There are many snacks in Taiwan Province Province, many of which are mainland or western, but they have their own characteristics after processing and evolution. The famous ones are as follows: 1. Lin's meatballs: the glutinous rice skin is barbecued with pork, steamed in the north, fried in the south or fried in the middle, which is slightly sweet. 2. Pork dry rice: it is the braised pork on the rice, which is very fragrant. 3. Rice balls: There are 9 kinds of stuffing, fish floss, mushrooms, meat and delicious breakfast. 4. The large intestine wraps the small intestine: the large intestine is made of glutinous rice and the small intestine is Taiwan Province sausage. 5. Egg cakes: Egg cakes in Taiwan Province Province have fillings, floss or corn. 6. Luwei: it belongs to midnight snack, black wheel and rice blood cake, which is a bit like our mala Tang. These things are often eaten in hot pot, but they are not spicy. 7. Dongshan duck head: delicious, the skin is a little burnt, as if it had been fried. 8. wanluan pig's trotters: Pingtung is famous for its food, which is also a kind of braised taste. 9. Hakka Zongzi: made of glutinous rice, transparent and stuffed with bean paste. 10. Official Finance Bureau: It sounds scary, but it actually means promoting to a higher position and making a fortune. It means frying two pieces of toast with stuffing in the middle, such as cream crab meat. If you eat too much, you will be very tired. 1 1. crepe: It comes from a French dim sum, which is to spread it into an egg cake, bake it crisp, and then stuff it with salmon. 12. Fried clams: clams, then put them in an egg roll and pour with tomato sauce. 13.Gii: Freshwater snacks, which seem to have vermicelli wrapped cakes, are spicy breakfast food. 14. Milk fish porridge: It's a bit like fried fish porridge. 15. Red bean cake: sweet and delicious, with peanuts and taro. 16. burnt grass: burnt grass contains peanut powder, nuts and red beans. 17. glutinous rice balls: they are very similar to glutinous rice balls, and some have stuffing. 18. Bubble tea: It tastes very strong, 700cc is only 25NTB (half a knife), that is, black tea+creamer+pearl milkshake. 19. Papaya milk: 20. Peanut roll ice cream: wrap the ice cream in an egg roll and sprinkle with peanut powder. 2 1. Liquid fragrant flat food: it's very messy and famous. 22. Ding Taifeng: Steamed buns, steamed dumplings and chaos are particularly famous. 23. shabu shabu: very good, beef balls, cuttlefish, fish balls. 24. Fengyangge, California: Baked rice with cream seafood, roast chicken, dessert, cream soup, and a cake can be made on it. 25. teppanyaki 26 Formosa Plastic Steak: It is said that a cow only uses that piece of meat, which is very expensive! 27. Hualien Taro &; Hualien potato: the skin is very soft and thin, and the inside is pink, sweet and delicious. 28. Zeng Shu: It is glutinous rice, very Q, with all kinds of fillings, and it tastes very sweet. 29. Green tea cake: refreshing, soft outside, very Q.30 Luoshen cake: The skin is the same as that of Hualien taro, and the filling inside is Luoshen flower flavor, Q 3 1. Red turtle cake: glutinous rice flour is made into a turtle-shaped cake head, and the filling is bean paste or peanut paste, so it is red because red pigment is added. 32. Du Xiaoyue's "burden face" 33. Meatballs: there are Hsinchu Meatballs, Taichung Meatballs, Changhua Meatballs, Taitung Meatballs, Tainan Meatballs, etc. But the most famous ones are Changhua Maruko and Hsinchu Maruko. Among them, Changhua meatballs are known as one of the three treasures in Changhua (meatballs, crispy rice, cat and mouse noodles), and the biggest feature is stuffing. The most authentic way to eat meatballs in Changhua is to keep the original flavor without peeling, which is slightly different from the way you are used to peeling meatballs now. As for Hsinchu meatballs, it is also a very attractive local snacks, which is characterized by its oval shape, smaller than ordinary meatballs, and its skin is made of sweet potato powder. According to the development of various tastes, different proportions of white powder and rice paste are added, and the stuffing is mainly red wine particles, with lean meat and chopped green onion as stuffing, which has a unique and simple taste. In addition to the above two kinds, Beidou Maruko is also worth mentioning. Although Beidou Maruko is not as well-known as Changhua Maruko and Hsinchu Maruko, it has a longer history. As early as the Japanese occupation period, they were already famous among local snacks. The skin and stuffing of Beidou meatballs are made of the same materials as ordinary meatballs. The biggest feature is that it is triangular and petite, so it is no problem for adults to eat three or five at a time. In addition, in the traditional stuffing, Tainan meatballs with shrimp as stuffing are creatively added, which also has a unique flavor! As for the taste, meatballs are divided into fried and steamed because of different cooking methods. Generally speaking, fried meatballs are used to eating in the north of Changhua, while steamed meatballs are more popular in the south of Changhua. Fried meatballs are very fragrant because of the stimulation of lard, but the skin is brittle, hard and stiff; Steamed meatballs are sticky, Q-shaped, refreshing and not greasy, but not as strong as fried ones. In addition, the frozen cold round is also a kind of meatball, which is characterized by being eaten cold and is a holy product for relieving summer heat. The material of this salty cake crust is sweet potato powder, and the filling is mainly lean pork. It is white and transparent after steaming, and can be eaten with cold soy sauce. It is also a famous snack in Changhua. In addition to the skin, stuffing and frying process will affect the flavor, and dipping sauce is also one of the keys to making meatballs delicious. Nowadays, more and more people use sweet and spicy sauce as sauce, but the traditional sauce is mixed with garlic sauce, Chili sauce and sugar sauce to create three different flavors, namely salty, sweet and spicy, which is actually the most suitable for the taste of meatballs.