes broth, they offer a satisfying crunch followed by a juicy, flavorful interior that bursts in your mouth.
蘿蔔糕 / Fried Radish Cake
Made from grated white radish mixed with rice flour, radish cakes are steamed, sliced, and then pan-fried until the exterior is crisp and golden. The inside remains soft and mildly flavored, often enhanced with dried shrimp or sausage bits for extra umami.
可麗餅 / Crepe
Taiwanese crepes are thin and crunchy, folded into a cone and filled with sweet or savory ingredients such as ice cream, fruit, chocolate, ham, or tuna. Unlike the soft French version, they’re crispy and fun to eat, especially popular among students and younger crowds.
蘿蔔絲餅 / Shredded Radish Cake
This flaky pastry is filled with seasoned shredded white radish, giving it a slightly peppery, savory taste. When pan-fried, it develops a crispy shell that complements the juicy and aromatic filling inside, making it a comforting and flavorful street snack.
鐵板牛排 / Steak Served on a Hot Iron Plate
Taiwan’s sizzling steak comes on a hot iron plate with pasta, egg, and a thick black pepper or mushroom sauce. The steak is tender and juicy, while the noodles soak up all the savory sauce, making this a hearty, East-meets-West comfort dish often found in night markets.
燒烤類 / Grilled Food
烤香腸 / Grilled Sausage
Taiwanese grilled sausages are sweet and savory, made from coarsely ground pork seasoned with garlic, sugar, and rice wine. Grilled over open flames, the casing crisps up while the inside remains juicy and bursting with flavor. Often served sliced with raw garlic or basil, it’s a street food favorite that’s rich and satisfying.
大腸包小腸 / Taiwanese Sausage with Sticky Rice
This unique snack literally means “small sausage wrapped in big sausage.” The “big sausage” is a sticky rice casing split open and grilled, used to sandwich a sweet Taiwanese pork sausage inside. Toppings like pickled vegetables, garlic, or peanut powder add extra flavor and texture, making it a full meal on a stick.
胡椒餅 / Baked Pepper Buns
Pepper buns are crispy, oven-baked buns filled with juicy minced pork, scallions, and a punch of black pepper. Baked in a traditional clay oven, the outer shell becomes crisp and slightly charred, while the inside remains moist and flavorful. The black pepper gives it a signature kick that balances the meat’s richness.
烤魷魚 / Grilled Squid
Grilled squid is a smoky, chewy seafood snack often served whole or in rings on skewers. It’s typically brushed with soy sauce or a sweet glaze while cooking, giving it a shiny, caramelized coating. Slightly charred and tender, it delivers a burst of umami with every bite.
炭烤串燒 / Grilled Kebab
Taiwanese grilled kebabs feature skewered meats and vegetables cooked over charcoal for a smoky aroma. Popular options include chicken, beef, tofu, mushrooms, and green onions, all brushed with a savory soy-based sauce and grilled to perfection. It’s a customizable and social snack, often enjoyed with beer.
東山鴨頭 / Dongshan Duck Head
Dongshan duck head is a unique street food where various duck parts (heads, necks, wings, organs) are marinated in soy sauce and Chinese spices, then deep-fried until crispy. Though it may seem intimidating, it’s full of rich, bold flavor and beloved by locals for its chewy texture and savory taste.
烤玉米 / Grilled Corn
Taiwanese grilled corn is a delicious mix of smoky and sweet. The corn is first steamed or parboiled, then grilled over charcoal while being brushed with a soy-based glaze infused with garlic, sugar, and spices. It’s chewy, flavorful, and often charred just right for a deep caramelized taste.
烤地瓜 / Roasted Sweet Potato
Roasted sweet potatoes are a warm, comforting street snack typically cooked in large metal drums or ovens until the skin blisters and the inside becomes soft and caramel-sweet. Naturally sweet and healthy, they’re especially popular in cooler months and are often sold from roadside stalls.
蒸煮類 / Steamed Food
小籠包 / Xiaolongbao
Xiaolongbao are delicate soup dumplings filled with minced pork and rich, savory broth, encased in a thin, pleated dough wrapper. Steamed in bamboo baskets, they burst with hot soup when bitten into, making them both delicious and fun to eat. Often dipped in soy sauce, vinegar, and ginger, they’re a dim sum staple and Taiwanese favorite.
