As a Sichuanese, I have tasted Taiwan Province's diet for more than a month in order to adapt to the taste buds of Sichuan flavor for several years. The following is my appraisal (personal opinion, for reference only):

1. Personally, I think the absolute first thing is Ximending's "Azong noodle line"

smooth large intestine noodle line, with coriander, vinegar and pepper, which is very suitable for Sichuanese's taste. Chai fish in the soup head. It's a 5-star recommendation ~

Ximending is a small shop with only take-away, and it can only stand on the roadside and gobble it up. There is also a branch in Shilin Night Market, which can be seated and crowded. It's very spectacular ~

2. Fat Qianfang: There are many Japanese restaurants left over from the Japanese occupation in Taipei, and this one is a three-way canteen.

3. Shandong Pork Rice: delicious, I ate it in Hsinchu. Heavy oil is poured on top of white rice with a little pickled side dish, which is refreshing ~

4. The "bean" home's fairy grass taro round ice-in Taichung City, near Donghai, dessert, ice. Taro balls taste very q, and the condensed milk and the jelly of Xiancao are smooth and delicious:)

5. They are wrapped in flour balls, which are also iced products. I ate them in Luodong night market in Yilan, that is, the small glutinous rice balls are filled with pulp (it tastes like bean paste, I don't know if it is), and the shaved ice dessert made from them can be supplemented with sweet bean curd, red beans and so on.

6. Lao Wei's kneaded noodles in Yilan-the noodles are shaped like cat's ears, and the soup from the store is delicious, with chewy noodles, which is recommended.

7. Hakka cuisine: the whole cuisine is recommended. I have eaten it twice, once at the Sakura House in Neiwan and once at a seafood restaurant in Southern Australia. I especially recommend the fern vegetables of Hakka cuisine. My favorite is Sansu. Basically, there is no such raw material and eating method in the mainland. The green fern, fried with lobster sauce and dried fish, tastes excellent. In addition, the taste of Hakka dishes is biased, which is actually very popular among Hechuan people. I also happened to meet a Sichuan daughter-in-law in Neiwan. Is it also a taste? Hehe ~

8. Roasted mountain pig kebabs: I ate them for the first time in Sun Moon Lake, Nantou. The meat was good, roasted with salt, and the original taste of the meat was very fragrant and delicious without complicated seasonings.

1. Speaking of drinks, bubble tea must go to the "Spring Water Hall"-there is a shop in Art Street in Taichung, which is said to be the founder of bubble tea. The price is on the high side, and the taste is not special ~ Hehe, but his snacks are delicious ~

12. Shaojiu snail: I bought a bag in Jiji, and rolled one with a newspaper, just like we used to buy melon seeds. But it's a little sweet, and the snail meat inside is sucked out one by one with your mouth. It is said that the wine is the best, and it tastes like a cold cup of side dishes in Chengdu. I suggest that you choose spicy food (spicy food makes my mouth swollen ...)

13. Pig blood soup: it was eaten at a roadside stall in Taipei, and the soup matched by the store during lunch. It's a very simple thing, pig blood+sauerkraut+coriander.

Well, now I recall so much. As for the special snacks mentioned above, I have eaten them in Shilin and Luodong Night Market respectively: oyster omelet, large intestine wrapped in small intestine, pot-stewed, angelica mutton soup, moist cake, divined meat, duck, meat soup and rice balls ... in fact, they are not to my taste, which makes me feel that I can only taste them.