If you go to Taiwan after July, a group tour will cost you about 4,000 to 5,000 yuan. In addition to all kinds of snacks, you also need to bring some specialties. A 10,000 yuan is enough.

Large intestine noodles, squid soup, meatballs, oyster omelets, stinky tofu, danzi noodles, rice noodle soup, fried buns, steamed buns, pearl milk tea, etc.

Azong noodles

Be sure to go to "A Zong Noodles" in Ximending, Taipei. From the original mobile noodle stall on the street to the huge shop today, the only thing that remains unchanged is that the noodles are cooked with bonito head soup. , full of toughness, and hand-pulled noodles that are refreshing and smooth in the mouth, making it an unforgettable experience.

Lu Pork Rice

The ingredients are selected well, and the Lu Pork must be crispy Lu (pork neck meat, commonly known as emperor meat). Only the meat here can be made into authentic Lu Pork Rice. The rice is fine Japonica rice; plus a bento dish - eggs marinated in Taiwan's unique condiment: soybean oil. Just looking at it makes you want to eat it. Take a bite, it is fragrant but not greasy, and your appetite will be whetted.

Taiwanese snacks are famous far and wide. If you want to have a good meal at once, night markets are the best destination. The night market captures the hearts of every night traveler with its strong local characteristics and authentic local flavor. The night market is located in major transportation hubs and densely populated areas, such as Shilin, Fuxing South Road, and Huaxi Street. In these places, you can truly experience what "popularity" means.

Tainan’s unique snack - coffin board

Oyster omelette

Many Taiwanese snacks were actually invented by the poor ancestors who could not eat enough. It is an alternative food and a symbol of poor life. It is said that oyster omelette is such a creative dish invented in a poor society.

Its earliest name is "Jianshichai". It is a traditional snack known to the older generation in the Anping area of ??Tainan. It is made of sweet potato starch with water added to wrap oysters, pork, mushrooms, etc. Pancakes made from miscellaneous ingredients.

There is an interesting story about its origin. According to folk rumors, in 1661 AD, the Dutch army occupied Tainan. Zheng Chenggong led his troops from Lu'ermen to regain the lost territory. Zheng's army defeated the Dutch army with overwhelming force. The Dutch army was so angry that they took away all the rice grains. In hiding, Zheng Jun was short of food and came up with ideas. He simply mixed Taiwan's specialty oysters and sweet potato flour with water and fried them into pancakes. Unexpectedly, they were passed down to later generations and became a popular snack in the province. However, books published in mainland China list oyster omelette as a Fujian snack, which is another theory of its origin.

Although oyster omelet can be eaten everywhere, many people still maintain the concept that if they want to eat oyster omelet, they have to go to the place where the oysters are produced, such as Anping, Tainan, Dongshi, Chiayi, or Donggang, Pingtung. Go to the breeding areas that are rich in oysters, because to make delicious oyster omelette, the most important condition is to use fresh oysters. These fresh oysters are peeled and sold in the place of production. They do not need to be soaked in water due to long-distance transportation, so they are plump. Huge and extremely delicious, the resulting oyster omelette is certainly rich and juicy. However, don’t regret it if you don’t live in the production area, because modern transportation technology is developed, so even as far away as Taipei, you can eat sweet oysters delivered fresh every day.

In addition to fresh oysters, sweet potato starch is another important key to making oyster omelette delicious. There are many types of sweet potato flour, but only pure sweet potato flour can produce a rich and fragrant paste. After thickening the slurry with water in an appropriate proportion, and adding leeks, the finished product will have a sticky and chewy texture, and the pure sweet potato starch can also skillfully enhance the umami flavor of the plump oysters, making it the most perfect combination.

The selection of eggs is also a matter of knowledge. Stores that value fragrance will use dark yellow native eggs, paired with prickly pear in winter and Chinese cabbage in summer, and fry them with lard that can enhance the flavor. Oyster omelette, just top it with a sauce made from miso, tomato paste, chili, soy sauce, etc.

With the combination of the above-mentioned high-quality ingredients, even oyster omelette, which was originally a delicacy of the poor, has become exquisite and delicious, with a colorful taste of sweet, salty, salty and spicy. The mouth is full of endless aftertaste.

Oyster Omelette Recipe

Ingredients:

150 grams of fresh oysters (washed with salt in advance), 70 grams of spinach (washed and cut into pieces), soil 2 eggs.

