{"id":14305,"date":"2023-05-07T07:23:49","date_gmt":"2023-05-07T07:23:49","guid":{"rendered":"https:\/\/thienxuantravel.com\/?p=14305"},"modified":"2024-12-07T05:47:08","modified_gmt":"2024-12-07T05:47:08","slug":"doi-net-ve-dai-loan","status":"publish","type":"post","link":"https:\/\/thienxuantravel.com\/en\/doi-net-ve-dai-loan\/","title":{"rendered":"Quick Facts About Taiwan"},"content":{"rendered":"

Taiwan and its surrounding islands, situated in East Asia at the northwestern edge of the Pacific, possess an endless variety of terrains, forests, agricultural products, and marine ecologies, as well as a diversity of ethnic cultures along with enchanting human customs and practices. You may get to know about Taiwan from the information as below.<\/p>\n\n\n\n

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Major Cities<\/h1>\n\n\n\n

TAIPEI<\/h2>\n\n\n\n

With a population of nearly 2.7 million, Taipei City is located in northern Taiwan, including the northeastern part of the Taipei Basin and the surrounding hills. It is divided into twelve administrative districts covering an area of 271 square kilometers. Taipei is home to a diverse population including indigenous people, Minnanese, Hakkas, mainlanders, new immigrants, and expats. <\/p>\n\n\n\n

Compared to other major cities on Taiwan\u2019s west coast, Taipei developed fairly late. Prior to large-scale immigration of Han Chinese from southern Taiwan in the early 18th century, the Taipei area inhabited mainly by plains indigenous peoples. In 1884, the Qing court officially moved Taiwan\u2019s administrative capital from Tainan to Taipei and erected a large wall to protect the city, marking a significant economic and power shift towards the north. Since then, Taipei has been Taiwan\u2019s political, economic and cultural center.<\/p>\n\n\n\n

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Image by Ke Hugo from Pixabay<\/figcaption><\/figure>\n\n\n\n
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Image by \u5c0f\u65b0 \u5f35 from Pixabay\n<\/figcaption><\/figure>\n\n\n\n

NEW TAIPEI CITY<\/h2>\n\n\n\n

Surrounding the country\u2019s capital, New Taipei City covers an area of just over 2000 square kilometers and has a population of over 3.9 million. Its proximity to Taipei has helped New Taipei City develop as a major concentration of industry and commerce, and 70% of the population originally hails from other parts of Taiwan. The administrative center of New Taipei City is located in the Banqiao district, which is also the most populated and thriving area of the city.<\/p>\n\n\n\n

The city\u2019s region was once inhabited by Taiwan\u2019s Plain Indigenous People. Immigration by ethnic Han Chinese began in 1620 A.D. The Tamsui River runs through Taipei north to the ocean and the Tamsui District at the mouth of the Tamsui River was established as an international commercial port in 1850, serving as a critical transport and warehousing hub for Taiwan\u2019s tea exports. Taiwan\u2019s tea trade was so important to the British that they established a consulate here to facilitate exports to Europe.<\/p>\n\n\n\n

With the Japanese retreat from Taiwan in 1945, the incoming Republic of China (Taiwan) government established Taipei City and Keelung City into provincial administrative municipalities while making the rest of then Taipei region into Taipei County. In 2010, Taipei County was officially upgraded to a special municipality called New Taipei City.<\/p>\n\n\n\n

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Taiwan by Timo Volz on Unsplash<\/figcaption><\/figure>\n\n\n\n

TAICHUNG<\/h2>\n\n\n\n

Taichung, literally \u2018the center of Taiwan\u2019, is the largest city of central Taiwan. Before the 18th century, the central area of Taiwan was controlled by the \u201cKingdom of Middag,\u201d an alliance of indigenous tribes. The Qing court initially included Taiwan as a part of Fujian province, but decided in the late 19th century to establish Taiwan as a province in its own right. The Taichung area was initially selected as the site of the new provincial capital, and construction began on a new capital city to be called \u201cTaiwan County.\u201d However, budget problems interrupted construction and the capital was relocated to Taipei. In 1896, the incoming Japanese colonial government restarted construction and named the city \u201cTaichung.\u201d<\/p>\n\n\n\n

Taichung is an essential economic and transport hub for the whole of Taiwan, linking together industry and agriculture in the cities and counties that make up Taiwan\u2019s central region. Originally separate administrative regions, Taichung County was incorporated into Taichung City in 2010, making it the second-largest of Taiwan's five special municipalities with a population of around 2.8 million. Occupying a broad plain framed by high mountains to the east and the sea to the west, Taichung has developed as a critical hub for road, rail, sea and air transport connecting the region to all other parts of Taiwan.<\/p>\n\n\n\n

