{"id":540,"date":"2020-02-15T00:20:09","date_gmt":"2020-02-14T16:20:09","guid":{"rendered":"https:\/\/taipeieats.com\/blog\/?p=540"},"modified":"2020-04-29T16:09:22","modified_gmt":"2020-04-29T08:09:22","slug":"54-must-eat-foods-in-taipei-for-first-time-visitors","status":"publish","type":"post","link":"https:\/\/taipeieats.com\/blog\/2020\/02\/15\/54-must-eat-foods-in-taipei-for-first-time-visitors\/","title":{"rendered":"54 Must Eat Foods in Taipei"},"content":{"rendered":"\n

If you are planning a trip to Taipei for the first time and you\u2019re still clueless about where to start, the first thing you need to realize is that eating is one of the top things to do in Taipei, after all, according to a poll CNN Travel made in 2015, Taiwan is the BEST food destination in the world, especially here in Taiwan\u2019s capital\u2013Taipei City.<\/p>\n\n\n\n

So we\u2019ve compiled a 2020 updated list of what places to visit in Taipei for the ultimate culinary adventure, from gastronomic destinations to legendary street vendors, this is the food guide you will want to keep in your back pocket for your first Taipei tour, the insider scoop of some of the best Taipei eats you wouldn\u2019t want to miss.<\/p>\n\n\n\n

But before we get started, what is Taiwanese cuisine exactly?<\/p>\n\n\n\n

The essence of Taiwanese cuisine is complicated, to say the least, you can find culinary influences from a diverse pool of cultures due to its colonial history and multiple mass migrations of ethnic Chinese subgroups from China since the 17th<\/sup> century, creating a flavor profile that is uniquely Taiwanese, yet also easily accepted even by the pickiest palates.<\/p>\n\n\n\n

Although Taipei is mostly known for its street food in the past, the Taipei food scene has gone through an impressive transformation in recent years, with many new culinary points of views emerging from 2nd<\/sup> or 3rd<\/sup> generation food business owners, and chefs returning home to open shop after going through culinary training abroad, bringing new life to what Taiwanese food should be or could be. Of course, we will be missing some amazing gems because the list is just 54 deep, but you will be able to find more culinary treasures than you can devour for a 2 weeks visit, so please enjoy some of the best foods Taipei has to offer and make you\u2019re next Taipei visit a trip to remember.<\/p>\n\n\n\n\n\n\n\n

\n
Table of Content<\/strong><\/td><\/tr>
Noodles & Rice<\/strong><\/a><\/td><\/tr>

1) Beef Noodle Soup (\u725b\u8089\u9eb5)<\/a><\/p><\/td><\/tr>

2) Danzai Noodles (\u64d4\u4ed4\u9eb5) <\/a><\/p><\/td><\/tr>

3) Misua (\u9eb5\u7dda)<\/a><\/p><\/td><\/tr>

4) Baby Eel Noodles (\u9c54\u9b5a\u610f\u9eb5)<\/a><\/p><\/td><\/tr>

5) Braised Pork Rice \/ Lu Rou Fan (\u6ef7\u8089\u98ef)<\/a><\/p><\/td><\/tr>

6) Goose Rice (\u9d5d\u8089\u98ef)<\/a><\/p><\/td><\/tr>

7) Tube Rice Cake (\u7b52\u4ed4\u7c73\u7cd5)<\/a><\/p><\/td><\/tr>

Bao, Bing & Sandwiches<\/strong><\/a><\/td><\/tr>

1) Baozi (\u5305\u5b50)<\/a><\/p><\/td><\/tr>

2) Soup Dumpling \/ Xiao Long Bao (\u5c0f\u7c60\u5305)<\/a><\/p><\/td><\/tr>

3) Pan Fried Bun (\u751f\u714e\u5305)<\/a><\/p><\/td><\/tr>

4) Gua Bao (\u639b\u5305)<\/a><\/p><\/td><\/tr>

5) Scallion Pancakes (\u8525\u6cb9\u9905)<\/a><\/p><\/td><\/tr>

6) Pepper Cake(\u80e1\u6912\u9905)<\/a><\/p><\/td><\/tr>

7) The “Nutritious” Sandwich (\u71df\u990a\u4e09\u660e\u6cbb)<\/a><\/p><\/td><\/tr>

