The natural environment of this small, crowded island is reflected at mealtimes, too: fresh seafood, forest greens, wild fruits and native animals like wild boar are staples. Likewise, experimental eaters will find Taiwan full of freaky foodstuffs.
Don’t-miss dishes
Xiaolongbao: Originally from Shanghai, these delicate pork dumplings are filled with soup broth and steamed. Beware the scalding soup squirt upon first bite.
Niu rou mian: Taipei’s staple dish consists of braised beef brisket and bok choy over egg noodles in clear, delicious broth. A superb jetlag cure.
Danzai noodles: Steaming noodles with pork and an egg in a clear shrimp broth.
Cong zhua bing: Flaky scallion pancakes seasoned with salt and pepper.
Gua bao: Succulent pork belly sandwiches, with pickles, peanut powder and cilantro served on a steamed white bun.
If-you-dare dishes
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Grilled squid skewers, a classic Taiwanese snack. Image by Carrie Kellenberger. CC BY 2.0.
Grilled squid skewers, a classic Taiwanese snack. Image by Carrie Kellenberger. CC BY 2.0.
Chou dofu: There’s a reason this snack is called ‘stinky tofu’ - you can smell the unpleasant aroma of fermented and deep-fried tofu from streets away.
Squid, squid, squid: Local and ubiquitous snack, served either deep-fried and spiced with salt and pepper, or coal-roasted.
Fried sandworms: Found in coastal areas, especially in the Kinmen archipelago, these sand-dwelling earthworms are usually served stir-fried with bean sprouts and needle mushrooms.
Pig intestines: Whether stir-fried with pickles, steeped in vermicelli soup or deep-fried, the Taiwanese love a bit of pork offal.
Century eggs: Preserved eggs take on a mould-coloured yoke and amber-like white when preserved in ash, clay, lime and salt. And the sharp flavour and aroma are just as unexpected.
Oyster omelette: A Taiwanese staple that takes the Western omelette to extremes by cooking it in pork lard and adding oysters and savoury sauce thickened with potato starch.
Drink your heart out
Pearl milk tea: A wonderfully strange Taiwanese invention, consisting of oolong tea, condensed milk and tapioca balls, which are sucked up through a large straw. Strangely addictive.
Oolong tea: Taiwan’s tea cultivation began in the 18th century and today its most prized varietal is oolong from the island’s high mountains, such as Ali Shan.
Coffee: A surprising coffee culture abounds in Taiwan, with many street-side coffee vendors open late into the night, as well as specialist cafes printing pictures on latte foam.
Taiwanese beer: The island’s most ubiquitous brew is the light Taiwan Beer, a lager matched best with salty street food. Taipei is also home to a burgeoning craft beer scene - beer nerds should head to Jollys
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