There are many Hakka dishes in Taiwan, which refers to Cantonese dishes, which are the same. To say that Taiwan’s cuisine is truly local, it should belong to the aborigines. However, 97% of Taiwan's immigrant population is mainly from Guangdong and Fujian, and only 3% are aborigines. Therefore, Taiwanese cuisine mainly comes from mainland China, Japan, and Europe. If you eat it in a restaurant, the taste is relatively common, not very special, close to the taste of Guangdong, Fujian, and Zhejiang: not sour, not spicy, and relatively light. However, Taiwanese people prefer to eat ginger, so dishes, especially soups, have a strong ginger flavor. I don’t know if this is the case in Guangdong. If you want to eat specialties, they should be Taiwanese snacks, which are abundant in the night market. Tribute balls, fried chicken steak, angelica mutton soup, etc. are more popular.
If it’s more unique, the taste of the food is very strange and hard to describe, and the name is also pronounced in a strange way even though I don’t know the characters, I think it should be in Taiwanese. Such snacks are generally not easy to find. Not all night markets have them, and they are even rarer to find on the streets. I've only eaten in Jiufen Old Street. Sorry, it's hard to describe and accept. Haha
By the way, Taiwan has a lot of seafood. For example, there are several common ways to prepare shrimp: lemon shrimp (steamed and dipped in lemon sauce or fresh lemon juice), salt and pepper shrimp (similar to the taste of dry pot, Add the sauce, it is salty but not spicy), grill the shrimp with salt (add the salt to grill).