8) Hongrui Zhen Sandwich (\u6d2a\u745e\u73cd\u4e09\u660e\u6cbb)<\/a><\/p><\/td><\/tr>

Street Food<\/strong><\/a><\/td><\/tr>

1) Stinky Tofu (\u81ed\u8c46\u8150)<\/a><\/p><\/td><\/tr>

2) Oyster Omelet (\u86b5\u4ed4\u714e)<\/a><\/p><\/td><\/tr>

3) Grilled Corn (\u70e4\u7389\u7c73)<\/a><\/p><\/td><\/tr>

4) Pig\u2019s Blood Cake (\u8c6c\u8840\u7cd5)<\/a><\/p><\/td><\/tr>

5) Shrimp Roll (\u8766\u6372)<\/a><\/p><\/td><\/tr>

6) Salt Water Chicken (\u9e7d\u6c34\u96de)<\/a><\/p><\/td><\/tr>

7) Fried Chicken (\u9e79\u9165\u96de)<\/a><\/p><\/td><\/tr>

8) Ba Wan (\u8089\u5713)<\/a><\/p><\/td><\/tr>

9) Tien Bu La (\u751c\u4e0d\u8fa3)<\/a><\/p><\/td><\/tr>

10) Lu Wei (\u6ef7\u5473)<\/a><\/p><\/td><\/tr>

11) Sausage (\u9999\u8178)<\/a><\/p><\/td><\/tr>

12) Hakka Rice Cake (\u8349\u4ed4\u7cbf)<\/a><\/p><\/td><\/tr>

13) Ah Gei (\u963f\u7d66)<\/a><\/p><\/td><\/tr>

14) Oyster Fritter (\u86b5\u4ed4\u9165)<\/a><\/p><\/td><\/tr>

Hot Pot & Soups<\/strong><\/a><\/td><\/tr>

1) Hot Pot (\u706b\u934b)<\/a><\/p><\/td><\/tr>

2) Four Spirit Soup (\u56db\u795e\u6e6f)<\/a><\/p><\/td><\/tr>

3) Milkfish Soup (\u8671\u76ee\u9b5a\u6e6f)<\/a><\/p><\/td><\/tr>

4) Medicinal Pork Rib Soup (\u85e5\u81b3\u6392\u9aa8\u6e6f)<\/a><\/p><\/td><\/tr>

5) Fish Ball Soup (\u9b5a\u4e38\u6e6f)<\/a><\/p><\/td><\/tr>

6) Geng (\u7fb9)<\/a><\/p><\/td><\/tr>

Bao, Bing & Sandwiches<\/strong><\/a><\/td><\/tr>

1) Shao Bing You Tiao (\u71d2\u9905\u6cb9\u689d)<\/a><\/p><\/td><\/tr>

2) Taiwanese Breakfast Shop (\u53f0\u5f0f\u65e9\u9910\u5e97)<\/a><\/p><\/td><\/tr>

Sweets<\/strong><\/a><\/td><\/tr>

1) Fruit (\u6c34\u679c)<\/a><\/p><\/td><\/tr>

2) Eight Treasure Ice (\u516b\u5bf6\u51b0)<\/a><\/p><\/td><\/tr>

3) Mango Shaved Ice(\u8292\u679c\u51b0)<\/a><\/p><\/td><\/tr>

4) Aiyu Jelly, Grass Jelly (\u611b\u7389\u3001\u4ed9\u8349)<\/a><\/p><\/td><\/tr>

