In autumn, when you visit Fanlu Township in Chiayi County, you’ll see countless golden persimmons hanging heavily from the branches. Along with pomelos, persimmons are one of the most iconic fruits of the season. Persimmon trees thrive in low-altitude temperate zones and are not particularly picky about soil, which is why they are cultivated all over Taiwan. Among these, Fanlu Township, situated at an altitude of 400 meters, has a cultivation area spanning 259 hectares...
Although the betel nuts from Meishan are not as famous as those from Shuandong in Nantou, nor is their production the highest in the province, they are grown in mountainous areas at an altitude of 800 meters with a mild climate. The nut flesh is not only snow-white and tender but also free of residue, juicy, delicious, and chewy—with quality that rivals or even surpasses that of Shuandong. Nowadays, their reputation is soaring, and they are regarded as a premium treat among betel nut enthusiasts. The small township of Meishan boasts expansive betel nut plantations, and during harvest season, it's common to see families gathered in front of their homes processing betel nuts—a unique and vibrant local industry scene. Betel nuts have become a vitally important industry for Meishan Township. (Chiayi)
Flower and Fruit Crisp is made by coating a cookie in maltose and then rolling it in peanut powder. The "flower" in its name comes from the "peanut powder," giving it a unique texture that is sticky yet delightfully crispy. …
Nokogiri fish, also known as Ku Hua fish, feed on moss and plankton, and prefer to live in high-altitude streams with water temperatures of around 10 degrees Celsius. They are generally found in the clear streams of Taiwan’s mid-to-high altitude regions, particularly in the upper reaches of the Tsengwen River in Alishan Township, with Dannaigou in Shanmei Village even being called the “hometown of Nokogiri fish.” There are two types of Nokogiri fish,…
The agriculturally rich Alishan offers a variety of local specialties throughout the seasons, including all kinds of bamboo shoots, high mountain tea, fruits, and alpine vegetables. In addition, you can easily find nutritious and delicious highland wild vegetables such as Japanese mustard greens, red leaf spinach, white motherwort, vine spinach, Taiwan lespedeza, beetroot, mountain celery, nightshade, and mountain leaf greens—all of which make for uniquely flavorful dishes. These alpine…
Dongshi and Budai, both situated on sandy shores, are the only two coastal townships in Chiayi County. They share similar backgrounds in terms of terrain, landscape, climate, and aquatic resources, with industries primarily focused on fishing, aquaculture, and oyster farming. In Dongshi, fishing is conducted using double-trawl methods, yielding mainly inshore fish, while in Budai…
In the bamboo-covered Alishan region, bamboo tube rice is a specialty snack, especially popular among the local Tsou people. The traditional method involves filling a green bamboo tube with raw glutinous rice, sealing the opening with cabbage or mountain greens, and then roasting it over charcoal. Soon, a rich aroma of bamboo fills the air. Once roasted, the bamboo tube is opened to reveal long strips of white rice wrapped in a...
The founder, Hong Yutou, originally made a living by fishing. During the windy seasons of summer and autumn, he set up a stall at Shuixian Temple to sell noodles, helping him get through the lean “little month.” Due to its great popularity, this side business became his main livelihood and gave rise to the century-long legend of Tayo Yuan. Now in its fourth generation, the Hong family has expanded its presence with multiple locations across the city and established a food processing factory, moving toward corporate operations. (Tainan)
Square Crackers are a specialty snack from Chiayi, Taiwan, made with ingredients such as flour, butter or lard, sesame seeds, and sugar to create a layered, flaky biscuit. Early versions of the Square Cracker were square-shaped, about the size of a palm, thick, crispy, and classified as a type of biscuit. They originated on Minguo Road in Chiayi, a street known for its wide variety of noodles and steamed buns...
The Formosan Serow (English name: Formosan Serow), also known as the Taiwan wild goat, Taiwan antelope, or Taiwan gazelle, is an endemic species of Taiwan and the only wild bovid in the region. From low-altitude hills at around 200 meters to high-altitude areas such as the southern peak of Yushan, the Nanhua cirque, and the Snow Mountain cirque...
