Small eats, and a lot of them, are the big thing in Taiwan.

The culinary philosophy here is eat often and eat well.

Sure, there's the internationally accepted three-meals-a-day dining format, but why be so limited when you can make like the Taiwanese and indulge in gourmet snacking at any time of the day? 

The Taiwanese capital, Taipei, has around 20 streets dedicated to snacking.

Every time you think you've found the best streetside bao, the most incredible stinky tofu or mind-blowing beef noodle soup, there's always another Taiwanese food shop that surpasses it. 

The island's food is a mash-up of the cuisine of the Min Nan, Teochew and Hokkien Chinese communities, along with Japanese cooking.

It's a culinary love-in with diversely delicious offspring.

Arguments about the best food on Taiwan risk ruining relationships and lifelong friendships.

Food: it's serious, it's respected, it's all excellent in Taiwan.

"Where there's a wisp of smoke, there's braised fatty pork with rice."

1. Braised pork rice (滷肉飯)

"Where there's a wisp of smoke from the kitchen chimney, there will be lurou fan [braised pork with rice]," goes the Taiwanese saying. 

The popularity of this humble dish cannot be overstated. 

"Lurou fan" is almost synonymous with Taiwanese food.

The Taipei city government launched a "braised pork rice is ours" campaign last year after Michelin’s "Green Guide Taiwan" claimed the dish was from Shandong Province in mainland China.

A good bowl of lurou fan comprises finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices.

There should be an ample amount of fattiness, in which lies the magic.

The meat is spooned over hot rice.  

A little sweet, a little salty, braised pork rice is comfort food perfected.

Jin Feng Lu Rou Fan (金峰滷肉飯), 10 Roosevelt Road, Section 1, Jhongjheng District, Taipei City; +886 2 2396 0808

Nothing like a good Taiwanese food debate centering around beef noodles.

2. Beef noodle (牛肉麵)

You know a food is an obsession when it gets its own festival.

Beef noodle soup inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.

From visiting Niu Ba Ba for one of the most expensive bowls of beef noodle soup in the world (TW$10,000, or US$334) to a serendipitous foray into the first makeshift noodle shack you spot, it's almost impossible to have a bad beef noodle experience in Taiwan.

Lin Dong Fang's beef shanks with al dente noodles in herbal soup are a perennial favorite. The streetside eatery’s secret weapon is the dollop of homemade chili-butter added last.

Lin Dong Fang (林東芳), 274 Bade Road, Section 2, Jhongshan District, Taipei City; +886 2 2752 2556; Niu Ba Ba (牛爸爸), No. 16, Alley 27, Lane 216, Section 4 Zhongxiao Donglu, Da'an District, Taipei City; +886 2 2778 3075/ +886 2 8771 5358 

The oyster omelet: Taiwan's quintessential snack.

3. Oyster omelet (蚵仔煎)

Here's a snack that really showcases the fat of the land in Taiwan. You've got something from the sea and something from the soil.

The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness -- a signature Taiwan food texture.

No wonder the soup was voted best snack to represent Taiwan in a poll of 1,000 Taiwanese by Global Views Monthly a few years back.

Lai's Egg Oyster Omelet (賴記雞蛋蚵仔煎), Ningxia Road Night Market; +886 2 2558 6177

Chewy and refreshing: bubble tea.

4. Bubble tea (珍珠奶茶)

Bubble tea represents the "QQ" food texture that Taiwanese love.

The phrase refers to something that is especially chewy, like the tapioca balls forming the "bubbles" in bubble tea.

It's said this unusual drink was invented out of boredom.

Liu Han-Chieh threw some sweetened tapioca pudding into her iced Assam tea on one fateful day in 1988, and a great Taiwanese culinary export was born.

Variations on the theme include taro-flavored tea, jasmine tea and coffee, served cold or hot.

Chun Shui Tang teahouse (春水堂), 48 Yi-shu St., Longjing, Taichung County; +886 4 2652 8288

More on CNNGo: Who invented bubble tea?

Amateur fish eaters should watch out for the bones.

5. Milkfish (虱目魚)

How popular is milkfish in Taiwan?

So popular that it has its own themed museum in Anping and there's a milkfish cultural festival in Kaohsiung.

The bony fish might pose a challenge for amateurs, but it’s loved for its tender meat and economical price tag.

Milkfish is prepared in numerous ways -- in a congee porridge, pan-fried, as fish ball soup or braised.

For home-style preparation, retro Izakaya-style restaurant James Kitchen serves pan-fried milkfish with lime.

A bowl of scallion lard rice is a great complement.

James Kitchen (小隱私廚), 65 Yongkang St., Da’an District, Taipei; +886 2 2342 2275

Thankfully, we no longer have to wait for the slack season to eat this.

6. Slack Season danzai noodles (擔仔麵)

You've gotta love a place called Slack Season, and it should be one of the first pit stops on any culinary trip to Taiwan.

The iconic eatery originated in Tainan about a century ago. A fisherman sold noodles during the slack fishing season and the joint became so successful he quit his original trade altogether. 

The signature bowl of Slack Season noodles is served in shrimp soup with bean sprouts, coriander, minced pork and fresh shrimps.

The bowl of comforting flavors is so addictive that a man from Tainan supposedly ate 18 bowls in a row at the restaurant.

Slack Season Tainan Main Store (度小月), 16 Jhongjheng Road, Tainan City; +886 6 223 1744;, see website for details of other locations.

Pan-fried buns, bigger and better in Taiwan.

7. Pan-fried bun (生煎包)

Like the fluffiness of cake and the crunchiness of potato chips? The pan-fried bun gives you the best of both worlds.

The buns are made with spongy white Chinese bread that is pan-fried on the bottom. Break one open to reveal the moist porky filling. 

A Shanghainese staple, the Taiwanese version differs in two ways: it's slightly bigger in size and it hits the pan upside-down. 

Hsu Ji (許記), Shida Night Market, Taan District, Taipei City; +886 9 3085 9646

Dear Gua Bao, you're the Big Mac of our eye.

8. Gua bao (割包)

It's a hamburger, Taiwan-style.

A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts.

The filling is chopped into small pieces and mixed together so there's a bit of everything in every bite. Western hamburgers might benefit from the same treatment.

Take a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth.

Shida Night Market, Shida Road, Neihu District, Taipei

Urban legend says you can play ping-pong with iron eggs.

9. Iron egg (鐵蛋)

It's called "iron egg" because it's so tough. These chewy eggs 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 amount of chewiness.

Seaside A-Po (海邊阿婆), 151-1, Jhongjheng Road, Tamshui; A-Po (阿婆), 135-1,  Jhongjheng Road, Tamshui

Pineapple cake: take it home with you.

10. Pineapple cake (鳳梨酥)

This iconic Taiwanese pastry -- mini-pies filled with candied pineapple -- is one of Taiwan's best food souvenirs.

For one of the best pineapple cake experiences, try SunnyHills, which uses only local pineapples. The result is a darker filling, rougher texture and a sourer taste. 

The pies at other shops are filled with a mix of pineapple and chewable bits of winter melon. They have a fruity sweetness and a golden casing of crumbly, buttery pastry.

Stores that replace pineapple completely with winter melon to cut costs are committing a big no-no.

