For food lovers, Taiwan is a true paradise. From family-run shops that have perfected recipes over generations to bustling night market stalls, Taiwanese street food is affordable, accessible, and steeped in history and culture. It’s also the perfect gateway for travelers to experience the island’s warmth and generosity.
From a steaming bowl of beef noodle soup to a pillowy gua bao filled with savory pork, every bite tells a story of passion and creativity. Here are 10 must-try Taiwanese street foods — each one flavorful, full of character, and a reason to return again and again.
1. Beef noodle soup
Beef noodle soup is Taiwan’s culinary calling card, carrying decades of history. Its roots date back to the 1950s, when postwar aid brought flour and canned beef, and new immigrants blended their braising traditions with noodle-making techniques. The dish soon spread across the island, and The Taipei International Beef Noodle Festival has further helped cement its place as an iconic dish.
RELATED: Iconic Dishes: Beef Noodles, a Deep Dive into Taiwan’s Iconic and Evolving Dish
What makes it special is the incredible range of flavors — rich, red-braised broths, clear stews, fiery mala, or nourishing herbal soups. Every shop has its own secret recipe, choice of beef cuts, and noodle style, each attracting loyal devotees. In New Taipei’s Zhonghe district, Tsai Chia Beef Noodles is celebrated for its signature crystal-clear broth, thick-cut local brisket, and chewy noodles. Kou Gyu Rou, run by a Japanese chef with a ramen background, reinterprets the classic with a kombu-based soy beef broth, fragrant Sichuan peppercorns, and tender braised shank, showcasing yet another dimension of this Taiwanese favorite.
Enjoy beef noodle soup in MICHELIN-recommended restaurants: Jiu Tian Fu, Ke Kou Beef Noodles, Lao Shan Dong Homemade Noodles, Halal Chinese Beef Noodles (Da'an), Muji Beef Noodles and Tien Hsia San Chueh.
2. Braised pork rice (lu rou fan)
Humble yet deeply satisfying, braised pork rice is the true taste of everyday Taiwan. Made with diced or minced pork belly slow-cooked in soy sauce, shallots, garlic, sugar, and spices, the glossy sauce is poured over steaming white rice and often topped with a braised or sunny side up egg — simple, hearty and comforting.
Regional touches add extra character: in Kaohsiung, Cianjin Braised Pork Rice offers a sprinkle of fish floss for added depth, while at He Jih Hsiang (Minzu Road) in Hsinchu, hand-cut fresh pork lends a rich, gelatinous texture. Whether from a celebrated shop or a hidden neighborhood stall, this humble bowl captures the warmth of home.
Enjoy braised pork rice in MICHELIN-recommended restaurants: Wang's Broth, Bo Home, Chin Ta Lu Rou Fan, Ciao Zai Tou Huang's Braised Pork Rice (Ciaotou), Da One Gone Lamb, Dian Xiao Er (Datong North Road), Guang Xing Pork Knuckle, Huang Chi Lu Rou Fan, Hung Chi Rice Shop, Lai Kang Shan and Night School Braised Pork Rice.
3. Bubble tea
Born in Taiwan in the 1980s, bubble tea has become a global phenomenon. The signature combination of chewy tapioca pearls and creamy milk tea offers both refreshment and indulgence, making it irresistible.Taiwan’s historic tea tradition underpins its success. Taiwan has long been known as the “Kingdom of Tea,” with more than 200 years of tea culture. It has given rise to varieties such as Jin Xuan, Four Seasons Oolong and Tieguanyin, while teas like Wenshan Baozhong, Dong Ding Oolong and Oriental Beauty have earned international acclaim. This expertise and passion for tea bring complexity to even a casual cup. Add endless customization — sweetness levels, tea bases, toppings, ice levels — and it’s easy to see why no trip to Taiwan is complete without grabbing at least one (or more) bubble tea.
RELATED: Top MICHELIN-Selected Restaurants in Taiwan Offering Tea Pairings and Tea-Infused Dishes
4. Oyster omelet
Found across Fujian, Chaoshan and Southeast Asia, the oyster omelet takes on its most beloved form in Taiwan. Fresh, plump oysters are folded into a batter of sweet potato starch, egg and greens, then pan-fried to golden perfection, with a sweet-savory sauce weaving it all together.At Ningxia Night Market, Yuan Huan Pien Oyster Egg Omelette has been serving its famous version for more than 60 years, winning hearts with fat oysters shipped from southern Taiwan and a homemade sauce. Crispy, gooey and savory all at once, it’s a night market classic that cannot be missed.