When Niigang Candy was first created, it was originally called "Mouse Candy" (老鼠仔糖), also known as "Double Kernel Candy" (双仁润). It was invented in the 17th year of the Guangxu reign of the Qing Dynasty (1891) by a street vendor named Lu Qitou from Jiangcuodian in Minxiong Township. Originally, Mr. Lu made a living by selling homemade "maltose" and "potato candy" in the Minxiong area. One time, due to continuous heavy rain that prevented him from going out to sell his goods…
Zai Fa Hao Rice Dumplings, with a history of over 120 years and passed down through four generations, is widely renowned. The Wu family originally ran a meal table business but gained fame after introducing their 12-tael “Eight Treasures Rice Dumpling,” after which they specialized exclusively in rice dumplings. These dumplings are made with glutinous rice and eight fillings including dried scallops, shredded dried mackerel, dried shrimp, chestnuts, shiitake mushrooms, minced pork, pork belly, and salted egg yolk...
A third-generation family-run business, Ayuan Eel Shop is a time-honored name in eel cuisine. Since eel has a strong fishy smell, most restaurants stir-fry or thicken it with heavily spiced, sour, and spicy seasonings. However, Ayuan masters the art of heat control to produce a delicious, fresh, and refreshing eel soup — earning the title of the originator of eel soup. (Tainan)…
Relocated from the Shijingjiu Snack Market in front of Guang’an Temple to its current location, Ah Han’s Congee has become widely renowned and is now a classic symbol of milkfish congee. Made with fish back meat and rice, the milkfish congee is cooked by simmering the rice in fish bone broth, then adding fish meat, fresh oysters, minced pork, and garlic to create a rich, sweet, and savory fish congee. Before serving, it is sprinkled with chopped celery,…
Cai Family Rice Cake originates from the creative concept of Chiayi’s fried sticky rice. It features steamed glutinous rice topped with homemade minced pork sauce, dried fish floss, peanuts, as well as pickled cucumbers and cilantro. The rice cake is fragrant, chewy, and soft, while the pork sauce is flavorful and has a nice bite. Paired with refreshing, oil-cutting pickled cucumbers, the overall texture is rich, soft, and delicious. Having relocated from Shi Jingjue, it still attracts many loyal customers who make special trips here, a true testament to its...
The Xue family’s angelica duck is made with premium ingredients, and the broth they brew is rich, mellow, and nourishing—decades of dedication have earned them a loyal following of regular customers. The shop proudly promotes its philosophy of “great broth, great hygiene, fair pricing,” proudly branding itself as “Sanhao Yigongdao Angelica Duck.” In addition to the angelica duck meat soup, the shop also offers smoked duck, duck meat thick soup, duck blood cake, and various braised delicacies…
Jin De Spring Rolls has become a popular snack stall near Yongle Market, thanks to its rich and fresh fillings. The handmade wrappers are filled with over 10 ingredients, including cabbage, shredded pork, shrimp, tofu, egg crepe, cilantro, and peanut candy powder. The wrappers are then pan-fried until lightly golden, resulting in a flavorful, nutritious bite. (Tainan…)
A top-tier duck meat thick soup specialty shop in Fucheng (Tainan), simmering over 30 ducks to create a sweet and savory broth. Using an exclusive cooking technique, the ducks are stewed for two hours with crushed ginger, seasonings, and radish. The result? Fragrant, juicy, and glistening ducks ready to be served. The rich broth is further processed into duck meat thick soup and duck intestines soup, drawing customers from far and wide...
Xiaobei Stinky Tofu is fermented using natural wild herbs without any chemical additives. The fried tofu gives off a subtle fragrance and is very popular. The Five-Spice Tofu is made by simmering a variety of ingredients—such as fried bean curd, fish balls, kelp, and pork intestines—in a rich bone broth, resulting in a hearty soup with plenty of tasty bits. (Tainan)…
This premium, exclusive delicacy has been a favorite for over 30 years. The skipjack tuna used in the fish soup is directly sourced from Kaohsiung Fish Market, hand-ground, seasoned, and cooked to ensure exceptional freshness and sweetness. Additionally, the fish meatball—made by blending minced meat with fish paste—is tender, juicy, and delicious. (Tainan)…