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Photo by Moralis Tsai on Unsplash\n<\/figcaption><\/figure>\n\n\n\n

The Central Mountain Range effectively shields Taichung from Taiwan\u2019s seasonal typhoons, leaving a city known for pleasant weather and a warm, energetic population. The city is made up of 29 administrative districts, each boasting uniquely distinctive cultural and natural landscapes, the legacy of centuries of diverse immigration and organic development, and giving the city a thriving cultural scene marked by a broad array of local and international events.<\/p>\n\n\n\n

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Image by Jason Goh from Pixabay\n<\/figcaption><\/figure>\n\n\n\n

TAINAN<\/h2>\n\n\n\n

Established in 1624 by the Dutch East Indian Company, Tainan is Taiwan\u2019s oldest city, and is famous for its rich history, culture, architecture and heritage sites. Today, Tainan has 34 districts; they were formerly under Tainan City and Tainan County under Tainan Provincial Government but came under Tainan City\u2019s jurisdiction when Tainan was made a special municipality in 2010. Today, Tainan covers nearly 260 square kilometers and is home to nearly 1.9 million people.<\/p>\n\n\n\n

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Photo by Lu Neil on Unsplash<\/figcaption><\/figure>\n\n\n\n

A walk around Tainan is like stepping back in time, and emphasizes the importance of traditional religion in Taiwanese life. Tainan is a city of temples, including Taiwan\u2019s oldest Confucius temple. Tainan developed around water transport, and today the city\u2019s ancient canal is still the ideal place to get a sense of the pace of ancient city life. A stroll through the maze of nearby traditional neighborhoods brings intimate encounters with relics of the city\u2019s past which continue to be vital parts of the community\u2019s present.<\/p>\n\n\n\n

Tainan is also famous for its street food scene, and is one of the few instances of street snacks to earn a mention in the Michelin Green Guide. Dishes unique to or originating from Tainan include fresh and tasty beef soup, rice cakes with dried fish and braised pork on top or aromatic steamed rice cake. These delicacies are part of the foundation of Tainan\u2019s gastronomic culture and bear the historical memories of four centuries.<\/p>\n\n\n\n

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Photo by Ricky LK on Unsplash\n<\/figcaption><\/figure>\n\n\n\n

ECONOMIC STRENGTH<\/h1>\n\n\n\n

Taiwan plays an influential role in the global economy. According to the World Trade Organization\u2019s statistics, it was the world\u2019s 18th-largest exporter and 17th-largest importer of merchandise in 2018, while ranking 27th in the export and import of commercial services, respectively. As one of the most powerful players in the global information and communications technology (ICT) industry, Taiwan is also a major supplier of other goods across the industrial spectrum.<\/p>\n\n\n\n

A key factor underpinning this performance is the government\u2019s promotion of policies designed to foster development and to sustain national economic competitiveness through continuous investment in human resources, research, development, and industrial upgrading. These policies, combined with Taiwan\u2019s strong entrepreneurial spirit have created a business and investment environment that has consistently been ranked among the world\u2019s most competitive. For example, in 2019, US-based Business Environment Risk Intelligence (BERI) ranked Taiwan 4th in the world and 2nd in Asia in terms of investment safety.<\/p>\n\n\n\n

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Taiwan by Timo Volz on Unsplash<\/figcaption><\/figure>\n\n\n\n
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Image by Tawatchai07 on Freepik<\/figcaption><\/figure>\n\n\n\n

16 DISHES THAT DEFINE TAIWANESE FOOD<\/h1>\n\n\n\n

From beef noodle soup to bubble tea, this is the ultimate guide to what, where, and when to eat in Taipei<\/p>\n\n\n\n

Source: Eater.com by Leslie Nguyen-Okwu, a bilingual journalist based in Taipei, Taiwan, and covers emerging Asia.<\/p>\n\n\n\n

In Taiwan, people love to eat! There are vendors, snack shops and restaurants are everywhere in every town and city. Foods and dishes from around the world are available in Taiwan, but Taiwan\u2019s native cuisine is unforgettable and has now gained worldwide attention \u2013 try it just once, and you\u2019ll remember it forever. Great dishes such as pearl milk tea, Danzai noodles, shrimp pork soup, coffin sandwiches, veggie and meat wraps, oyster vermicelli, steamed sandwiches, and crushed ice dessert.<\/p>\n\n\n\n