SunnyHills (微熱山丘), 1/F, No. 1, Alley 4, Lane 36, Section 5, Minsheng East Riad, Songshan District, Taipei City; +886 49 229 2767 

You can add soup to the scraps and slurp it up.

11. Tian bu la (甜不辣)

Tian bu la refers to fish paste that's been molded into various shapes and sizes, deep-fried, then boiled in a broth. Before eating, the pieces of solid fish paste are taken from the broth and smothered in brown sauce.

Doesn't sound like much, but tian bu la delivers plenty of sweet flavors and chewy textures, making it a beloved Taiwanese food.

The food is basically a Taiwanese take on Japanese oden, with more sugariness, tougher fish cakes and a signature sauce. 

When you finish the bits of fish cake, there's more to come. Get some soup from the vendor and add it to the remaining sauce in the bowl.

Mix and drink the resulting flavor bomb.   

Simon Tian Bu La (賽門甜不辣), 95 Xining South Road, Wanhua District, Taipei City; +886 2 2331 2481

Ba wan: dumplings for giants.

12. Ba wan (肉圓)

Ba wan is a Taiwanese mega-dumpling.

Made with a dough of rice flour, corn starch and sweet potato starch, it looks almost translucent after cooking.

Pork, veggies and sometimes eggs are stuffed inside and gravy poured on top. 

It's believed ba wan was invented during times of scarcity. The simple pork dumpling became a luxurious snack enjoyed only during the Lunar New Year festival. 

Tonghua Bawan (通化肉圓), No. 7, Alley 39, Tonghua Street, Da'an District, Taipei City; +886 2 2707 8562

Great Taiwanese street food: boneless and bite-sized.

13. Fried chicken (鹽酥雞)

Taiwan deserves a special place in the fried chicken hall of fame. Not only has it made the giant fried chicken cutlet (No. 35 on this list) a cult classic, but its popcorn chicken is dangerously addictive.

The chicken is chopped into bite-sized pieces, marinated, dipped in batter and deep-fried. A generous sprinkling of salt and pepper complete the morish morsels.

It's a ubiquitous snack on the city streets.

Taiwan's First Popcorn Chicken Store(台灣第一家鹽酥雞創始總店), No. 530-1, Bei'an Road, Zhongshan District, Taipei City

Taiwan's food porn queen.

14. Flaky scallion pancake (蔥抓餅)

There are few things more appetizing than the sight of a flaky scallion pancake being slowly torn apart. 

Add cheese and egg fillings to maximize the visuals.

Devour this night-market staple in a few bites to ensure it stays steaming hot and chewy.

Shida Night Market, Shida Road, Neihu District, Taipei

Oyster vermicelli: taste of the sea.

15. Oyster vermicelli (蚵仔麵線)

A bowl of great oyster vermicelli should have a thick, flavorful soup base while the thin rice noodles and oysters retain their distinct texture.  

Some people add chopped intestines for a funky dimension to the soup.

It's a gooey, slurpable dish with an intense briny taste.

Ay-Chung (阿宗), 8-1 Emei St., Wanhua District, Taipei City; +886 2 2620 9989

You need two hands to eat this Taiwanese food -- one to hold your nose.

16. Stinky tofu (臭豆腐)

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. It you hold your nose, it looks and tastes just like a plain ol' piece of fried tofu, with a crisp casing and soft center like pudding.

But what's the fun in eating that? Inhale deeply and relish the stench, the smellier, the better.

Raohe night market, north end of Kee Lung Road, Taipei

17. It’s golden. It’s in the shape of Taiwan. What’s not to like about sweet potatoes?

17. Sweet potato (地瓜)

Leaving taste, smell and nutritional value aside, the sweet potato stands out for a one particular reason among Taiwanese food -- it's shaped a bit like the island.

Taiwan-grown sweet potatoes are added to soup with ginger, roasted by street vendors in ovens converted from oil-drums, ground to a flour and added to other dishes to give texture, or fried into sweet potato chips.

As long as the beloved root vegetable is in it, Taiwanese love it.

Sweet potato congee at Shin Yeh (欣葉), 85/F, Taipei 101, 7 Xinyi Road, Section 5, Xinyi District, Taipei City; +886 2 8101 0185, see other locations at www.shinyeh.com.tw

Also on CNNGo: Be a Taipei Sweet Potato Mama for a day

Taiwan's summer blockbuster is the shaved ice mountain.

18. Shaved ice mountain (刨冰山)

One good thing about the hot, humid and stormy Taiwan summers is the excuse to eat shaved ice mountain.

A pile of shaved ice is heaped with fresh fruit and flavorings, such as mango pieces, juice and sweet condensed milk. The result is super-appealing just by looks alone. 

A more traditional take uses freshly made mini rice balls.

Feast on mango shaved ice at Yong Kang 15 (永康15), 15 Yong-kang St., Taipei City; +886 2 2321 3367; For classics go to Tai Yi Milk King (臺一牛奶大王), 82 Xin Sheng South Road, Section 3; +886 2 2363 4341

So good that we ate half of it before remembering to take a photo.

19. Pepper cakes (胡椒餅)

A must-try at Rao He night market, pepper cakes are crispy pastry pockets filled with juicy pork that's infused with the aromatic bite of black pepper.

Baked on the wall of a clay oven, the pies are a delicious ode to the pepper plant.

Eat more than one, or you'll only you have to wait again in the long queue for more.

Raohe night market, north end of Kee Lung Road, Taipei

Din Tai Fung: gasps are heard with each squirt of soup.

20. Dumplings at Din Tai Fung Dumpling House (鼎泰豐小籠包)

Xiaolongbao may be a Shanghainese delicacy, but some argue the Taiwanese perfected it.

Taiwanese restaurant Din Tai Fung does its Shanghai comrades proud with its succulent pork-soup dumplings. 

Din Tai Fung’s bite-sized xiaolongbao have a consistently high quality. Their paper-thin wrappings hold rich hot broth and tender pork meatballs.

Gasps can be heard intermittently at Din Tai Fung as diners brave the scalding hot soup that squirts out upon biting the dumpling. 

Din Tai Fung Dumpling House (鼎泰豐), 192 Xinyi Road, Section 2, Taipei City; +886 2 2321 8929

Fishballs. Round things are just fun to eat.

21. Fish ball soup (魚丸湯)

What's better than fresh seafood? Balls of fresh seafood, of course.

Look for handmade fish balls in Taiwan -- they tend to have more air in the ball, thus allowing more broth to be soaked up.

They also have a bouncier chew.

Jiaxing Fish Ball (佳興魚丸), No. 21, Lane 210, Section 2, Yanping North Road, Datong District, Taipei City; +886 2 2553 6470

Medicinal herbs: a healthy excuse to feast on ribs.

22. Ribs stewed in medicinal herbs (藥燉排骨)

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 is slow-cooked in Chinese medicine, extracting the essence from pork bones and more than 14 nutritious herbs, roots and dried fruits.

It's yummy and good for you, too, especially for keeping warm in winter.

There isn't much meat on the lean bones, but the point of the dish is the soup.

Don’t be shy to pick the bones up and suck the juice off.

You might even be considered strange if you don't.

Nanya Night Market, Nanya East Road, Taipei City

The whole goose and nothing but the goose on Taiwan's best tables.