5) Wheel Cake (\u8eca\u8f2a\u9905)<\/a><\/p><\/td><\/tr>

6) Taro (\u828b\u982d)<\/a><\/p><\/td><\/tr>

7) Pineapple cake (\u9cf3\u68a8\u9165)<\/a><\/p><\/td><\/tr>

8) Buffalo\u2019s Tongue (\u725b\u820c\u9905)<\/a><\/p><\/td><\/tr>

9) Sun Cake (\u592a\u967d\u9905)<\/a><\/p><\/td><\/tr>

Drinks<\/strong><\/a><\/td><\/tr>

1) Bubble Tea (\u73cd\u73e0\u5976\u8336)<\/a><\/p><\/td><\/tr>

2) Oolong Teng (\u70cf\u9f8d\u8336)<\/a><\/p><\/td><\/tr>

3) Papaya Milk (\u6728\u74dc\u725b\u5976)<\/a><\/p><\/td><\/tr>

4) Herbal Tea (\u9752\u8349\u8336)<\/a><\/p><\/td><\/tr>

5) Winter Melon Punch (\u51ac\u74dc\u8336)<\/a><\/p><\/td><\/tr>

6) Craft Beer (\u7cbe\u91c0\u5564\u9152)<\/a><\/p><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Noodles & Rice<\/strong><\/span><\/a><\/h2>\n\n\n\n

Noodles and rice plays an important role in most Asian cuisines, with each culture developing their own lineage of flavors and techniques, you can often find how history and geography left marks on their food culture by examining the way their signature dishes are constructed, and there is no better way to experience Asian cuisine than trying out some of their iconic noodle and rice dishes.<\/p>\n\n\n\n

1) Beef Noodle Soup (\u725b\u8089\u9eb5)<\/strong><\/a><\/h3>\n\n\n\n
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It\u2019s impossible not to start a Taipei food guide without putting beef noodle soup at the top of the list.<\/p>\n\n\n\n

Beef was once considered a festive only ingredient because of its rarity in the early 20th<\/sup> century, but as the economy began to improve post World War 2, being able to enjoy large pieces of beef became a representation of economic prosperity, and that\u2019s how this signature Taiwanese dish was born.  Now widely recognized as the national dish of Taiwan, there are multiple festivals and competitions held annually just to honor this dish.<\/p>\n\n\n\n

There are countless variations of this beef, vegetable, noodle, and soup combination, but the beef shank and tendon with a five-spice and soy beef broth is considered as the basic form, Lin Don Fang Beef Noodles (\u6797\u6771\u82b3\u725b\u8089\u9eb5)<\/a> and Yong Kang Beef Noodles (\u6c38\u5eb7\u725b\u8089\u9eb5)<\/a> are often rated as champions of this style. Or if you are looking for something lighter in flavor, Jin Chun Fa Beef Noodle (\u91d1\u6625\u767c\u725b\u8089\u5e97)<\/a> or Muslim Beef Noodle Restaurant (\u6e05\u771f\u9ec3\u725b\u8089\u9eb5\u9928)<\/a> are both known for their white broth, an umami-rich soup made with beef and vegetables.<\/p>\n\n\n\n

<\/a> Danzai Noodles (\u64d4\u4ed4\u9eb5) <\/strong><\/h3>\n\n\n\n
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This noodle dish was invented by a boatsman named Hong Yu-Tou back in 1895, he used to sell this noodle dish during summer and fall, when he was trying to make an extra buck because the constant typhoon made his boating career impossible to make ends meet, Hong\u2019s noodle invention later became so famous his customers nicknamed the dish after the wooden pole (danzai<\/em>) that he carried over his shoulders to transport his noodle business, and since it was only available during the off season of boating, it is also known as \u201cslack-season noodle soup\u201d.   <\/p>\n\n\n\n

