Today, niurou mian is Taiwan's de facto national dish (it has its own festival) and has even been credited with reversing the island's long-held taboo on eating beef. Where to try it: Yongkang Beef Noodles, Taipei.

Staple foods Taiwanese cuisine is similar to Chinese cuisine, so meals tend to be based around white rice, while pork is the most commonly eaten meat. Since World War II, chicken has become very common. Shredded turkey served with gravy on white rice is a dish associated with the laid-back southern city of Chiayi.

Notably, Taiwanese dishes tend to feature sweeter flavors, while Chinese cuisine leans towards sour, salty, and acidic profiles, creating a delightful contrast in taste sensations.