水餃 / Dumplings
Taiwanese boiled dumplings are hearty and juicy, usually stuffed with minced pork, cabbage, and chives. The dough is soft and slightly chewy, making them filling and satisfying. Served with soy sauce, garlic, or chili oil, they are a common comfort food for locals.
割包 / 刈包 / Guabao
Often called the “Taiwanese hamburger,” guabao features a fluffy steamed bun filled with braised pork belly, pickled mustard greens, crushed peanuts, and cilantro. The combination of sweet, savory, sour, and herby flavors creates a well-balanced and satisfying street food snack.
豬血糕 / Blood Pudding
Pork blood cake is a unique Taiwanese treat made from glutinous rice and pork blood, steamed into a chewy block and served on a stick. Often coated with soy sauce, peanut powder, and cilantro, it has a surprisingly mild flavor and dense, sticky texture that locals love.
甜不辣 / 天婦羅 / 黑輪 / Tempura
Taiwanese tempura refers to various deep-fried or simmered fish cakes and processed seafood snacks served with a sweet-salty brown sauce. Soft and slightly bouncy, they’re commonly sold at night market skewers or simmering in oden-style broth pots, and eaten with optional chili sauce.
淡水阿給 / Tamsui Agei
Tamsui’s iconic Agei is a deep-fried tofu pouch stuffed with vermicelli noodles, sealed with fish paste, then simmered in savory-sweet sauce. It’s warm, comforting, and full of umami, making it a signature snack from the coastal town of Tamsui in northern Taiwan.
茶葉蛋 / Tea Egg
Tea eggs are hard-boiled eggs cracked and simmered in a flavorful broth made of soy sauce, black tea, and Chinese spices. The marbled effect on the egg white is both beautiful and flavorful, making it a convenient, protein-rich snack sold in convenience stores and markets alike.
潤餅 / Steamed Spring Roll
Runbing is a Taiwanese-style spring roll made with a thin, soft crepe wrapped around shredded vegetables, meats, egg, and crushed peanuts. It’s light yet filling, combining sweet, savory, and crunchy textures. Often eaten during festivals or as a healthy snack.
鹽水雞 / Salt Chicken
Salted chicken is a cold dish made by poaching chicken and seasoning it with salt, garlic, and herbs, then chopped and mixed with fresh vegetables. It’s light, juicy, and often served with basil or cucumber, making it a healthier, protein-packed street food option.
黑白切 / Heibai Qie (Mixed Cold Cuts)
“Heibai Qie” translates to “black and white cuts,” referring to a mix of sliced meats and offal—like pork ear, stomach, tofu, or intestines—served cold with garlic soy sauce and chili paste. It’s a traditional platter often found at roadside stalls, meant for adventurous eaters.
鵝肉 / Goose
Goose meat is tender, flavorful, and often served sliced over rice or noodles with a drizzle of goose fat and soy sauce. Unlike duck, it’s less greasy but rich in flavor. In Taiwan, goose is prized for its silky texture and is a highlight of traditional meals or banquet-style dining.
羹類 / Stew
魷魚羹 / Squid Stew
Squid stew is a thick, savory soup made with tender strips of squid, cabbage, bamboo shoots, and sometimes mushrooms, all simmered in a sweet soy-based broth thickened with starch. The squid is either poached or lightly fried before being added, giving it a pleasant chew that contrasts with the velvety soup. A dash of black vinegar or white pepper is often added for balance.
虱目魚羹 / Milkfish Stew
Made with minced or sliced milkfish, this stew features a smooth, slightly gelatinous broth often flavored with garlic, soy sauce, and a touch of ginger. Milkfish is a Taiwanese specialty known for its delicate flavor and soft texture, though it’s bonier than most fish. Vendors usually remove the bones, making the soup easy and enjoyable to eat.