Danzai noodle is usually topped with braised minced pork, shrimp, bean sprouts and cilantro, with the option of wheat noodles or rice flour noodles, and because it was designed to be more of a snack than a meal, the portion size is fairly small for an adults\u2019 appetite.<\/p>\n\n\n\n

You can still find the original recipe by Hong Yu-Tou at Du Xiao Yue Danzai Noodles (\u5ea6\u5c0f\u6708\u64d4\u4ed4\u9eb5)<\/a>, with multiple locations throughout Taiwan, the restaurant brand is now operated by Hong\u2019s 4th generation grandchildren. Or you can visit Hawji Danzai noodles (\u597d\u8a18\u64d4\u4ed4\u9eb5),<\/a> where they also offer a huge selection of seafood dishes that are displayed at their storefront.<\/p>\n\n\n\n

<\/a> Misua (\u9eb5\u7dda)<\/strong><\/h3>\n\n\n\n
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Misua is a vermicelli-like thin noodle made with a combination of wheat flour and sweet potato flour, the noodle soup takes on the form of geng<\/em> (\u7fb9), which is a Taiwanese specialty of thickening the broth with a corn starch slurry that gives the dish a silky and slippery texture. The 2 most commonly seen variations are presented with oysters and pig intestines, garnished with cilantro and garlic paste, you can also enjoy this dish with a dash of black vinegar to give it an acidic kick.<\/p>\n\n\n\n

You can find Misua in countless specialty food stalls throughout Taipei, but Dong Fa Hao (\u6771\u767c\u865f)<\/a> at Raohe Night Market and Ah-Chuan Oyster Misua (\u963f\u5ddd\u86b5\u4ed4\u9eb5\u7dda)<\/a> at Ningxia Night Market have both created cult followings that some of their customers swear by them being the only Misua stall they\u2019d ever go to.<\/p>\n\n\n\n

<\/a> Baby Eel Noodles (\u9c54\u9b5a\u610f\u9eb5)<\/strong><\/h3>\n\n\n\n
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This local delicacy was invented in Tainan during the Japanese colonial era in the early 20th<\/sup> century, using the local fresh water Field Eel, this fish is rich with vitamins and is considered a tonic food that brings stamina and energy.<\/p>\n\n\n\n

Traditionally paired with an egg noodle called Yi-mien (\u610f\u9eb5)<\/em> that is pre-fried to bring extra aroma and texture, there are also 2 ways of serving this dish, one being a \u201cdry\u201d preparation of saut\u00e9ing the eel and noodles with spices and aromatics, another being a \u201cwet\u201d preparation, where the eel and noodles gets a quick stew in a sweet and sour sauce that is thickened with cornstarch.<\/p>\n\n\n\n

As this dish is so synonymous with Tainan, there hasn’t been much re-inventions of this dish, most of the restaurants that specializes in the baby eel noodle in Taipei has an origin story that can be traced back to their Tainan roots, such as the popular food stall An-Ping Baby Eal Yi-Mien<\/em> (\u5b89\u5e73\u9c54\u9b5a\u610f\u9eb5)<\/a> or the tourist friendly restaurant Tainan Ah-Hui Fried Eel (\u53f0\u5357 \u963f\u8f1d\u7092\u9c54\u9b5a)<\/a>.<\/p>\n\n\n\n

<\/a>5) Braised Pork Rice \/ Lu Rou Fan (\u6ef7\u8089\u98ef)<\/strong><\/h3>\n\n\n\n
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If beef noodle soup is the king of all noodles, then Lu Rou Fan<\/em> is the master of all rice, this is that one dish that every grandma has a secret recipe to, it is essentially a sweet and savory soy braised pork belly that is poured over steamed rice, but the Lu Rou<\/em> can also be used in many applications, poured over noodles, poured over vegetables, or add more ingredients into the braising liquid and make braised eggs or braised tofu.<\/p>\n\n\n\n