5. Deep-fried chicken
Often enjoyed late at night, during family or friends’ gatherings, or while watching sports — Taiwan’s fried chicken culture is legendary, from bite-sized salted crispy chicken (yan su ji) to palm-sized fried cutlets (ji pai). Both are marinated, coated in sweet potato starch, then deep-fried until golden. Tossed with fried basil, garlic and a dusting of spiced salt, the result is crunchy, fragrant and addictive.
6. Guabao
Originating from Fujian and often called the “Taiwanese hamburger” or “Tiger Bites Pig,” guabao is a soft, steamed bun filled with braised pork belly, pickled mustard greens, cilantro and crushed peanut sugar. The sweet, savory and herbal flavors blend perfectly, while the fluffy bun contrasts with the tender pork. Traditionally, it’s paired with four herbs soup for a signature match.Once a festive treat for year-end banquets symbolizing good fortune, guabao is now enjoyed year-round as a beloved street snack. Vegetarian versions, like those with braised tofu or mushrooms at Very Good Vegan Gua Bao in Hsinchu, highlight the creativity and inclusiveness of Taiwanese street food.
Enjoy gua bao in MICHELIN-recommended restaurants: Yi Jia Zi, Chun Lan Gua Bao, Hai Kou Guabao and Yuan Fang Guabao.
7. Stinky tofu
It’s said to have originated in the 17th century and was brought to Taiwan by immigrants, stinky tofu is one of the island’s most polarizing street foods. Known for its pungent aroma, it’s surprisingly beloved for its rich, complex flavor.
In Taiwan, fermented tofu comes in many forms — fried, steamed, grilled or served in hot pot — each offering a distinct taste. The classic night market version is deep-fried stinky tofu, paired with Taiwanese pickled cabbage and garlic sauce: crispy on the outside and soft and custardy inside. For adventurous eaters, spicy mala hot pot versions include duck’s blood and intestines, creating a fiery, comforting dish that balances funk with heat.
8. Run bing and peanut ice cream roll
Run bing, similar to a fresh spring roll, is traditionally eaten during Qingming Festival but now enjoyed year-round in Taiwan. A thin flour wrapper is filled with a mix of vegetables, tofu, meats and dried tofu, reflecting each vendor’s creativity and style. For example, Wu Wang Tsai Chi adds vegetarian “pork” ribs and curried shredded radish, creating a rich, aromatic and layered flavor.
Another beloved offshoot is the peanut ice cream roll, born in Yilan. A paper-thin wrapper is filled with shaved peanut brittle, scoops of traditional taro ice cream and fresh cilantro. The combination of sweet, salty, cold and herbal flavors might sound unusual, but it works brilliantly — refreshing and unforgettable.
RELATED: Peanut Ice Cream Roll: Sincere Charm That Goes Straight to Your Heart
9. Dan bing and scallion pancake
Breakfast in Taiwan wouldn’t be complete without dan bing (egg crepes) or scallion pancakes. Both trace their origins to northern Chinese wheat-based foods brought by postwar immigrants around 1949, but Taiwan has given them a distinctive twist. The scallion pancake was traditionally topped with an egg for extra nutrition, giving rise to the dan bing.Dan bing uses a chewy flour batter mixed with sweet potato starch, cooked thin and wrapped around fillings like ham, tuna, cheese and more creative options. At Bib Gourmand-recommended Soft Power, the batter-based egg pancakes are fried until golden and crisp, then wrapped with unique fillings like five-spice soymilk chicken (hero image ©Soft Power) . Meanwhile, at Gongguan Night Market, Hsiung Chi Scallion Pancake gently loosens each pancake with a spatula to create distinct layers — crispy on the outside, soft inside — then fills them with ingredients like corn and Thai basil and brushes them with honey mustard sauce for a truly one of a kind flavor.
10. Shaved ice and douhua (tofu pudding)
Nothing beats the Taiwanese summer heat like shaved ice or silky douhua (tofu pudding). Both can be topped with red beans, taro balls, boba, sweet potato cubes and more, then drizzled with syrup for a refreshing treat.In Tainan, Yuan Zai Hui (Guohua Street) has been perfecting its shaved ice for three generations, offering over a dozen handmade toppings. In New Taipei, A Ba’s Taro Balls is a must-visit for taro lovers, serving everything from taro paste to chewy taro balls over tofu pudding or shaved ice. Its taro paste with cane ice pairs beautifully with a rich taro paste, while the chewy taro balls with refreshing cane ice make for the ultimate summer treat.
Further Reading: MICHELIN Inspectors Share Their 8 Favorite Dishes from the Newly Listed Bib Gourmands in New Taipei City in the MICHELIN Guide Taiwan 2025