How can you claim a national dish when most of the world doesn\u2019t even acknowledge you as a country? (Taiwan forges ahead anyway, hailing beef noodle soup as its official cure-all.) Taiwan is at a political crossroads, one that makes for a unique cuisine that\u2019s rich and complex, steeped in historical lore and brimming with political landmines.<\/p>\n\n\n\n

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Eating in Taipei is a 24-hour affair<\/figcaption><\/figure>\n\n\n\n

N\u00f3i v\u1ec1 \u1ea9m th\u1ef1c qu\u1ea3 l\u00e0 m\u1ed9t ch\u1ee7 \u0111\u1ec1 ph\u1ee9c t\u1ea1p. Nh\u01b0ng th\u01b0\u1edfng th\u1ee9c m\u00f3n \u0103n \u0110\u00e0i Loan th\u00ec ho\u00e0n to\u00e0n ng\u01b0\u1ee3c l\u1ea1i. H\u01b0\u01a1ng v\u1ecb ng\u1ecdt ng\u00e0o, m\u1ea1nh m\u1ebd c\u1ee7a th\u1ea3o d\u01b0\u1ee3c v\u00e0 v\u1ecb c\u1ee7a b\u1ed9t ng\u1ecdt \u0111\u1eadm \u0111\u00e0 th\u1ea5m s\u00e2u v\u00e0o \u1ea9m th\u1ef1c \u0111\u1ecba ph\u01b0\u01a1ng, v\u00e0 kh\u00f4ng kh\u00ed \u0111\u01b0\u1ee3c nh\u00e2n \u0111\u00f4i khi \u0103n t\u1ea1i \u0110\u00e0i B\u1eafc nh\u1edd b\u1ed1i c\u1ea3nh l\u00e0 m\u1ed9t g\u00f3c ph\u1ed1 nh\u1ed9n nh\u1ecbp, ch\u1ee3 \u0111\u00eam \u0111\u00f4ng \u0111\u00fac ho\u1eb7c m\u1ed9t n\u1ed3i l\u1ea9u nghi ng\u00fat kh\u00f3i. <\/p>\n\n\n\n

In short: Talking about food here is complicated. But enjoying Taiwanese food is quite the opposite. Sugary, aggressively herbal, and deeply umami flavors permeate the local cuisine in a visceral way, a sensation that\u2019s only amplified in Taipei by its setting \u2014 often a bustling street corner, a jam-packed night market, or a steamy hot pot palace. This is the essence of re nao-ness (\u71b1\u9b27), the \u201chot and noisy\u201d spirit that makes the island breathe. It\u2019s the in-your-face flashing lights, powerful smells of stinky tofu, and jittery, larger-than-life feeling that comes with being elbow-to-elbow inside a large, pulsating mass in one of Asia\u2019s densest urban centers.<\/p>\n\n\n\n

So, while Taiwanese food pokes at both the proud and prickly parts of national identity and patriotism, it is very much worth exploring. And Eater is here with a comprehensive guide to help navigate all the ins and outs of eating in Taiwan\u2019s capital city.<\/p>\n\n\n\n

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Taiwan by Timo Volz on Unsplash<\/figcaption><\/figure>\n\n\n\n

UNDERSTANDING THE INFLUENCES<\/strong><\/h1>\n\n\n\n

The food we think of as distinctly Taiwanese is in fact a hodgepodge. Local indigenous flavours and waves of outside culinary influences have all coalesced into the \u201csalty-sweet\u201d trademark of modern Taiwanese cuisine in which handfuls of basil, garlic, and green onion supercharge nearly every dish.<\/p>\n\n\n\n

For thousands of years, indigenous Austronesians lived exclusively off Taiwan\u2019s generous land and sea \u2014 a lush smorgasbord of gurgling streams, mineral hot springs, shamrock-green mountains, and craggy coastlines. This way of life is, for the most part, a thing of the past, but half a million Taiwanese aborigines still populate the country, and their culinary influence endures via local ingredients like millet and mountain peppercorn known as maqaw; flavorful dishes like leaf-wrapped abai millet dumplings and salty maqaw-spiced sausages; and cooking techniques like salting and slow smoking.<\/p>\n\n\n\n

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A Hakka feast at Hakka Tea House in Taipei<\/figcaption><\/figure>\n\n\n\n
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Hakka Tea House<\/figcaption><\/figure>\n\n\n\n

