Located just off of China’s southeastern coast, Taiwan is a small island with a big appetite. Eating is an integral part of its culture, a fact that is illustrated by the plethora of restaurants, cafes and temporary stalls that line the streets. The food is influenced by a rich mix of mainland Chinese, Hakka, Japanese and native Taiwanese cuisines, making it as varied as it is plentiful.
Danzi noodles - Also known as "slack season noodles," this dish is a shrimp-based soup consisting of noodles topped with stir-fried minced pork and a single shrimp. Invented more than a century ago, the dish’s creator was a fisherman from Tainan city who made money selling the soup during the slack season.
Ba-wan - The name of this traditional Taiwanese snack literally means “meat circle.” It is made by steaming a ball of chewy, gelatinous dough stuffed with a pork and vegetable filling. Prior to serving, ba-wan is typically deep-fried or poached in oil, and then doused in a thick sweet sauce.
Pearl Milk Tea - Also known as bubble tea or jenju-nai-cha in traditional Chinese, this drink was invented in Taiwan in the 1980s and is made by adding tapioca balls to cups of sugary milk tea. Jenju-nai-cha was originally served hot; however, it has since gained popularity as a cold beverage.
Thin Noodles with Oysters Soup - Oh-ah-mi-suann is a mild Taiwanese dish made from slender noodles and oysters cooked in a thick broth. It is considered to be one of Changhua county’s specialties.
Tian-bu-la - This deep-fried Taiwanese snack is frequently sold at street carts. Modeled after Japanese tempura, tian-bu-la is made by deep frying various meats and vegetables and seasoning them with salt, pepper and chili powder.
Dumplings - Taiwan’s dumplings are served morning, noon and night and are available in boiled, fried or steamed form. Some common fillings include shrimp, pork and kimchi.
Taiwanese Oyster Omelet - Also known as oh-ah-jian, this popular Taiwanese food is made from eggs, greens and shucked oysters mixed with water and potato starch. The resulting dish is best described as a pleasantly chewy cross between an omelet and an oil pancake. Oh-ah-jian is served topped with a sweet and savory red sauce.
Stinky Tofu - The saying, “Don’t knock it ‘til you try it” was made for this famous Taiwanese dish. Stinky tofu, or chou-dofu, is made from deep-fried fermented bean curd topped with pickled vegetables. Despite its pungent odor, those who dare to try it describe chou-dofu as having a surprisingly mild flavor.
Tsua-bing - Taiwanese shaved ice, known as tsua-bing, is a versatile treat made from shaved ice topped with ingredients such as fresh fruit, cereal, nuts and azuki beans. Both light and refreshing, tsua-bing is the perfect dessert for a hot summer night.
From refreshing desserts to piping hot street snacks, Taiwanese cuisine encompasses a diverse mix of cooking styles, flavors and ingredients that will entice even the least adventurous traveler.
Julia Estrela - Julia Estrela loves writing and traveling and is always searching for opportunities to do both. She claims the Boston area as home base, ...
