All Recipes
Browse all 23 recipes and find your next favorite dish
Tomato Stir-Fry with Eggs
The most classic Taiwanese home-cooked dish — sweet and tangy tomatoes paired with silky scrambled eggs. Simple yet unforgettable.
Three Cup Chicken
A Taiwanese classic — equal parts sesame oil, soy sauce, and rice wine, braised with fragrant Thai basil. Aromatic and irresistible.
Braised Pork Rice (Lu Rou Fan)
Taiwan's national dish! Melt-in-your-mouth braised pork belly ladled over steaming white rice. You won't be able to stop at one bowl.
Taiwanese Egg Crepe (Dan Bing)
A Taiwanese breakfast staple! A crispy-chewy crepe wrapped around fluffy eggs, drizzled with sweet soy sauce. The perfect way to start your day.
Bubble Tea
Taiwan's gift to the world! Chewy tapioca pearls in rich, creamy milk tea. Now you can make it perfect at home.
Taiwanese Fried Chicken (Popcorn Chicken)
Night market favorite! Crispy on the outside, juicy on the inside. Dusted with pepper salt and fried Thai basil — dangerously addictive.
Mapo Tofu
A Sichuan classic beloved in Taiwan — silky tofu in a spicy, numbing red oil sauce with minced pork. The ultimate rice killer.
Scallion Pancake
Flaky layers, crispy exterior, chewy inside — every bite packed with scallion goodness. The ultimate afternoon snack.
Taiwanese Beef Noodle Soup
Taiwan's pride! Rich, deeply savory braised beef broth, melt-in-your-mouth beef shanks, and springy noodles. A bowl that satisfies every craving.
Oyster Omelet
A night market must-eat! Fresh oysters with greens and a starchy batter, pan-fried until crispy at the edges, smothered in sweet-and-savory sauce. Pure Taiwan.
Pineapple Cakes
Taiwan's most iconic souvenir! Golden, buttery pastry shell wrapped around sweet-tangy pineapple filling. Perfect with a cup of tea.
Mango Shaved Ice
Summer in a bowl! A mountain of fluffy shaved ice topped with fresh, sweet mango, drizzled with condensed milk. Pure happiness in every bite.
Egg Drop Soup
The simplest comfort soup — ready in three minutes. Silky egg ribbons floating in clear, savory broth. Pure soothing goodness in every spoonful.
Taiwanese Salted Pork
A Hakka classic — pork belly cured with toasted Sichuan pepper salt, then pan-fried until crispy outside and tender inside. Served with a garlic-vinegar dip. Salty, savory, and totally moreish.
Taiwanese Meatball (Ba Wan)
A Taiwanese street food icon! A chewy, translucent wrapper encasing savory marinated pork and bamboo shoots. Steamed, then gently oil-bathed, and smothered in sweet chili sauce.
Tube Rice Cake
An old-school favorite! Glutinous rice steamed with rich braised pork sauce, then inverted onto a plate and topped with braised meat, fish floss, and pickled cucumber. Every bite is nostalgia.
Herbal Braised Spare Ribs
Winter wellness in a bowl! Over ten Chinese herbs slow-simmered into a rich, aromatic broth, with ribs so tender they fall off the bone. One bowl warms you from head to toe.
Aiyu Jelly Ice
The most refreshing summer dessert! Handmade aiyu jelly — crystal clear and meltingly soft — with lemon juice and honey over crushed ice. Pure cooling bliss.
Sesame Oil Chicken Soup
The ultimate winter warmer and postpartum favorite! Chicken braised in black sesame oil and rice wine with crispy fried ginger. Aromatic, rich, and deeply comforting.
Stir-Fried Leafy Greens
Simple yet the true test of a cook! Greens flash-fried over high heat with garlic — vibrant, crisp, and full of wok hei. Healthy and delicious.
Tofu Pudding (Dou Hua)
A beloved Taiwanese dessert! Silky-smooth tofu pudding served with peanut soup or ginger syrup. Enjoy it warm or chilled — the most comforting sweet treat.
Garlic Stir-Fried Water Spinach
Vibrant green water spinach stir-fried over high heat with fragrant golden garlic. The secret is cooking stems and leaves separately — a national-favorite vegetable dish ready in five minutes.
Scallion Beef Stir-Fry
A stir-fry restaurant favorite — the secrets are marinating the beef and cooking over high heat. Velveted beef stays juicy, scallion whites bloom in the wok, and scallion greens go in last for maximum wok hei.