Taiwanese cuisine also bears the marks of the Hakka people \u2014 an ethnic Han Chinese subgroup with ancestral roots in the Hakka-speaking provincial areas of Southern China that began settling on the island around the 17th century. Today, 4.5 million Hakka call Taiwan home, and their rustic cooking informs many of the flavors we associate with Taiwan: thick, basil-heavy soups; lei cha tea mixed with peanuts, mint leaves, sesame seeds, and mung beans; and pan-fried mi fen rice noodles.<\/p>\n\n\n\n

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Photo by Yulun Chang on Unsplash\n<\/figcaption><\/figure>\n\n\n\n

We can thank Chinese people from Fujian for the sweet, heady flavors that permeate dishes like minced pork on rice and gua bao, or pork belly buns \u2014 they came here first during the Qing Dynasty, and later, along with the mass arrival of mainlanders fleeing the Communists at the end of China\u2019s civil war in the 1940s. <\/p>\n\n\n\n

In between came five decades of Japanese colonization starting in the late 1800s, which brought bright, umami pickled vegetables, sweet-steamed mochi covered in sesame, and seafood dishes with an emphasis on seasonal ingredients. To this day, bento boxes and sushi bars can still be found on most every street corner in Taipei.<\/p>\n\n\n\n

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Beef noodle soup from a street stall in Da\u2019an, Taipei<\/figcaption><\/figure>\n\n\n\n

THE DISHES YOU HAVE TO KNOW<\/strong><\/h2>\n\n\n\n

Beef Noodle Soup (\u725b\u8089\u9eb5)<\/h3>\n\n\n\n

The combination of slowly braised beef with a tangle of slurpable noodles seems so fundamental, it\u2019s hard to believe any one culture can lay claim to it. It is, however, considered the national dish of Taiwan (though its origins are Chinese), and given a distinctly Taiwanese spin with the addition of pickled mustard greens and the signature five-spice powder of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. <\/p>\n\n\n\n

Taiwan hosts the Taipei International Beef Noodle Festival every year, where the soup \u2014 in which wheat noodles swim along with tender beef shanks, beef tendons, and greens in a hearty stock that\u2019s been slowly simmering with beef bones for days \u2014 is consumed by the gallon. Lay\u2019s even sells a Red Braised Beef Noodle Soup potato chip flavor inside 7-Elevens across the island.<\/p>\n\n\n\n

Every restaurant has its own closely guarded secret recipe, with variations in broth, noodle size, and meat quality. (One shop in Taipei charges a whopping $10,000 TWD, or about $325 USD, for a bowl with well-marbled cuts from the U.S. and Australia.) But most Taiwanese have their neighborhood go-to, where a bowl normally costs no more than $185 TWD ($6 USD).<\/p>\n\n\n\n

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Cash City (\u9322\u90fd\u65e5\u5f0f\u6dae\u6dae\u934b) is one of the popular casual hot pot chains in Taipei<\/figcaption><\/figure>\n\n\n\n

Hot Pot (\u706b\u934b)<\/h3>\n\n\n\n

Every season is hot pot season in Taiwan. So central is hot pot to the dining culture here that most home kitchens are equipped with their own dedicated hot pot burners that get pulled out for company. There are nearly 5,000 hot pot restaurants countrywide, doling out one of a variety of styles: from shabu-shabu to Sichuan numbing mala to Taiwanese stinky tofu \u2014 with vibes that range from fast-food efficiency to all-you-can-eat fancy. <\/p>\n\n\n\n

Here is where the Taiwanese people gather, dipping any number of things \u2014 seafood, thinly sliced meat, leafy vegetables, dumplings, wontons, mushrooms, and all kinds of tofu \u2014 into table-sized pots of stock simmering with pork bones, jujube, or pickled cabbage. Retrieve your desired bite from the broth with chopsticks or tongs, and dip it into a savory sauce you customize yourself with sesame oil, sha cha sauce, soy sauce, garlic, freshly chopped scallions, black vinegar, sugar, or chile sauce.<\/p>\n\n\n\n

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Image by Earsuit from Pixabay\n<\/figcaption><\/figure>\n\n\n\n

Gua bao, or the Taiwanese Hamburger (\u5208\u5305)<\/h3>\n\n\n\n

Taiwanese-American chef and TV personality Eddie Huang created a cult following around the pork belly buns he serves at New York\u2019s Baohaus, but he\u2019s not dishing out anything his Taiwanese ancestors haven\u2019t known about for centuries. Gua bao, often translated as \u201cTaiwanese hamburger,\u201d is a northern Taiwanese specialty, and features puffy mantou steamed buns that are generously stuffed with slabs of sweet, fatty pork belly that\u2019s been braised in a mixture of a rice wine, soy sauce, and Chinese five-spice powder, and topped with crushed peanuts, pickled mustard greens, and cilantro.<\/p>\n\n\n\n

