July 25, 2025
Why Taiwanese Food Is So Good
Taiwan may be famous for its tech innovations and misty mountains, but for food lovers, it’s nothing short of paradise. Eating in Taiwan isn’t just a meal — it’s a full-on sensory experience. If you’re planning a visit or just curious about the hype, here’s one rule to live by:
👉 Come hungry, stay curious, and never skip the night markets.
If you’ve ever dreamed of steamy noodles, juicy buns, or icy mango desserts, Taiwan might just be your culinary soulmate. This compact island punches far above its weight in the food world — and once you eat your way through it, you’ll understand why locals and travelers are absolutely hooked.
Bold Flavors, Perfectly Balanced
Taiwanese cuisine is rooted in harmony. It’s all about contrast and balance — where sweet meets salty, spice plays with sour, and even the richest dishes are grounded with subtle, comforting flavors.
- Lu rou fan (braised pork over rice) is a perfect example: simple in form, but bursting with caramelized umami, tender texture, and a slightly sweet finish.
- Beef noodle soup, Taiwan’s unofficial national dish, simmers for hours — layering soy, herbs, aromatics, and spice into a broth that hugs every slurp.
These aren’t just meals — they’re alchemical bowls of comfort.
Deep Culinary Roots
Taiwanese food isn’t born from one culture — it’s a mosaic of histories:
- Fujian (Min) Chinese roots influence many noodle and seafood dishes.
- Japanese-era colonial cuisine left behind bento boxes, pork katsu, and subtle touches like miso and pickles.
- Indigenous tribes contribute traditional grilling, millet, and foraged greens.
- Southeast Asian flavors appear through immigration, particularly in southern Taiwan.
A cuisine that is globally influenced yet deeply local, telling the story of Taiwan’s rich and complex identity — bite by bite.
Street Food Is an Art Form
In Taiwan, street food isn’t fast food — it’s craftsmanship served on a stick, skewer, or paper tray. Every night, night markets across the country come alive with smoke, neon, and the intoxicating scent of frying, steaming, and sizzling.
- Vendors often specialize in just one dish — perfecting it over decades.
- You’ll find everything from scallion pancakes and oyster omelets to grilled squid, peanut ice cream wraps, and yes, fermented stinky tofu (which tastes better than it smells — really).
Every visit to a night market feels like tasting someone’s lifelong obsession with flavor.
Fresh, Local, and Seasonal
Taiwan’s location is a dream for food: tropical fruit, mountain herbs, coastal seafood, and island-grown greens make up the local palate.
- In summer: juicy mangoes, lychees, and passion fruit.
- In cooler months: bamboo shoots, sweet potatoes, and wild greens.
- And always: the seafood is fresh and often cooked to order.
Whether you’re at a Michelin-starred restaurant or eating from a folding chair at a night market, the freshness is undeniable — and it’s a huge reason why the food always hits the mark.
Whether you’re chasing the perfect bowl of noodles, sipping bubble tea on a street corner, or wandering through a market lit with lanterns, Taiwan will leave you full — and still wanting more.
Best Food In Taiwan and Must-Try Eats
Why Taiwanese Food Is So Irresistibly Good
A Guide to Taiwan’s Must-Try Street Foods, Snacks, and Comfort Dishes
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
Savory Street Snacks
Stinky Tofu
臭豆腐 (chòu dòu fǔ)
Fermented tofu with a famously pungent smell, deep-fried until crispy on the outside and custard-soft inside, often served with pickled cabbage and chili sauce.
Deep-Fried Chicken Cutlets
炸雞排 (zhá jī pái)
A massive chicken breast flattened and coated in a crunchy batter, fried until golden brown, and dusted with a mix of salt, pepper, and chili powder—crispy, juicy, and wildly popular in Taiwan’s night markets.
Hot-Star (豪大大雞排) is the iconic original stall. Hot-Star is a classic Shilin Night Market stall.
Pepper Popcorn Chicken
鹽酥雞 (yán sū jī)
Bite-sized marinated chicken chunks fried to golden crispiness with aromatic basil leaves, seasoned with garlic, pepper, and optional chili; often mixed with fried tofu, mushrooms, or sweet potato fries.
