In addition to a wide variety of delicacies and snacks, Taiwan also has a variety of delicious and unique cakes and famous snacks. You must try them when traveling to Taiwan.

In addition to buying and eating now, the store also prepares a variety of exquisite gift box packaging, which is convenient for tourists to take Taiwan's specialty products back to China as gifts to relatives and friends, so as to share the delicacies of these Taiwan specialty products.

Taiwan is known as the "Kingdom of Tea". The terrain and climate are suitable for the growth of tea, and the tea produced is of high quality.

There are many types of tea available in Taiwan, among which Wenshan Baozhong tea, Dongding Oolong tea, Pekoe Oolong tea and Tieguanyin are the four mainstream teas in Taiwan, which can be used as a reference when purchasing.

The origin of the name "Gongtang" is that one of the legends is that this kind of candy was used as a royal tribute for ancient folk pilgrims, so it was named "Gong"; the other is that Gongtang is made by hammering.

Therefore, the word "carry", which is pronounced as "chuijing" in the Hokkien language, is used as the title.

Taiwan is most famous for its Kinmen tribute candy. Due to Kinmen’s fresh air, icy and refreshing water quality, strong island winds, and dry and fertile soil, the peanuts produced are small, solid, and fragrant.

After beating the crushed peanuts, add maltose, and then use techniques such as stretching and cutting, it becomes crispy and delicious "tribute candy". It has become the best souvenir that you must buy when traveling to Kinmen.

"Pineapple Cake" In the early agricultural era of Taiwan, pineapples ranked second in the export market, and their processing into canned pineapples, drinks and jams was quite famous.

After many attempts by the pastry chef, he finally overcame the bottleneck of pineapple fiber being too thick and hard to be directly made into pastries, and added "winter melon" as an excellent combination.

Coupled with the fragrant puff pastry made of natural butter that completely wraps the pineapple and winter melon sauce, "pineapple cake" is named after it and has become a very popular snack in Taiwan.

"Rice noodles" rice noodles were first introduced to Taiwan from Fujian. Today, "Hsinchu rice noodles" and "Fengkeng rice noodles" are the most famous.

Since Hsinchu has abundant sunshine and strong wind, it meets the most important environmental factors for making rice noodles. Therefore, the rice noodles made are very elastic and not easy to become soft after being boiled.

The Fengkeng rice noodles in Changhua County are due to the fact that local villagers have been making rice noodles for generations and have a century-old historical background.

Later, many local villagers developed outward and moved to the more prosperous Puli, which also made Puli rice noodles famous.

The biggest difference between "Hsinchu rice noodles" and "Fengkeng rice noodles" lies in the final manufacturing step.

Hsinchu rice noodles are steamed and then air-dried, which can better retain the original rice aroma of rice noodles, while Fengkeng rice noodles are boiled and then air-dried in order to increase elasticity. The tastes of the two are equally mouth-watering.

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"Mochi" Mochi was called "bean cake" in early Taiwanese society. Later, due to the influence of Japanese snacks such as wagashi during the Japanese colonial period, people changed "bean cake" to "mochi".

Mochi is one of the representative delicacies of Taiwan’s aboriginal and Hakka culture.

"Du Lun" is a corn cake made by the Ami people. It is soft and elastic and has no fillings.

In recent years, the famous Hualien Zeng Mochi is an important representative of the promotion of Hakka mochi. In the early days, Mr. Zeng migrated to Hualien from the western region and made a living by selling mochi along the way. He adhered to the Hakka tradition, ground the glutinous rice by hand and pressed it to dry it.

The final "糯粄" is tossed and kneaded repeatedly, making the skin of the glutinous rice cake dense and soft, elastic and non-sticky to the teeth, and the filling becomes solid and rich in taste. It has gradually become popular among locals and has become one of Hualien's specialties.

"Gong Wan" Legend has it that there was a filial son in Hsinchu. In order to make it easier for the elders in the family to eat, he pounded the pork pieces into puree and kneaded them into balls to make the meat fibers more elastic. Then he threw them into boiling water and boiled them into balls.

The meatballs are crispy and chewy, easy to eat and delicious.

Since the main material was pork, the early local residents called it "meat balls". Later, because they were made by beating with wooden sticks, they used the Hokkien pronunciation of "Hai" as the name, and it is still called "meat balls" today.

"Gongwan" or "Gongwan".

Gong Wan originates from Hsinchu, and Taiwan is the most famous for its local production.

"Lei Tea" is an ancient Hakka folk eating method. "Lei" means "grinding". It is generally believed that Lei Tea has health value. It is mixed and ground with various grains, dried fruits, beans and other raw materials.

, when ground into powder and oily state, it can be eaten by adding hot water, which is very convenient.

Today, the Hakka area still has the habit of drinking Leicha. Many Hakkas eat Leicha as a meal, adding a large amount of rice seeds and hot-fried side dishes as raw materials. Most people regard "Leicha" as a refreshment for entertaining guests.

You can taste authentic Lei Cha in Beipu Township, Hsinchu County, Nanzhuang Township, Miaoli County, and Meinong District, Kaohsiung City.

"Sun Cake" In the early years of the Republic of China, Mr. Wei Qinghai, a local pastry chef in Taichung, used the Kunpa pie technique to improve the traditional malt pie. It used malt as the filling and was covered with golden pastry. The appearance is round and flat, roughly

Palm-sized, easy for people to use.

It is named "Sun Cake" because its appearance resembles the "sun".

Because the sun cake is a sweet maltose shortbread with a delicate texture, it was a dessert made by wealthy families in the early days, so it is also known as "thin cake".

Some people soak the suncakes in soy milk to make the sweetness of the malt more mellow and the texture softer, making it easier for the elderly and young children to eat them. Therefore, the suncakes are also called "pao cakes".