Linnei Spare Ribs King has been around for over 40 years. Originally, the shop mainly sold braised spare ribs, which needed to be fried until half-cooked before being simmered in sauce for about an hour so the marinade could seep into the meat. Another signature dish is the braised pig trotters. The trotters are also fried first and then braised, but what sets them apart is that they’re slow-cooked over high-heat charcoal with a low flame, giving them a tender and refreshing texture. Due to the overwhelming popularity, there are now two branches, each sporting signs reading “Spare Ribs King” and “Pig Trotters King.” (Yunlin County)
Rats, which most people avoid at all costs, are actually considered a delicacy by some here. The rats cooked here are field mice that grow in the wild mountains and forests. With plenty of exercise and a diet of wild fruits and game, their digestive systems are clean, and their skin is tender with smooth meat—its texture is no less refined than any mountain delicacy. Field mice are best prepared in the “three-cup” style: first sauté ginger, chili peppers, and garlic until fragrant,…
“Eyeglass Guy’s Wheat Germ Crisps” gets its name from the owner’s thick glasses. Freshly made, the crisps have a smooth texture, but as they cool, they become delicate, crisp, and melt in your mouth. With no added sugar, you won’t feel overly full even if you eat a lot—and instead, you’ll enjoy a subtle natural sweetness from the wheat germ. In addition to the wheat germ crisps, Eyeglass Guy also offers an exclusive recipe for round dumpling…
Operating for 50 years, Wei Family Angelica Noodles is meticulous in both craftsmanship and ingredients. The broth is simmered with duck bones and over ten kinds of ancestral herbal recipes, while the noodles are hand-pulled. Though the cost is a bit higher, it has earned the customers' praise. The broth is fragrant yet not greasy, and the noodles are chewy and firm — leaving everyone wanting more…
When owner Chen Qingguo first launched black soy milk ten years ago, customers would often ask, “Black soy milk?” or “Are the beans not washed properly?” But once the dark greenish-black soy milk was served, its slightly bitter yet sweet, richly flavorful taste always led people to finish it in one go. The black soy milk is made from imported black beans, which are quite hard and thus difficult to grind...
When it comes to Beigang Vegetarian Restaurant in Beigang Town, it’s a household name known to young and old alike. This 30-year-old eatery is run by three aunties, offering great value for money. The menu features common dishes such as vegetable soups, congee, and vegetarian noodles, yet customers keep coming back. Aside from the delicious food, the warm and friendly service from the owners makes everyone feel right at home...
In business for over 100 years, this narrow storefront features a red lantern with the characters “Darklight” written on it, making it a well-known landmark among both young and old in town. The pork lard used in Darklight Danzai Noodles is white, unlike the red lard used in Tainan’s version. This is said to be due to differences in the amount of soy sauce added during preparation, which also results in a different flavor…
A well-known century-old shop in Beigang Town, with a heritage spanning over five generations, Jinhuazhai specializes in traditional Chinese-style wedding cakes. It offers a wide variety of flavors, including black bean paste, curry, and coconut flakes. Among them, the Lu Rou (braised pork) flavor Zhuangyuan Cake is especially famous. The savory filling is made by combining mung bean paste, meat floss, and cured meat, then undergoes a two-step process of braising and stir-frying, resulting in a richly aromatic...
This is an imported specialty. Beigang does not produce almonds locally; it is one of the more well-known "imported goods" brought by pilgrims. (Yunlin County)…
Also known as "Convex Cake" or "Big Cake," it is made by mixing flour, sugar, and water into dough, which is then fermented and baked. It resembles the round, thick, and sturdy Benkang Cake. Easy to make, preserve, and carry, the character "发" (fā) symbolizes prosperity and success. It was once the most commonly carried dry food by pilgrims walking to temples in the early days, but is now less commonly seen...
During the Qing Dynasty, the Beigang area was rich in sesame production, as evidenced by nearby place names such as "Mayuanliao" (Sesame Garden Shed). The production of Beigang sesame oil flourished due to the well-developed oil mill industry. Even today, several traditional oil shops continue to use ancient methods of refining, preserving the distinctive aroma of sesame oil. (Yunlin County)…
The sandy soil along the Beigang River is suitable for growing peanuts, so the oil-pressing industry has flourished in Beigang Town since ancient times, with as many as over a hundred mills at its peak. The province-famous Shenggang Peanut Oil is produced here in Beigang. Besides peanut oil, locals also make a variety of delicious snacks from peanuts, such as garlic-flavored peanuts, fried peanuts, and peanut candy. (Yunlin…)
Oyster vermicelli is a highly localized street snack. The starchy and glutinous vermicelli, thickened with starch, is dotted with plump oysters that are truly mouthwatering. However, in Yunlin—the oyster production hub of Taiwan—there’s another way to enjoy it: fried oyster vermicelli. In this version, the vermicelli is first blanched in boiling water...