23. Goose (鵝肉)

Geese, bred on Taiwan farms, are never wasted. From the skin to the blood, they're made into delicious dishes.

Salted and smoked geese in Hou Yi are revelatory. Every bite of the juicy goose meat with slightly smoked skin tastes like a pure celebration of poultry. 

Or you could try one of Bistro Le Pont's bowls of steamed rice topped with goose, chili oil and x.o. sauce. The rice grains rice are an ideal vehicle for goose fat and flavor.

Ya rou zhen (鴨肉珍), 231-2 Sinyue St., Yancheng District, Kaohsiung, +886 7 531 4630; Bistro Le Pont (樂朋小館), 176 Chaozhou St., Taipei City; +886 2 2396 5677

Painting the wok with rice slurry to make ding bian cuo.

24. Ding bian cuo (鐤邊趖)

Ding bian cuo is a bowl of slippery rice-flour pasta.

Rice flour batter is poured along the side of a huge heated wok, sliding and spreading along the hot metal and forming slices of rice flour noodle.

When dried, the sheets are cut into smaller pieces that become very thin and very chewy noodles when cooked as ding bian cuo.

Wu Jia ding bian cuo is a century-old family business. Its ding bian cuo is served with handmade pork cakes, shrimp cakes, cabbage, daylily and bamboo shoots.

Wu Jia ding bian cuo (百年吳家鼎邊趖), Keelung Temple Street Night Market, Taipei City

Taiwanese hot dogs are made with sticky rice buns and cured sausages.

25. Taiwanese sausage with sticky rice (大腸包小腸)

Taiwanese pork sausage alone is a superstar at night markets, but when served as a snack translated as "little sausage inside big sausage" it's possibly unbeatable.

It's like a hot dog, but instead of a bun, sticky rice is stuffed inside sausage casing to make an oversized rice sausage.

That's then slit open to stuff in a pork sausage.

So it's a little sausage inside a big one. Get it?

Fengjia Night Market, Taichung County

Mobile mochi: get your chewy fix any time of the day.

26. Mochi (麻糬)

These glutinous rice balls are soft as marshmallows and filled with sweet or salty things. 

The most traditional mochi are filled with red bean paste and rolled in peanut powder.

But in recent years, strawberry jam, sesame paste, green tea jam and peanut paste have become popular fillings.

You can learn how to make mochi at the Royal Taiwan Mochi Museum (around US$5 per person). 

Royal Taiwan Mochi Museum(台灣麻糬主題館), No. 3, Tzu Qiang 3rd Road, Nantou County; +886 49 225 7644, see the class schedule at www.taiwanmochi.com.tw (in Chinese only)

Lantern Lu Wei doesn't worry about your schedule, only good flavor.

27. Lantern soy sauce braised food (燈籠滷味)

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 little sweet, not too salty and very aromatic with cloves, star anise, cinnamon and other spices.

Pick your preferred ingredients and the chef will cook it in the pot of special sauce. It's a perfect light meal before a big night out.

You should expect to wait in line as the chef never rushes -- he takes his time to allow the the food to absorb the sauce.

Lantern Lu Wei (燈籠滷味), Shida Night Market, Shida Road, Neihu District, Taipei

28. Sun cakes (太陽餅)

Originating in Taichung, the suncake is just a flakey pastry filled with maltose.

And yet this sweet nothing has come to represent Taichung City and is a souvenir sought out by visitors.

Countless sun cake shops flourish in Taichung, all claiming to be the original store.

But maybe it's time for them to shine. The genuine original sun cake store, Tai Yang Bakery, closed down when the 68-year-old boss decided to retire. 

Along Tze Yo Street, Zhongzheng District, Taichung County

Sticky rice pudding; turnip sauce obligatory.

29. Tube rice pudding (筒仔米糕)

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 steamed again to further soften the texture until it becomes a cylindrical pudding.

Da Qiao Tou started making its rice pudding in a stall under a bridge more than four decades ago.

The business has since expanded but the rice pudding stays the same.

You should be sure to add the homemade turnip-laced sweet spicy sauce to the tasty.

Da Qiao Tou (大橋頭老牌筒仔米糕), 41 Yanping North Road, Section 3, Datong District, Taipei City; +886 2 2594 4685

Nothing like fried bread wrapped with roast bread to fuel a morning.

30. Taiwanese breakfast (燒餅夾油條)

Three elements to start a day right with Taiwanese food include sesame flat bread, deep-fried Chinese donut and soymilk. 

Blogger Joan H from A Hungry Girl’s Guide to Taipei says her favorite breakfast is from Fu Hang.

“I love the thick sesame flat bread at Fu Hang because it has a slight sweetness, a thin crispy layer and soft center from coming straight out of the hot metal barrel.

"Many sesame flat breads are dry and flaky but Fu Hang's shows why there's often a half-hour wait there on the weekends.” 

Fu Hang Dou Jiang (阜杭豆漿), 2/F Hua Shan Market, 108 Zhongxiao East Road, Section 1, Taipei City; +886 2 2392 2175

Mm. Congealed pig's blood on a stick.

31. Pig’s blood rice pudding (豬血米糕)

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 coated in a sweet peanut powder.

Basketball star Jeremy Lin Shu-How named pig’s blood rice cake as one of his favorite snacks on his recent visit to Taiwan.

If it's good enough for Lin, it's good enough for us.

Xiao Li (小李), No. 1-3, Lane 136, Section 4, Roosevelt Road, Taipei City; +886 2 2368 3417

Signature Taiwanese food: three-cup chicken.

32. Three-cup chicken (三杯雞)

Three-cup chicken is cooked in a cup of rice wine, a cup of oil and a cup of soy sauce. To this Taiwanese culinary triumvirate is added fresh basil, chilies and garlic for an irresistible combination.

Some kitchens have a different definition of three-cup chicken, involving a cup of wine, a cup of sesame oil and a cup of sugar.

Shin Yeh (欣葉), 85/F, Taipei 101, 7 Xinyi Road, Section 5, Xinyi District, Taipei City; +886 2 8101 0185

Agei, an edible purse full of goodness.

33. Tamsui Agei (阿給)

Agei comes from the Japanese "aburaage," which are deep-fried tofu pockets. 

Taiwanese agei are stuffed with mung bean noodles and sealed off with fish paste. A typical, sweet-spicy sauce completes the snack. 

The tofu soaks up the soup it's cooked in, so each bite bursts with broth. 

Paired with a soy milk, the agei makes a great savory breakfast.

Zhenli Street, Tamshui

Ban tiao: rustic taste, rabid following.

34. Ban tiao (粄條)

Ban tiao (flat rice noodles) has such a rabid following that many Taiwanese will drive long distances in search of the most authentic bowl.

The thick, flat, slippery noodles made from glutinous rice are part of the Hakka culinary tradition and best sampled in Kaohsiung’s Meinong district.

Stir-fried ban tiao with pork has a rustic taste and texture.

Many find the dish more comforting when served in hot soup.

Meixing Street, Meinong district, Kaohsiung

Food that's almost as big as your face.

35. Hot-star large fried chicken (豪大大雞排)

According to a Taipei Times’ report of 2011, Taiwanese devour more than 250,000 fried chicken cutlets a day.

Piled atop each other, that would make a chicken cutlet tower 10 times as tall as Taipei 101, the island’s tallest skyscraper at 508 meters.  