土魠魚羹 / Mackerel Stew
This popular street food features deep-fried Spanish mackerel chunks served in a starchy, slightly sweet broth. The fish is firm and flavorful, often coated in batter before frying, giving it a crispy exterior that softens slightly in the broth. Paired with cabbage or bamboo shoots, it’s hearty and rich in umami.
肉羹 / Pork-Meat Stew
Pork stew (rougeng) is a classic Taiwanese comfort dish made from tender pork strips or meat paste, often coated with starch and simmered in a thickened broth with mushrooms and bamboo shoots. The result is a warming, satisfying dish, commonly eaten over rice or noodles, and flavored with vinegar or white pepper for a tangy finish.
生炒花枝羹 / Fried Cuttlefish Stew
This variation uses stir-fried cuttlefish slices that are then added to a thick, slightly sweet soup base. The stir-frying step enhances the seafood aroma and gives the cuttlefish a bouncy, juicy texture. The broth typically includes cabbage or radish and can be topped with cilantro or a splash of vinegar.
紅燒鰻 / Hongshao Eel Stew
This rich, soy-braised eel stew uses chunks of tender eel simmered in a dark, caramelized sauce flavored with ginger, garlic, and rice wine. The eel becomes buttery-soft, and the sauce is thick and bold, perfect over steamed rice or noodles. It’s especially popular in southern Taiwan, like Tainan.
滷類 / Braised Food
鐵蛋 / Iron Egg
Iron eggs are small, chewy, dark-colored eggs that have been repeatedly braised in soy sauce and spices, then air-dried. Originally from Tamsui, they’re made by simmering boiled eggs over and over until they become dense, flavorful, and almost rubbery in texture. These intense little snacks pack a punch of umami and are a favorite for those who love bold flavors.
滷味 / Luwei (Soy Sauce Braise)
Luwei is a customizable street food dish where ingredients like tofu, seaweed, meats, offal, noodles, and vegetables are braised in a soy sauce-based broth with Chinese herbs. Diners pick their own items, which are then reheated in the broth, chopped, and served with optional chili, garlic, and vinegar sauces.
滷豬腳 / Braised Pork Knuckle
Braised pork knuckle is a rich, gelatinous dish featuring pork legs slow-cooked in soy sauce, sugar, and spices until the meat is tender and the skin becomes melt-in-your-mouth soft. It’s a classic Taiwanese comfort food, often served with rice or noodles and loved for its deep, savory-sweet flavor.
麵類 / Noodles
蚵仔麵線 / Oyster Vermicelli
This street food classic features thin wheat vermicelli cooked in a thick, starchy broth with fresh oysters, garlic, and often cilantro. The soup is slightly peppery and garlicky, enhancing the briny oysters and silky noodles. A splash of black vinegar or chili sauce elevates the flavor even more.
大腸麵線 / Vermicelli with Chitterling
Similar to oyster vermicelli, this dish substitutes the oysters with braised pig intestines, which are tender and full of flavor. The intestines are slow-cooked until soft and savory, and served in a thick vermicelli soup seasoned with garlic, soy sauce, and vinegar. It’s bold, comforting, and very Taiwanese.
牛肉麵 / Beef Noodles
Taiwan’s most iconic noodle dish features chunks of braised beef or beef shank in a rich, spiced broth with chewy wheat noodles. The broth is usually soy sauce–based and simmered with star anise, garlic, and Chinese herbs. It’s hearty, deeply savory, and often served with pickled mustard greens.
擔仔麵 / Dan Zai Noodles
Originating from Tainan, Dan Zai noodles are a small bowl of thin noodles served in a flavorful shrimp and pork broth, topped with minced meat, a shrimp, and cilantro. Light yet savory, it’s traditionally a snack-sized dish, offering a quick but satisfying bite with balanced seasoning.
沙茶牛肉炒麵 / Shacha Sauce Fried Noodles with Beef
This stir-fried noodle dish features tender beef slices tossed with vegetables and thick wheat noodles in a savory shacha (Chinese BBQ) sauce made of garlic, dried shrimp, and spices. The result is smoky, oily, and incredibly flavorful—perfect for fans of bold and rich street-style stir-fries.
