Taiwanese Breakfast

The typical Taiwanese breakfast consists of a lot of carbs and egg (Twisted Cruller, Baked Wheat Cake, Baked Wheat Cake with Egg). A hot glass of soymilk heavy and usually washes it down.


Dumpling consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished Dumpling can be boiled, steamed or pan-fried.

Pan-fried Buns

Like the fluffiness of cake and the crunchiness of potato chips, pan-fried bun gives the best of both worlds. The buns are made with spongy white Chinese bread that's pan-fried on the bottom. Break one open and you reveal a moist, porky filling.

Iron egg

It's called "iron egg" because it's so tough. These chewy little eggs, dyed black from long braising in soy sauce, are a highly addictive Taiwanese food. Often made from quails' eggs, the protein balls are cooked for hours in soy sauce then air-dried. The process is repeated over several days until the snacks become tough and acquire the desired chewiness.

Rice Dumplings

Wonderful rice dumplings wrapped in bamboo leaves, called zong-zi. Inside is a delicious little rice “hot pocket” stuffed with a variety of goods, usually meat and some vegetables. This is available all year round in Taiwan, and particularly important when it comes Duan-Wu Day, which is also the day of Dragon Boat Races.

Stinky Tofu

This could be the world's premier love-it-or-hate-it snack and Taiwan does it just right. The "fragrant" cube of bean curd is deep-fried and draped with sweet and spicy sauce. If you hold your nose, it looks and tastes just like a plain piece of fried tofu, with a crisp casing and soft pudding-like center. But what's the fun in eating that? Inhale deeply and relish the stench. 

Fish Ball Soup

Handmade fish balls in Taiwan tend to have more air in the ball, thus allowing more broth to be soaked up. They also have a bouncier chew. The soup is simple, not overly salty and topped with finely chopped shallots (but not many).

Ding Bian Cuo

Ding bian cuo is a bowl of slippery rice-flour pasta. To make it, rice-flour batter is poured along the side of a huge heated wok, sliding and spreading along the hot metal to form slices of noodles. When dried, the sheets are cut into smaller pieces that become the thin and chewy noodles used in ding bian cuo.

Pearl Milk Tea / Bubble milk tea

"Bubble milk tea," or “pearl milk tea” originates from Taichung and is made of a mixture of black tea, milk, and sago pearls. The combination of fragrant tea and chewy sago has made this beverage popular not only in Taiwan but in other countries as well. In many Chinatowns across the world, you can find this refreshing beverage. Variations on the theme include taro-flavored tea, jasmine tea , nd coffee, served cold or hot.

Pineapple Cake

This iconic Taiwanese pastry - mini-pies filled with candied pineapple, is one of Taiwan's best food souvenirs. It’s a sweet traditional Taiwanese pastry containing butter, flour, egg, sugar, and pineapple jam. “SunnyHills” uses the most natural ingredients to make simple pastry as if it is ripe fruit under sunshine.

Shaved Ice Mountain

This popular dessert has a base of crushed ice flavored with mung beans, adzuki beans, starch balls, taro, jelly, and other toppings, which are sprinkled with sugar water, offering sweet and cool relief on a hot summer day. A pile of shaved ice is heaped with fresh fruit and flavorings, such as mango pieces, juice, and sweet condensed milk.  

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