Though similar varieties of scallion pancakes can be found in other Asian countries, in Taiwan they are a common and sought-after treat that is usually enjoyed as a snack or an accompaniment to other dishes. The pancakes are prepared with an unleavened dough that is flattened, sprinkled with sliced scallions, and then rolled and pressed to form a flat pancake that is pan-fried until crispy. Apart from the traditional version, these tasty snacks are occasionally prepared with the same type of dough that is rolled and deep-fried, before it is smeared with a flavorful combination of scallions. Regardless of the varieties, scallion pancakes are a staple street food in Taiwan, especially popular at traditional night markets. The pancakes can be paired with other dishes, but they are usually merely accompanied by various dipping sauces.
Oyster omelette is a savory egg-based dish originating in the coastal regions of southern China, particularly in Fujian and Guangdong, and it later spread across Southeast Asia, where it became a beloved staple of street food culture in places like Taiwan, Thailand, Malaysia, Singapore, and the Philippines. It combines small, fresh oysters with eggs and a starch batter, resulting in a dish that is crisp on the outside and soft within, often finished with herbs, sauces, or spicy condiments. Its roots lie in the coastal abundance of oysters and the ingenuity of cooks who sought to make use of seasonal shellfish in a satisfying and economical way. In port cities and fishing towns, oysters were plentiful but perishable, and incorporating them into quick, hot dishes allowed them to be eaten fresh while also providing nourishment and flavor to working families and laborers. The dish evolved over time, with each region adapting it to local tastes. In Fujian and Chaoshan areas, the emphasis is often on the delicate interplay of soft oysters and lightly set eggs, while in Taiwan the starch component became more prominent, forming a chewy, slightly gooey texture that contrasts with the crisp edges from the hot griddle. Thai and Malaysian versions tend to be spicier and sometimes include additional aromatics or bean sprouts for freshness and crunch. Preparation begins with a batter made of sweet potato, tapioca, or potato starch mixed with water, poured onto a hot, greased griddle or wok, and spread into a thin layer. Oysters are added on top, followed by beaten eggs, which cook quickly and bind the ingredients together. The omelette is flipped and browned until parts become crisp while the interior remains tender and moist. It is usually served hot, garnished with cilantro or scallions, and accompanied by a sweet, sour, or spicy dipping sauce, depending on the region. Today, oyster omelette is eaten both as a street snack and a restaurant dish, often associated with night markets, coastal seafood stalls, and festive occasions. It pairs well with light soups or rice porridge and is sometimes enjoyed alongside beer or tea, especially in settings where it is served as part of a shared meal.
Hújiāo bǐng is a street food delicacy that is believed to have originated in Fuzhou, Fujian. This filling snack consists of a bun that is stuffed with sliced scallions and minced or finely chopped meat, preferably marinated fatty pork cuts. The buns are usually sprinkled with sesame seeds before they are baked in clay ovens. Apart from China, pepper buns are also popular in Taiwan where they are traditionally sold by street vendors of Fujian descent.
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 added to a bowl of hot fish-paste broth that is seasoned with pepper, a bit of oil, and some freshly chopped celery. Other typical accompaniments to this local treat include rice vermicelli or dumplings. Packed with flavor, the fish balls are a common street food item that is usually eaten for breakfast, lunch, or as a savory snack. Both tourists and locals can learn everything they need to know about these fish balls and the history behind their creation by visiting the Teng Feng Fish Ball Museum, which was opened in 2004 and is the first Taiwanese fish ball museum. For an authentic Tamsui fish balls experience, a visit to Tamsui Ke Ko Fish Balls eatery, which has been making these well-known stuffed fish balls for well over 50 years, is a must.
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 then finally air-dried. Iron eggs are typically braised in soy sauce or strong tea and can be plain or enhanced with a variety of herbs and different flavors such as chili or garlic. With a combination of spicy, sweet, and savory flavors, these stewed eggs are one of Taiwan’s favorite street snacks available at numerous night markets. They are also sold in vacuum bags in supermarkets as well as in specialized stores. In recent years, iron eggs with surprising flavors, like the ones flavored with coffee, chocolate, or cheese can also be found in Taiwan.
