Taiwan is a beautiful treasure island

Pineapple Smoothie Making, Tapioca Pearls

Mung Bean Smoothie, Red Bean Milk Smoothie

Mochi Making in Taiwan - Taiwanese Food

Handmade Candy Making Master - Taiwanese Street Food

Taiwanese Street Food-Fried Egg Dough, Vegetable Egg Roll, Fried Squid-Night Market

Roast Whole Chicken- Taiwanese Street Food

How to Cut a Bigeye Tuna for Sashimi

Taiwanese Omelet Pancake, Radish Cak

Giant Jiggly Cake Making in Taiwan

Fried Whole Chicken, Fried Chicken Cutlet

Taiwanese street food-Traditional Crispy Crepe

Popular Chicken Steak and Beef Steak in Taiwan

Dumpling Wrappers Making, Handmade Dumplings

Pizza Egg Pancake Rolls - Taiwanese Street Food

Stir the egg liquid, add the above seasonings, add edible oil in a hot quadrangular jade pot (the pan can be used for general household production, but it is difficult to control the shape), add edible oil, pour a part of the egg liquid, and poke it with chopsticks Fry the larger bubbles over a low fire, and roll them to the side of the pot; then pour the egg liquid into the empty place again, and roll it to the side of the pot as before after frying until it becomes solid; do this several times, until the tamagoyaki has formed a certain amount Thick and flat shape, finally shaped with roller blinds.

Checkered Egg Omelete 45TWD (1.55USD)

Taiwan Taipei Street Food _ Night Market

Shredded Radish Fried Bun,Scallion Pancake

The material of Mixiang is rice, which is put into a pressure furnace and heated by a rolling pressure furnace. During the heating process, the water in the rice grains is heated in the pressure cooker, but the volume cannot be increased. When the pressure furnace is opened, the pressure in the furnace is suddenly released, the water in the rice grains instantly turns into gas, and the internal high-pressure gas is too late to release, so the explosion produces an explosion sound.

Common street food in Taiwan

Stinky tofu is a kind of fermented product. The original tasteless tofu is naturally fermented. The traditional soaking liquid in Taiwan is to soak the older part of amaranth in the rice washing water and ferment for six months at room temperature to produce that special smell.

Mirror Glaze Cake Making in Taiwan

The pure hand-stir-fried brown sugar on-site with pearls and slightly burnt aroma, with the blend of rich fresh milk, brings out the rich layer of brown sugar.

[Taiwan queuing food] Hsinchu century-old store "Beimen Fried Kueh"! Fried oysters, fried meat, fried sweet potatoes, fried green onions

Rice products popular in Taiwan. It is named because the finished product is placed in the bowl; it is divided into two categories: sweet and salty: sweet bowl kueh is made by mixing rice syrup after gelatinization and steaming; salty bowl kueh is made by steaming gelatinized rice mash once. Spread the ingredients on it and steam it, and serve with soy sauce paste or sweet chili sauce. The tastes are different in different regions, and the methods and tastes are also obviously different. Some regions will add sauce to the rice milk for seasoning. The appearance is dark brown, and some are white. In some areas, it is served with dried radish (dried radish) on a bowl of kuih.