Tian Bu La

It is commonly referred to as Taiwanese snow ice. Rather than flaky bits of ice, the base of the dessert is typically layered-sheets of frozen condensed milk. The consistency is achieved through the milky base and a special …

Sticky rice and Chinese mushrooms are fried with seasoning and stuffed into a bamboo tube together with pork and egg.The tube of rice is steamed again to further soften the texture until it becomes a cylindrical pudding.

Taiwanese Three Cup Chicken (San Bei Ji) is very popular. Tender chicken is braised with garlic and ginger in a sweet and savory sauce. The name “three cup chicken” comes from the three key ingredients: sesame oil, Chinese …

Taro Ball is a traditional Taiwanese dessert made of taro. The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour, making the taro balls more springy or softer respectively. …

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

This dish is included with vegetables, meat or other fillings stuffed wrapped up all ready for a spicy, tangy peanut sauce. They are healthy and light, and so refreshing in the heat of summer.

It is made by twisting two small pieces of dough together and frying them.It is a sweet Taiwanese fried dough food with chewy dough inside and crisp in outside.

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

It contains butter, flour, egg, sugar, and pineapple jam. However, some bakers add or substitute pineapple with winter melon to make the jam.

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

Pigs Blood Cake is a street food delicacy served on a stick from market stalls in Taiwan. It is made with pork blood, sticky rice and soy broth. It is fried or steamed and coated in peanut flour. …

Pidan Tofu is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs, minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar.