一二三台灣料理
A Taiwanese stir-fry spot with a Japanese izakaya style, bold flavors, and a lively atmosphere.
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A Taiwanese stir-fry spot with a Japanese izakaya style, bold flavors, and a lively atmosphere.
Three broths—red-braised, clear-braised, and mala—plus assorted braised dishes.
A homestyle noodle shop with a nostalgic military-village character, serving zhajiang dry noodles with springy noodles, sweet-savory minced meat, and mildly spicy chili oil.
A vegetarian brunch set featuring king oyster mushrooms, three small breads, and grain-based sides.
The signature Sun Rice pairs fatty braised pork with a soft-cooked egg; the runny yolk goes well with the pork rice.
A traditional red yeast rice ba-wan near Zhulian Market, featuring red yeast rice pork filling and a springy, chewy skin.
Ginger chicken hot pot with a rich, sweet-savory broth and tender silkie chicken thigh meat.
A long-running glutinous-rice dumpling stall at Stall 92 in Central Market, known for a bowl combining glutinous-rice dumplings, wontons, and bone-meat soup.
Rice-noodle soup with taro, plus da mian hu and a wide selection of cold-cut side dishes; the broth carries a taro aroma.
A traditional Taiwanese stir-fry-style place suited to family or friend gatherings; it is popular and reservations are difficult.
A generous Japanese curry meal with plenty of meat, served with salad and bread.
A Taiwanese snack shop for dinner through late night, with a wide variety of items and plenty of fried options.
A traditional shop that no longer sells noodles, featuring crispy, meaty fried pork and soft, springy fenqian (粉沯).
Wenchang chicken rice with a more tender chicken thigh and relatively less oily shredded chicken.
Taro thick-rice-noodle soup centered on taro's soft aroma, natural sweetness, and noodles that stay firm rather than soggy.
A traditional shaved-ice shop at the main gate of Hsinchu City God's Temple. The fine ice melts almost on contact and comes with handmade toppings.
A local Hsinchu duck-noodle shop centered on duck-bone broth, smoked duck, and black-vinegar stir-fried duck blood.
A long-established City God Temple eatery serving braised pork rice and stir-fried rice vermicelli, with a clear traditional Taiwanese flavor profile and a distinctive tray-based ordering flow.
The duck rice, duck noodles, and stir-fried duck blood each have their own reason to order; duck aroma with crispy fried shallots is the highlight, while the street-side seating gets hot in summer.
Duck meat noodles and mixed rice-and-wheat noodles are available in boiled or stir-fried versions; the stir-fried duck blood has a pronounced vinegar flavor.
The duck noodles come with a fresh, sweet broth and a rich smoky aroma; portions tend to be large and are a main draw here.
A longtime Hsinchu eatery pairing light noodle soup with meatballs and sliced side dishes in a plain, traditional style.
A long-established traditional tapioca dessert featuring large, chewy tapioca pearls.
Tender duck, a mild sauce that is not too salty, and a soft-cooked fried egg pair well with the duck rice.
Traditional-style egg cakes in a plum-blossom double-happiness shape, with a lightly crisp exterior and a fluffy, soft-chewy interior.
Light herbal noodle soup; portions are substantial.
Centered on duck-meat noodles and side dishes; the stir-fried duck blood has a mild vinegary tang.
There is a wide variety of dishes, with desserts and drinks also standing out, making it suitable for ordering several dishes to enjoy together.
Centered on meatballs, sausage, and meat soup; the shop assigns indoor seating after you order.
Centered on Jiangzhe cuisine; suited to family or friends' gatherings.
Oyster omelet with dry rice vermicelli and assorted soup; the dining area is air-conditioned.
Specializes in Hakka and Cantonese cuisine.