Oyster Omelette
蚵仔煎 (é zǎi jiān)
A savory, starchy egg pancake made with fresh oysters and leafy greens, fried until crisp on the edges and topped with a tangy-sweet, tomato-based sauce—a beloved night market staple.
Grilled Taiwanese Sausage
香腸 (xiāng cháng)
Sweet, juicy pork sausages grilled to perfection, often served with raw garlic or wrapped in sticky rice for the popular “small sausage in big sausage” (大腸包小腸) combo, with pickled vegetables and savory sauces.
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 (Lu Rou Fan)
滷肉飯 (lǔ ròu fàn)
Tender minced pork belly slow-cooked in soy sauce and five-spice, spooned over hot white rice—simple, rich, and soul-satisfying comfort food found in every corner of Taiwan.
Xiao Long Bao (Soup Dumplings)
小籠包 (xiǎo lóng bāo)
Delicate steamed dumplings with thin skins that encase juicy pork filling and hot, savory broth—carefully bite the top and sip the soup before devouring.
Black Pepper Bun
胡椒餅 (hú jiāo bǐng)
A sesame-crusted bun stuffed with pork seasoned heavily with black pepper and scallions, then baked against the walls of a clay oven until crispy and piping hot.
Pan-Fried Buns (Sheng Jian Bao)
生煎包 (shēng jiān bāo)
Thick-skinned buns pan-fried on the bottom for crunch, while the tops are steamed soft—filled with juicy pork and often a splash of hot broth inside.
Deep-Fried Squid
炸魷魚 (zhá yóu yú)
Squid rings or tentacles dipped in seasoned batter and deep-fried until golden; chewy, crispy, and often seasoned with pepper, seaweed powder, or chili.
Ba Wan (Taiwanese Meatball)
肉圓 (ròu yuán)
A large, translucent dumpling made from a chewy rice flour dough, filled with pork, bamboo shoots, and mushrooms, then steamed or deep-fried and topped with a sweet-savory garlic soy sauce.
Mini Sausages
一口腸 (yī kǒu cháng)
Bite-sized pork sausages grilled until juicy and slightly caramelized, often skewered and glazed with garlic soy sauce—perfect for snacking on the go.
Tornado Potato
旋風馬鈴薯 (xuán fēng mǎ líng shǔ)
A whole potato spiraled into a twisted ribbon on a skewer, deep-fried to crispy perfection and sprinkled with flavored powder like cheese, seaweed, or paprika—fun to eat and fun to look at.
Boiled Dumplings
水餃 (shuǐ jiǎo)
Soft, juicy dumplings filled with pork, cabbage, shrimp, or chives, gently boiled and served with a dipping sauce of soy, vinegar, and chili oil.
Pan-Fried Dumplings
鍋貼 (guō tiē)
Flat-bottomed dumplings seared crispy in a hot pan, then steamed to finish—juicy inside with a golden crust, served with soy-vinegar sauce.
Grilled Kebab 串燒
串燒 (chuàn shāo)
A popular night market favorite—meat, seafood, tofu, or vegetables skewered and grilled over charcoal, then brushed with savory sauces like soy, garlic, or spicy chili; often smoky, juicy, and charred to perfection.
Grilled King Oyster Mushroom
烤杏鮑菇 (kǎo xìng bào gū)
Thick slices of meaty king oyster mushrooms grilled over fire and basted with soy sauce or garlic butter—savory, juicy, and vegetarian-friendly with a meaty bite.
Takoyaki
章魚燒 (zhāng yú shāo)
Originally from Japan, these are round, fluffy batter balls filled with diced octopus, scallions, and pickled ginger, then topped with savory sauce, mayo, and smoky bonito flakes—hot and gooey inside.
Quail Eggs
鳥蛋 (niǎo dàn)
Tiny quail eggs grilled or deep-fried on a skewer, often glazed with soy sauce or a sweet-savory glaze; firm, creamy, and addictive in texture and flavor.