Rùn bǐng is a Taiwanese steamed spring roll that consists of various fillings wrapped in popiah skin, a type of flour crepe. On the inside, rùn bǐng is filled with various ingredients, depending on the region and one’s personal preferences. Typically, the fillings include peanut powder, pork, daikon, bean sprouts, lima beans, cabbage, carrots, shredded chicken, sugar, egg strips, cucumber slices, green garlic, chopped cilantro, celery, dried tofu, shrimps, fish balls, or sweet chili sauce. This authentic spring roll is prepared and eaten only on important holidays when family members get together, such as Tomb Sweeping Day and Lunar New Year’s Eve, a tradition which is mainly associated with Southern Taiwan. Although rùn bǐng is traditionally prepared at home, these days many people resort to buying ready-made spring rolls from shops or street food vendors instead. Interestingly, a summer version of this specialty uses ice cream as a filling.
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 an original creation from 1965, invented by the owner of Ah-Gei, a very old eatery in Tamsui, this Taiwanese specialty got its name from the Japanese word abuurage, referring to deep-fried tofu pockets. It is typically served immersed in a soy-based sauce or a sweet-sour sauce. For added spiciness, the dish can be flavored with chili sauce as well, while the surimi fish paste in the original a-gei is enhanced with a type of carrot mixture for added flavor. Juicy and packed with flavors, the dish is usually accompanied by a bowl of fish ball soup or a glass of cold soy milk. It is sold by numerous food vendors throughout the district and is generally eaten as a snack or a breakfast meal.
Tian bu la are Taiwanese fish cakes made with a thick paste which incorporates mild white fish fillets, eggs, and potato or tapioca flour. The generously seasoned mixture is piped directly in the sizzling oil, then deep-fried until golden brown. The fish cakes are usually shaped in long and thin cylindrical forms, but they are sometimes flattened into thick, round discs. Even though they can be eaten immediately after frying, the Taiwanese traditionally boil them on low heat in a soy-sauce-based broth, which allows the crispy skin to soften, and the cake to infuse with all the pungent broth flavors. If it is served as a crispy treat, it is usually skewered and enjoyed as a snack on the go. Fried and boiled versions are usually offered in traditional Taiwanese eateries alongside other deep-fried treats such as fish balls or tofu. They are served in bowls and smothered with a sticky brown sauce made with chili paste, soy sauce, miso, and sugar. Traditionally, the sauce leftovers are later mixed with the broth in which the cakes were boiled in order to create a flavorful soup eaten at the end of a meal. Both tian bu la varieties are staples of Taiwanese night markets and one of the favorite Taiwanese street food items.
Ian-chhiâng is a traditional air-dried sausage and a street food favorite in Taiwan. Renowned for its exquisite flavor, this sausage is typically made with a mixture of fatty pork and garlic, flavored with rice wine, soy sauce, five-spice blend, sugar, salt, and black pepper. It can optionally be seasoned with chili powder and red pepper, while the rice wine can be replaced with Kaoliang, or sorghum wine. A staple at Taiwanese night markets, this savory snack can be grilled, pan-fried, or baked, and it is always eaten with raw slices of garlic. Juicy with a slightly sweet and mild flavor, the sausage can be served on a stick or sliced up and packed in a bag with slices of raw garlic. Slices of this sausage are often added to another street delicacy, known as small sausage in large sausage.
Hê-jîn bah-ôan is a type of Taiwanese dumpling that consists of a mixture of shrimps and meat (usually pork) encased within a thin, soft, and slightly chewy rice flour shell. A Tainan specialty, this shrimp and meat dumpling is typically steamed or boiled and then served in a sauce based on sweet soy sauce. The dish is generally accompanied by a variety of condiments such as garlic sauce, wasabi sauce, and mildly hot pepper sauce. Hê-jîn bah-ôan is usually eaten as a snack, an appetizer, or a side, and it can alternatively be made with potato starch instead of rice.
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