Although the process of making rice vermicelli is intricate, Zhenglao Dongtai, a third-generation family-run business, insists on using only the finest premium rice and makes it fresh daily in limited quantities to ensure optimum freshness. The savory rice vermicelli at Zhenglao Dongtai comes in both dry and wet versions. Guests who enjoy soup will likely fall in love with its rich and flavorful broth, as it is made from…
As the most famous vegetarian snack in Taitung City, it is renowned for its authentic ingredients and rich broth. In addition to the usual gluten and sesame paste, rice milk is added for flavor. To achieve a more delicate texture, these sauces undergo elaborate stir-frying processes, resulting in an aromatic yet completely oil-free taste. Paired with specially selected noodles, whether served dry or in soup, they are truly memorable. The rice cakes here are also exceptional, steamed in baskets woven from “salt grass” that prevent direct steam exposure, yielding sticky rice that is both chewy and fragrant. Drizzled with the aforementioned sauces, they become uniquely flavorful rice cakes. Additionally, the shop often serves bamboo shoot soup, which complements the dry noodles or rice cakes nicely, offering a light and refreshing contrast. (Taitung County)
The deep and expansive reservoirs and pristine streams near Daxi provide plump carp, catfish, stream shrimp, and stream fish. Abdomen-Nourishing Food Class on Zhongzheng Road makes excellent use of these natural ingredients to create highly rustic and flavorful dishes. Their catfish dishes are particularly expertly prepared—whether stewed with herbs, cooked in a "three-cup" style, red-braised, or steamed, all are delicious. They are also skilled at preparing other ingredients such as soft-shelled turtle…
Auntie Li Qiu Libaoxiu has been selling bowl rice cakes in Daxi for decades. The cakes are made purely from steamed non-glutinous rice, mixed with crispy pickled radish and stir-fried mushrooms and dried shrimp, then drizzled with garlic-infused Kimlan soy sauce — also a specialty of Daxi. Holding an antique bowl that’s around 30 years old, chatting with the amiable old lady feels wonderfully cozy. In addition, the black sugar and green tea flavors of the bowl rice cakes are also very delicious. Due to Auntie Li’s advanced age, she only “occasionally” sets up her stall on Sunday mornings, so those wishing to try them may need a bit of luck. (Taoyuan County)
Guanshan Rice is produced in Guanshan Township, Taitung County, Taiwan Province, China. This area is located on the Huatung Valley between the Coastal Mountain Range and the Central Mountain Range, with an average elevation of 260 meters. It features a large diurnal temperature variation, short sunshine duration, abundant rainfall, sweet-tasting water, fertile soil, and no industrial pollution. These favorable regional characteristics give Guanshan Rice its distinctive high-quality grains...
Bean Starch Noodle Soup is a dish made with bean starch noodles and various seasonings. The so-called "bean starch noodles" are noodles made from ground mung beans (also known as cowpeas), which are rich in protein. It is said to have originated from places like Anxi in Quanzhou, Fujian Province. In the past, poorer families who couldn’t afford rice or wheat-based meals would cook bean starch noodles instead. The noodles are somewhat similar to Italian pasta…
Mantingxiang is the original shop that created Longtan Peanut Soft Candy. Seeing that hard peanut candy was unpopular with both the elderly and children, they used maltose as the base to develop a softer version of peanut candy. With more maltose and less white sugar, it is less sticky on the teeth. In terms of flavors, in addition to the original taste, ginger juice, coconut, tea, seaweed, cilantro, and even chocolate—beloved by young people—have been added, becoming highlights of the new generation of products.
Opened near Xinming Market nearly 40 years ago, yet its flavor and store style have never changed. The rich aroma of beef wafts out from time to time, leaving a deep impression. Besides ordering a bowl of spicy beef noodles, you can also request several plates of beef offal for a full beef feast. Due to its immense fame, several beef noodle shops with the same name have popped up in Zhongli—but the original Time-honored Xinming has no branches, so diners beware of going to the wrong one!(Taoyuan County)
Located next to the entrance of the Taoyuan International Airport Cargo Terminal, the building was originally a grain barn and pigsty. The walls are adorned with vintage posters and album covers, while old sewing machines, redwood beds, and upside-down rice barrels serve as tables, with heavy antique bowls. The place exudes an old-world charm. There is no menu; the waitstaff serves whatever they prepare, such as soy sauce rice, preserved radish omelet,…
Although Taoyuan does not have a long development history, it lacks "historical" culinary characteristics. However, there are considerable geographical differences between its various townships. These variations between mountainous, coastal, and plains areas have actually influenced the eating habits of Taoyuan residents. For example, the coastal regions offer an abundance of seafood, while fish ponds raise geese and ducks. Zhongli and Longtan, due to poor soil conditions, are known for their peanut production. Areas near the Shimen Reservoir, the Beiheng River, and the Dahan River—mountainous and riverside locations—also provide a continuous supply of rich ingredients, creating today’s diverse geographical culinary identity of Taoyuan. Though Taoyuan snacks may not be widely renowned in Taiwan’s vast food scene, local vendors, drawing on decades of accumulated experience, have carved out their own niche. Examples include the long-established Xinming Beef Noodles and Jinhe Winter Noodles with Meatballs. Xinhong Goose Meat Shop takes full advantage of the goose-rich environment in Xinyi, establishing an authoritative presence as a specialty goose meat vendor. Additionally, the incorporation of ethnic community flavors, including Yunnan-Burmese influences, has given rise to the distinctive offerings at Yunnan Village Cuisine. Meanwhile, Longtan’s peanut candy, Shimen’s live fish, and Daxi’s mountain-stream produce all highlight local specialties, enriching the diversity of Taoyuan cuisine and offering diners more choices. (Taoyuan County)
With over 20 years of experience in making rice bran and rice crackers, Zhengfeng is the only remaining "specialist" shop in Daxi. Its brown rice bran is made purely from brown rice, rich in dietary fiber, and known to benefit gastrointestinal health and treat diarrhea. The Four-Gods Rice Bran is made by combining four traditional herbs, helping to invigorate energy and nourish the body. Popping rice bran is an essential step before making rice crackers, and when flavored with peanuts, seaweed, cilantro, and others, it becomes a nostalgic snack. (Taoyuan County)
To ensure freshness and original flavor, the shop still retains the caramel coloring process, allowing visitors to understand why the black dried tofu is “black.” The store specially prepares black dried tofu that is marinated and then cooled, which reveals its true taste when chewed slowly. In addition to black dried tofu, various flavors of bagged dried tofu are also popular, among which shredded-ginger dried tofu features sweet pickled ginger wrapped inside fried tofu…
Dried tofu is a well-known specialty of Daxi, with black dried tofu being especially representative. It originates from Huang Rixiang, a brand that has been passed down through four generations for over 70 years. The founder, Huang Wu, noticed that dried tofu easily spoiled, so he invented black dried tofu dyed with caramel to extend its shelf life. The secret to the deliciousness of black dried tofu lies in mixing spices into the soybean milk during grinding, infusing the tofu with aroma both inside and out...
