Three-Cup Chicken is a famously popular home-cooked dish in Taiwan, named for its cooking method using one cup each of rice wine, soy sauce, and sesame oil. The rice wine used in the recipe should ideally be the authentic Taiwan Red Label Rice Wine. This rice wine has a clear color and an aromatic fragrance. It is a well-known specialty of Taiwan and a must-have in many local households…
Xiluo soy sauce, with a history spanning over a century, owes its enduring popularity to being brewed purely from black beans. This sets it apart significantly from the more common soy sauces made from soybeans and wheat or quick-brewed (chemical) soy sauces. The combination of black beans with the natural environment—climate and water quality—has made Xiluo the hometown of soy sauce. The well-known legacy brand “Maruyasu” has launched a soy sauce tourism experience…
Taiwanese braised pork rice is a beloved dish enjoyed by many. Do you know how to make it? Here, we’ll teach you the step-by-step method for making authentic Taiwanese braised pork rice—check it out now. Ingredients: pork belly, shallots (if unavailable, onions can be used as a substitute—I used onions, though there are slight differences in preparation between onions and shallots, which I’ll explain later), boiled eggs, Chinese broccoli, dried shiitake mushrooms, dried shrimp
Stone Cat is an original stone painting art created by Taiwanese artist Teacher Li Hongxiang (HenryLee). With his deep affection for cats, he meticulously depicts their lifelike poses on stones. These charming artworks can be held in the palm of your hand or used as decorative pieces. The cat eyes are painted with specially developed pigments, giving them a lively and spirited look. It's a globally unprecedented artistic creation...
The Formosan sika deer (scientific name: Cervus nippon taiouanus, English name: Formosan sika deer), belonging to the deer family, is a herbivorous animal and an endemic subspecies of Taiwan. It has a body length of about 150 cm, prefers living in groups, and its name originates from the white, plum-blossom-like spots on its back…
Muzha Tieguanyin is a semi-fermented oolong tea, considered one of the finest among oolong varieties. It originates from northern Taiwan and was first introduced during the Japanese colonial period when the Muzha Tea Company sent two local tea masters, Zhang Naimiao and Zhang Naigan, to the mainland to bring back tea cultivars. These were planted in the Muzha tea-growing region, marking the beginning of Muzha Tieguanyin. As a premium-grade Tieguanyin, its leaves are tightly rolled and shaped...
Gua Bao is a snack originating from Fuzhou. It is made by folding an oval, flat dough wrapper over various fillings. Traditionally, the fillings typically include slices of pork belly, pickled mustard greens, ground peanut powder, and cilantro, though some healthier versions use lean meat instead of pork belly. Due to its shape and filling, it is also known in Taiwan as...
Deep Pit Tofu is made purely from soybeans and brine, resulting in a delicate texture with a rich bean aroma and a hint of smokiness. A distinctive feature of its production is the absence of gypsum. Common cooking methods include red-braised tofu, tofu soup, and tofu rolls, while some eateries also create innovative dishes like spicy stinky tofu. Specialty Old Shops: Traditional shops that prepare tofu using time-honored methods, with “Deep Pit Temple Street Snacks” and “Under the Big Tree Tofu Shop” being notable examples. “Deep Pit Temple Street Snacks,” located next to Jishun Temple, has been around for over 40 years and is especially popular for its red-braised tofu, tofu soup, and bamboo shoots. Nearby is another well-known old shop famous for its three ways of serving tofu.
Tamsui A-Gei is one of the famous snacks in Tamsui Township, Taipei County, Taiwan. “A-Gei” is a direct transliteration of the Japanese word for “fried tofu” (油揚げ, abura-age). It is made by hollowing out square-shaped fried tofu, stuffing it with Q-textured, savory minced pork vermicelli, sealing it with fish paste, and then steaming it. When eaten...
Donghai Lotus Heart Iced•Chicken Feet Jelly uses premium chicken feet sourced from top island-based slaughterhouses such as Betagro and Taisun. After being marinated in an exclusive traditional Chinese herbal brine, the feet are quickly vacuum-packed and refrigerated. The gelatin-rich chicken meat is tender, smooth, and elastic — even the bones can be chewed and broken, revealing nutritious bone marrow inside.