Go to Hot-star for the original oversized chicken cutlet. 

The enormous slice of meat, as big as your face, is very moist with a crispy crust. A generous coating of five-spice powder and pepper gives it a kick.

Starting as a small counter at Shilin night market, Hot-star is now a Taiwanese food franchise present in Hong Kong, Malaysia and Singapore.

Hot-star Large Fried Chicken (豪大大雞扒), Shilin Night Market, Jīhé Rd, Shilin District, Taipei City

From ocean to grill.

36. Anything with cuttlefish (花枝)

Taiwan gets a lot of cuttlefish, and grill stations spiked with cuttlefish skewers can be found everywhere in the southern tip of the island.

Although a thick cuttlefish soup with herbs and veggies is a typical Taiwanese winter-warmer, one of the best ways to enjoy the mollusks is fresh out of seawater, straight on to the charcoal grill. 

A smoky aroma, dark grill marks, glistening furled fish edges and dustings of salt and pepper make up the scene.

Fengjia Night Market, Taichung County

37. Aiyu jelly (愛玉冰)

Very wobbly and hardly tasting of anything, aiyu jelly takes on the flavor of whatever it's eaten with.

Add it to lemonade and shaved ice for a refreshing summer drink. The jelly gives the liquid a fun gloopy texture. 

Shida Night Market, Shida Road, Neihu District, Taipei City

Pidan tofu: love at second bite

38. Pidan tofu (皮蛋豆腐)

Black, white and seemingly bland pidan tofu isn’t a likely candidate for “love at first bite” fame.

But after a few tries it becomes a minor addiction for many eaters.

Pidan, or century egg, is a duck egg preserved in clay with seasonings. With time, the egg white turns into a translucent black jelly and the yolk develops a unique flavor.

It’s topped with sesame oil, vinegar, soy sauce, coriander, chopped spring onion and, sometimes, pork floss.

Mash it up and it’s ready to eat.

Widely available at local restaurants

39. Steamed spring roll (潤餅)

To describe it as the non-deep-fried version of a spring roll would be unfair, as "run bing" (steamed spring roll) was invented before the spring roll. 

Every Taiwanese household has its own recipe for run bing.

During festivals, families gather at the table to have a run bing wrapping party. Each person chooses their own fillings from a buffet and rolls their own run bing.

Besides serving delicious run bing, Shin Yeh at Taipei 101 also offers an incomparable view of the city.

Shin Yeh (欣葉), 85/F, Taipei 101, 7 Xinyi Road, Section 5, Xinyi District, Taipei City; +886 2 8101 0185

Hot pot: gimmicky but good.

40. Spicy hotpot (麻辣火鍋)

Taiwanese are mad for spicy hot pot.

And who wouldn't be? The bubbling pots of broth are filled with all sorts of Chinese herbs and spices to create a rich flavor for all the raw, fresh ingredients that diners will dip into it.

New hot pot places pop up in Taiwan every day, each with a gimmick to attract insatiable hot pot diners.

There's all-you-can-eat hot pot and yakiniku served at the same table; there's bubble tea hotpot for the jaded. 

But it's ordinary spicy hot pot with quality ingredients that stands the test of time. While Taiwan's spice-levels don't come close to Chongqing's, they're pretty piquant.

Head to perennial hot pot favorite and celeb-magnet Taihodien for a glam Taiwanese hot pot experience.

Taihodien (太和殿麻辣火鍋) can be found across Taiwan, try bubble tea hotpot at Yue Yin Xuan(玥飲軒), 80 Wenzhou St., Ta'an District, Taipei City

Chicken in tiger’s clothing.

41. Tiger-striped chicken gua bao (虎皮軟燒雞割包)

At many places, tiger-striped chicken gua bao can be thought of as Taiwan’s answer to the Big Mac.

At Old New Restaurant in Kaohsiung, however, the humble dish gets an upscale treatment.

The restaurant uses pumpkin and edible bamboo charcoal powder to create a yellow-and-black striped bun, then fills it with deep-fried and braised chicken fillets in soy sauce and tomato sauce.

The result is a sweet and sour flavor that’s different from typical gua bao.

Old New Restaurant (老新台菜), 227 Jiou Ru 2nd 3077 Road, Sanmin District, Kaohsiung; +886 7 313 3077

Beware the chicken-wrapped rice craze.

42. Chicken wing rice roll (雞翅包飯)

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

A boneless chicken wing is stuffed with fried rice and marinated in a heavenly combination of sesame oil and secret sauce.

It’s so good it started a chicken wrapped rice craze in Kaohsiung’s Ruifeng night market, with various fillings, such as kimchi fried rice and curry rice.

Ruifeng Night Market, Yucheng Rd., Zuoying District,Kaohsiung

White shirt not recommended when eating this one.

43. Giant pork balls soup (爆汁貢丸)

The best pork balls are made from fresh meat hand-ground and pounded with a mallet until it attains a doughy texture.

The giant pork balls in stock soup from Taipei’s Ningxia Night Market are as big as a baby’s fist.

Their size, as well as the air holes pumped in the meatballs during the pounding, locks in an amazing amount of juice and flavor.

The Chinese name illustrates the experience of eating one vividly -- the literal translation is “bursting-juice giant pork balls.”

Pork balls are sometimes mixed with ingredients such as Chinese mushrooms and cuttlefish to enrich texture and add flavor.

Ningxia Night Market, Ningxia Road, Taipei

Lychee-rose bread: the Rafael Nadal of baked goods.

44. Wu Pao Chun Bakery Breads (吳寶春麵包)

“Bread? In Taiwan? Seriously?” we hear you thinking -- but this isn’t just any bread we’re talking about.

It’s from Wu Pao-chun, a world baking champion with many award-winning loaves to its name.

The bread that won the international baking competition Coupe du Monde de la Boulangerie in 2010 is the bakery's lychee-rose bread.

It’s made with mullet wine, lychee and rose petals.

Wu Pao-chun also won the Louis Lesaffre Cup in 2007 and a silver medal at the 2008 Bakery World Cup.

Another signature of the store is wine-longan bread with smoked longans, French wine and California walnuts.

Wu Pao Chun Bakery Kaohsiung (吳寶春麥方店)，19, Siwei 3rd Lingya District, Kaohsiung City; +886 7 335 9593

Wu Pao Chun Bakery Taipei (吳寶春麥方店), 88 Yanchang Road, Xinyi District, Taipei City; +886 2 6636 5888

45. Love the convenience, hate the sidedishes.

45. Biandang (便當)

A lot of Taiwanese have a love-hate relationship with Taiwanese biandang (bento), the takeaway lunchbox that packs rice with a main dish (usually a type of meat) and small, often unappealing side dishes such as fried and preserved vegetables.

It's a convenient, quick, cheap (less than $3) and generally decent way to eat.

Biandang isn't one of the most delicious foods in Taiwan, but it’s a staple for countless working parents and busy urbanites.

Bento with chicken cutlet is a good biandang choice.

Found at convenience stores and major high-speed rail stations around Taiwan.

