3 hr
Taiwanese Beef Noodle Soup
Beef shank is braised until tender in a tomato, doubanjiang, soy, and spice broth, then served with wheat noodles, bok choy, and pickled mustard greens.
Open recipeCurated Taiwanese cooking
Taiwanese recipes from breakfast counters to family tables
Cook through red-braised noodles and rice bowls, breakfast egg crepes, night-market snacks, warming soups, sticky rice, tea eggs, pineapple cakes, taro balls, and shaved ice. Every recipe measures the soy, rice wine, starch, heat, and texture that make the dish recognisably Taiwanese, with safe temperatures and visual doneness cues where timing alone is not enough.
21 recipes published
2 hr 10 min
Lu Rou Fan
Finely diced pork belly and shiitake are slowly braised with fried shallots, soy, rice wine, and warm spices, then spooned over rice with egg and greens.
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50 min
Three Cup Chicken
Bone-in chicken thigh is browned with ginger and garlic, simmered in rice wine and soy, reduced to a glossy glaze, and finished with fresh basil.
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45 min
Taiwanese Oyster Omelette
Small oysters, a translucent sweet-potato-starch layer, egg, and crisp greens are pan-fried and finished with a smooth sweet-savory red sauce.
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1 hr 5 min
Taiwanese Popcorn Chicken
Marinated chicken thigh is coated in coarse sweet potato starch, fried until craggy and juicy, then tossed with fried basil, white pepper, salt, and chile.
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4 hr 40 min
Gua Bao
Soft folded steamed buns hold soy-braised pork belly, pickled mustard greens, peanut sugar, and cilantro in the classic Taiwanese combination.
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35 min
Taiwanese Dan Bing
Thin scallion crepes are cooked until chewy at the centre and crisp at the edges, bonded to soft egg, rolled, and served with soy paste.
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1 hr 20 min
Chiayi Turkey Rice
Juicy shredded turkey, shallot oil, light turkey gravy, crisp shallots, and pickled radish are layered over hot rice in Chiayi's celebrated bowl.
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2 hr 5 min
Tainan Danzai Noodles
Small bowls of wheat noodles receive shrimp-and-pork stock, fragrant minced pork sauce, bean sprouts, one shrimp, garlic, and cilantro.
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1 hr 40 min
Changhua Ba-Wan
Translucent, springy sweet-potato-starch dumplings enclose pork, bamboo shoots, and shiitake, then receive a smooth sweet-savory sauce.
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1 hr 25 min
Pork Ball Rice Vermicelli Soup
Springy pork balls, rice vermicelli, daikon, celery, and fried shallots sit in a clear peppery pork broth.
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55 min
Taiwanese Sesame Oil Chicken
Bone-in chicken, old ginger, black sesame oil, and Taiwan rice wine simmer into a warming, aromatic soup with no medicinal claims.
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9 hr 10 min
Taiwanese Tea Eggs
Eggshells are cracked into fine webs, then steeped in black tea, soy, star anise, cinnamon, and citrus peel for marbled whites and savoury aroma.
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25 hr 40 min
Homemade Taiwanese Sausage
Coarsely cut pork is seasoned with sugar, salt, soy, garlic, white pepper, and Kaoliang, stuffed into casings, refrigerated uncovered to dry, then gently pan-cooked.
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7 hr 15 min
Small Sausage in Big Sausage
Grilled sweet pork sausage is tucked into a split glutinous-rice sausage with garlic, pickled cucumber, cilantro, and sweet chile sauce.
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1 hr 10 min
Tainan Milkfish Congee
Boneless milkfish belly, fish-bone stock, cooked rice, ginger, celery, garlic crisp, and optional oysters form a grain-distinct Tainan savoury congee.
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4 hr 20 min
Taiwanese Pineapple Cakes
A tangy pineapple filling is cooked until moldable, wrapped in tender buttery pastry, pressed into rectangular molds, and baked on two sides.
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1 hr 10 min
Jiufen Taro Balls
Steamed taro and sweet potato are kneaded with tapioca starch, cut into small chewy balls, boiled, shocked, and served in ginger syrup.
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55 min
Tainan Coffin Bread
Thick crisp-fried milk-bread boxes are hollowed, filled with creamy chicken-and-vegetable stew, and capped with their toast lids.
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7 hr 30 min
Taiwanese Oil Rice
Steamed long-grain sticky rice is folded with pork belly, dried shrimp, shiitake, ginger, fried shallots, soy, five-spice, and mushroom stock.
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2 hr
Taiwanese Peanut Shaved Ice
Fine shaved ice is layered with cooled dark-brown-sugar syrup, tender braised peanuts, and a little condensed milk for a classic Taiwanese dessert-shop bowl.
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