Throughout this country you´ll of course find plenty of wonderful Chinese cuisine from the mainland, Singapore, and beyond, but there are quite a few dishes which are quintessentially Taiwanese. Five of the most prominent:
Beef Noodle Soup (Niúròu Miàn)
Widely considered Taiwan’s national dish, this comforting bowl (top) features slow-braised beef — usually shank or tendon — simmered in a fragrant soy-based broth with star anise, ginger, and chili. Served with chewy wheat noodles and pickled mustard greens, it’s hearty, soulful, and available everywhere, from humble stalls to high-end eateries.
Braised Pork Rice (Lǔ Ròu Fàn)
A simple yet deeply satisfying comfort food, it´s minced pork belly slow-cooked in soy sauce, rice wine, and five-spice, then ladled over steamed rice. It’s often served with a marinated egg or pickled vegetables and represents the heart of everyday Taiwanese home cooking.
Bubble Tea (Zhēnzhū Nǎichá)
Did you know this was originally Taiwanese? Invented in the central city of Taichung in the 1980s, the classic version blends black tea, milk, and chewy tapioca pearls (the "bubbles") — but here you’ll find endless creative variations, for example with fresh fruit, cheese foam, and brown sugar syrup.
Oyster Omelet (Ô-á Chian)
A famous night-market favorite, this dish combines fresh oysters with a egg batter stiffened with starch (typically from sweet potatoes) that’s crisp on the edges and gooey in the center. It’s topped with a sweet-and-sour red sauce — a flavor combination unique to Taiwan.
Pork Soup Dumplings (Xiaolongbao)
Originally from Shanghai but perfected in Taiwan, these delicate dumplings are filled with minced pork and rich broth that bursts with flavor when you bite in. They’re a must-try at the various restaurants of Din Tai Fung, the Taipei-based chain with overseas locations throughout Asia as well as Canada, Duba and Abu Dhabi, the United Kingdom, and the United States.
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