With that said, you can imagine just how many places serve this humble dish, but it wouldn’t be hard to figure out which restaurants reigns supreme, if there is a line of locals waiting, you know you came to the right place, Huang Ji Braised Pork (\u9ec3\u8a18\u9b6f\u8089\u98ef)<\/a> and Fu Ba Wang Pork Knuckles (\u5bcc\u9738\u738b\u8c6c\u8173)<\/a> are always busy during rush hours, like 30 min long wait busy, so either come early or come late.<\/p>\n\n\n\n

But even if you weren\u2019t able to avoid the lines, their Lu Rou Fan<\/em> is well worth the wait, the fatty pork is tender and packed with flavor, the fat is rendered out from the gentle braise leaving a gelatinous and slightly sticky texture on your lips, and when the braising soy syrup mixes with the steamed rice, that is what Taiwanese comfort food taste like.<\/p>\n\n\n\n

6)<\/a> Goose Rice (\u9d5d\u8089\u98ef)<\/strong><\/h3>\n\n\n\n
\"\"\/<\/figure>\n\n\n\n

Goose became a popular meat option during the early 70\u2019s, where goose specialty restaurants ran by goose farmers first opened their doors in the Taoyuan area, and because it is so delicious, goose took the country by storm, and goose specialty stores opened shop in every city in Taiwan. The meat is usually cooked in a salt water bath, similar to Singapore\u2019s Hainan chicken, then served at room temperature over rice that is mixed with a little bit of goose fat to give it a richer flavor.<\/p>\n\n\n\n

Goose is still only served at specialty restaurants that focuses on the goose, you can try out Yong Le Goose Shop (\u8a60\u6a02\u9d5d\u8089\u5e97)<\/a> where they were voted the best Goose rice in Taiwan in 2018, or Acheng Goose (\u963f\u57ce\u9d5d\u8089)<\/a> which received a Michelin Bib Gourmand recommendation in 2019.<\/p>\n\n\n\n

7)<\/a> Tube Rice Cake \u7b52\u4ed4\u7c73\u7cd5<\/strong><\/h3>\n\n\n\n
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Don’t be fooled by name, it is a savory rice dish all the way. Sticky rice stir fried with dried shrimp, shallots, mushrooms in a soy based seasoning, then shaped into a tube and steamed until the rice becomes tender, often topped with a sweet and spicy sauce and coriander, it is usually eaten as a snack rather than a meal, a good boost of energy to get ready for the rest of the day.<\/p>\n\n\n\n

A popular option of pairing with this dish is a side of fish ball or meat ball soup, to slightly cut through the rich flavor and dense texture.<\/p>\n\n\n\n

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<\/a>Bao, Bing & Sandwiches<\/strong><\/span><\/h2>\n\n\n\n

Bao is a yeast flour dough formed into a ball with filling inside, then steamed until cooked all the way through. Whereas, the Bing is a similar dough that is pressed flat then grilled or toasted, sometimes with a thin filling, sometimes with the ingredients mixed within the dough.<\/p>\n\n\n\n

And then there are sandwiches, Taiwanese love bread, but the characteristics of the loaves are more related to Japan than Europe, as Taiwanese likes to add in a wide variation of fillings or toppings for different flavors and texture, and has created several original sandwiches that are quite delicious and a good representation of the Taiwanese bread culture.<\/p>\n\n\n\n

1)<\/a> Baozi (\u5305\u5b50)<\/strong><\/h3>\n\n\n\n
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For many, the Baozi <\/em>is the go-to snack for any time of the day, breakfast, late-morning, early afternoon, mid-night, you can find it in the frozen section in supermarkets, or in a dedicated steamer at a convenient store, it is EVERYWHERE.<\/p>\n\n\n\n

