Eat Recommendations

Late-night ramen, market kushikatsu, century-old shops — eating is the fastest way to travel.

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By audience All0

Featured

[Illustrative] Xiao Er Braised Pork Rice

Xiao Er Braised Pork Rice near Datong North Road in Sanchong District is a beloved affordable braised pork rice shop that regularly draws queues. The signature glossy, melt-in-your-mouth braised pork over rice is paired with springy shrimp soup and a variety of sides including braised cabbage, fried tofu, and bamboo shoots for a complete street-food experience. Open 11:00-21:30, a single bowl costs just NT$30, with a large upgrade only NT$5 more. Recognized by the Michelin Bib Gourmand with a 4.1-star rating, it's a Sanchong must-visit for authentic local flavor at unbeatable prices.

Featured

Illustrative

Wang's Pig Blood Cake & Chicken Rice Original

Wangshi Lu Mi Xue Jirou Fan is a Pingtung City night-market stall founded in 1947 and counted among the city's longest-running snack shops. The signature chicken rice combines hand-made pork-blood cake, soft and chewy rice, and finely shredded chicken, finished with crispy fried shallots for a clean, light flavor rather than oily richness. The stall also serves cold-tossed duck intestine, sliced duck plates, angelica duck soup, and duck noodles, letting customers sample several local flavors in one meal. Prices are friendly, with a full meal coming in around 100 NT dollars.

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A-Yu Beef Shabu Shabu Kunlun Branch

A-Yu Beef Shabu Shabu Kunlun Branch is a longstanding beef hot pot restaurant in Rende District, Tainan, famous for freshly sliced warm-body beef, sweet broth, and self-service braised pork rice. The interior features greenery and art-gallery-style decor, making it a popular photo spot. The restaurant operates on a walk-in basis only—no phone reservations—with wait times around one hour. It is ideal for travelers wanting to experience traditional Tainan-style beef hot pot.
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A-Feng Floating Milkfish Soup

A-Feng Floating Milkfish Thick Soup is a classic snack shop on Bao'an Road in the West Central District of Tainan with over 60 years of history. The fish thick soup features genuine, generous chunks of milkfish in a sweet, rich broth, often described as silky yet springy. Operating hours are extensive—from 7 AM to midnight—so visitors can enjoy this beloved dish at almost any time. With its consistent quality and fish pieces you can really bite into, it is cherished by locals and tourists alike, and has even been served at state banquets. It is a must-eat delicacy when visiting Tainan.
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Chen Family Shantou Noodles

Chen Jia Shantou Yi Noodles is located near the intersection of Gongyuan South Road and Haian Road in Tainan, close to the Tainan Transfer Station for easy access. This 70-year-old establishment is known for handmade fish rolls, dry yi noodles, and satay braised snacks at pocket-change prices. The setting is simple—most seating is on the sidewalk under the arcade, with red plastic chairs where diners can enjoy their meal while watching the street scene. The shop closes at 2:30 PM, so arriving early is advised. The braised snack selection is extensive, ranging from dried tofu and braised eggs to pig ears and duck wings, all paired with house-made satay sauce for a rich, layered flavor. Whether dining in for authentic Shantou dry noodles or taking home frozen noodles, Chen Jia is a must-visit old shop in Tainan.
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Qilixiang Pan-fried Buns

Qi-Li-Xiang Pan-Fried Buns is a thirty-plus-year snack institution tucked in Lane 385 of Zheng-Qi Road in Taitung City. The signature is a fist-sized pan-fried bun with a crisp golden base and a soft, generously filled interior, made even better with the house sweet-chilli sauce. Braised snacks round out the menu, prices are gentle — a single bun is just NT$25 — and queues are common. The plain shop on the corner of Zheng-Qi and Nan-Jing roads does both eat-in and takeaway.
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Nanbei Dumpling House

Nan-Bei Dumpling House at 117 He-Ping Street in Taitung City has been around for more than forty years. Its oversized steamed dumplings — thin-skinned, bouncy and packed with juicy filling — are the headline act, joined by boiled dumplings, fried noodles, stir-fries and homestyle plates. Orders are taken on handwritten slips, sauces are self-serve, and spice fans should ask for the house peeled-chilli condiment. The two-storey room is often packed; lunch runs 11 a.m. to 2 p.m., dinner 5 to 8:30 p.m., with an average spend of about NT$400 per head.
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Kazier Mahi-Mahi Specialty

Ka-Zi-Er Dorado Specialties at 115 Da-Tong Road in Cheng-Gong Township, Taitung, is a creative snack shop built around the local dolphinfish (gui-tou-dao). The kitchen folds the firm, white fish into classic Taiwanese dishes — dorado braised-pork rice, oyster omelette, fish-paste soup, fried fish cutlets and dumplings — for an affordable, distinctly local menu. Décor mixes old Taiwan with indigenous motifs, and the shop's packed rooms, mentions on the Taiwan Lu-Rou-Fan Festival list and frequent food-show features make it a Cheng-Gong must-try.
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