Beef Noodles Soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. This may be the quintessential Taiwanese comfort food.

It is one of THE most beloved Taiwanese comfort foods. A good bowl of lu rou fan features finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices.

The thick, flat, slippery noodles made from glutinous rice are part of the Hakka culinary tradition and best sampled in Kaohsiung's Meinong district. The Hakka people in Meinong cooked this noodle dish and it is the most famous dish to sample.

The oyster omelette is a Taiwanese night market favorite. The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variations, a savoury sauce may then be poured on top of the omelette for added taste.

Oyster Vermicelli is a kind of noodle soup popular in Taiwan.

Taiwanese tea-based drink invented in Taichung in the 1980s. Most bubble tea recipes contain a tea base mixed/shaken with fruit or milk, to which chewy tapioca balls or fruit jellies are often added. The "bubble" refers to the foam created by shaking the tea, which itself is called "pàomò" (泡沫) tea, meaning "frothy/foamy" tea. Ice-blended versions are usually mixed with fruit or syrup, resulting in a slushy consistency.

There are many variants of the drinks, and many kinds of ingredients …

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot.

A pile of shaved ice is heaped with fresh fruit and flavorings, such as mango pieces, juice and sweet condensed milk.