Pure sweet potato flour 2.5 taels, water 4 tablespoons, appropriate amount of leeks.

6 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp miso, 4 tbsp sugar, half a bowl of water, 1 tbsp cornstarch.

Method: Mix the sweet potato flour, water and chives of ingredient 2 thoroughly in advance, and mix ingredient 3 into a sauce and set aside. Put an appropriate amount of oil in the pan, add fresh oysters, and fry them until they are halfway cooked. Add another half bowl of ingredients 2 and fry together until solid and transparent. Finally, add eggs and green vegetables, fry both sides until cooked, and pour the sauce prepared in ingredient 3 when eating.

Du Xiaoyue Danzi Noodles

Speaking of Taiwanese snacks, many people immediately think of "Du Xiaoyue" Danzi Noodles. Yes, it is almost the most famous snack in Tainan. But why is it called "Du Xiaoyue"? It turns out that more than 90 years ago, a fisherman named Hong from Zhangzhou immigrated to Fucheng and made a living by fishing. Every year from Qingming Festival to Mid-Autumn Festival, it is the off-season for fishing, which is called "Xiaoyue" locally. In order to support his family and spend the "little month", the fisherman surnamed Hong started selling noodles, hence the name.

Due to its unique taste, it gradually gained fame and became a popular "famous food" in Taiwan. Now, the Hong family has passed down to the third generation, and the business is still quite prosperous.

The biggest feature of Danzi noodles is its meaty flavor. In the early days, the boss carried bowls, chopsticks and pots and sold them everywhere, and the buyers sat on small stools in a semi-squatting position to eat. Today, the seller still uses a small stove to burn charcoal to cook the meat sauce, plus a delicious shrimp. Although it is such a small bowl, it has a unique flavor and endless aftertaste.

Sishen Small Intestine Soup

Taiwanese people love to eat Sishen Small Intestine Soup. This kind of soup is made from lotus seeds, gorgon seeds, poria, yam, and pig intestines, and it must be boiled with pig intestines to make it fragrant. According to reports, Sishen Small Intestine Decoction has many benefits. In autumn, it is easy to feel dry and phlegm-producing. Drinking Sishen Decoction can improve this. If barley is added, it can whiten and remove scales, which is very helpful for beauty and beauty.

Tainan eel noodle

There is an old eel noodle shop in Tainan that has been open for more than 80 years. The raw and fried eel is very delicious, mainly due to the skill of frying it quickly over high heat. 4 types of vinegars with unique recipes. The eel is fried in a pan and then poured into the prepared pasta. The whole process only takes 27 seconds. The fried eel is delicious and crispy. Special vinegar is added to remove the fishy smell and enhance the flavor. The sour and sweet taste makes people come back again and again. .

Pond Milkfish Belly

Tainan is the hometown of milkfish. Milkfish has a sweet taste, is rich in nutrients, and has nourishing and beauty effects. Therefore, it is widely loved by the public. The best time to taste milkfish is from June to August in the lunar calendar, when the rain is abundant and the meat is the most tender, especially those weighing about 500 grams. Along the coast of Tainan, you can eat a variety of dishes made with freshly caught milkfish everywhere. Milkfish can be fried, made into soup, and can also be made into milkfish balls and dried milkfish. Milkfish heads, milkfish belly, and milkfish gizzards are all deeply loved by gourmets and have become popular Famous food that attracts tourists in coastal towns.

In addition, there is Ah Han Salty Porridge, which is famous far and wide and has become a classic signature of milkfish porridge. Milkfish porridge is made from fish back meat and rice. Cook the rice with fish bone soup, then add fish meat, fresh oysters, dried meat, and minced garlic to make a fragrant and sweet fish porridge. Sprinkle with celery before serving. Finally, paired with fried dough sticks, it is Tainan people’s favorite breakfast.

Tsui Aji

Aji is a direct transliteration of the Japanese word "youyang" (youyang) and is one of the famous snacks in Tamsui Town, Taiwan. Ah Gei's method is to hollow out the middle of the fried tofu, then fill it with marinated or dried meat vermicelli, seal it with fish paste, steam it, and top it with sweet and spicy sauce or other special sauces before eating. The origin of Ah Gei was invented by Ms. Yang Zheng Jinwen in 1965 (the 54th year of the Republic of China). She originally came up with a special cooking method to avoid wasting leftover ingredients. The founding store is located on Zhenli Street, Tamsui Town.