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.

These chewy little eggs, dyed black from long braising in soy sauce, are a highly addictive Taiwanese food.

Pigs Blood Rice Pudding is a pastry made from blood and rice grains.

Tian Bu La is a Taiwanese version of oden, that's made from fish paste molded into various shapes and sizes, deep-fried, then boiled in broth.

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

Ba Wan is a large-sized Taiwanese dumpling and street food, consisting of a 6–8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce.

These delicious cakes are disk-shaped flaky pastries, filled with a small amount of maltose, just to sweeten without becoming cloying.

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.

Classic Bao Bing is topped with red azuki beans, mung beans, taro balls, peanuts. It is further sweetened with sugar syrup or condensed milk. Bao Bing often is also enriched with fresh fruit, especially mango. The ice could be crushed coarsely or very finely. To create the dessert, a large mound of ice shavings are first placed on a plate. In the past, ice shavings were created by hand, either by using a large mallet to crush ice into fine …

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.