~ 轉錄自CNN ~


甜不辣    11. 甜不辣 (Tian bu la)  

* Tian bu la refers to fish paste that has been molded into various shapes and sizes, deep-fried, then boiled in a broth.


*  Before eating, the pieces of solid fish paste are taken out of the broth and smothered in brown sauce.


* After finishing the pieces of fish cakes, there's more to come. Get some soup from the vendor and add it to the remaining sauce in the bowl. Mix and drink the flavor bomb.   


肉圓    12. 肉圓 (Ba wan)

* The ba wan is Taiwan's mega dumpling.


* Made with a dough of rice flour, corn starch and sweet potato starch, it looks almost translucent after cooking. Pork, veggies and sometimes eggs are stuffed inside and gravy is poured on top. 


鹽酥雞    13. 鹽酥雞 (Fried chicken)

* The chicken is chopped into bite-sized pieces, marinated, dipped in batter and deep-fried. A generous sprinkling of salt and pepper complete the morish morsels. It's a ubiquitous snack on the city streets.


蔥抓餅    14. 蔥抓餅 (Flaky scallion pancake)

* There is nothing more appetizing than the sight of a flaky scallion pancake being slowly torn apart. Add cheese and egg fillings to maximize the visuals.


蚵仔麵線    15. 蚵仔麵線 (Oyster vermicelli)

* A bowl of great oyster vermicelli should have a thick, flavorful soup base while the thin rice noodles and oysters should still retain their distinct texture.  


* Some people will add chopped intestines for a funky dimension to the soup.


臭豆腐    16. 臭豆腐 (Stinky tofu)  

* This is the world's best love-it-or-hate-it snack and Taiwan does it just right. 


* The "fragrant" cube of bean curd is deep-fried and draped with sweet and spicy sauce. It you hold your nose, it looks and tastes just like a plain ol' piece of fried tofu, with a crisp casing and soft center like pudding.


* But what's the fun in eating that? Inhale deeply and relish the stench, the smellier, the better.


地瓜    17. 地瓜 (Sweet potato)


* Leaving taste, smell and nutritional value aside, the sweet potato stands out for one particular reason in Taiwan -- it is shaped like the island. For this, the sweet potato occupies a very special place in every Taiwanese heart.


* Taiwan-grown sweet potatoes are added to soup with ginger, or roasted by street vendors in ovens converted from oil-drums, or ground to a flour and added to other dishes to give texture, or fried into sweet potato chips.


刨冰山    18. 刨冰山 (Shaved ice mountain)  


* One good thing about the hot, humid and stormy summers in Taiwan is the excuse to eat shaved ice mountain.


* An oversized pile of shaved ice is heaped with fresh fruit and flavorings, such as mango pieces, juice and sweet condensed milk. It wins hands down just by looks alone. 


胡椒餅    19. 胡椒餅 (Pepper cakes)

* The must-have at Rao He night market, the pepper cake is a crispy pocket filled with juicy pork that is infused with the aromatic bite of black pepper. 


* Baked on the wall of a clay oven, the pies are a delicious ode to the pepper plant.


鼎泰豐    20. 小籠包 (Din Tai Fung Dumpling House)  

* Xiaolongbao may be a Shanghainese delicacy, but some argue that the Taiwanese perfected it. 


* Din Tai Fung’s bite-sized xiaolongbao have a consistently high quality. Their paper-thin wrappings hold rich hot broth and tender pork meatballs.


* Gasps can be heard intermittently at Din Tai Fung as diners brave the scalding hot soup that squirts out upon biting the dumpling. 



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