There are many delicacies in Taiwan, here are a few recommendations: Hao Big Chicken Steak, which is basically half a chicken, and is said to be “never sold open”. At NT$55 a piece, it’s a great value.

For ordinary girls, it is not a problem for 3-4 people to share the meal.

Although at the end of the meal you will feel a little like "Why are you eating so much chicken?", it is worth trying.

Zhigao rice, when you get to Taipei, you will find that the so-called braised pork rice is completely the "poor man's way of eating" of minced pork + broth + rice.

If you want to eat meat, you must try Zhigao rice.

Zhigao rice is a set meal, including a large piece of leg meat stewed until soft and sweet (roughly equivalent to our elbow meat), a few pieces of pickled radish, a braised egg, some side dishes + rice, and a bowl of miso soup

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Pig blood cake, the ingredients are pig blood + glutinous rice.

Cut into small pieces and fry, then sprinkle with pepper salt and cayenne pepper.

It tastes crispy on the outside and waxy on the inside, and has the delicious flavor of blood tofu.

Fish balls, I recommend this because I can’t get good fish balls in Beijing.

The reason why Taipei fish balls are delicious is said to be because the fish meat used is swordfish meat, so it has good elasticity.

The fish ball shop in the First Theater is good, and there are also fish balls in Tamsui and Keelung. Try them everywhere.

Sweet and spicy (also known as cabbage stew), sweet and spicy is a food similar to oden, but the taste mainly depends on the sauce that is poured on the bowl.

The taste is sweet, salty and slightly spicy.

Especially on cold or rainy days, eating a bowl of it is comparable to Malatang.

It is recommended to go to Baoyun in Ruifang Old Street. You can also eat taro balls while eating cabbage stew, one salty and one sweet complement each other.

Ruifang is the only way to go to Jiufen, so there is no need to take the trouble to take a detour.

It’s hard to describe this thing. The thick rice milk is sprinkled on the edge of a hot pot, and the heat and the steam of hot water in the pot are used to ripen the food, forming a cold-skinned food.

It tastes very elastic and has the aroma of rice.

The common way is to pour stock into it and eat it with shrimp balls and fish balls. It is very delicious.