40 Taiwanese foods we can't live without
From CNN report
"Lurou fan" is synonymous with Taiwan.
The Taipei city government launched a "braised pork rice is ours" campaign last year after Michelin’s Green Guide Taiwan claimed that the dish is from Shandong Province in mainland China.
A good bowl of lurou fan has finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices. There should be an ample amount of fattiness, in which lies the magic.
The meat is spooned over hot rice.
A little sweet, a little salty, the braised pork rice is comfort food perfected.
Jin Feng Lu Rou Fan (金峰滷肉飯), 10 Roosevelt Road, Section 1, Jhongjheng District, Taipei City; +886 2 2396 0808
Beef noodle soup is a dish that inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.
From visiting Niu Ba Ba for one of the most expensive bowls of beef noodle soup in the world (TW$10,000, or US$334) to a serendipitous duck into the first makeshift noodle shack that you spot, it's almost impossible to have a bad beef noodle experience in Taiwan.
Lin Dong Fang's beef shanks with al dente noodles in a herbal soup are a perennial favorite. The streetside eatery’s secret weapon is the dollop of homemade chili-butter added last.
Lin Dong Fang (林東芳), 274 Bade Road, Section 2, Jhongshan District, Taipei City; +886 2 2752 2556; Niu Ba Ba (牛爸爸), No. 16, Alley 27, Lane 216, Section 4 Zhongxiao Donglu, Da'an District, Taipei City; +886 2 2778 3075/ +886 2 8771 5358
Here's a snack that really showcases the fat of the land of Taiwan. You've got something from the sea and something from the soil.
Chun Shui Tang teahouse (春水堂), 48 Yi-shu St., Longjing, Taichung County; +886 4 2652 8288
From CNN report
From mountains of shaved ice to chicken cutlets as big as your face, Taiwanese eats all come with superlatives
Taipei travel essentials: passport, cash, extra stomach.
Small eats are the big thing in Taiwan where the philosophy is eat often and eat well.
Sure, there's the internationally accepted three-meals-a-day format of dining, but why be so limited when you can make like the Taiwanese and do some gourmet snacking at any time of the day, all day, every day?
The capital Taipei has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu stand or mind-blowing beef noodle soup, there's always another one that surpasses it.
Taiwanese food is a mash-up of the cuisines of Min Nan, Teochew and Hokkien Chinese communities, as well as Japanese cuisine.
The results of these culinary marriages are diversely delicious.
When we asked some Taiwanese friends about the best food on their island, the argument that ensued almost broke up life-long friendships.
"We almost had a war -- we just have too many good eats," was the typical reply.
Food: it's serious, it's respected, it's all excellent in Taiwan.
Sure, there's the internationally accepted three-meals-a-day format of dining, but why be so limited when you can make like the Taiwanese and do some gourmet snacking at any time of the day, all day, every day?
The capital Taipei has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu stand or mind-blowing beef noodle soup, there's always another one that surpasses it.
Taiwanese food is a mash-up of the cuisines of Min Nan, Teochew and Hokkien Chinese communities, as well as Japanese cuisine.
The results of these culinary marriages are diversely delicious.
When we asked some Taiwanese friends about the best food on their island, the argument that ensued almost broke up life-long friendships.
"We almost had a war -- we just have too many good eats," was the typical reply.
1. Braised pork rice (滷肉飯)
A Taiwanese saying goes, "Where there is a wisp of smoke from the kitchen chimney, there will be lurou fan" (braised pork with rice). The popularity of this humble dish cannot be overstated."Lurou fan" is synonymous with Taiwan.
The Taipei city government launched a "braised pork rice is ours" campaign last year after Michelin’s Green Guide Taiwan claimed that the dish is from Shandong Province in mainland China.
A good bowl of lurou fan has finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices. There should be an ample amount of fattiness, in which lies the magic.
The meat is spooned over hot rice.
A little sweet, a little salty, the braised pork rice is comfort food perfected.
Jin Feng Lu Rou Fan (金峰滷肉飯), 10 Roosevelt Road, Section 1, Jhongjheng District, Taipei City; +886 2 2396 0808
2. Beef noodle (牛肉麵)
You know it's an obsession when it gets its own festival.Beef noodle soup is a dish that inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.
From visiting Niu Ba Ba for one of the most expensive bowls of beef noodle soup in the world (TW$10,000, or US$334) to a serendipitous duck into the first makeshift noodle shack that you spot, it's almost impossible to have a bad beef noodle experience in Taiwan.
Lin Dong Fang's beef shanks with al dente noodles in a herbal soup are a perennial favorite. The streetside eatery’s secret weapon is the dollop of homemade chili-butter added last.
Lin Dong Fang (林東芳), 274 Bade Road, Section 2, Jhongshan District, Taipei City; +886 2 2752 2556; Niu Ba Ba (牛爸爸), No. 16, Alley 27, Lane 216, Section 4 Zhongxiao Donglu, Da'an District, Taipei City; +886 2 2778 3075/ +886 2 8771 5358
3. Oyster omelet (蚵仔煎)
Here's a snack that really showcases the fat of the land of Taiwan. You've got something from the sea and something from the soil.
The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness -- a signature Taiwan food texture.
No wonder it was voted best snack to represent the island in a poll of 1,000 Taiwanese by Global Views Monthly in 2007.
Lai's Egg Oyster Omelet (賴記雞蛋蚵仔煎), Ningxia Road Night Market; +886 2 2558 61774. Bubble tea (珍珠奶茶)
Bubble tea is representative of the "QQ" food texture that Taiwanese love. The cute-sounding phrase refers to something that is very chewy, just like the tapioca balls that are the "bubbles" in bubble tea.
It is said that this unique drink was invented out of boredom. Liu Han-Chieh threw some sweetened tapioca pudding into her iced Assam tea on a fateful day in 1988 and one of the greatest Taiwanese exports was born.
Huge variations on the theme have since emerged, including taro-flavored tea, jasmine tea or coffee, served cold or hot.Chun Shui Tang teahouse (春水堂), 48 Yi-shu St., Longjing, Taichung County; +886 4 2652 8288
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