Sweet potato cake is another local specialty of Daxi. In the past, locals would steam sweet potatoes, mash them into a paste, mix them with brown sugar and glutinous rice flour, wrap the mixture in a thin layer of dough, and bake it into cakes that are round and golden—resembling a full moon. These cakes are not only an essential treat during the Mid-Autumn Festival for Daxi residents but also a delicious everyday snack. A good sweet potato cake has a soft and chewy filling, is sweet without being cloying, and has a thin yet tender crust. However, since the sweet potato filling doesn’t keep well, it must be made fresh every day, making freshness the most important factor when enjoying this delicacy. Most bakeries and pastry shops in Daxi town sell sweet potato cakes, but the more well-known ones include the century-old He Zhen Xiang and Yong Zhen Xiang, as well as Zhen Xin Xuan. In addition, taro cakes made with betel nut heart taro, white bean paste cakes, and curry cakes are also worth trying.
Zhengxing Foods has been producing rice bran and rice crackers for over 20 years and is the only remaining "specialist" shop in Daxi. Their brown rice bran is made purely from brown rice, rich in dietary fiber, and known for its benefits to digestive health and treatment of diarrhea. The Four-Gods Rice Bran is made by blending traditional Four-Gods ingredients, helping to invigorate energy and nourish the body. Puffed rice crackers are an essential step in making rice bran, and when flavored with peanuts, seaweed, cilantro, and more, they become a nostalgic snack. (Taoyuan County)
Zhongzhen Li in Pingzhen City is a military dependents' village settled by immigrants from Yunnan and Myanmar. Near Zhongzhen Market, there are several Yunnanese snack shops that serve authentic Yunnan noodle dishes. Among them, Chenji Snacks, with 40 years of history, best preserves the original flavors of Yunnan. The shop’s rice noodles, rice vermicelli, and pea flour dishes are all typical Yunnan home-style snacks. Both the rice noodles and rice vermicelli are made purely from glutinous rice, giving a texture similar to Hakka rice strips. The pea flour is made by grinding peas into powder, steaming, then cooling until it naturally sets into a jelly-like consistency—smooth and refreshing. A sauce made from spices such as cardamom, Sichuan peppercorn, and coriander seeds is essential, and when paired with sour and spicy Yunnan pickles, the flavor becomes even more delightful. (Taoyuan County)
The oddly named shop actually cleverly hints at its specialty. The owner blends spinach and carrots into juice, mixing it directly into flour to make vibrant green “Qingfa Noodles” and light red “Hongzhong Noodles.” Not only are the colors beautiful, but they also add a touch of healthiness. Since these noodles can’t be stored for long, they’re made fresh daily — come late and you’ll miss out...
A time-honored shop with over 30 years of history, its broth is seasoned with a unique satay sauce made from traditional Chinese medicine, spices, dried shrimp, and flatfish, which enhances the flavor of its homemade fish balls. Whether it's the fish ball filling, melon seed meat, or braised pork, everything is made fresh with black pork—using only high-quality cuts that are never greasy. Additionally, the saltwater Southeast Asian fish from Tainan is farmed in saline fish farms, free from earthy flavors, with delicate flesh, and is steamed with Hakka-style bean paste for a uniquely delicious taste.
The shop uses locally raised free-range geese fed on corn and brown rice, ensuring no impurities in the meat. The cooked meat has a slight pink hue, rich in fat and thick in texture, offering a tender yet chewy bite, along with a unique sweetness and aroma. Poached goose is the signature dish, but the goose head, gizzard, and intestines are also exceptionally delicious. The dipping sauce, made from goose broth mixed with Hakka bean paste and basil, enhances the flavor of the goose meat.
“Dao Kou Braised Chicken” was originally a specialty cuisine from Dao Kou County in Henan Province, gaining fame after being designated as an imperial tribute by Empress Dowager Cixi. Its preparation involves selecting premium-quality chicken, cleaning it thoroughly, marinating it with over ten kinds of precious Chinese herbal seasonings such as licorice, angelica, star anise, and cloves, and then slow-cooking it over gentle heat — the fire intensity must be precisely controlled…