It probably does not help that I often go off of pictures and recommendations when ordering; it is, however, a good thing I do not have any food allergies! My favorite dishes by far have been Chinese-inspired ones like soup dumplings (小笼包 Xiaolongbao), duck burritos (烤鸭捲餅 Kaoya Juan Bing), scallion pancakes (葱油饼 Cong You Bing), and Chinese hamburgers (肉夹馍 Rou Jia Mo). These foods remind me of the ones my host family introduced to me years ago, which is probably why these foods feel so familiar. Uniquely Taiwanese dishes such as Taiwan’s traditional egg crepe (蛋饼 Dan Bing) or Taiwan’s many pork, and chicken-centric dishes have also become staples of my diet here. However, there have certainly been local flavors that I could not wrap my head around, even after trying my best. Stinky tofu, blood sausage, and pork floss are the main culprits, here, with their smell and texture overshadowing their unique flavor. Even locals consider these foods to be acquired tastes, although they may never admit it and will make fun of you for not being able to stomach them!
Braised, boiled, stewed, stuffed, deep or stir-fried, roasted or grilled on a stick: there are a so many ways to eat locally-raised meat and fish here, and pork, chicken, duck and seafood frequently make their way onto the table in their different forms. These foods are often served alongside a starch such as rice or noodles. Seasonal greens and vegetables,and fruit side dishes are as much a part of the local food culture as the main dish itself. For those with dietary restrictions such as vegetarians and vegans, there are also a variety of protein alternatives with just about a million ways to prepare tofu and other bean-based dishes.