Soups, Noodles & Rice
Beef Noodle Soup
牛肉麵 (niú ròu miàn)
Taiwan’s national comfort food—slow-simmered broth infused with star anise, soy sauce, and herbs, served with springy wheat noodles, tender beef shank or brisket, pickled vegetables, and fresh greens. Spicy or mild, it’s hearty and soul-warming.
Pork Thick Soup
肉羹 (ròu gēng)
A silky, starchy soup filled with shredded marinated pork, mushrooms, and bamboo shoots, thickened with sweet potato starch and served with black vinegar and garlic paste for a bold, tangy finish.
Cuttlefish Thick Soup
花枝羹 (huā zhī gēng)
Chewy slices of cuttlefish swim in a savory, thickened broth with shredded veggies, bamboo shoots, and aromatic seasonings; often topped with cilantro and a dash of white pepper.
Wonton Soup
餛飩湯 (hún tún tāng)
A light, clear broth with floating delicate wontons stuffed with ground pork and shrimp, garnished with scallions, seaweed, or fried shallots for a clean yet comforting flavor.
Stir-Fried Rice Vermicelli 炒米粉
炒米粉 (chǎo mǐ fěn)
Thin rice noodles stir-fried with cabbage, carrots, mushrooms, and sometimes pork or shrimp, seasoned with soy sauce and rice wine—a go-to crowd-pleaser for lunchboxes and street stalls alike.
Fried Rice 炒飯
炒飯 (chǎo fàn)
Fragrant wok-tossed rice with scrambled eggs, scallions, and your choice of meat, seafood, or vegetables—simple but deeply satisfying with a subtle smoky “wok hei” aroma.
Zongzi (Rice Dumpling)
肉粽 (ròu zòng) or 粽子 (zòngzi)
Sticky glutinous rice packed with braised pork, mushrooms, and peanuts, wrapped in bamboo leaves and slow-steamed or boiled—a traditional favorite, especially during Dragon Boat Festival.
Tube Sticky Rice
筒仔米糕 (tǒng zǎi mǐ gāo)
Savory sticky rice molded in a bamboo tube or bowl, layered with stewed pork and mushrooms, and topped with thick soy gravy, cilantro, or pickled vegetables.
Drinks, Desserts & Cold Treats
Bubble Milk Tea
珍珠奶茶 (zhēn zhū nǎi chá)
Taiwan’s most famous drink—black or green tea shaken with milk and sugar, served over chewy black tapioca pearls (boba). You can customize the tea base, sweetness level, and toppings from jelly to pudding.
Taro Balls
芋圓 (yù yuán)
Colorful chewy dessert balls made from mashed taro, sweet potato, or matcha, typically served in icy bowls with syrup, beans, and jelly. They’re soft yet bouncy and a staple in Taiwanese cold desserts.
Tapioca Pearls
粉圓 (fěn yuán)
Small, chewy pearls made from cassava starch, often used in bubble tea or spooned over shaved ice and drenched in syrup or condensed milk for a subtly sweet texture contrast.
Sweet Potato Balls
地瓜球 (dì guā qiú)
Crispy-on-the-outside, hollow-on-the-inside golden dough balls made from sweet potato starch, slightly sweet and bouncy, perfect as a warm handheld treat you can pop by the handful.
Taiwanese Shaved Ice
刨冰 (bào bīng)
A refreshing dessert mountain of flaky ice covered in toppings like mango, red beans, condensed milk, jelly, and sweet syrup—ideal for summer heat and fully customizable.
Shaved Snow
雪花冰 (xuě huā bīng)
Ultra-fine, milk-based shaved ice with a fluffy snow-like texture, infused with flavors like mango, matcha, or chocolate, and topped with fruit, jellies, and syrups.
Mein Mein Ice
綿綿冰 (mián mián bīng)
Softer and slightly slushy shaved ice often flavored with brown sugar or fruity syrups; smoother than traditional ice but more refreshing than creamy shaved snow.
