Taiwan Food and Drink
You know whereTaiwan is a food lover's paradise eating isn't just a necessity—it's a national pastime. From sizzling street food stalls to bustling night markets and elegant teahouses, the island serves up an astonishing variety of flavours drawn from Chinese, indigenous, and Southeast Asian influences, with a dash of Japanese finesse. Food is affordable, accessible, and delicious almost everywhere, with many locals eating out daily. Visitors should come with an open mind and a hearty appetite—some of the most memorable meals may come from a humble roadside stand.
Many Taiwanese dishes use pork, seafood, soy-based sauces, and pickled vegetables, but vegetarian options are also widely available thanks to the country's strong Buddhist traditions. Dietary preferences and allergies may not always be understood in smaller eateries, so it's helpful to have a translation card or app if needed. English menus are common in cities, but pointing and smiling also work wonders.
Beef noodle soup: Taiwan's national comfort food—slow-cooked beef in a rich, fragrant broth with chewy noodles and pickled greens.
Lu rou fan: Braised minced pork belly served over rice, often with a marinated egg. Simple, savoury, and deeply satisfying.
Gua bao: A soft steamed bun filled with braised pork, pickled mustard greens, coriander, and crushed peanuts—Taiwan's answer to the burger.
Xiao long bao: Delicate soup dumplings filled with seasoned pork and a splash of rich broth, traditionally eaten with ginger and black vinegar.
Oyster omelette: A unique street food dish made with fresh oysters, sweet potato starch, egg, and a tangy sauce.
Stinky tofu: Fermented tofu, deep-fried and served with pickled cabbage. The smell divides opinion, but it's a beloved night market staple.
Ba wan: A translucent doughy dumpling made from rice flour, typically filled with pork and mushrooms, then steamed or deep-fried.
Pineapple tart: A sweet pastry filled with thick pineapple jam—often beautifully boxed and given as a souvenir or gift.
Tipping is not customary in Taiwan and is neither expected nor required in most situations. High-end restaurants and hotels may add a 10% service charge to the bill, but you won't need to leave anything extra. Taxi drivers and street food vendors don't expect tips, though rounding up small amounts as a gesture of appreciation is perfectly acceptable.
Bubble tea (boba): Taiwan's most famous beverage—cold tea with chewy tapioca pearls or fruit jellies. Available in endless variations.
Oolong tea: Fragrant and lightly roasted, Taiwan's high-mountain oolong teas (especially from Alishan) are world-renowned.
Sorghum liquor (kaoliang): A strong, clear spirit traditionally made in Kinmen. Not for the faint-hearted, but a local favourite.
Taiwan Beer: The classic local lager—light, refreshing, and a fixture at barbecues and night markets alike.
Sugarcane juice: A popular street drink made by pressing fresh sugarcane stalks. Naturally sweet and often served over ice.
Aiyu jelly drink: A refreshing summer treat made from the seeds of a fig-like fruit, typically served with lemon and honey.
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