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Taiwan Night Market Food

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  • Xiao Longbao (Steamed Dumplings)

    Xiao Longbao (Steamed Dumplings)

    This famous snack from Shanghai has spread throughout the Chinese world. It is made with pork and pork skin boiled in chicken broth wrapped in dough and steamed. They are carefully wrapped using 14 folds to make buns that “look like a bell on the bot
  • Crispy Salt & Pepper Chicken

    Crispy Salt & Pepper Chicken

    One of Taiwan’s most popular snacks. The name originally referred to breaded deep fried chunks of chicken, but is now used for a wide variety of deep fried foods including tempura, dried mushrooms, silver rolls, green corn, and dried tofu. Basil is o
  • Chou Doufu (Stinky tofu)

    Chou Doufu (Stinky tofu)

    As any lover of stinky tofu will tell you, the stinkier the better! Many people are afraid to try this pungent dish, but everyone agrees that once you do you’ll be hooked. This simple dish is prepared by frying fermented tofu in oil then cutting it i
  • O-A-Mianxian (Oyster vermicelli)

    O-A-Mianxian (Oyster vermicelli)

    No trip to the night market would be complete without a bowl of oyster noodles. Fresh oysters are added to red flour noodles and broth thickened with starch, then served with stewed sausage, black vinegar, and a special sauce and topped with cilantro
  • Ba-wan (Taiwanese meatball)

    Ba-wan (Taiwanese meatball)

    Changhwa and Hsinchu are particularly famous for their ba-wan, the former specializing in fried ba-wan, and the latter in steamed. This traditional snack is made from pork, mushrooms, and dried bamboo shoots stuffed in dough made from rice flour and
  • Jirou Fan (Chicken rice)

    Jirou Fan (Chicken rice)

    One of Chiayi’s most famous dishes, chicken rice is eaten for lunch and dinner, as a midnight snack, or even for breakfast. It is traditionally made from white rice smothered in chicken and chicken gravy, but there are many variations. Chiayi chicken
  • Lo-Ba-Bung (Rice with Braised Pork)

    Lo-Ba-Bung (Rice with Braised Pork)

    An endearing traditional favorite, this dish became popular in the post-war era when meat was a luxury that was only available on special occasions. It is traditionally made with inexpensive meat from a pig’s head and ears cooked in soy sauce, red on
  • Shrimp rolls

    Shrimp rolls

    Shrimp rolls are made with fresh shrimp, minced pork, fish sauce, celery and onions wrapped in pork skin and deep fried, then served with a sweet sauce. Unbelievably delicious!
  • Oyster omelet

    Oyster omelet

    A very popular item, these omelettes are made from fresh oysters coated in potato or sweet potato starch and fried on a skillet with eggs and onions, then served with a special sweet and sour sauce. A taste you won’t soon forget.
  • Pearl milk tea

    Pearl milk tea

    Also known as bubble tea, this drink was created in Taichung by mixing black tea and chewy tapioca balls. Its popularity quickly spread, and now you can find pearl milk tea wherever you find Chinese people throughout the world.
  • Jia-re Luwei (Heated Braised Snacks)

    Jia-re Luwei (Heated Braised Snacks)

    Recalling a taste of the old days, “luwei” refers to a wide range of foods that are cooked in a braising broth. When served hot, these traditional snacks can be transformed into main courses in their own right. Today, Heated Braised Snacks have gaine
  • Shengchao Huazhi (Stir-fried Squid)

    Shengchao Huazhi (Stir-fried Squid)

    Surrounded by water on all sides, Taiwan abounds with delicious seafood. One classic seafood dish is Stir-fried Squid, a mouth-watering offering commonly found in night markets. Its fresh marine flavor makes for an unforgettable eating experience.
  • Hujiao Bing (Pepper Pie)

    Hujiao Bing (Pepper Pie)

    In a time of rising food prices, Pepper Pie is an appealing and appetizing choice for the budget-conscious consumer. A piping hot serving straight out of the oven makes for a great snack on a cold winter’s day or in between meals.
    The filling cons
  • Runbing (Spring Rolls)

    Runbing (Spring Rolls)

    In Taiwan, non-fried spring rolls are traditionally eaten over the Lunar New Year holidays and the Tomb Sweeping Day festival. During the former, leftovers from assorted dishes are combined in a wrap and eaten together, symbolizing blessings cherishe
  • Dingbiancuo (Pot-side Scrapings)

    Dingbiancuo (Pot-side Scrapings)

    A specialty of the Keelung Night Market, Pot-side Scrapings have a similar texture to Hakka flat noodles and are often served in a seafood and vegetable soup. This rich and hearty dish is a favorite among the Taiwanese.
    Pot-side scrapings are made
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