Popularity index: ☆ ☆ ☆ ☆ ☆
Allusion: Zheng Chenggong attacked Taiwan Province. In the case of lack of food, soldiers took local materials, fried them into cakes with oyster and sweet potato powder, and later spread them as famous snacks.
Flavor: the first condition is to use fresh larvae, and the best ones are Anping in Tainan, Dongshi in Chiayi and Donggang in Pingtung. The second is pure sweet potato powder. The choice of eggs is also very particular, generally using earth eggs. In winter, it is served with bamboo shoots, and in summer, it is served with Chinese cabbage and fried in pig oil. The taste is sweet and salty, and salty and spicy.
2. Rice soup powder
Popularity index: ☆ ☆ ☆ ☆
Allusions: Taiwan Province is rich in rice, which is made by grinding rice into powder. The craft was passed down from Fujian.
Flavor: The hot soup and the smooth rice flour that purrs down the throat make it simple, refreshing and unpretentious. The materials soaked in thick and short rice noodles are pig viscera and side dishes.
3. pan-fried bun
Popularity index: ☆ ☆ ☆ ☆
Allusion: Originated from Shanghai soup dumplings, it developed into a snack with Taiwan Province flavor through stalls and night markets.
Flavor: Generally, there are two flavors. The taste of fresh meat is mostly made of pork hind legs mixed with cabbage; The other is pure vegetable flavor, with cabbage and leek as stuffing and vermicelli as auxiliary. The package is soft and fresh juice flows out when eating.
4. meatballs
Popularity index: ☆ ☆ ☆ ☆
Allusion: Special Tribute of Taiwan Province Temple Fair.
Flavor: The skin is made of sweet potato powder, and the stuffing is mainly lean meat, mushrooms and bamboo shoots, with sweet and spicy sauce as dipping sauce. There are two kinds of frying and steaming. Fried with fragrant smell, steamed with refreshing taste.
5. Squid soup
Popularity index: ☆ ☆ ☆ ☆
Allusion: Originated from Fujian, "Good seafood, often soup" was introduced to Taiwan Province.
Flavor: The squid used is made from raw squid by sun exposure or drying to remove water. The soup base is made of slip soup, and the ingredients are vinegar, garlic paste and Chili sauce. It has three flavors: salty, sweet and fragrant.
Step 6 cut the bag
Popularity index: ☆ ☆ ☆ ☆
Allusion: Originated from Fuzhou, it has evolved into a famous snack.
Flavor: Eat like a hamburger. Eat with meat, sauerkraut, coriander, peanut powder, sweet and spicy sauce or mountain and sea sauce on the steamed bread skin.
7. Danzai noodles
Popularity index: ☆ ☆ ☆ ☆ ☆
Allusion: In the early days, the boss picked bowls, chopsticks and pots and sold them everywhere, sitting on a small stool and eating noodles in a semi-squat manner, which became the early impression of Danzi noodles.
Flavor: The method is to boil the bowl with hot water first, then put a little hot noodles in the bowl, add minced meat and fresh shrimp, pour shrimp paste soup, and add black vinegar, pepper, coriander and vegetables, which is fresh and charming and fragrant.
8.stinky tofu
Popularity index: ☆ ☆ ☆ ☆
Allusion: It was introduced to Taiwan Province from the mainland, and after improvement, it formed two flavors: fried stinky tofu and spicy stinky tofu.
Flavor: Deep-fried stinky tofu until the skin is golden and crisp, topped with soy sauce, garlic paste, sesame oil and Chili sauce, served with kimchi; Spicy stinky tofu is made by mixing stinky tofu with duck blood, large intestine, spicy sauce and other ingredients, and then throwing it into bone soup for cooking. After taking out the pot, add shallots, parsley, sauerkraut and kimchi to eat.
9. Large intestine surface line
Popularity index: ☆ ☆ ☆ ☆ ☆
Allusions: Originated from the early agricultural society in Taiwan Province, it was pasta cooked by housewives for farmers at that time. In order to facilitate the enjoyment of many people, it is usually boiled into a large pot, and the larvae are thrown in to increase nutrition, and then spread to various places, and people add materials such as large intestine and meat soup.
Flavor: No matter whether it is yellow noodle or red noodle, cooking large intestine noodle is best made by hand. Because of the unique process of kneading, pulling, rubbing and throwing by hand, the noodle is not easy to rot, taste and bite. In addition, the first soup is also an important part of delicious food. The first soup is made of pig bone soup, and the materials can be added with oyster, large intestine, small tribute pills, bamboo shoots, sauerkraut and so on.
10. bubble tea
Popularity index: ☆ ☆ ☆ ☆+☆.
Allusion: Tracing back to its origin, first of all, it starts with making black tea. Gan Hou of "Chunshuitang" in Taiwan Province changed hot tea into cold one, and in 1983, he created foamed black tea. Five years later, colleagues in Chunshuitang had a whim and added local snacks's "round powder" to black tea and named it "bubble tea".
Flavor: It has the functions of both drinks and snacks. The selection of tea is very important, and it is necessary to use tea with stable quality. The best concentration ratio of tea and milk is 4: 6. The powder round is slightly tough, and the proportion of water quality, sugar and ice cubes will also affect the flavor of tea.