Zong Zi: Sticky Rice Dumpling (\u7cbd\u5b50)<\/h3>\n\n\n\n

Zong zi refers to any leaf-wrapped bundle of sticky rice, and variations can be found throughout Asia. In Taiwan, it\u2019s usually pyramid-shaped, with fillings like dried shrimp, mushrooms, peanuts, or chestnuts in addition to pork. Sometimes there\u2019s pickled radish, along with salted egg yolk, plus other bits of crunch to counter the sticky chew of the rice.<\/p>\n\n\n\n

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A mother purchases a fried chicken snack for her son in Taipei<\/figcaption><\/figure>\n\n\n\n
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Pork on rice is an essential Taiwanese comfort food<\/figcaption><\/figure>\n\n\n\n

Taiwanese Fried Chicken (\u9e79\u9165\u96de)<\/h3>\n\n\n\n

Served in fried chicken chains and night markets across the country, Taiwanese fried chicken is deep fried not just once, but twice, allowing for a crumbly, crunchy shell that\u2019s as thin and delicate as tempura. Korean fried chicken is fried twice, too, but the Taiwanese version is typically tossed with salt, pepper, and basil leaves, and is dusted with five-spice powder, for a crunchy, salty combination that rivals any fried chicken variation across the globe. You\u2019ll find popcorn-style chicken as well as full schnitzel-like cutlets and chicken parts sold by the piece.<\/p>\n\n\n\n

Braised Pork Rice (\u6ef7\u8089\u98ef)<\/h3>\n\n\n\n

Braised pork rice is how Taiwan soothes itself. Like most of the world\u2019s comfort foods, it\u2019s neither fancy nor complicated: just fatty, soy-braised pork belly served over freshly steamed white rice. It can be relished on its own as a complete dish, or as the base of a meal that includes a number of different sides.<\/p>\n\n\n\n

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Photo by Ricky LK on Unsplash\n<\/figcaption><\/figure>\n\n\n\n

Oyster Vermicelli Noodles (\u86b5\u4ed4\u9eb5\u7dda)<\/h3>\n\n\n\n

This soup is made from a stock that\u2019s perfectly geng, meaning thickened, usually with starch, giving it a smooth and slimy texture that\u2019s rounded out by fleshy oyster chunks and chewy bits of pig intestine. It\u2019s garnished with cilantro, but a spoonful of vinegar can be added, too. Near the coast, you\u2019ll also find an oyster omelet that\u2019s a similar celebration of slime.<\/p>\n\n\n\n

Scallion Pancake (\u8525\u6cb9\u9905)<\/h3>\n\n\n\n

The scallion pancake \u2014 sometimes known as a green onion pancake \u2014 is a savory, flaky, croissant-like flatbread that mixes scallions into an oil-enriched batter that\u2019s ladled onto a hot griddle and seared until crisp. Taipei\u2019s best street stall artisans can be seen deftly spinning, fluffing, and flipping the pancakes until puffed and layered. Eat one on its own, or wrapped around eggs, basil leaves, cheese, seared beef, ham, corn, and more.<\/p>\n\n\n\n

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Yongkang Scallion Pancake stall is one of the city\u2019s most famous street vendors<\/figcaption><\/figure>\n\n\n\n

Century Egg (\u76ae\u86cb)<\/h3>\n\n\n\n

Age an egg anywhere from weeks to months in salt, lime, and ash and you get pi dan, a greyish-black delicacy that\u2019s a bit like a hardboiled egg surrounded by a jelly-like casing. The yolk tastes faintly sweet, with an indulgent creaminess similar to really good cheese. Try it with congee for breakfast, topped with a spicy chile sauce, or on top of fresh tofu.<\/p>\n\n\n\n

Three-Cup Chicken (\u4e09\u676f\u96de)<\/h3>\n\n\n\n

San bei ji is also known as \u201cthree-cup chicken,\u201d for the three equal parts of rice wine, soy sauce, and sesame oil that make up the chicken\u2019s braising liquid. It\u2019s popular in both China and Taiwan, but the Taiwanese have a much sweeter take on the recipe. The whole thing is cooked and served in an earthenware pot, and arrives at your table still crackling with a generous final touch of basil.<\/p>\n\n\n\n

