Small eats are the big thing in Taiwan where the philosophy is eat often and eat well. Sure, there’s the internationally accepted three-meals-a-day format of dining, but why be so limited when you can make like the Taiwanese and do some gourmet snacking at any time of the day, all day, every day?

The capital Taipei has around 20 streets dedicated to snacking. Every time you think you’ve found the best streetside bao, the most incredible stinky tofu stand or mind-blowing beef noodle soup, there’s always another one that surpasses it.

Taiwanese food is a mash-up of the cuisines of Min Nan, Teochew and Hokkien Chinese communities, as well as Japanese cuisine. (Taiwan was a dependency of Imperial Japan for 50 years.)

The results of these culinary marriages are diversely delicious.

When we asked some Taiwanese friends about the best food on their island, the argument that ensued almost broke up life-long friendships.

“We almost had a war — we just have too many good eats,” was the typical reply.

Food: it’s serious, it’s respected, it’s all excellent in Taiwan.

1. Braised pork rice (滷肉飯)

A Taiwanese saying goes, “Where there is a wisp of smoke from the kitchen chimney, there will be lurou fan” (braised pork with rice). The popularity of this humble dish cannot be overstated. “Lurou fan” is synonymous with Taiwan.

2. Beef noodle (牛肉麵)

You know it’s an obsession when it gets its own festival. Beef noodle soup is a dish that inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.

3. Oyster omelet (蚵仔煎)

Here’s a snack that really showcases the fat of the land of Taiwan. You’ve got something from the sea and something from the soil. The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness — a signature Taiwan food texture.

4. Bubble tea (珍珠奶茶)

Bubble tea is representative of the “QQ” food texture that Taiwanese love. The cute-sounding phrase refers to something that is very chewy, just like the tapioca balls that are the “bubbles” in bubble tea.

5. Coffin bread (棺材板)

This Tainan specialty is a mutated offspring of French toast and chowder. An extra thick piece of bread is hollowed out to resemble a flat bread bowl. It is toasted to harden it and then filled with seafood chowder. Legend says a Taiwanese chef who studied Western cooking invented this bread-soup-bowl-with-corners.

6. Slack Season danzai noodles (擔仔麵)

You’ve gotta love a place called Slack Season and it’s the first pit stop on any trip to Taiwan. The iconic eatery originated in Tainan about a century ago. A fisherman sold noodles during the slack season and the joint became so successful that he quit fishing altogether.

7. Pan-fried bun (生煎包)

Do you like the fluffiness of cake as well as the crunchiness of potato chips? The pan-fried bun gives you the best of both worlds. These buns are made with spongy white Chinese bread that are pan-fried on the bottom. Break them open to reveal the moist porky filling

8. Gua bao (割包)

It’s a hamburger, Taiwan-style.

A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts. The filling is chopped up into small pieces and mixed together so there’s a bit of everything in every bite. Consider doing this with Western hamburgers.

9. Iron egg (鐵蛋)

It’s called the “iron egg” because this mini egg is tough as nails. With a rubbery consistency these chewy eggs dyed black from long-braising in soy sauce, are a highly addictive delicacy in Taiwan.

10. Pineapple cake (鳳梨酥)

These mini pineapple pies are filled with pineapple and winter melon. They should have a fruity sweetness and bits of chewable melon. The golden casing is of a crumbly buttery pastry.

11. Tian bu la (甜不辣)

Tian bu la refers to fish paste that has been molded into various shapes and sizes, deep-fried, then boiled in a broth. Before eating, the pieces of solid fish paste are taken out of the broth and smothered in brown sauce.

12. Ba wan (肉圓)

The ba wan is Taiwan’s mega dumpling. Made with a dough of rice flour, corn starch and sweet potato starch, it looks almost translucent after cooking. Pork, veggies and sometimes eggs are stuffed inside and gravy is poured on top.

13. Fried chicken (鹽酥雞)

In the fried chicken hall of fame, Taiwan deserves its own exhibit. Not only has it made the giant fried chicken cutlet (No. 35 on this list) a cult classic, but its popcorn chicken is dangerously addictive.

14. Flaky scallion pancake (蔥抓餅)

There is nothing more appetizing than the sight of a flaky scallion pancake being slowly torn apart. Add cheese and egg fillings to maximize the visuals.

15. Oyster vermicelli (蚵仔米線)

A bowl of great oyster vermicelli should have a thick, flavorful soup base while the thin rice noodles and oysters should still retain their distinct texture.

16. Stinky tofu (臭豆腐)

This is the world’s best love-it-or-hate-it snack and Taiwan does it just right. The “fragrant” cube of bean curd is deep-fried and draped with sweet and spicy sauce. It you hold your nose, it looks and tastes just like a plain ol’ piece of fried tofu, with a crisp casing and soft center like pudding.

17. Sweet potato (地瓜)

Leaving taste, smell and nutritional value aside, the sweet potato stands out for one particular reason in Taiwan — it is shaped like the island. For this, the sweet potato occupies a very special place in every Taiwanese heart.

18. Shaved ice mountain (刨冰山)

One good thing about the hot, humid and stormy summers in Taiwan is the excuse to eat shaved ice mountain. An oversized pile of shaved ice is heaped with fresh fruit and flavorings, such as mango pieces, juice and sweet condensed milk. It wins hands down just by looks alone.

19. Pepper cakes (胡椒餅)

The must-have at Rao He night market, the pepper cake is a crispy pocket filled with juicy pork that is infused with the aromatic bite of black pepper. Baked on the wall of a clay oven, the pies are a delicious ode to the pepper plant.

20. Din Tai Fung Dumpling House (鼎泰豐小籠包)

Xiaolongbao may be a Shanghainese delicacy, but some argue that the Taiwanese perfected it. Taiwanese restaurant Din Tai Fung does its Shanghai comrades proud with their succulent pork soup dumplings.

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