Jump to main content
 

Taiwan Snacks

Danzai Noodles
Danzai Noodles

Oil noodles and bean sprouts are the main ingredients in this Tainan specialty dish. The noodles are served in a small bowl and usually topped with meat or an egg boiled in soy sauce for an extra flavor boost.

Braised Pork Rice
Braised Pork Rice

A top-ranking traditional Taiwanese dish, braised pork rice was invented soon after nationalists moved to Taiwan after the war. At that time, meat was a luxury on the dining table, because resources were scarce. And because the meat of a pig’s neck and ears were cheap, people made braised pork with it, seasoning it with soy sauce, chopped red onions, and “five-seasoning” powder. The simple dish brings a strong blissful feeling, with steamy hot and aromatic pork and sauce, as well as al-dent white rice.

Shrimp Pork Soup
Shrimp Pork Soup

With seas on all side, Taiwan enjoys a bounty of seafood that is served up in a wide variety of snack foods that have become ingrained in the culinary tradition of the island. One of these dishes is shrimp pork soup, which has become a night market mainstay. This dish is made mostly of shrimp potage flavored with stewed pork and a thickening dash of potato starch to add flavor and chewiness. Add a splash of black vinegar to increase the sweetness of the soup and make this tasty dish even more delicious.

Taiwanese Porridge
Taiwanese Porridge

In Taiwan, when asked about their fond childhood memory, elders often speak of traditional porridge. Crystal clear rice, meat slices, fishlets and chopped red onions in the porridge reflect a simple lifestyle.

Taiwanese Sticky Rice
Taiwanese Sticky Rice

The rice is commonly sent to family and friends to celebrate the birth of a newborn baby when the baby is one month old.

Bamboo Rice Cake
Bamboo Rice Cake

Sticky rice, shrimps, fried chopped red onions, and pork make this delicious steamed dish. All of the ingredients are placed in a bamboo tube. When poured onto a plate, it is served with sweet-spicy sauce and parsley.

Lamb Hot Pot
Lamb Hot Pot

The hot pot comes with two styles - braised and stewed. The lamb is either chopped into clean large cubes or still has skin. Seasoned with Chinese medicine, the soup helps to keep warm and stay healthy.

Coffin Board
Coffin Board

This Tainan specialty often turns peoples’ heads for its very unusual name. The sandwich is a thick slice of toast with a hollow center filled with a mixture of chicken meat and liver, shrimp, carrots, potatoes, and milk. The filling is then covered with another piece of toast and cut into four pieces. The coffin board tastes best when served hot.

Pot-side Scrapings Soup
Pot-side Scrapings Soup

The rice scrapings of the soup are made of Zailai rice milk half steamed and half baked along the rim of a big pot. Served along with shrimp or meat, it makes a fulfilling bowl of soup. Alluring to the nose, pot-side scrapings soup is surely also a fulfilling choice.

Beef Noodles
Beef Noodles

To make beef soup, stir-fry spicy bean paste first, and then put beef, water and other ingredients in. Add noodles when done. Such a method for making beef noodles is unique to Taiwan. In Hong Kong, people use beef intestines to make the noodles. Chaozhou’s beef noodles have a lighter color and the soup tastes light, too. Lanzhou noodles have a stronger taste, and the beef and the soup are cooked separately.