Local Cuisine
Small intestines wrapped in large intestines emerged in Taiwan in the 1990s. Although it is a snack, its taste is more like eating a staple food. It i
Taiwanese love to eat spicy hot pot, but Taiwan-style spicy hot pot is different from Sichuan spicy hot pot. It has local characteristics and a strong
Taiwanese desserts have always been outstanding and delicious. Taro balls, as a well-known snack in southern Fujian, are very popular in Taiwan. The t
Egg pancakes are one of the common breakfasts in local breakfast shops. The golden pie crust is paired with ham, vegetables or other meats, and then t
Kaohsiung is famous for its seafood, and the local seafood is fresh and affordable. Seafood dishes are a common meal for Kaohsiung people, and Taiwan'
"Mochi was originally a delicacy made by the aborigines during festivals, but now it has been improved and become a popular local product in Hualien.
Also known as tofu flower, it is formed from solidified soy milk, but tofu is softer and more tender than tofu. In Taiwan, sugar water is usually adde
Winter melon tea, sugarcane juice and herbal tea are the three most ancient beverages in Taiwan. Winter melon tea uses winter melon and brown sugar as
It is a snack in southern Taiwan, especially in Tainan. The noodles in the eel pasta are Yifu noodles. The method is exquisite. First, after sautéing
Aya's "Ice Filing March" can be used as the endorsement of Taiwanese ice products. Red beans, big red beans, taro balls, and fruits are added to the s