But who can blame it, with a near endless variation of filling, it can be savory or sweet, it can be soft with a ground meat center or crunchy with chunks of bamboo shoots, there are also regional variations, such as the famous Cantonese Cha-Siu Bao<\/em>, with a sweet braised pork filling and a spongy bun that melts in your mouth, or if you happen to be near Chao Zhao Baozi (\u6f6e\u5dde\u5305\u5b50)<\/a>, their signature Chao Zhao <\/em>style Pork Baozi <\/em>is so addicting, you will probably end up ordering a 2nd<\/sup> one and eating it standing in front of their stall.<\/p>\n\n\n\n

2)<\/a> Soup Dumpling \/ Xiao Long Bao (\u5c0f\u7c60\u5305) <\/strong><\/h3>\n\n\n\n
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Xiao Long<\/em> refers to the small bamboo steamer the buns are steamed in, although this version of the Baozi <\/em>is originally a Shanghai style snack, it has become synonymous to Taiwan food culture thanks to the global restaurant chain Ding Tai Fung, where they have turned the making of Xiao Long Bao <\/em>into a science.<\/p>\n\n\n\n

What makes the Xiao Long Bao <\/em>special is the splash of flavorful pork broth that bursts out when eaten, giving an umami filled unctuousness that leaves an unforgettable impression. The soup inside the dumpling is created by adding a pork broth jelly to the filling, which melts back into its soup form once steamed and cooked.   And if you were in Taipei, you will want to visit original Ding Tai Fung (\u9f0e\u6cf0\u8c50)<\/a> that started it all. Yes the line is usually 1-2 hours long, but eating their world famous Xiao Long Bao<\/em> at the original location that\u2019s been around for over 60 years is the kind of experience that great memories are made of.<\/p>\n\n\n\n

3)<\/a> Pan Fried Bun (\u751f\u714e\u5305)<\/strong><\/h3>\n\n\n\n
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Similar preparation to the Japanese Gyoza<\/em>, where the Baozi is steamed and grilled at the same time, to create a crunchy crust that not just adds a layer of texture, but the caramelisation also adds flavor and aroma to the dish, making it a very popular form of the Baozi<\/em>. The pan fried bun also uses the same technique as the Xiao Long Bao <\/em>by added soup to the filling, so be careful not to burn yourself when you bite into it.<\/p>\n\n\n\n

You will be able to find a pan fried bun stall at most night markets ( Shanghai Pan Fried Dumplings (\u4e0a\u6d77\u751f\u714e\u5305)<\/a>), or you can give Old Shanghai SFRY-Dumpling (\u8001\u4e0a\u6d77\u751f\u714e)<\/a> a try, they have been dominating Instagram in 2019 with their beautiful presentation, and is considered by many to be the best pan fried bun in Taipei. You can try both soup dumplings and pan fried buns on Taipei Eat’s Iconic Tour<\/a>.<\/p>\n\n\n\n

4) <\/a>Gua Bao (\u639b\u5305)<\/strong><\/h3>\n\n\n\n
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With a presentation that resembles a hamburger, guabao<\/em> has made a name for itself through western food culture. The traditional guabao <\/em>is a big slab of soy braised pork belly sandwiched between a thin steamed bun, topped with pickled mustard greens, coriander, sprinkled with of a crushed peanut and sugar mixture, to give it a little sweetness and texture.<\/p>\n\n\n\n

You can find the traditional preparation at almost any night market, but there are also modern interpretations where the pork belly is replaced with fried chicken, braised beef, or even seafood, so don’t hesitate to give it a try if you happen to pass one by during your visit. You can line-up at the very popular Lan Jia Traditional Taiwanese Snacks<\/a> or try the above 3 foods on the Iconic Food Tour<\/a>.<\/p>\n\n\n\n

5)<\/a> Scallion Pancakes (\u8525\u6cb9\u9905)<\/strong><\/h3>\n\n\n\n
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The staple of the Taiwanese bing<\/em>, it is savory and light, flaky on the outside, chewy on the inside, this is one of those street foods that can be found not just in night markets, but sometimes at the most random street corner because the demand for it is so high, it can turn into a business almost anywhere.<\/p>\n\n\n\n