Smoothies
水果冰沙 (shuǐ guǒ bīng shā)
Fresh fruit blended with ice into a thick, icy drink—common flavors include mango, passion fruit, guava, and watermelon—perfectly hydrating in Taiwan’s tropical climate.
Strawberry Daifuku
草莓大福 (cǎo méi dà fú)
A soft, chewy mochi shell filled with whole strawberries and sometimes layered with red bean paste or whipped cream—a juicy, sweet bite-sized dessert.
Mochi
麻糬 (má shuǐ)
Sticky rice cakes rolled in peanut, sesame, or soybean powder; sometimes filled with red bean or black sesame paste—chewy, nutty, and deeply satisfying.
Cotton Candy
棉花糖 (mián huā táng)
Whimsical clouds of spun sugar in pastel colors, often formed into animal shapes or roses by skilled vendors—a favorite among kids and the young-at-heart.
Taiwanese Doughnut 甜甜圈
甜甜圈 (tián tián quān)
Fluffy deep-fried dough rings coated in sugar, peanut powder, or condensed milk; unlike Western doughnuts, these are often slightly chewy and made without yeast.
Candied Hawthorn Berries
糖葫蘆 (táng hú lu)
A sweet-tart traditional Chinese treat—whole hawthorn berries (or cherry tomatoes) skewered and coated in a shiny, hard sugar glaze that cracks when you bite into it.
Pancakes, Rolls & Snacks
Peanut Roll with Ice Cream
花生捲冰淇淋 (huā shēng juǎn bīng qí lín)
A quirky Taiwanese dessert made of scoops of ice cream rolled in a thin flour wrap with crushed peanut brittle and optional cilantro—creamy, crunchy, sweet, and savory all at once.
Wheel Cake
車輪餅 (chē lún bǐng)
Round, stuffed pancake-like cakes cooked in a mold—crispy on the outside, with fillings like red bean, custard, taro, or cheese melting in the middle; a nostalgic treat for many locals.
Egg Crepe (Dan Bing)
蛋餅 (dàn bǐng)
A Taiwanese breakfast staple—thin flour crepe pan-fried with scrambled egg, then rolled up with cheese, ham, scallions, or corn and sliced into pieces; served with sweet soy or chili sauce.
Taiwanese Crepe
可麗餅 (kě lì bǐng)
Taiwan’s take on a French-style crepe—paper-thin and crisped into a cone shape, filled with sweet toppings like Nutella and fruit, or savory fillings like ham, corn, and egg.
Taiwanese Spring Roll
潤餅 (rùn bǐng)
A fresh spring roll made with a soft wheat wrap and stuffed with vegetables, peanut powder, scrambled eggs, pork, and cilantro—soft, crunchy, sweet, and savory all in one handheld bite.
Egg Cake 雞蛋糕
雞蛋糕 (jī dàn gāo)
Cute, bite-sized sponge cakes shaped like fish, bears, or stars—fluffy and mildly sweet with a crispy shell, often sold from carts and beloved by kids.
Fried Spring Roll
炸春捲 (zhá chūn juǎn)
Deep-fried crispy rolls filled with seasoned cabbage, pork, or mung bean noodles, usually dipped in sweet chili sauce—golden and crunchy on the outside, savory and juicy inside.
Other Taiwanese Favorites
Hot Pot
火鍋 (huǒ guō)
A social dining experience where diners cook their own meats, seafood, tofu, and vegetables in a bubbling pot of savory or spicy broth; often served with dipping sauces and noodles for a full, interactive meal.
Savory Rice Pudding
碗粿 (wǎn guǒ)
A steamed rice flour cake topped with savory ingredients like braised pork, mushrooms, and dried shrimp; soft, slightly sticky, and soaked in soy-based sauce when served.
Dongshan Duck Head 東山鴨頭
東山鴨頭 (dōng shān yā tóu)
A regional specialty featuring marinated duck heads, necks, wings, and offal deep-fried in a sweet-spicy five-spice marinade until crispy—bold, chewy, and full of flavor for adventurous eaters.
Read more about Night Markets in Taiwan