1. Taiwan’s top ten delicacies and snacks are the ten snacks that best reflect the characteristics of Taiwan’s diet among thousands of traditional Taiwanese snacks.

Including small intestine wrapped in large intestine, Dingbian file, oyster omelette, Azong noodles, sweet and spicy, coffin board, Changhua meat, ginger duck, Zhongxiao East Road Yellow Beef Noodle House, and stir-fried flower branches.

2. Small intestine wrapped in large intestine is a very common snack in Taiwan. The charcoal grilled large intestine has a slightly crispy outer skin and plump meat filling. It is filled with sausages with excellent flavor and topped with side dishes such as sauerkraut, cucumber, ginger slices and preserved eggs. It’s a mouthful.

When you bite into it, the meat is juicy and your mouth is full of deliciousness.

Such unique traditional snacks can be found in Donghai Night Market.

Located in Ximending, Tunghai University, Guan Zhilin's small intestine wrapped in large intestine is a unique snack in Donghai Night Market.

3. Tripod edge file: "Tripod edge file".

"File" is a Hokkien word that means crawling and rolling.

It is made by grinding rice into rice slurry and rolling it down along the edge of the cauldron. The sliding movement of the rice slurry is called a file, and the resulting white piece is called a file on the edge of the cauldron.

The tripod edge files made by the Xing family are the most famous.

4. Oyster omelette: No. 1 snack sales list in Taiwan. It is sought after by fans on both sides of the Taiwan Strait because of the idol drama "Love at the Corner".

Nowadays, from the beginning of Taiwan to the end of Taiwan, you can find the fragrance of oyster omelette everywhere you go.

Round and plump oysters are sprinkled on the iron plate for a sizzling sound. After being poured with a thin slurry of Taibai powder, they are paired with a few slices of green vegetables and a free-range egg. Finally, as the finishing touch, the sweet and sour special sauce is poured over the freshly cooked oysters.

When the oyster omelette is served on the fire, the aroma is overflowing, and there is a beautiful crackling sound.

5. Azong Noodles This noodle shop was founded in 1975. It sells large intestine noodles. Although it has a small storefront, it does not provide seats. Diners need to hold bowls and hot noodles or stand or

Squatting and eating under the arcade or in the middle of the road is a spectacular sight.

What's even weirder is that customers often wait in long queues, then take their bowls of noodles to the store's sauce-making station next to the pillars, and add some chili, minced garlic or black vinegar that suits their taste.

Some people call this small noodle thread paste, which means that the noodles are as sticky as paste, and the ingredients and noodles are all in the same pot.

If fresh oysters are added to the noodles, it is called oyster noodles; if large intestine is used as a topping, it is called large intestine noodles.

6. Sweet and Spicy, with a history of more than 50 years, Simon’s Sweet and Spicy has always been firmly seated at the top of Taiwan’s local sweet and spicy snacks. Not only because of its age, but more importantly, its unique flavor.

The snacks are full of changes and imagination.

Simon's Sweet and Spicy brand comes from the foreign TV series "Seven Sea Rangers" that was popular in Taiwan in the 1970s. The male protagonist is named Simon Temple. Because the pronunciations of "Temple" and "Sweet and Spicy" are close, the name is

With such an interesting store number.

The hand-made craftsmanship of Simon Sweet and Spicy is also an important factor in ensuring the taste. It has not changed for many years. A bowl of delicious food mixed with sweet and spicy sauce has been here for many years, regardless of the weather.

7. The coffin board is an improved delicacy developed by Mr. Xu Yiliu, the founder of Chi_Canteen. Chi_Canteen originally used chicken liver and tomato sauce sandwiched on toast, which was called chicken liver board.

After Mr. Xu Yiliu tasted it, he modified it and made it hollowed out by deep-fried thick slices of toast, filled with milk batter, chicken, potatoes, green beans, shrimps, and flower branches, and then covered the scooped out bread crust, and the coffin board was completed.

The coffin board is similar to the salad bread in Western food. In addition, you use a knife and fork to eat. It can be seen that the coffin board is a unique snack developed in Western food. Because diners joked that it was shaped like a coffin, the boss named it coffin board after it, which is quite scary.

The name of the breath.

8. The main ingredients of Changhua meatballs are specially selected sweet potato flour (produced after Qingming Festival), fine pork, mushrooms, egg yolks, winter shrimps, bamboo shoots with green onions and cinnamon spices.

After being prepared and steamed, it is a semi-finished product with a round skin that is moist and elastic.

Put it into a frying pan that is neither warm nor dry and fry for a few minutes, then scoop it out and pour in the special condiments - a sweet sauce made from glutinous rice, peanuts, sesame seeds and sugar, plus the best soy sauce from the bottom of the pot.

It tastes crispy, fragrant and delicious.

9. Ginger Duck This is a tonic snack that became popular in Taiwan in the late 1980s. The red-faced Muscovy duck, a specialty of Taiwan, is cooked, and the duck meat and old ginger (also called ginger) are mixed with sesame oil, rice wine,

Traditional Chinese medicine packages are mixed and cooked in front of the guests, preferably over charcoal fire, just like duck soup hot pot.

10. Beef Noodle House: Mr. Shu Guozhi, a famous gourmet and traveler, highly recommends it. He says: "This restaurant ranks first in Taipei for its pure and delicious flavor."

The beef soup is mellow, fresh and pure, without any flavor of other condiments (such as watercress, pepper, cinnamon, sand tea, tomato, soy sauce).

Some connoisseurs are so full of desire when eating noodles that they specifically order the beef to be put on a separate plate, and they just eat the noodles while gulping down the noodles. They only occasionally eat one or two slices of meat, and the remaining slices of meat are packed and taken home.

11. Raw and fried flower branches: Just because of the good name of "raw and fried flower branches", it is the first to try it.

"Huazhi" is made from squid as the main ingredient, and various types of bamboo shoots and carrots.

The reason why it is called "Huazhi" is because the upper part of the cuttlefish has ten fleshy arms, which are shaped like flower branches, so it was named vividly.

When you take a bite, you will feel the delicious soup overflowing, and the texture of the smooth and tough flower branches is even more outstanding.