涼麵 / Cold Noodles
Cold noodles are a popular summertime dish in Taiwan, served with a sesame-peanut sauce, shredded cucumbers, and sometimes ham or egg. The noodles are firm and chilled, offering a refreshing and creamy bite, with optional vinegar or mustard added for a little tang or spice.
刀削麵 / Sliced Noodles
Knife-cut noodles are thick, chewy strips shaved directly from a block of dough into boiling water, resulting in uneven, hearty noodles that soak up sauces and broths well. Often served in beef soup or stir-fried, they have a satisfying texture and rustic appeal.
豬腳麵線 / Vermicelli with Pork Knuckle
A traditional Taiwanese dish often eaten during birthdays or celebrations, this dish pairs thin vermicelli noodles with braised pork knuckle. The knuckle is rich and gelatinous, and the noodles absorb the savory broth, creating a comforting, flavorful meal packed with meaning.
米苔目 / Mitaimu Noodles
Mitaimu noodles are thick, chewy rice noodles made from rice flour and water, often served hot in soup or cold with soy sauce, garlic, and toppings like meat or vegetables. Their slippery texture and neutral taste make them perfect for soaking up strong flavors.
米飯類 / Rice
滷肉飯 / Braised Pork on Rice
This classic Taiwanese comfort food features finely chopped pork belly slowly braised in soy sauce, sugar, garlic, and five-spice, then spooned generously over a bowl of white rice. The fat from the pork melts into the rice, making it rich, savory, and deeply satisfying—a must-try for visitors.
雞肉飯 / Shredded Chicken on Rice
A lighter rice bowl option, this dish consists of shredded poached or steamed chicken drizzled with savory chicken fat and soy sauce over white rice. Originating from Chiayi, it’s simple yet flavorful, and often topped with fried shallots or pickled vegetables.
油飯 / Oily Glutinous Rice
This sticky rice dish is stir-fried with soy sauce, mushrooms, dried shrimp, and sometimes pork or sausage, giving it a chewy texture and a deeply savory flavor. Traditionally served at celebrations and as an offering, it’s aromatic and filling.
肉粽 / Zongzi
Zongzi is a glutinous rice dumpling wrapped in bamboo leaves, filled with ingredients like pork belly, mushrooms, egg yolk, and peanuts. Steamed or boiled, it’s a fragrant and flavorful bundle that’s especially popular during the Dragon Boat Festival.
炒米粉 / Fried Rice Noodles
Taiwanese stir-fried rice noodles are thin, springy, and pan-fried with cabbage, carrots, mushrooms, and sometimes pork or shrimp. They’re lightly seasoned with soy sauce and garlic, making them a versatile and commonly served dish at breakfasts and banquets alike.
飯糰 / Sticky-Rice Roll
This handheld breakfast wrap is made from sticky rice rolled around fillings like pork floss, pickled vegetables, fried dough stick (youtiao), and egg. It’s savory, crunchy, and chewy all at once—a complete meal that’s portable and satisfying.
芋粿 / Taro Cake
Taro cake is a steamed savory cake made from mashed taro and rice flour, often mixed with dried shrimp, mushrooms, or pork, then pan-fried until golden. It’s soft inside with a crisp exterior and commonly eaten during festivals or as a snack.
焢肉飯 / Soy-Braised Pork with Rice
A heartier version of lu rou fan, this dish features a thick slab of braised pork belly placed atop rice, soaked in a soy-based sauce. The pork is tender, fatty, and melts in your mouth, often accompanied by pickled vegetables or a hard-boiled egg.
碗粿 / Salty Rice Pudding
This steamed savory rice cake is made from rice flour batter poured into a bowl and filled with bits of pork, mushrooms, or shrimp. Once steamed, it’s topped with soy sauce and garlic paste, resulting in a smooth, jelly-like texture that’s rich and flavorful.
筒仔米糕 / Round Rice Pudding
Served in a small metal mold, this sticky rice dish is packed with braised pork, mushrooms, and dried shrimp, then steamed and topped with sweet soy sauce and cilantro. It’s compact, deeply savory, and full of umami in every bite.
海鮮粥 / Seafood Congee
This comforting porridge is slow-cooked with rice and fresh seafood like shrimp, squid, and clams, absorbing all the ocean flavors into a rich, soothing broth. Light and nourishing, it’s often garnished with ginger, cilantro, and white pepper.