通過Hiufu黃 2014年1月29日

台北旅遊要領：護照，現金，多餘的胃。

小吃，並且他們中的很多，都是一件大事在台灣。

這裡的烹飪理念是經常吃，很好吃。

當然，有國際公認的三頓飯，一個全天用餐格式，但為什麼要這麼有限的，當你可以像台灣，並在一天中的任何時間，沉迷於美味的零食？ 

台資，台北，大約有20個街道，致力於吃零食。

你認為你已經找到了最好的街邊寶，最不可思議的臭豆腐還是令人興奮的牛肉面每一次，總有另一家台灣食品商店，無不及。 

島上的食物是一個混搭閩楠，潮州話和閩南語中國社區的美食，以及日本料理。

這是一個烹飪愛與多樣美味的後代。

關於台灣風險搞壞關係，並終身的友誼最好的食物論據。

食物：這是嚴重的，它的尊重，這一切都極好台灣。

“哪裡有一縷青煙，還有紅燒脂肪叉燒飯。”

1，滷肉飯（滷肉飯）

“哪裡有煙從廚房煙囪一縷，會有滷肉風扇[滷肉飯]，”去台灣的說法。 

這個不起眼的菜的普及不能被誇大。 

“滷肉粉絲”是台灣食品幾乎是同義語。

台北市政府推出了“ 滷肉飯是我們的“運動後，去年米其林“綠色指南台灣”聲稱的菜是從山東省在中國大陸。

一個好的一碗滷肉風扇包括切碎，不太碎，五花肉，慢熟的芳香醬油與五香粉。

應該有足夠量的脂肪多，在這種謊言的魔力。

肉相擁在熱飯。  

有點甜，有點咸，滷肉飯是舒適的食物完善。

金楓路肉風扇（金峰滷肉飯），羅斯福路10號，第1節，中正區，台北市; +886 2 2396 0808

什麼是一個很好的台灣食品的辯論圍繞牛肉面定心。

2，牛肉面（牛肉面）

你知道食物是一種執著時，它得到了自己的節日。

牛肉面激勵在廚師競爭力和創新。每個人都希望要求的牛肉面王的稱號。

探訪鈕巴廣管局的牛肉面是世界上最昂貴的碗之一（TW $ 10,000或美元334）到一個偶然涉足的第一個臨時搭建的面窩棚你發現，這幾乎是不可能有一個壞的牛肉面經歷在台灣。

林東芳的牛肉柄有嚼勁的麵條草藥湯是一種多年生的最愛。在街邊的小餐館的秘密武器是自製辣椒醬的譯者語最後添加。

林東芳（林東芳），八德路274號，第2節，中山區，台北市; +886 2 2752 2556; 鈕拔的Ba（牛爸爸），16號，27弄，216弄，第4節忠孝東路，大安區，台北市; +886 2 2778 3075 / +886 2 8771 5358 

蚵仔煎：台灣典型的小吃。

3，蚵仔煎（蚵仔煎）

這裡有一個小吃，真正展現台灣土地的脂肪。你得從海上和從土壤中一些東西。

雞蛋是完美的襯托了小牡蠣環島容易被發現，而紅薯澱粉加給整個事情糊糊筋道 - 簽名台灣食品的質地。

難怪湯被選為代表台灣最好的零食 1,000台的民調遠見在幾年前。

賴的蛋蚵仔煎（賴記雞蛋蚵仔煎），寧夏路夜市; +886 2 2558 6177

勁道爽口：泡沫紅茶。

4，泡沫紅茶（珍珠奶茶）

泡過的茶葉代表了“QQ”食品的質地，台灣的愛。

這句話指的東西是特別有嚼勁，像木薯球形成泡沫紅茶的“泡沫”。

據說這種不尋常的飲料被發明出來的無聊。

劉翰傑拋出一些甜木薯布丁進入她的冰阿薩姆紅茶的某一天，在1988年，偉大的台灣美食外銷誕生了。

在主題變奏曲包括芋頭味的茶，茉莉花茶，咖啡，冷食或熱。

春水堂茶館（春水堂），48以書聖，龍井，台中縣; +886 4 2652 8288

CNNGo相關文章：誰發明泡沫紅茶？

業餘吃魚應注意的骨頭。

5，蝨目魚（蝨目魚）

如何流行的是蝨目魚在台灣？

如此受歡迎，它在安平自己的主題館，有一個蝨目魚文化節在高雄。

在硬骨魚可能造成的業餘愛好者是一個挑戰，但它愛它的肉質細嫩，經濟的價格標籤。

蝨目魚是準備以多種方式 - 在粥粥，煎，如魚丸湯或紅燒。

對於家庭式的準備，復古式居酒屋風格的餐廳詹姆斯廚房供應香煎蝨目魚與石灰。

一碗蔥豬油飯是一個很好的補充。

詹姆斯廚房（小隱私廚），65永康市聖，大安區，台北; +886 2 2342 2275

值得慶幸的是，我們不再需要等待農閒時節吃這個。

6，農閒面擔仔（擔仔面）

你會喜歡上那個被稱為淡季的地方，它應該是第一個坑的一個站上的任何美食之旅台灣。

標誌性的小餐館起源於台南大約一個世紀前。漁夫在農閒季節捕魚賣麵條和關節變得如此成功，他乾脆辭掉了原來的貿易。 

簽名一碗淡季麵條供應蝦湯豆芽，香菜，切碎的豬肉和新鮮的蝦。

的安慰口味的碗是很容易上癮，從台南一名男子據說吃了18碗一排的餐廳。

農閒時節台南總店（度小月），16中正路，台南市; +886 6 223 1744;，看到網站的其他位置的細節。

 

生煎包子，更大，更好的在台灣。

7，生煎饅頭（生煎包）

像蛋糕和薯片的脆的蓬鬆？在煎包子給你兩全其美。

包子都是用海綿狀白麵包中國是煎底部。擊破打開，露出濕潤豬肉的灌裝。 

一個上海人的主食，台灣版本的不同有兩種方法：它是稍大一點的尺寸，它擊中了鍋倒。 

許姬（許記），師大夜市，大安區，台北市; +886 9 3085 9646

 

親愛的卦寶，你是我們的眼睛的巨無霸。

8卦寶（割包）

這是一個漢堡包，台灣風格。

一個饅頭三明治紅燒五花肉的豐盛充盈，酸菜中國白菜和花生粉。

填充切碎成小塊，混合在一起，有一點罷了每咬。西方漢堡包可能會受益於同樣的待遇。

採取一個大的一口，享受咸，酸，甜的口味和你的嘴油膩的豬肉游泳。

師大夜市，師大路，內湖區，台北

都市傳說說，你可以玩乒乓球鐵雞蛋。

9。鐵蛋（鐵蛋）

這就是所謂的“鐵蛋”，因為它是如此艱難。這些勁道蛋小蛋染成黑色的長燉醬油是一個很容易上癮的台灣美食。

從鵪鶉蛋常發，蛋白質球煮幾個小時的醬油，然後風乾。重複該過程持續數天，直到小吃變得堅韌而獲得咀嚼的所需量。

海濱阿婆（海邊阿婆），151-1，中正路，淡水; 阿婆（阿婆），135-1，中正路，淡水

 

