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Food and Cuisine in Taiwan |
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| Chinese Restaurants |
Steak |
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| Shin Yeh |
Lawry's he
Prime Rib Taipei |
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| Teppanyaki |
Western |
| Twinpeak |
Amy |
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Skylark |
| Others |
La Giara
Italian Ristorante |
| Wicked
Euro-Asian cuisine |
Pig
& Whistel |
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| Taiwanese Snacks |
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| Keelung Tempura |
Damshiu Argi (Fried Meat pasty) |
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| The ingredients of this fried tempura are fish
and flour. The dish, served with sweet chili sacue, is famous for its
chewiness and unforgettable flavor. Keelung is a seaport, so "fish
hash" is very accessible here. The snack originated in front of
Keelung temple and now is known islandwide. You can see Keelung tempura
stalls everywhere in Taiwan |
Argi comes from the Japanese "Oil
tofu". The inner part is fish hash and fried green bean noodles; the
outside is oil-fried tofu. After it's steamed it becomes the famous Argi
snack. Damshui, the last station to the northeast on the Taipei MRT, is an
old seaport. Walking down narrow streets along the bank of the Tamsui
River, visitors may view very old buildings and try the famous local
dishes. |
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| Tainan Tan Tze Noodles |
Hsinchu Meat Balls |
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| The Chineses name means "passing the lean
months noodles", because this dish was developed long ago by
fishermen to help them get through the times when fishing was slack.
During the fishing industry's low season, people began to sell these
noodles out on the street, holding the noodle stand on their shoulders.
This is one of the well-kept traditions of Tainan, the island's former
capital. The special noodles called Yimyan are made with eggs; they are
covered with a special sauce made from Ro-zou stewed ground meat. |
These meat balls taste so good that people
traditionally made them as a form of tribute to an ancient emperor. The
ingredients are high-quality pork and mushrooms, and they are shaped like
balls, of course, because those making them squeeze them in their hands.
Most of the vendors at Hsinchu's City God Temple sell traditional Hsinchu
meat balls and "tribute mean-ball soup". The snacks at the
City God Temple have always been one of the city's most famous tourist
attractions. The temple was first constructed during the reign of Qianlong
(1736-1796) during the Qing Dynasty, and many snack vendors used to gather
in its courtyard. The oldest ones whom you can see there now have been in
business for upwards of 50 years, and if you want a real taste of
Taiwanese history you should savor their wares. |
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| Changhua Meat Balls |
Shih Lin Little Cake Wrapped in a Big Cake |
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| These round dumplings, made of pork and
mushrooms and wrapped in sweet potato powder, are chewy and delicious.
They are bigger than the Hsinchu meat-balls. These Changhua snacks, which
come in many varieties and offer unique flavors, originated in the town of
Lugang. Meat-ball vendors are most numerous in front of the railway
stations and around Changan Street and Chenling Road. Most famous are the
"Ditch-crossing meat-balls" sold at the exit of the Minsheng
Road underpass, and at the entrance to the North Gate. |
This cake's filling is made from dried
materials, making it very crispy inside. but the outer layer is as soft as
a crepe, a very soft and thin pancake. Therefore when you eat it you two
different tastes. You can visit the famous Shil-lin night market in
northern Taipei to find this special snack. |
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| Meinong Board Noodles |
Taitung Rice Noodles |
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| Meinong is famous for its traditional Hakka
culture, so its Board Noodles have a special Hakkanese flavor. Myan-an-ban
are cooked with bean sprouts, vegetables and sliced pork. The famous
taste of these noodles is like nothing you have ever experienced. |
This dish, created by Taiwan's aboriginal people
in a pure and unpolluted environment, is made of thick rice noodles. Most
thick rice noodle dishes are served as sweet desert, but this dish tastes
salty. the rice noodles called Ma-tai-ma are always cooked with bean
sprouts, vegetables and dry fish. The Siwei Road Night Market in Taitung
is a great place to savor this delicious regional snack. |
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