皮蛋瘦肉粥 / Congee with Preserved Egg and Pork
A classic congee dish combining century egg (preserved duck egg) and marinated lean pork slices in a creamy rice porridge. The egg adds a unique flavor and texture, while the pork gives it body, making it a beloved breakfast or late-night dish.
地瓜粥 / Sweet Potato Congee
This simple, slightly sweet porridge combines rice and chunks of soft-boiled sweet potato in a light, watery base. Often served with pickles or salty sides, it’s a humble yet heartwarming dish popular for breakfast or as a light meal.
鹹粥 / Salty Congee
Salty congee is a savory version of rice porridge often cooked with minced pork, dried shrimp, mushrooms, or pickled vegetables. It’s seasoned with soy sauce or white pepper and is warm, filling, and a common home-style breakfast dish.
湯品 / Soups
藥燉排骨 / Ribs Stewed with Medicinal Herbs
This nourishing soup features pork ribs slow-cooked with Chinese medicinal herbs such as angelica root, goji berries, and licorice. The broth is rich and earthy, with a slightly bitter but deeply comforting taste. It’s believed to boost energy and improve circulation, especially in colder months.
羊肉爐 / Mutton Hotpot
Mutton hotpot is a hearty winter favorite made with tender goat or lamb meat simmered in a broth infused with Chinese herbs, rice wine, and sometimes medicinal roots. The meat is rich and warming, while the soup is both flavorful and slightly sweet, making it ideal for cold weather.
薑母鴨 / Ginger Duck Hotpot
This spicy, aromatic hotpot combines duck meat with aged ginger and rice wine. The duck is cooked slowly to absorb the bold, warming flavors of the broth. It’s a traditional dish for boosting blood circulation and warming the body during Taiwan’s colder months.
麻辣鍋 / Spicy Hotpot
Taiwan’s take on Sichuan-style hotpot, this dish features a numbing, spicy broth loaded with chili oil, peppercorns, and aromatics. Diners cook meats, tofu, and vegetables in the boiling broth, often pairing it with a cooling sesame or soy dipping sauce for balance.
當歸鴨 / Angelica Duck
This dish uses duck meat simmered in a dark broth made from Chinese angelica root (dang gui), known for its medicinal qualities. The taste is herbal and slightly sweet, while the duck remains tender and flavorful. It’s commonly consumed for its blood-nourishing benefits.
麻油雞 / Sesame Oil Chicken Soup
A warming and fragrant soup, this dish features chicken simmered in sesame oil, rice wine, and ginger. It’s rich but not heavy, with a distinct nutty aroma. Often eaten postpartum or during colder months, it’s known for improving circulation and boosting energy.
排骨酥湯 / Crispy Pork Ribs Soup
This soup includes deep-fried pork ribs simmered in a clear broth with radish and garlic. The ribs are tender yet slightly crisp from frying, while the broth absorbs their savory flavor. It’s comforting, mildly garlicky, and perfect with a bowl of rice or noodles.
貢丸湯 / Pork Ball Soup
Made with springy, flavorful pork meatballs, this simple soup usually includes a clear broth, green onions, and sometimes a few vegetables. The meatballs are made with a mix of pork and fish paste, giving them a bouncy texture and rich taste. It’s a staple in bento sets or noodle shops.
豬血湯 / Pig’s Blood Soup
This soup uses cubes of congealed pig’s blood, simmered in a mild broth with ingredients like garlic, cilantro, or pickled greens. The pig’s blood has a soft, tofu-like texture and a mineral taste. It’s beloved by locals and often served with rice or noodles.
餛飩湯 / Wonton Soup
This comforting soup features delicate dumplings filled with minced pork or shrimp, served in a light, clear broth. Sometimes garnished with greens and fried shallots, it’s a popular accompaniment to a main dish or as a quick snack.
米粉湯 / Rice Noodle Soup
Rice noodle soup is a simple, homestyle dish with thin rice noodles in a savory broth, often topped with pork slices, fish cake, or cabbage. It’s mild but satisfying, offering a soft texture and comforting warmth that’s perfect for breakfast or lunch.