鳳梨酥：把它帶回家。

10，鳳梨酥（鳳梨酥）

這個標誌性的台灣糕點 - 迷你餡餅充滿了蜜餞菠蘿 - 是台灣最好吃的紀念品之一。

為了獲得最佳的鳳梨酥經驗之一，嘗試SunnyHills，只使用本地菠蘿。其結果是一個較深的填充物，粗糙的質地和sourer味道。 

在其他店鋪的餡餅都充滿了菠蘿和冬瓜的咀嚼位的組合。他們有一個水果的甜度和易碎，奶油糕點金色的外殼。

商店，完全取代鳳梨冬瓜削減成本是犯了大禁忌。

SunnyHills（微熱山丘），1 /樓1號，4弄，36弄，第5，民生東里亞德，松山區，台北市;  +886 49 229 2767 

你可以加湯的廢料和嘟嘟地喝起來。

11。田BU LA（甜不辣）

田BU LA指的是魚漿這是被塑造成各種形狀和大小，炸，然後在肉湯煮。進食前，固魚漿的部分取自肉湯和扼殺在棕色的醬汁。

不聽起來好像不多，但是田卜LA提供充足的甜味和耐嚼紋理，使其成為一個心愛的台灣美食。

食品基本上是一個台灣人拿日本關東煮，更多的甜度，更嚴厲的魚餅和簽名醬。 

當您完成魚糕的位，還有更多的驚喜。得到一些湯從供應商，並將其添加到碗裡剩下的醬汁。

混合飲料所產生的味道炸彈。   

西蒙田不拉（賽門甜不辣），95西寧南路，萬華區，台北市; +886 2 2331 2481

捌萬：餃子的巨人。

12捌萬（肉圓）

巴灣是台灣大型餃子。

提出用米粉，玉米澱粉和紅薯澱粉的麵團，它看起來烹調後幾乎透明。

豬肉，蔬菜，雞蛋，有時在裡面塞和肉汁澆在上面。 

它認為捌萬中稀少的時候被發明。簡單的豬肉餃子成了一個豪華的零食只在農曆新年的節日享受。 

通化把玩（通化肉圓），7號，39弄，通化街，大安區，台北市; +886 2 2707 8562

 

大台灣小吃：去骨和一口大小。

13，炸雞（鹽酥雞）

台灣值得在成名的炸雞大廳一個特殊的地方。它不僅取得了巨大的炸雞炸（這個名單上的第35號）邪教的經典，但它的爆米花雞是危險上癮。

雞被切成一口大小的塊，醃製，蘸麵糊炸。鹽和胡椒的慷慨灑完成位於​​Morísh點點滴滴。

它是在城市街道上隨處可見的小吃。

台灣第一爆米花雞店（台灣第一家鹽酥雞創始總店），號530-1，北安路，中山區，台北市

 

台灣食品色情女王。

14。片狀蔥油餅（蔥抓餅）

有幾件事情比片狀蔥油餅被慢慢撕裂的視線更可口。 

加入奶酪和雞蛋的餡料，以最大限度地提高視覺效果。

吞噬這個夜市主食了幾口，以確保它保持熱氣騰騰和嚼勁。

師大夜市，師大路，內湖區，台北

 

蚵仔面線：海的味道。

15，蚵仔面線（蚵仔面線）

一碗偉大的蚵仔面線應該有一個厚厚的，美味的湯底，而瘦子米粉和牡蠣保留其獨特的質感。  

有些人的時髦層面的湯加入切碎的腸子。

這是一個糊糊的，slurpable盤具有強烈的海水味道。

阿宗（阿宗），8-1峨嵋街，萬華區，台北市; +886 2 2620 9989

 

你需要兩隻手才能吃這台菜 - 一個用於保存你的鼻子。

16，臭豆腐（臭豆腐）

這可能是世界上首屈一指的愛它或恨，它的小吃和台灣確實恰到好處。 

豆腐的“香”立方體油炸和掛著甜辣醬汁。它昂起你的鼻子，它的外觀和味道，就像一個普通的醇'一塊油炸豆腐，以明快的外殼和布丁一樣柔軟的心。

但是，什麼是在吃的樂趣？深深地吸氣，並津津樂道的惡臭，在smellier，就更好了。

饒河夜市，奇龍路北端，台北

 

17，這是金色的。這是在台灣的形狀。有什麼理由不喜歡紅薯？

17，紅薯（地瓜）

離開味覺，嗅覺和營養價值之外，紅薯脫穎而出間台灣菜一個特別的原因 - 它的形狀有點像島嶼。

台灣種植的紅薯被添加到湯，姜，由街頭小販在烤箱從油鼓，地轉換為麵粉和添加到其他的菜給紋理烤或炒成甜薯片。

只要心愛的根蔬菜是在裡面，台灣人喜歡它。

紅薯粥在欣葉  （欣葉），85 /樓台北101，信義路7號，第5節，信義區，台北市; +886 2 8101 0185，看在其他地點 www.shinyeh.com.tw

CNNGo相關文章：做個台北甘藷媽媽一天

 

台灣的暑期大片是刨冰山。

18。刨冰山（刨冰山）

有關炎熱，潮濕，多風台灣今夏一件好事是吃刨冰山的藉口。

一堆刨冰是堆滿了新鮮的水果和香料，如芒果片，果汁和甜煉乳。其結果是超吸引人僅通過外觀。 

一個更傳統的取使用新鮮的小湯圓。

宴席上芒果刨冰在永康15（永康15），15永康街，台北市;+886 2 2321 3367; 對於經典去泰逸奶王（台一牛奶大王），82鑫升南路3段; +886 2 2363 4341

 

那麼好，我們吃了一半就想起拍攝照片之前。

19，胡椒餅（胡椒餅）

一個必須嘗試在饒和夜市，胡椒餅香酥糕點口袋裡充斥著的注入黑胡椒的芳香咬多汁的豬肉。

烤上一個粘土爐壁，餡餅是一種美味頌椒植物​​。

吃超過一個，或者你只有你有再等待的長龍更多。

饒河夜市，奇龍路北端，台北

 

鼎泰豐：喘息聲被聽到與湯每次噴射。

20，餃子在鼎泰豐餃子館（鼎泰豐小籠包）

小籠包可能是一個上海的美味，但有些人認為台灣的完善它。

台灣餐廳鼎泰豐做了上海的同志們引以為傲，其肉質豬肉水餃。 

鼎泰豐的一口大小的小籠包有一個一貫的高品質。其薄如紙的包裝紙舉行豐富的熱湯嫩豬肉肉丸。

喘氣可以間歇地聽到鼎泰豐為食客冒著滾燙的熱湯的鞘出時咬的餃子。 

鼎泰豐餃子館  （鼎泰豐），信義路192，第2節，台北市;+886 2 2321 8929

 

魚丸。圓形的東西都只是吃好玩。

21，魚丸湯（魚丸湯）

有什麼比新鮮的海鮮比較好？新鮮的海鮮丸子，當然。

尋找手工魚丸在台灣 - 他們往往有更多的空氣中的球，從而使更多的肉湯浸泡起來。

他們也有一個更有彈性咀嚼。

嘉興魚丸（佳興魚丸），21號，210巷，第2節，延平北路，大同區，台北市; +886 2 2553 6470

 

藥材：一個健康的藉口，宴席上的肋骨。

 

