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Beef Noodle Soup
Beef noodle soup is arguably the most beloved comfort dish in Taiwan. It consists of red-braised beef slow-cooked in soy sauce, beef broth, vegetables, and Chinese wheat noodles. So important is beef noodle soup that it's often regarded as Taiwan's national dish. In fact, a beef noodle festival is held in Taipei every year where chefs and restaurants compete for the title of "best beef noodles" in Taiwan. |
Ah-gei
Ah-gei consists of fried tofu skin stuffed with cooked green bean noodles and sealed with surimi, a fish paste mixture commonly sold in the Tamsui District. It was invented by the Original Ah-Gei shop in 1965 where they've kept the recipe unchanged for over 50 years. Still considered by many to be the best and most authentic, what sets them apart is that they combine surimi with a carrot mixture and cook the stuffed tofu in stewed ground pork to make it even more flavorful.
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Braised Pork Rice (Lu Rou Fan)
This is one of Taiwan's most beloved comfort dishes, perhaps second only to beef noodle soup. It's a dish of minced pork belly that's been stir-fried and slow cooked in soy sauce until fall-apart tender. It's then served atop a bowl of steamed rice, often with a side of hardboiled egg that's been simmered in the same soy sauce mixture. |
Taiwanese Three cup Chicken (San Bei Ji)
The iconic Taiwanese dish. It does not matter what time of the year you come to Taiwan, if you do not try 3-cup chicken, you have missed out. Made from 1 cup of sesame oil, 1 cup of soy sauce, and 1 cup of cooking alcohol, this dish is abound with ginger, garlic, Taiwanese basil, and juicy chunks of chicken thigh or leg.
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Intestine and Oyster Vermicelli
Vermicelli is a common Taiwanese food. Other than birthday vermicelli, pork knuckle vermicelli and sesame oil vermicelli, intestine and oyster vermicelli using red vermicelli is probably the most renowned Taiwanese dish. The main ingredients of the dish are oysters and vermicelli. Oysters are coated with cornstarch. Sometimes stewed intestines are used as well. |
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