四神湯 / Four-Herbal Soup
This traditional soup combines pork intestines with four Chinese medicinal ingredients: Chinese yam, lotus seeds, fox nuts, and gorgon fruit. The cloudy white broth is earthy and subtly sweet, believed to strengthen digestion and overall vitality.
鼎邊趖 / Ding Bian Cuo
This unique Hakka dish features rice batter poured around the sides of a hot wok to form thin noodle-like sheets that slide into a broth filled with seafood, mushrooms, and bamboo. The result is a chewy, silky noodle soup that’s both hearty and nostalgic.
甜品 / Desserts
車輪餅 / Wheel Pies
Wheel pies are round, filled pastries with a golden, crispy outer shell and a soft, cakey texture inside. Traditionally filled with sweet red bean or custard, modern variations also include taro, peanut butter, or even savory fillings like cheese and corn. These warm treats are a popular street food, often cooked in rotating griddles that give them their name and signature shape.
雞蛋糕 / Egg Cake
Taiwanese egg cakes are fluffy, bite-sized sponge cakes made from a simple batter of eggs, sugar, and flour. Baked in cute, often animal-shaped molds, they’re soft, slightly sweet, and perfect for kids and snack lovers alike. Their aroma alone draws long lines at street stalls.
糖葫蘆 / Candied Hawthorn Berries
These eye-catching treats consist of skewered hawthorn berries (or other fruits like strawberries or tomatoes) coated in a shiny, hardened sugar glaze. The contrast between the crunchy sugar shell and tart, juicy fruit makes them both nostalgic and addictive, especially during festivals.
豆花 / Tofu Pudding
Tofu pudding is a silky, chilled dessert made from ultra-soft tofu served with syrup, sweet toppings like red beans or tapioca, and sometimes ginger or peanuts. It’s light yet satisfying, and can be enjoyed warm or cold depending on the season.
燒仙草 / Hot Grass Jelly
Hot grass jelly is a warming herbal dessert made from boiled grass jelly mixed with sweet toppings such as taro balls, red beans, and peanuts. The jelly turns soft and slippery when heated, making it perfect for colder weather and for those looking for a not-too-sweet treat.
仙草蜜 / Grass Jelly (Cold)
This chilled dessert drink contains grass jelly cubes mixed with syrup and sometimes added ingredients like basil seeds, tapioca pearls, or fruit bits. It has a subtly herbal taste and is prized for its cooling properties, making it a go-to refreshment in summer.
紅豆湯 / Adzuki Bean Soup
This sweet soup is made from boiled red (adzuki) beans, often simmered with sugar and sometimes enhanced with chewy rice balls or lotus seeds. Served warm or chilled, it’s a comforting dessert packed with natural sweetness and texture.
湯圓 / Tangyuan (Glutinous Rice Balls)
Tangyuan are chewy rice balls typically filled with black sesame, peanut paste, or red bean, served in a sweet ginger syrup or clear broth. Eaten during festivals like Lantern Festival or Winter Solstice, they symbolize unity and togetherness.
麻糬 / Mochi
Taiwanese mochi are soft, stretchy glutinous rice cakes filled with ingredients like peanut powder, sesame, red bean, or even ice cream. They’re chewier than Japanese mochi and are a favorite in night markets or as souvenirs.
麻花 / Fried Dough Twist
Fried dough twists are braided ropes of dough deep-fried until golden and crisp, often coated in syrup, sesame seeds, or left plain. They’re crunchy, slightly sweet, and great as a snack with tea or on-the-go.
冰品 / Ice
芒果冰 / Mango Shaved Ice
Mango shaved ice is one of Taiwan’s most iconic summer desserts. It features a mountain of finely shaved ice topped with sweet, juicy mango chunks, condensed milk, and often mango syrup or mango ice cream. Served ice-cold, it’s a refreshing and fruity escape from the island’s intense summer heat.
剉冰 / Shaved Ice
Traditional Taiwanese shaved ice (剉冰) is a customizable dessert made by piling finely shaved ice into a bowl and adding toppings like mung beans, sweet potatoes, taro, grass jelly, and syrup. The icy base soaks up the flavors, making every bite uniquely sweet and satisfying.