Xiao Long Bao, or Soup Dumplings (\u5c0f\u7c60\u5305)<\/h3>\n\n\n\n

Taiwanese chain Din Tai Fung has become internationally synonymous with soup dumplings, and the original branch in central Taipei consistently draws lines from open to close for its broth-filled Shanghainese steamed pork dumplings. It isn\u2019t the only game in town, however, and locals love to debate the merits of the mom-and-pop rivals. How to soup-dumpling like a daredevil? Grab one straight out of the steamer, pop it in your mouth, scald your tongue, and grimace as you continue to scarf the remaining contents of the bamboo steamer while wishing you\u2019d had more patience. Truly, it\u2019s the only real way to eat xiao long bao.<\/p>\n\n\n\n

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A fan tuan<\/em> breakfast from Taipei\u2019s North Pastry (<\/em>\u5317\u65b9\u5927\u9678\u9905)<\/figcaption><\/figure>\n\n\n\n

Fan Tuan (\u98ef\u7cf0)<\/h3>\n\n\n\n

Taiwan\u2019s handheld portable breakfast of choice is the fan tuan, a burrito-like roll of sticky rice encasing fillings that range from pickled radish, pickled mustard greens, braised egg, and pork floss (the traditional) to egg, bacon, and even sugar. Modern versions flirt with different colored rice \u2014 purple is especially popular \u2014 and, wrapped in plastic, they\u2019re the ideal on-the-go breakfast.<\/p>\n\n\n\n

Stinky Tofu (\u81ed\u8c46\u8150)<\/h3>\n\n\n\n

Plenty of the world\u2019s finest foods are stinky. Cheese, for one. And durian. And preserved seafood. Even eggs. So the level of trepidation with which many foreigners approach Taiwan\u2019s fermented tofu is overblown. Stinky tofu is fermented in a brine that usually includes Chinese herbs, dried fish or shrimp, bamboo, mustard, and amaranth greens. The result is moist, tender tofu that\u2019s most often served fried. Most Taiwanese believe the smellier, the better, but fear not \u2014 the odor registers more in the nose than on the palate.<\/p>\n\n\n\n

Aiyu Jelly (\u611b\u7389)<\/h3>\n\n\n\n

Made from seeds of a creeping fig variety native to Taiwan\u2019s mountainous regions, this squishy, sweet jelly is usually poured atop tart lemon juice and crushed ice, then sucked out of a plastic ribbed cup with an extra-wide straw. Along with pearl milk tea, it\u2019s the refreshment of choice for surviving Taiwan\u2019s sweltering summers.<\/p>\n\n\n\n

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Shaved ice at Kokochi Kogosei near Chifeng Street in Taipei<\/figcaption><\/figure>\n\n\n\n

ALL THE DESSERTS<\/strong><\/h1>\n\n\n\n

The southern city of Tainan is considered the \u201csweet tooth capital\u201d of Taiwan \u2014 legend has it the former capital\u2019s wealthy residents used to put a spoonful of sugar in every dish \u2014 but the whole of the country has developed a reputation as a land rich in desserts. Whether it\u2019s boba dens or shaved ice shops, there are endless ways to indulge pretty much any time of day. Here are just a few of the essentials:<\/p>\n\n\n\n

Shaved Ice ( \u7924\u51b0)<\/h3>\n\n\n\n

In shops across the country, big blocks of flavored ice are shaved by machine into ribbony sheets or a fine snow-like powder and heaped with fresh fruit, red beans, mung beans, taro, tapioca balls, and grass jelly, all soaked with a heavy dose of sweetened condensed milk or sugary ginger syrup.<\/p>\n\n\n\n

Pineapple Cake (\u9cf3\u68a8\u9165)<\/h3>\n\n\n\n

A remnant of the island\u2019s pineapple-growing history, these palm-sized shortbread tarts stuffed with tangy pineapple or sweet winter melon paste are the country\u2019s prized pastry and a well sought-after souvenir. The gifting of pineapple cakes is serious business in Taiwan \u2014 the Taiwanese Hokkien word for pineapple is ong lai, which is homonymous to \u201ccoming luck,\u201d and symbolizes wealth, fortune, and prosperity. Here, aficionados can wax lyrical about the subtle differences between bakeries, and parents have been known to judge potential sons- and daughters-in-law based on the brand they gift.<\/p>\n\n\n\n