22，在藥材燉排骨（藥燉排骨）

這是李明博的台灣版本的永吉，中國吃肉喝湯這也是普遍的在新加坡和馬來西亞。  

在台灣，湯慢煮的中國醫藥，從豬骨和超過14營養草本，根莖和乾果提取的精華。

它的美味和對你有好處，太，尤其是保持溫暖的冬天。

有沒有瘦骨頭多肉，但這道菜的一點是湯。

不要害羞挑骨頭和吸汁了。

如果你沒有，你甚至可能被認為是奇怪的。

南雅夜市，南雅東路，台北市

整個鵝並沒有什麼，但對台灣最好的表的鵝。

23，鵝（鵝肉）

鵝，飼養在台灣的農場，永遠不會浪費。從皮膚到血液中，它們製作成美味佳餚。

在后羿醃熏鵝啟示。多汁的鵝肉用微熏的皮膚每一口的味道像一個純粹的慶祝家禽。 

或者你可以嘗試的蒸米飯的小酒館勒蓬的碗1淋上鵝，辣椒油，XO醬。水稻米粒是鵝脂肪和香味的理想工具。

雅柔珍（鴨肉珍），231-2 Sinyue街，鹽埕區，高雄，+886 7 531 4630; 小酒館勒蓬（樂朋小館），176潮州街，台北市; +886 2 2396 5677

繪畫與米漿入鍋，使鼎邊銼。

24，鼎邊銼（鐤邊趖）

鼎邊銼是一碗滑米粉麵食。

米粉麵糊沿一個巨大的溫水鍋的一側傾倒，滑動和沿鐵水蔓延，形成米粉米線片。

乾燥時，紙張切成小段變得非常薄，非常有嚼勁的麵條時，如鼎邊銼熟。

吳嘉鼎邊銼是一座具有百年歷史的家族企業。它的鼎邊銼是配有手工製作的豬肉餅，蝦餅，白菜，黃花菜和竹筍。

吳嘉鼎邊銼（百年吳家鼎邊趖），基隆廟口夜市，台北城

台灣熱狗都是用糯米麵包和香腸治愈。

25，台灣香腸，糯米（大腸包小腸）

台灣單獨豬肉香腸是一個超級巨星在夜市，但是當作為譯為“大香腸裡面的小香腸”小吃擔任它可能以別人無法匹敵。

這就像一個熱狗，但不是一個包子，糯米塞滿香腸腸衣內做出一個超大的米灌腸。

這是再撕開來的東西，在一個豬肉香腸。

因此，它的裡面一個大的一個小香腸。明白了嗎？

逢甲夜市，台中縣

 

移動年糕：讓你的勁道修​​復一天中的任何時間。

26。麻糬（麻糬）

這些湯圓是軟如棉花糖，充滿了甜或咸的東西。 

最傳統的年糕都充滿了豆沙卷在花生粉。

但近年來，草莓醬，芝麻醬，綠茶醬和花生糊已成為流行的餡料。

你可以學習如何製作麻糬在皇家台灣麻糬博物館（約5美元每人）。 

皇家台灣麻糬館（台灣麻糬主題館），3號，慈濟強三路，南投縣; +886 49 225 7644，請在上課時間 www.taiwanmochi.com.tw  （僅在中國）

元宵魯煒不擔心你的日程安排，唯一的好味道。

27，元宵醬油紅燒的食物（燈籠滷味）

不管你從元宵盧偉排檔選擇，它會採取上的簽名五香醬油的味道。

這是一個有點甜，不太咸，非常芳香丁香，八角，桂皮等香料。

選擇你喜歡的食材和廚師將煮在特殊的醬鍋。這是前一個大的夜晚完美的便餐。

你應該會排隊等候的廚師從來七嘴八舌 - 他把他的時間，使食物吸收醬汁。

元宵魯煒（燈籠滷味）師大夜市，師大路，內湖區，台北

28，太陽餅（太陽餅）

原產於台中，在suncake僅僅是一個古怪的糕點充滿了麥芽糖。

然而這甜蜜並無發現任何代表台中市，並找到了遊客的紀念品。

無數的太陽餅商店蓬勃發展在台中，都自稱是原來的店。

但也許是時候讓他們的光芒。原裝正品太陽餅專賣店，泰陽麵包，收跌當68歲的老闆決定退休。 

沿梓呦街，中正區，台中縣

糯米布丁; 蘿蔔汁強制性的。

29。管八寶粥（筒仔米糕）

糯米和中國蘑菇炒調料裝進竹筒，豬肉和雞蛋在一起。大米的管，再蒸至進一步軟化質地，直到它變成一個圓柱形布丁。

大譙頭開始做它的八寶粥在一檔橋下超過四十年以前。

該業務已經擴展，但八寶粥保持不變。

你應該確保在自製的蘿蔔被系帶甜辣醬添加到美味。

大譙頭（大橋頭老牌筒仔米糕），延平北路41，第3節，大同區，台北市; +886 2 2594 4685

沒有像炸麵包包裹著烤麵包燃料一上午。

30，台灣早餐（燒餅夾油條）

三個元素開始新的一天的權利與台灣食品包括芝麻大餅，炸油條中國和豆漿。 

博客瓊h從飢餓的女孩的指南台北  說，她最喜歡的早餐是從富恒。

“我愛厚厚的芝麻大餅在虎坑，因為它有輕微的甜味，薄薄的一層脆皮軟心從哪裡來直出的鐵水桶。

“許多芝麻扁平麵包幹和片狀但是富恒的表演，為什麼也往往是半小時的等待，還有週末。” 

富恒竇機盎（阜杭豆漿），2 /女性華山市場，108忠孝東路1段，台北市; +886 2 2392 2175

毫米。凝固豬血一棒。

31，豬血米布丁（豬血米糕）

豬血和糯米這樣的搭配是停留在像一個棒棒糖一根棍子的末端。對於最終的台灣人接觸，布丁塗在甜蜜的花生粉。

籃球明星林書豪蜀如何命名的豬血糕，這是他最喜歡的零食對他最近訪問台灣的。

如果是為了林不夠好，這是對我們不夠好。

小李（小李）1-3號，136弄，第4節，台北市羅斯福路市;+886 2 2368 3417

簽名台菜：三杯雞。

32，三杯雞（三杯雞）

三杯雞是煮熟了一杯米酒，一杯油，一杯醬油的。這個台灣美食三駕馬車加入新鮮羅勒，辣椒和大蒜不可抗拒的組合。

有些廚房有三杯雞不同的定義，涉及一杯酒，一杯麻油和一杯糖。

欣葉  （欣葉），85 /樓台北101，信義路7號，第5節，信義區，台北市; +886 2 8101 0185

 

AGEI，一種可食用的錢包滿有良善。

33，淡水AGEI（阿給）

AGEI來自日本“aburaage”，這是炸豆腐口袋。 

台灣AGEI塞滿了綠豆面和魚漿密封。一個典型的，甜辣醬完成小吃。 

豆腐泡了湯它熟了，所以每一口陣陣肉湯。 

搭配豆漿時，AGEI使一個偉大的可口的早餐。

真理街，淡水

 

粄條：質樸的味道，狂熱以下。

34，粄條（粄條）

粄條（平米粉）​​具有下列許多台灣將推動長途跋涉尋找最正宗的一碗這樣的狂熱。

厚，平，滑面由糯米製成的客家飲食文化的一部分，最好在採樣高雄美濃區。

炒粄條與豬肉有一個質樸的味道和質地。

許多人發現的菜更令人欣慰的熱湯端上來的時候。

美星街，美濃區，高雄

 