霜淇淋 / Ice Cream (Soft Serve)
Taiwanese soft-serve ice cream (霜淇淋) is creamy, smooth, and available in both classic and unique local flavors like taro, matcha, and oolong tea. Often served in a tall, photogenic swirl, it’s a cooling treat perfect for walking around markets or tourist areas.
綿綿冰 / Mein Mein Ice (Snowflake Ice)
Mein mein ice, also called snowflake or snow ice, is made by shaving blocks of flavored milk-based ice into delicate, fluffy layers that melt in your mouth. Popular flavors include mango, matcha, and chocolate, often topped with fruits, jellies, or condensed milk.
紅豆牛奶冰 / Adzuki Bean with Milk Ice
This traditional dessert combines sweet red beans and condensed milk over a bed of finely shaved ice. The creamy milk balances the earthy sweetness of the beans, creating a comforting and nostalgic flavor for many Taiwanese locals.
八寶冰 / Eight Treasures Ice
Eight Treasures Ice is a colorful, texture-rich dessert featuring eight different toppings—like beans, tapioca, jelly, peanuts, and sweet potatoes—arranged over shaved ice and drenched with syrup. It’s hearty, sweet, and offers something different in every bite.
粉圓冰 / Ice with Tapioca Balls
This dessert features large, chewy tapioca pearls (粉圓) placed on top of shaved ice and drenched with brown sugar syrup or condensed milk. The contrast between cold ice and warm, springy tapioca creates a fun and satisfying texture contrast.
飲品 / Drinks
珍珠奶茶 / Pearl Milk Tea
Pearl milk tea, also known as bubble tea, is a sweet, creamy beverage that combines black tea with milk and chewy tapioca pearls (boba). Originating in Taiwan in the 1980s, it has become a global favorite for its unique texture and customizable flavors. Served either hot or cold, it is often sweetened and can be enhanced with various toppings like pudding, jelly, or flavored pearls.
木瓜牛奶 / Papaya Milk
Papaya milk is a refreshing and nutritious drink made by blending fresh ripe papaya with milk and a touch of sugar. It has a creamy, smooth consistency and a naturally sweet flavor, often enjoyed as a cooling treat during hot weather. Rich in vitamins and digestive enzymes, it’s both delicious and beneficial for health.
青蛙下蛋 / Jelly Tapioca Pearl
“Frog laying eggs” is a playful name for a popular dessert drink featuring small white tapioca pearls that resemble frog eggs, often served with colorful jellies and a sweet syrup or milk base. The chewy and jelly-like textures create a unique mouthfeel, making it both fun and satisfying to eat.
檸檬愛玉 / Lemon Aiyu Jelly
Lemon aiyu jelly is a light and zesty Taiwanese drink made with aiyu jelly (a natural gelatin from fig seeds) and freshly squeezed lemon juice. It’s especially popular in summer for its cooling effect and mildly tangy flavor. The jelly’s smooth texture pairs well with the citrusy punch, offering a refreshing experience.
金桔檸檬 / Kumquat and Lemon Juice
This tangy and fragrant drink combines the tartness of kumquat with the bright acidity of lemon, often sweetened to balance the flavors. Served chilled, it’s a revitalizing beverage rich in vitamin C and loved for its sweet-sour harmony. The natural oils from kumquat peel add a floral, citrusy aroma.
青草茶 / Herbal Tea
Herbal tea, or “qing cao cha,” is a traditional Taiwanese drink made from a mix of medicinal herbs and plants known for their cooling properties. Slightly bitter and earthy in flavor, it’s commonly consumed to relieve internal heat and improve overall well-being, especially during warm seasons.
冬瓜茶 / White Gourd Drink
White gourd drink is made by simmering winter melon (white gourd) with sugar to produce a sweet, caramel-like syrup that is diluted with water or served with ice. Its subtle taste and smooth finish make it a favorite summer drink in Taiwan, often used as a base for other beverages.
What to Eat in Taiwan? Read more about Taiwan Food Guide