Ice Cream Burritos and More<\/h3>\n\n\n\n

On busy street corners and in night markets throughout Taipei, you\u2019ll find carts selling takeaway treats like chewy handmade taro and sweet potato mochi balls; spongy egg-shaped waffle cakes; and what can only be best translated as ice cream burritos: tortilla-like flour crepes rolled around scoops of fruit ice cream, shaved peanut brittle, and fresh cilantro for a masterpiece in textural and temperature contrasts.<\/p>\n\n\n\n

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Image by Pexels from Pixabay\n<\/figcaption><\/figure>\n\n\n\n

WHAT TO DRINK?<\/strong><\/h1>\n\n\n\n

Taiwan has a robust gan bei (\u4e7e\u676f), or bottoms-up, culture. The unofficial drink here is gao liang (\u9ad8\u7cb1), a sorghum-based jet fuel favored by Taiwanese tipplers that was born in northeastern China before finding its way to Taiwan.<\/p>\n\n\n\n

Gao liang manufacturing on the island was a relatively small industry until the 1950s, when the Taiwanese islands of Kinmen became a war-torn home to thousands of Nationalist troops fighting the Communists across the straits. The soldiers on Kinmen, like soldiers everywhere, needed booze to keep them warm during chilly, windy nights while fending off relentless shelling from neighboring China \u2014 and the rest is history. Now a fixture in international competitions, gao liang is served cold or at room temperature and sipped or tossed back by the thimble-full. Some of the strongest bottles have around 63 percent ABV, with a kerosene finish not for the faint of liver.<\/p>\n\n\n\n

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Milk tea with red chili boba from Top Q Tea shop in Banqiao, Taipei<\/figcaption><\/figure>\n\n\n\n
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Midday rush at Taipei\u2019s historic Wistaria Tea House<\/figcaption><\/figure>\n\n\n\n

These days though, most Taiwanese prefer whisky, beer \u2014 maybe from one of the local craft breweries on the rise, like SUNMAI or Taihu \u2014 or Western-style craft cocktails, which are dispensed with flair at underground speakeasies across Taipei, like Ounce, R&D Cocktail Lab, and Staff Only Club. (The latter is members-only, complete with a clandestine car that escorts you to the bar and swipe cards for the entrance).<\/p>\n\n\n\n

For a more sobering sip, high mountain oolong and black teas are still central to Taiwanese life, both in their cultivation and their consumption. While recent generations have been moving away from traditional tea drinking in favor of coffee and sugary, shaken tea beverages, a nascent renaissance is brewing among politically minded youth looking to embrace tea as an important aspect of Taiwanese culture.<\/p>\n\n\n\n

\n\n\n\n
\"\"\/
Breakfast at Yonghe Doujiang (\u6c38\u548c\u8c46\u6f3f)<\/figcaption><\/figure>\n\n\n\n
\"\"\/
Roasted goose from a street stand in Taipei, Taiwan<\/figcaption><\/figure>\n\n\n\n
\"\"\/
A neighborhood market in Xinyi District, Taipei<\/figcaption><\/figure>\n\n\n\n
\"\"\/
Late night dumplings in Taipei<\/figcaption><\/figure>\n\n\n\n
\"\"\/
A typical re chao<\/em> spread in Taipei<\/figcaption><\/figure>\n\n\n\n
\"\"\/
Taipei\u2019s Meowvelous serves playful takes on Taiwanese classics as Western-style small-plates<\/figcaption><\/figure>\n\n\n\n
\"\"\/
A Taiwanese black chicken preparation served at Taipei\u2019s modernist restaurant Raw<\/figcaption><\/figure>\n\n\n\n

But no drink rivals the giant that is boba. Known by different names around the world \u2014 boba tea, pearl tea, tapioca milk tea \u2014 the simplest version is made with milk, black tea, and springy, caramelized tapioca pearls shaken together like a martini and served with the now-signature super-wide straw. From there, the variations are endless, but all prize the presence of \u201cQ\u201d \u2014 that bouncy, gummy, rubbery, chewy texture that is locally beloved.<\/p>\n\n\n\n

Thien Xuan Travel
<\/strong>Park 2, 208 Nguyen Huu Canh, Ward 22,
Binh Thanh District, Ho Chi Minh City, Vietnam
Email: booking@thienxuantravel.com
Hotline: +84 888 890 898<\/strong><\/em><\/p>","protected":false},"excerpt":{"rendered":"