食物幾乎一樣大的你的臉。

35，熱明星大炸雞（豪大大雞排）

根據2011年的台北時報“報導，台灣吞噬了超過25萬炸雞肉餅了一天。

堆頂上對方，並會使雞炸塔的10倍，高的台北101，島上最高的摩天大樓在508米。  

去熱星原超大雞排。 

肉類的巨大切片，大如你的臉，很滋潤與酥脆的外殼。的五香粉和胡椒粉一位慷慨的塗層賦予了它一腳。

開始於士林夜市一個小櫃檯，熱水星級現在是一個台灣食品專營目前在香港，馬來西亞和新加坡。

熱明星大炸雞（豪大大雞扒），士林夜市，基河路，士林區，台北市

 

從海洋到燒烤。

36，任何與墨魚（花枝）

台灣得到了很多墨魚，並摻入墨魚串燒烤站可以在島的南端隨處可見。

雖然厚厚的墨魚湯，藥材和蔬菜是台灣典型的冬季溫暖，一種享受軟體動物是剛從海水的最佳途徑，直接到木炭燒烤。 

排放過量黑煙的香氣，暗烤痕，閃閃發光的收攏魚的邊緣和鹽和胡椒dustings撐場面。

逢甲夜市，台中縣

37，愛玉果凍（愛玉冰）

很不穩定，幾乎品嚐什麼，愛玉愛玉上不管它的吃的味道。

將它添加到檸檬水和刨冰清涼的夏季飲料。果凍給出了液體中的樂趣gloopy紋理。 

師大夜市，師大路，內湖區，台北城

皮蛋豆腐：愛在第二咬

38，皮蛋豆腐（皮蛋豆腐）

黑，白，看似平淡無奇的皮蛋豆腐是不是為“愛在第一咬”名利可能的候選人。

但試了幾次後，就變成了次要的癮了很多食客。

皮蛋，或皮蛋，是一個鴨蛋在泥調味料醃製。隨著時間的推移，蛋清變成了半透明的黑色果凍和蛋黃開發了一個獨特的風味。

它淋上香油，醋，醬油，香菜，蔥花，有時，肉鬆。

混搭起來，它準備吃。

廣泛使用在當地的餐館

39，蒸春捲（潤餅）

來形容它作為一個春捲的非油炸版本將是不公平的，因為“跑冰”（蒸春捲）的春捲才發明的。 

每個台灣家庭都有自己的秘方運行兵。

在節日期間，家人聚集在表中有一個運行炳包方。每個人選擇自己的餡料從自助餐和推出自己的運行兵。

除了提供美味的運行兵，欣葉在台北101還提供了一個城市的無與倫比的觀點。

欣葉（欣葉），85 /樓台北101，信義路7號，第5節，信義區，台北市; +886 2 8101 0185

火鍋：噱頭，但良好。

40，麻辣火鍋（麻辣火鍋）

台灣人瘋了的麻辣火鍋。

而誰不會呢？肉湯冒泡盆都充滿了各種各樣的中國草藥和香料來創建一個香味濃郁的所有原材料，新鮮的成分，食客會動用它。

每天都有新的火鍋的地方彈出在台灣，每一個噱頭來吸引貪得無厭火鍋食客。

還有所有你可以吃火鍋和烤肉的服務在同一個表; 有泡的茶火鍋  的疲憊。 

但它的普通麻辣火鍋提供優質的成分，經得起時間的考驗。而台灣的香料水平不接近重慶的，他們非常調皮。

頭為常年火鍋最喜歡和名人磁鐵Taihodien一個華麗的台灣火鍋的經驗。

Taihodien （太和殿麻辣火鍋）可以跨越台灣發現，嘗試泡的茶火鍋漁尹須埯（玥飲軒），80溫州街，ta'an一區，台北市

雞虎的服裝。

41，老虎條紋的雞卦寶（虎皮軟燒雞割包）

在許多地方，老虎條紋的雞卦寶可以被認為是台灣的答案巨無霸。

在舊新餐廳在高雄，但是，不起眼的菜得到一個高檔的治療。

餐廳採用南瓜及食用竹炭粉來創建一個黃色和黑色條紋髻，然後用醬油和番茄醬炸和紅燒雞肉魚片填充它。

其結果是一個酸甜的味道，從典型的卦寶不同。

舊新餐廳 （老新台菜），227吉歐茹二3077路，三民區，高雄市; +886 7 313 3077

當心雞裹飯的熱潮。

42，雞翅飯卷（雞翅包飯）

雞翅飯卷，使不可能變為可能 - 吃雞肉炒飯在夜市用一隻手。

無骨雞翼是塞滿了炒飯和醃製的麻油和秘制醬汁的天堂般的組合。

它是那麼好它開始雞裹飯熱潮在高雄瑞豐夜市，各種餡料，如泡菜炒飯和咖哩飯。

瑞豐夜市，禹城路，左營區，高雄

白襯衫不建議吃這個的時候。

43巨貢丸湯（爆汁貢丸）

最好的貢丸是從新鮮的肉類手工地作出，並搗爛用木槌，直到它達到麵團狀紋理。

巨人貢丸股票湯台北寧夏夜市是大如嬰兒的拳頭。

它們的大小，以及在衝擊，鎖在一個驚人的量的果汁和風味的泵入肉丸空氣孔。

中國的名字說明了吃了一隻生動的體驗 - 直譯是“爆破汁巨頭貢丸。”

貢丸有時與成分，如中國香菇和墨魚混合，以豐富的質感和增加風味。

寧夏夜市，寧夏路，台北

荔枝玫瑰麵包：焙烤食品的納達爾。

44。吳袍俊麵包店麵包（吳寶春麵包）

“麵包？在台灣？？認真“我們聽到你在想 - 但是，這不只是我們談論任何麵包。

這是吳保純，世界烘焙冠軍與眾多獲獎的麵包實至名歸。

贏得了國際烘焙大賽跑車du Monde酒店德拉日Boulangerie 2010年的麵包是麵包的荔枝玫瑰麵包。

它是由與烏魚酒，荔枝和玫瑰花瓣。

鄔跑春也贏得了路易·樂斯福杯在2007年和一枚銀牌在2008年麵包世界杯。

店裡的另一個特徵是葡萄酒桂圓麵包，熏桂圓，法國葡萄酒和加州核桃。

鄔跑春麵包店高雄 （吳寶春麥方店），19，四維三苓雅區，高雄市; +886 7 335 9593

鄔跑春麵包店台北 （吳寶春麥方店），延長路88號，信義區，台北市; +886 2 6636 5888

45，愛的方便，恨的小菜。

45。Biandang（便當）

很多台灣人與台灣biandang（便當），外賣餐盒，包大米主菜（通常是一個類型的肉），小，往往缺乏吸引力配菜，如油炸和醃製蔬菜愛恨交加。

這是一個方便，快捷，價格便宜（不到3美元）和一般體面的方式來食用。

Biandang不是最美味的食物，在台灣，但它是一個主食無數父母的工作和繁忙的都市人。

便當雞炸肉排是一個不錯的biandang選擇。

在便利商店和台灣各地各大高速鐵路車站發現。

最初發布2012年6月。更新時間2014年1月28日。