Some stalls has fried eggs as an add-on option, ALWAYS add the egg. Eat the egg scallion pancake with a brush of thick soy sauce and some chili paste, and you will be asking yourself where has this been all your life.<\/p>\n\n\n\n

5)<\/a> Pepper Cake(\u80e1\u6912\u9905) <\/strong><\/h3>\n\n\n\n
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Unlike its baozi <\/em>cousin, the pepper cake is baked inside a clay pot similar to the Indian tandoori oven, giving the pepper cake a much flaky and crunchier exterior. The filling is usually a ground pork mixture flavored with an intense black pepper spice mix, which might make it a little too spicy if spicy is not your thing, but for those who do enjoy a little spice in their food, then the pepper cake will leave a fragrant aroma and a spicy aftertaste that will make you go back for more. Raohe Night Market<\/a> has a pepper cake stall that is recommended by tourists and locals alike.<\/p>\n\n\n\n

7)<\/a> The “Nutritious” Sandwich (\u71df\u990a\u4e09\u660e\u6cbb) <\/strong><\/h3>\n\n\n\n
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This sandwich was first introduced by a food stall in Keelung, using an egg and milk dough rolled into a long roll shape, served warm by frying the dough to order, so it stays crunchy on the outside and fluffy on the inside.<\/p>\n\n\n\n

The roll is cut open and a layer of mayonnaise is squeezed from edge to edge, then adding in tomatoes for acidity and moisture, cucumber for freshness and crunch, ham for its smoky flavor and lastly some soy-braised eggs for creaminess, it is truly a winning combination. You can find this sandwich through out Taipei in most night markets, sometimes in a food stall, or a food truck.<\/p>\n\n\n\n

8)<\/a> Hongrui Zhen Sandwich (\u6d2a\u745e\u73cd\u4e09\u660e\u6cbb)<\/strong><\/h3>\n\n\n\n
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Originally created in Taichung by Hong Rui Zhen, this is a deceivingly simple sandwich, their signature ham sandwich only has 4 ingredients, white bread, mayonnaise, eggs and ham, but somehow they were able to make it into one of the best ham sandwiches you can find anywhere in the world, the secret lies in their house made sweet mayonnaise, and the pro tip of eating this sandwich is to eat it chilled.<\/p>\n\n\n\n

After decades of operation, this is still a family owned business with multiple outlets in Taipei, you should also try out their strawberry jam sandwich if you were ever to visit one of their locations.<\/p>\n\n\n\n

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Street Food<\/strong><\/span><\/h2>\n\n\n\n

Taiwan is most famous for its night markets and street food, just in Taipei alone are 6 night markets bustling 7 nights a week, 51 weeks a year (most night markets don’t operate during Chinese New Years), including the world famous Shilin night market and Raohe Night market. You can find most of this list in almost every night market, with just a few exceptions that are a little more regional.<\/p>\n\n\n\n

1)<\/a> Stinky Tofu (\u81ed\u8c46\u8150)<\/strong><\/h3>\n\n\n\n
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This is perhaps the most infamous street food Taiwan has to offer. The stink of the tofu comes from its fermentation process, where the bean curd is often fermented up to a few weeks, but as foul as it may smell, you don’t really taste the fermentation, it is more of a deeper soy bean flavor that adds a complex umami to the tofu.<\/p>\n\n\n\n

There are usually 3 ways of preparing stinky tofu, steamed, stewed or deep fried, the deep fried version can be found in almost every night market, served with pickled cabbage and chili sauce. Don’t think you can stomach an whole order? Go on the Iconic Food Tour with Taipei Eats<\/a>.<\/p>\n\n\n\n

2)<\/a> Oyster Omelet (\u86b5\u4ed4\u714e)<\/strong><\/h3>\n\n\n\n
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