Origin: Changhua, Yunlin, and Chiayi, Taiwan, China. Customs: Taiwanese dietary customs share many similarities with those of Guangdong and Fujian, but when it comes to eating oysters, each region has its own unique flair. In front of Longshan Temple in Taipei’s Wanhua District, a variety of food stalls are scattered everywhere, among which “oyster omelet” often stands out with its distinctive flavor, attracting diners in droves…
Though unassuming, pickled mustard greens are surprisingly appetizing. Dapi Township in Yunlin County produces over 80% of Taiwan’s pickled mustard greens, earning it the title “Hometown of Pickled Mustard Greens” and making it the island’s largest producer. Around November each year, farmers take advantage of the idle period after the second rice harvest to plant mustard greens in the fields and ferment them into pickled mustard greens. This continues until just before the Lunar New Year, which is the busiest time for harvesting and pickling. The harvested mustard greens are brought back from the fields, and the traditional method involves layering them with salt in large wooden barrels. After being sealed and fermented for 25 days, they become delicious pickled mustard greens. In recent years, to reduce costs, many farmers have switched to fermenting them in underground concrete round barrels. This condiment helps cut grease, reduce heaviness, and aid digestion. Thanks to vacuum packaging, consumers can buy with confidence and eat with peace of mind. (Yunlin County)
Located by the Zhuoshui River, Siluo boasts sweet water, fertile soil, and an ideal environment for agriculture. It has long been renowned across Taiwan for its sweet melons, fragrant rice, and richly flavored soy sauce. In the past, from June to July, as melon fields on both sides of the Siluo Bridge harvested their crops, melon farmers wearing conical hats and riding tricycles would sell their produce directly. The juicy watermelons had bright red, tender flesh...
The deliciousness of Forest Farm Meatball Soup lies in 40 years of experience, carefully selected lean meat, authentic preparation methods, and the star ingredient—red sweet potato starch. The result? Meatballs that are irresistibly smooth on the outside and tender on the inside, truly the real deal. (Yilan County)…
Skewered Hearts, also known as tofu rolls, is a unique snack in the Lan Yang region. It consists of hollow fried tofu stuffed with cooked ingredients such as rice sausage, Chinese sausage, pork lung, or char siu pork, along with garnishes like garlic sprouts and chives, all skewered on long bamboo sticks. While there are many shops selling tofu rolls in Yilan, the most famous one is Longxin Skewered Hearts at the entrance of Luodong Park...
Luodong Snacks, centered around Luodong Park, bring together a blend of traditional and modern street foods, operating day and night with high visibility. It’s a must-visit spot for most travelers to Luodong. As Luodong evolved from a timber distribution hub into an industrial and commercial town, businesses and food stalls gradually gathered in the area. Notable eateries include Linchang Meat Hot Pot and Cuiji Breakfast. In recent years, with the advancement of tourism, the area around Luodong Park—particularly Park Road and Zhongshan Road—has been developed into a tourist night market. The uniformly designed storefronts have truly drawn in large crowds. Every evening, the rows of shops in the night market begin to light up, and visitors stream in. The market is almost entirely composed of snack stalls offering oyster omelets, danzai noodles, and milkfish—all rich in local flavor. Though called a night market, many vendors actually start business at noon or even in the morning, such as the well-known Zhang Xiuxiong’s Salty Rice Vermicelli. Therefore, no matter when you visit, there’s always a variety of delicious options to choose from. (Yilan County)
Nan'ao is located near the convergence of the Kuroshio and Oyashio currents, where strong ocean flows bring in large schools of fish. In winter, large numbers of sharks and swordfish arrive, while tuna is abundant in summer. Mackerel, available year-round, is considered symbolic of Nan'ao. The rich variety of seafood has made Nan’ao the largest fishing port on Taiwan’s east coast. Among all seafood dishes, shark fin, swordfish belly, and jellyfish intestines are especially distinctive and well-known. Shark fin is made from the comb-like tendons on either side of the central cartilage of a shark's fin, dried into strips. Boneless and spine-free, it has a uniquely chewy texture and tastes great whether braised, stewed, simmered, or slow-cooked. Commonly known as “Dingwan belly,” swordfish belly makes an excellent drink pairing dish, prized mainly for its “crispness.” It can be stir-fried with basil and celery or smoked, sliced, and served as a sipping snack—crispy and delicious. The intestines of the ocean sunfish (also called the “swimming head fish”) are even crispier than those of the swordfish, boasting a sweet and crisp taste that is quite unique, earning it the name “dragon intestine” and recognition as one of the finest delicacies of the sea. Thanks to its prime location, the harbor road of Nan’ao Fishing Port is lined with seafood restaurants, forming a distinctive seaside seafood street. Here, visitors can enjoy a wide range of freshly caught seasonal seafood. They can also purchase their own fish and seafood at the market and have restaurants cook it for them, enjoying a memorable seafood feast with views of the fishing harbor. (Yilan County)