Taipei: The Heart of Taiwan’s Rich Cultural Flavours 🇹🇼

Welcome to Taipei, the dynamic capital of Taiwan.

The island of Taiwan, nestled on the far western border of the Pacific Ocean, possessing a complicated history and a peculiar sense of identity, is officially known as the Republic of China (ROC). It’s a complex history worth unravelling further:

The Republic of China was not established in Taiwan but in mainland China in 1912 following the Xinhai Revolution, which saw the nationalist democratic revolt overthrow the long-ruling Qing Dynasty (1644-1912).

At this time, Taiwan was (not for the first time) under the rule of a foreign power. In 1895, Taiwan was ceded to Japan during the Qing Dynasty era following the First Sino-Japanese War. The Japanese ruled Taiwan for 50 years, introducing many aspects of Japanese culture and language to the island and suppressing local culture.

In 1945, after World War II, the Japanese surrender saw Taiwan return to China. However, the Japanese surrender led to the resurgence of the Chinese Civil War, which concluded with victory for the Chinese Communist Party in 1949 and saw the defeated nationalist government of the Republic of China retreat to Taiwan. Taipei became the capital of the ROC, and the city has been Taiwan’s political and economic centre ever since.

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A combination of influences

Unsurprisingly, given its history, Taipei’s food scene has no one origin and is characterised by a combination of influences, including its indigenous roots (many tribes of Malay-Polynesian descent inhabited Taiwan before the Chinese arrived), Chinese immigrants, particularly Fujian and Guangdong regions, and Japanese rule. Traditional rules supreme here; it is a culinary scene that revolves around long-standing family-run establishments with unchanged recipes and old-school charm.

5 Must-Try Staple Dishes 🖐🏻

1. Lu rou fan (braised pork rice) is a popular Taiwanese dish that features pork braised in soy sauce, five-spice powder, and rice wine until tender and savoury, served over rice. Literally translated to stewed meat rice, sometimes known as Taiwanese ragú, it's considered one of the nation's comforting dishes, blending the flavourful sauce with outrageously tender pork on a bed of rice. At Yi Jia Zi, the setup is old-school, the prices are low, but the quality is outstanding and the braised pork rice is the star of the show.

2. Niu rou mien (beef noodle soup) is the national dish of Taiwan. It features tender beef, vegetables, and noodles immersed in a comforting and complex beefy broth with Sichuan influences. Dating back to the 1940s, when Chinese immigrants brought chilli bean sauce and Sichuan peppercorns to Taiwan, this long-simmering stew has evolved into endless variations. For where to eat this classic, the queue out the door at Yongkang Beef Noodles is for good reason.

3. Xiaolongbao, the renowned steamed soup dumplings and one of Taiwan's most famous foods, gained global recognition largely due to the expansion of Din Tai Fung restaurant. Despite their origins in mainland China near Shanghai, Taipei offers an amazing experience with a tray of these intricate, soup-filled meat dumplings. Din Tai Fung's journey began in 1958 when a chef from Eastern China joined the restaurant, imparting the art of crafting delicious xiaolongbao without a recipe. The most iconic Din Tai Fung is its original store in Xinyi and makes for a must-visit.

4. Gua bao is a braised pork belly bun, typically found at street vendors in Taiwanese night markets. Soft steamed buns are filled with tender pork belly, braised in a soy sauce and red wine mixture, seasoned with five-spice powder, and complemented with sour pickled mustard greens, chopped cilantro, and a sprinkle of lightly sweetened peanut powder. Like a sandwich, this hand-held creation ranks among the ultimate Taiwanese snacks. 80-year-old Yuan Fang Guabao, a Taipei street vendor in Huaxi Street Night Market, has been serving iconic gua bao for 60 years.

5. Chou doufu (stinky tofu), a unique and acquired taste, is fermented tofu with a strong, pungent smell, especially when deep-fried. Considered the national snack of Taiwan, it is often enjoyed as a quick treat and is typically served with pickled vegetables and chilli sauce. The process of making stinky tofu involves fermenting brine, bamboo shoots, shelled shrimp, and Chinese green cabbage in wide jars exposed to air for a month to allow bacteria to work their magic. Eat this uniquely Taiwanese dish like a local by visiting 228臭豆腐, but expect queues!

10 Further Recommendations 📝

1. Satisfy your sweet tooth with a boba tea from Chen Sang Ding.

2. Try crispy, marinated Taiwanese popcorn chicken marinated with soy sauce and spices at Shi Yun.

3. BeerGeek is a brilliant little pub with great craft beers and fun decor.

4. A great alternative/addition to the xiaolongbaos at Din Tai Fung is Hang Zhou Xiao Long Bao (Da'an).

5. The Taiwanese scallion pancakes come flaky and tasty at Hsuing Chi Scallion Pancake at Gongguan night market.

6. Try three cup chicken and more at 台北ㄐ廠海鮮熱炒.

7. Fuhang Soy Milk is cherished by Taipei’s breakfast lovers, serving soy milk bread and doughnuts for 60 years.

8. Fuzhou Ancestral Pie is a savoury pork black pepper bun delicacy served best when piping hot from 福元胡椒餅.

9. Chia Te is renowned for serving the finest Fènglísū (Taiwanese pineapple cakes).

10. Good ramen can be found across Taipei but 橫濱家系拉麵 特濃屋 is a top pick.

A Recipe to Make at Home 🧑🏻‍🍳

Beef Noodle Soup

Or you can find a web version of beef noodle soup here.

Go one step further: Take your cooking beyond this recipe with Taiwanese Cookbook: Tasty and Easy Recipes from Taipei and Beyond.