Taiwan and its surrounding islands, situated in East Asia at the northwestern edge of the Pacific, possess an endless variety of terrains, forests, agricultural products, and marine ecologies, as well as a diversity of ethnic cultures along with enchanting human customs and practices.<\/p>","protected":false},"author":5,"featured_media":18092,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[61,62],"tags":[],"yoast_head":"\n\u0110\u00f4i n\u00e9t v\u1ec1 \u0110\u00e0i Loan - Thi\u00ean Xu\u00e2n Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thienxuantravel.com\/en\/doi-net-ve-dai-loan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0110\u00f4i n\u00e9t v\u1ec1 \u0110\u00e0i Loan\" \/>\n<meta property=\"og:description\" content=\"\u0110\u00e0i Loan v\u00e0 c\u00e1c \u0111\u1ea3o xung quanh, n\u1eb1m \u1edf \u0110\u00f4ng \u00c1 \u1edf r\u00eca t\u00e2y b\u1eafc Th\u00e1i B\u00ecnh D\u01b0\u01a1ng, s\u1edf h\u1eefu \u0111\u1ecba h\u00ecnh \u0111\u1ecba l\u00fd \u0111a d\u1ea1ng t\u1eeb r\u1eebng, s\u1ea3n ph\u1ea9m n\u00f4ng nghi\u1ec7p v\u00e0 h\u1ec7 sinh th\u00e1i bi\u1ec3n, c\u0169ng nh\u01b0 s\u1ef1 \u0111a d\u1ea1ng v\u1ec1 v\u0103n h\u00f3a d\u00e2n t\u1ed9c c\u00f9ng v\u1edbi phong t\u1ee5c t\u1eadp qu\u00e1n c\u1ee7a ng\u01b0\u1eddi b\u1ea3n \u0111\u1ecba.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thienxuantravel.com\/en\/doi-net-ve-dai-loan\/\" \/>\n<meta property=\"og:site_name\" content=\"Thi\u00ean Xu\u00e2n Travel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/thienxuantravel\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-07T07:23:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-07T05:47:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thienxuantravel.com\/wp-content\/uploads\/2023\/05\/Taipei-by-Timo-Volz-on-Unsplash-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"BaoNguyen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"\u0110\u00f4i n\u00e9t v\u1ec1 \u0110\u00e0i Loan\" \/>\n<meta name=\"twitter:description\" content=\"\u0110\u00e0i Loan v\u00e0 c\u00e1c \u0111\u1ea3o xung quanh, n\u1eb1m \u1edf \u0110\u00f4ng \u00c1 \u1edf r\u00eca t\u00e2y b\u1eafc Th\u00e1i B\u00ecnh D\u01b0\u01a1ng, s\u1edf h\u1eefu \u0111\u1ecba h\u00ecnh \u0111\u1ecba l\u00fd \u0111a d\u1ea1ng t\u1eeb r\u1eebng, s\u1ea3n ph\u1ea9m n\u00f4ng nghi\u1ec7p v\u00e0 h\u1ec7 sinh th\u00e1i bi\u1ec3n, c\u0169ng nh\u01b0 s\u1ef1 \u0111a d\u1ea1ng v\u1ec1 v\u0103n h\u00f3a d\u00e2n t\u1ed9c c\u00f9ng v\u1edbi phong t\u1ee5c t\u1eadp qu\u00e1n c\u1ee7a ng\u01b0\u1eddi b\u1ea3n \u0111\u1ecba.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/thienxuantravel.com\/wp-content\/uploads\/2023\/05\/Taipei-by-Timo-Volz-on-Unsplash-3.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"BaoNguyen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"31 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/thienxuantravel.com\/doi-net-ve-dai-loan\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/thienxuantravel.com\/doi-net-ve-dai-loan\/\"},\"author\":{\"name\":\"BaoNguyen\",\"@id\":\"https:\/\/thienxuantravel.com\/#\/schema\/person\/706e9095c5af8dccf3ff633e17fabba2\"},\"headline\":\"\u0110\u00f4i n\u00e9t v\u1ec1 \u0110\u00e0i Loan\",\"datePublished\":\"2023-05-07T07:23:49+00:00\",\"dateModified\":\"2024-12-07T05:47:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/thienxuantravel.com\/doi-net-ve-dai-loan\/\"},\"wordCount\":7991,\"publisher\":{\"@id\":\"https:\/\/thienxuantravel.com\/#organization\"},\"articleSection\":[\"Blogs\",\"Travel Tips\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thienxuantravel.com\/doi-net-ve-dai-loan\/\",\"url\":\"https:\/\/thienxuantravel.com\/doi-net-ve-dai-loan\/\",\"name\":\"\u0110\u00f4i n\u00e9t v\u1ec1 \u0110\u00e0i Loan - 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