Yuanshan

Tamsui fish balls are Taiwanese delicacies consisting of fish paste filled with marinated pork and garlic. Some versions also contain shark meat paste, which imparts an exquisite flavor to the product. With a typical oval-cylindrical shape and a chewy texture, these stuffed fish balls are usually... Read more

Kòng-Ôan, also known as bouncy meatballs, are typical Taiwanese street food items. These Taiwanese meatballs usually consist of highly seasoned, ground fatty pork mixture combined with chopped shiitake mushrooms, tapioca starch, baking powder, and egg whites. The simmered me... Read more

An original creation from Tamsui District, thih-nn̄g or iron eggs are dark-hued eggs with a rubbery and firm texture, hence the name. This local specialty consists of chicken, pigeon, or quail eggs that are boiled and peeled, stewed with a blend of spices until very hard and chewy, and t... Read more

A-gei is a Taiwanese savory delight consisting of a large fried tofu pouch filled with braised mung bean glass noodles, and with its opening secured with a type of fish paste called surimi. The tofu pouch is quite juicy as it absorbs much of the pork stew in which it is cooked. Dubbed as... Read more

Ding bian cuo is a Taiwanese specialty from Keelung City. It consists of thin pieces of rice flour batter cooked in a soup containing meat and seafood. What’s unique about this dish is that the rice flour mixture is first carefully spread on the sides of a hot wok containing the soup, and a... Read more

A local specialty of Daxi, tāi-khe tāu-koa or daxi dried tofu is a type of dried tofu obtained through a caramelization process of daxi tofu, which is known for its delicate texture and pleasant fragrance. The tofu is first fried, then braised with a sweet soy-based sauce, and finally dr... Read more

Dongfang meiren is a heavily-oxidized, non-roasted Taiwanese oolong tea. It is cultivated in the hilly areas of Hsinchu County. Authentic dongfang meiren is produced in a unique, time-consuming process. It is harvested during the summer when the leafhopper Jacobiasca formosana feeds on t... Read more

Baozhong (pouchong) is the least oxidized variety of Taiwanese oolong teas. Often called a green oolong, this tea is only lightly oxidized—oxidation typically ranges from 10 to 20%. The laves are long and slightly twisted. Because of the light oxidation, this tea has a veg... Read more