Puli Shaoxing Wine is renowned far and wide for its bright golden-yellow hue, rich and aromatic fragrance, and mellow yet refreshing taste. It is brewed using the sweet and high-quality water from Ailan Spring. Its derivative products — wine-infused eggs, Shaoxing plums, Shaoxing rice cakes, Shaoxing chicken feet, and Shaoxing sausages — are also delicious. Specialty Culture: The Puli Winery was established in 19…
Taipei’s popular snack—pepper buns. Freshly baked and piping hot, these delicious buns have a crispy exterior and aromatic, savory filling. For years, they have been one of Taiwan’s most beloved afternoon snacks. Located in a lane on Section 4, Zhongxiao East Road, in Taipei’s East District, “Fuzhou Shizu Pepper Bun” sees long lines of customers queuing up from around 4 to 5 pm every day. The nimble…
Tucked away in the bustling alleys of Taipei’s East District, there’s an affordable and generous serving of “Crispy Salted Chicken.” Without a local foodie’s guidance, you’d never know such a fragrant late-night snack spot even existed. Each staff member works in perfect coordination, timing everything just right. Once you’ve placed your order, you’ll only have to wait about five minutes before your steaming late-night treat…
Ah Zong Vermicelli This vermicelli shop was established in 1975 and specializes in pork intestine vermicelli. Although it has a small storefront, it doesn’t offer seating. Customers have to hold their bowls and eat the steaming hot vermicelli either standing or squatting under the building’s arcade or even in the middle of the street—a truly spectacular sight. Even more unusual is that customers often wait in long queues…
Taiwanese pork and vegetable glutinous rice balls Amidst a sea of sweet glutinous rice balls, the savory pork and vegetable ones stand out as a rare and cherished treat. These so-called pork and vegetable glutinous rice balls are essentially made with a filling similar to that of dumplings—ingredients such as pork, minced ginger, celery, and bamboo shoots are marinated and mixed evenly to form the filling. This is then combined with the dough to create...
Taipei: Mixed Beef and Lamb Hotpot Many Hong Kong celebrities are crazy about it. It's said that Aaron Kwok packed up leftover hotpot ingredients to take away when he left so he could enjoy it more. The most important part of hotpot is the broth — there are as many types as there are restaurants, but no one knows the exact ingredients or preparation methods. Just like with Sichuan cuisine, the spiciness level of hotpot comes in grades…
What are frog eggs? The eggs laid by frogs are tadpoles. Since the main ingredient of this dessert—tapioca pearls—bears a striking resemblance to tadpoles, vendors humorously named it “Frog Eggs.” This unique Taiwanese dessert is similar to bubble tea. The so-called tapioca pearls have a texture very much like “bubbles.” Chewy tapioca pearls paired with green beans, agar jelly…
Description: Braised Pork Ribs in Herbal Soup uses fresh pork ribs, simmered for hours over low heat with over ten kinds of Chinese medicinal herbs such as angelica, astragalus, goji berries, and licorice to filter out the bitterness of the herbs. It is then seasoned with a sauce made from soybeans and chili peppers, giving the ribs a perfect flavor. You can enjoy this dish for just fifty to sixty New Taiwan Dollars. In the cold wind...
The name “Stir-fried Squid” alone is reason enough to give it a try. The “squid” refers to the dish’s main ingredient—squid—cooked with various types of bamboo shoots and carrots. It’s called “squid” (花枝, literally “flower branch”) because the upper part of the squid has ten fleshy tentacles that resemble flower branches, hence the vivid name. Take a bite, and you’ll taste the savory broth bursting forth, while…
Taro balls originated in the small town of Jiufen, and their main ingredient is taro. The taro is steamed and then mashed into a paste, mixed with an appropriate amount of sweet potato starch and sugar, shaped into round strips, cut into suitable sizes, and boiled in a pot until cooked. They can be served with red beans, ginger juice, syrup, or paired with shaved ice. The smooth and chewy texture of the taro balls will make your lips and teeth compete. One serving...