9 Foods to Try on Your Visit to Taiwan

If you’ve heard anything about Taiwan, then you might have heard it’s an island or a progressive democracy in Asia (true), but the destination's also home to world-class food and drink. And some Taiwanese products you may even recognize, like bubble (boba) tea. To get a broader view of the Taiwan's culinary landscape, start your introduction with what’s on the table, whether following your tea back to its source or exploring local food culture in a nearby market or restaurant. On such a foodie itinerary, Taipei's night markets are a must, but you also need to visit nearby tea trails, where you'll likely savor the misty views as much as the beverage itself. In places like Alishan, you can stroll the same slopes where those tea varieties are grown, understanding the background of every cup you try back in the city.

If planning things to do or booking a street food tour, then meals here are the boba to your tea, so don't miss a chance to indulge. Come hungry (and maybe wear something with a little stretch) to see what's on the menu, and you might even come back with a new favorite from a restaurant or market in Taiwan. If you don't know Taiwanese cuisine yet, you soon will.

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On a hot, humid day, there’s just something about this refreshing beverage that hits differently — perhaps because it's a cool drink with a chewy texture. Known around the world as bubble tea or boba tea, this renowned Taiwanese beverage originated in the 1980s with the classic version. The black tea, often mixed with milk, is poured over the layered ice and tapioca pearls. (Tapioca is made from the cassava root's starch.) Taking a sip from the wide straw you're given is almost about as much about texture as flavor; you'll drink milky tea while awaiting those sweet, slightly gummy “bubbles.” From there, the variations expand into fruit-forward blends like Taiwan fruit tea and richer styles of Taiwan milk tea, with options that range from starchy sweet to flavorful popping balls.

Tracking down the best bubble tea in Taiwan is practically a pastime. Like many iconic food and drink stories, however, bubble tea's origin story remains rather contested. Both Chun Shui Tang in Taichung and Hanlin Tea Room in Tainan, still open to this day, claim to have introduced tapioca pearls to tea with varying stories of inspiration. Wherever you go for your inspiration, bubble tea remains an accessible way to try something Taiwanese, even abroad.

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Beef noodle soup, maybe one of the most famous Taiwanese dishes, is the perfect hearty meal to start your trip. The version here goes back to the mid-20th century, when immigrants from the Chinese mainland revised their recipe with local ingredients, ensuring a distinctly Taiwanese variation. The resulting soup is a slowly simmering broth with star anise and rock sugar, occasionally clear and herbal (called huang) but more often based on soy and tomatoes (hong shao). Both soups feature braised beef shank, chewy noodles and greens. Unlike the version in mainland China, which features vinegar and some heat, this beef noodle soup features a slightly sweet, savory broth and also big chunks of beef.

Though you'll find the dish at many places, consider attending the annual Taipei International Beef Noodle Festival, typically held over a few days in October at Taipei Expo Park to get a sense of the culinary options. Though chefs ostensibly are competing to make the best beef noodle soup, truly the attendees are the winners with an opportunity to widely sample the national dish.

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Soup dumplings also are associated with Taiwan after coming from mainland China. Occasionally known as Taiwan dumplings, xiao long bao (small basket buns) — pronounced shau-lawng-baow — can be described as soup dumplings full of seasoned pork, broth and spices like ginger that are steamed in bamboo baskets. Should you plop it in your mouth or nibble too quickly, you might just find out the intensity of that steaminess. Part of the fun of trying xialongbao is learning how to safely eat said dumplings. (A recommendation: Pick the dumpling up by the top knot with chopsticks to transfer it to a soup spoon and then nibble or make a tiny hole while it's on the spoon before sipping the broth and eating the dumpling with a sauce that contains black vinegar and ginger.)

For a taste, head to well-known spots such as the original Din Tai Fung in Taipei's Da'an District (first-come, first-serve or booked dining experience), or visit night markets for a more casual dining scene. If you want to go beyond tasting, many cooking classes in Taipei include hands-on tours, pairing market visits with guiding participants through making xiao long bao and other Taiwanese dishes.

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This staple food in Taiwan shows up everywhere. Essentially, lu rou fan is chopped pork belly braised in soy sauce, sugar, garlic and spices like star anise that's then spooned over a bowl of rice. It's not saucy exactly, so imagine a dish with just enough of the sauce coating the meat and soaking into the rice.

Often topped with an egg or side of pickled vegetables, braised pork rice may vary, as some are either sweet or savory, depending on where you get it. You’ll find braised pork rice in small neighborhood shops, night markets and casual restaurants, which are meant to be quick eats. A budget-friendly meal, lu rou fan is more about comfort than pretention, and one bowl may not be enough.

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A savory dish consisting of oysters, eggs and a starchy batter, aka an oyster omelet, remains a favorite of Taiwan night markets. The batter, typically made with sweet potato starch, gives the omelet a consistency that's chewy. There’s a little brininess from the oysters. A handful of greens, like lettuce or commonly bean sprouts, adds contrast. It comes together on a flat griddle, where oysters are seared first, followed by the batter, and then eggs are poured over until the edges crisp while the center stays soft. Once plated, an oyster omelet is finished with a glossy sauce, which is soy-based, sometimes with a hint of chili.

You’ll find an oyster omelet easily, ranging from food stalls in Taipei to Tainan in the south and coastal towns. Oyster omelets are unmistakably a popular staple street food in Taiwan. The Taiwanese dish is made to order and served hot, usually eaten in the stalls or seating areas.

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Flaky and pan-fried, a scallion pancake is an essential part of Taiwan breakfast food and xiao chi (street snack). It’s often eaten on the go, whether first thing in the morning or as a quick bite.

This kind of grab-and-go snack is a staple of Taiwan breakfast food, often picked up from small shops or street vendors. Morning food tours and cycling experiences that include breakfast stops could be an easy way to see the city and try this popular local food.

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Often called the “Taiwanese hamburger,” gua bao looks familiar and is easy to order. You’ll spot the handheld food across Taiwan night markets and shops. A soft bun called a bao holds slices of braised pork belly, pickled mustard greens, peanut pieces and fresh herbs. The combination presents a little tang and tastes somewhere between savory and sweet.

Though originally developed in Fujian, China, the pork belly bun often is associated with Taiwan today, where it’s widely available. You’ll usually find it made to order and handheld, an easy detour if you're trying to eat your way through a Taipei market.

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Taiwanese popcorn chicken is one of the easiest ways to experience street food in Taiwan. It’s also a familiar but distinct dish for North American palates, i.e., recognizable but a flavor profile all its own. Unlike crunchier Western versions that rely on white meat, heavier flour coatings and basic seasonings like garlic powder and black pepper, the Taiwanese version of popcorn chicken uses dark meat marinated with five-spice powder, white pepper, garlic and soy sauce, then coated in sweet potato starch and fried until crisp. It's finished with a handful of fried basil.

Often made fresh to order, popcorn chicken hits the spot when you’re on the go. I can say from experience you’ll somehow have just enough room to keep popping bites … until they’re gone.

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Shaved ice Taiwan-style is where it's at on a hot day, particularly if you want to end your meal taking in a sweet-looking mountain of ice. Also known as bao bing, mango shaved ice is one of the most recognizable forms of Taiwan dessert. Mango is especially popular in warmer months, since May to September is mango season in Taiwan.

The ice is so light and fluffy it looks a bit like coconut flakes or maybe even snow and is often piled high with fresh fruit and a drizzle of condensed milk. Each spoonful of the shave ice is a mix of textures and temperatures. It’s a great way to end a stretch of eating as well as a culinary highlight you'll want to revisit in Taiwan.