A lot of Taiwanese have a love-hate relationship with Taiwanese biandang (bento), the takeaway lunchbox that packs rice with a main dish (u...

"Bread? In Taiwan? Seriously?" We know what you're thinking -- but this isn't just any bread we're talking about. It...

The best pork balls are made from fresh meat that's been hand ground and pounded with a mallet until it attains a doughy texture. The gi...

The chicken wing rice roll makes the impossible possible -- eating chicken fried rice in a night market with one hand. A boneless chicken wi...

Taiwanese are mad for spicy hot pot. The bubbling pots of broth are filled with all sorts of Chinese herbs and spices to create a rich flavo...

Every Taiwanese household has its own recipe for run bing. To describe it as the non-deep-fried version of a spring roll would be unfair, as...

Black, white and seemingly bland pidan tofu isn't a likely candidate for "love at first bite" fame. But after a few tries it b...

Wobbly and fairly tasteless, aiyu jelly takes on the flavor of whatever it's eaten with. You can add it to lemonade and shaved ice for a...

You may wonder -- why on earth would someone travel to Taiwan for a ham and cheese sandwich? (The bread isn't even toasted.) Converts wi...

Ban tiao (flat rice noodles) has such a rabid following that many Taiwanese will drive hours in search of the most authentic bowls. The thic...

Three-cup chicken is cooked in a cup of rice wine, a cup of oil and a cup of soy sauce. Fresh basil, chilies and garlic are then added to th...

This mix of pig's blood and sticky rice is stuck on the end of a stick like a lollipop. For the final Taiwanese touch, the pudding is co...

The three best dishes to kick off your day with in Taiwan? Sesame flatbread, deep-fried Chinese donuts and soy milk. Food blogger Joan H. sa...

Sticky rice and Chinese mushrooms are fried with seasoning and stuffed into a bamboo tube together with pork and egg. The tube of rice is st...

No matter what you choose from the Lantern Lu Wei food stall, it'll take on the taste of the signature five-spice soy sauce. It's a ...

These glutinous rice balls are as soft as marshmallows and filled with sweet or salty ingredients. The most traditional mochi are filled wit...

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 a...

Geese, bred on Taiwan farms, are never wasted. From skin to blood, they're made into delicious dishes. Despite its name, Ya Rou Bian (Du...

This is the Taiwanese version of bak kut the, the Chinese meat soup that's also popular in Singapore and Malaysia. In Taiwan, the soup i...

What's better than fresh seafood? Balls of fresh seafood, of course. Handmade fish balls in Taiwan tend to have more air in the ball, th...