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Food
Breakfast
•Yam-rice congee (yam: sweet potatoes) ,pork floss , pan fried eggs,
salted peanuts, warm tofu, pickled cucumber, cabbage hearts or other pickled vegetables, dried radish, and beans.
•doujiang (soybean milk) , youtiao (foot-long, deep fried dough sticks, sometimes known as ‘crunchy crullers’ ), mijiang(made with roasted rice which gives the drink a brown color and thicker texture 50/50 with doujiang), shaobing (long lengths of soft, baked bread covered in toasted white sesame seeds),danbing (Taiwanese-style pancakes), fantuan (roll made from sticky glutinous rice in oval shape with crispy youtiao, pork floss, and pickled radish),mantou (basic buns without fillings), baozi(steamed buns stuffed with filling),xiandoujiang(saulty soybean soup)
Lunchbox (biandang)
Biandang lunchboxes became a familiar part of Taiwanese culture during the Japanese occupation (1895-1945), when they were called O-bendo in Japanese. A traditional Taiwanese biandang consists of a slice of pork shop, some bean curd and an egg (all stewed in soy sauce), some stir-fried vegetables and some pickled radish, all traditionally packaged in a box of thin wooden strips, although nowadays the box is usually made of cardboard.
Dinner
•Night markets
http://www.taiwan.gov.tw/mp.asp?mp=1002&manualchange=1
•Dan zai noodles 、Minced pork rice ( lǔròufàn)
•Side dishes – organs (Chinese characters with radical “月” - the symbol of “meat” as a radical)
Other popular food
•Dumplings、Hot pot、Chicken soup、Fruit
Special food (not good for health)
Betel nut
http://www.gourmettw.com/en/
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