~ 轉錄自CNN ~
31. 豬血糕 (Pig’s blood rice pudding)
* This pudding is a mix of pig's blood and sticky rice and stuck on the end of a stick like a lollipop. For the final Taiwanese touch, the pudding is coated in a sweet peanut powder.
* Basketball star Jeremy Lin Shu-How endorsed pig’s blood rice cake as one of his favorite snacks on his recent visit to Taiwan. If it is good enough for Lin, it is good enough for us.
32. 三杯雞 (Three-cup chicken)
* Three-cup chicken is cooked in a cup of rice wine, a cup of oil and a cup of soy sauce. To this Taiwanese culinary triumvirate is added some fresh basil, chilies and garlic for an irresistible combination.
* Some kitchens have a different definition of three-cup chicken, such as a cup of wine, a cup of sesame oil and a cup of sugar.
33. 阿給 (Tamsui Agei)
* Agei comes from the Japanese "aburaage" which are deep-fried tofu pockets.
* These Taiwanese agei are stuffed with mung bean noodles and sealed off with fish paste. A typical sweet-spicy sauce completes it.
* The tofu soaks up the soup its cooked in so each bite bursts with broth. Paired with a soy milk, the agei makes a great savory breakfast.
34. 粉圓 (Fen yuan)
* Fen yuan refers to all the chewy dough that Taiwanese like to add to their dessert.
* Sometimes they are made with sticky rice flour and various fillings. The dough is slightly translucent when steamed, revealing the colorful insides -- red bean, green tea, egg custard. They are just so joyful to look at.
* Fen yuan is more commonly made from tapioca without filling. And when black sugar is added, it becomes the black pearls in bubble tea, called pearl fen yuan.
35. 豪大大雞排 (Hot-star Large Fried Chicken)
* According to a Taipei Times’ report in 2011, Taiwanese devour more than 250,000 fried chicken cutlets each day.
* If piled atop each other, they would make a chicken cutlet tower 10 times as tall as Taipei 101, the island’s tallest skyscraper at 508 meters.
* Go to Hot-star for the original oversized chicken cutlet. The enormous slice of meat is as big as your face and very moist with a crispy crust. A generous coating of five-spice powder and pepper gives it a kick.
36. 章魚的每一種煮法 (Anything with cuttlefish)
* Barbecued Taiwanese cuttlefish hits the spot every time. The island gets a lot of great cuttlefish and grill stations covered in cuttlefish skewers can be found everywhere in the southern tip.
* Although a thick cuttlefish soup with herbs and veggies is a typical Taiwanese winter-warmer, the best way to enjoy the mollusks is fresh out of seawater, straight onto the charcoal grill.
* Imagine the smoky aroma, dark grill marks, glistening furled edges and dustings of salt and pepper.
37. 愛玉冰 (Aiyu jelly)
* Very wobbly and hardly tasting of anything, the aiyu jelly takes on the flavor of whatever it is eaten with.
* Add it to lemonade and shaved ice for a refreshing summer drink. The jelly gives the liquid a fun gloopy texture.
38. 可樂餅 (Ke le bing)
* Inspired by the Japanese deep-fried patty, korokke, and the French croquette, the ke le bing is now an indispensable snack in Taiwan.
* Stuffed with mashed potato or minced meat, the disc-shaped croquette is coated with flour, eggs and breadcrumbs.
* You can choose deep-fried meat, vegetables, seafood and anything else edible that can be molded into a disc shape. We love the pork and cheese combo the most.
39. 潤餅 (Steamed spring roll)
* To describe it as the non-deep-fried version of a spring roll would be unfair, as "run bing" (steamed spring roll) was invented before the spring roll.
* Every household has its own recipe for run bing. During festivals, families will gather at the table to have a run bing wrapping party. Each person chooses their own fillings from a buffet and rolls their own run bing.
40. 麻辣火鍋 (Spicy hotpot)
* Taiwanese are mad for spicy hot pot.
* And who wouldn't be? The bubbling pots of broth are filled with all sorts of Chinese herbs and spices to create an incredibly rich flavor for all the raw, fresh ingredients that diners will dip into it.
* New hot pot places pop up in Taiwan every day, each with a gimmick to attract insatiable hot pot diners.
* There's all-you-can-eat hot pot and yakiniku served at the same table; there's bubble tea hotpot for the jaded.
* But it is spicy hot pot with quality ingredients that stands the test of time. While Taiwan's spice-levels can't come close to Chongqing's, they're pretty piquant.