三姊妹米苔目
A 60-year-old mi tai mu shop offering dry mi tai mu, meat thick soup, Sansi meatballs, and other Taiwanese small eats.
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A 60-year-old mi tai mu shop offering dry mi tai mu, meat thick soup, Sansi meatballs, and other Taiwanese small eats.
A slow-food dinner built around assorted vegetables, five soups, and a self-serve blanching setup.
Specializing in Shanxi noodles, with dishes including cat-ear stir-fried noodles and cold three-shred salad.
Focused on milkfish balls, with distinct textures in the milkfish-belly and milkfish-skin balls; the soup may be light.
A no-menu private kitchen pairing Chinese kung fu cooking with a Chinese-style setting, nestled in the hills with views of the Pacific.
Local dolphinfish in Taiwanese street-food dishes.
Known for Northeastern-style suan cai and pork hot pot, with a tangy broth served alongside flatbreads and chive sauce.
A sweet-and-savory fried-food selection: the Sea-and-Land spring roll is savory, while the fried rice cake is sweet.
A Chinese-style breakfast shop beside Taitung Central Market, with sesame flatbread, stuffed pastries, and soy milk as the main draws; queues start early, and items may sell out in the morning.
Steamed ba-wan made with local Chishang rice, with Four Gods Soup available to pair.
A local food spot where stir-fried noodles are the standout.
A reservation-only, no-menu izakaya in Changbin where dishes change with seasonal ingredients and sake pairing is central.
Home-style dishes incorporate local ingredients, offering simple, unpretentious flavors.
The focus is on hand-kneaded, freshly cut noodles; sesame noodles, wonton soup, and braised side dishes are available.
A scallion pancake with a spiral-flower appearance, a crisp multi-layered exterior, and a pronounced scallion aroma.
Located inside Chenggong Fishing Harbor, stir-fried swordfish roe is a distinctive dish, while chilled sunfish is sweet-and-sour with a springy texture.
Freshly rolled flatbread paired with spiced chicken curry, in an Indian light-meal style.
Duck rice has a duck-fat aroma, and waiting in line is often necessary.
Features a variety of overnight-dried fish set meals and rice-flour dumplings.
Freshly filled and pan-fried cabbage buns with crisp exteriors, vermicelli and minced meat inside; queues are common.
Duck dishes draw large crowds, and some items may sell out early.
A brunch-focused spot serving beef burgers, sea-salt milk-cap coffee, and pudding.
A-bai in millet, purple-rice, and taro-flour varieties, with a distinct false-roselle leaf aroma.
The bread has a crisp crust and a fluffy crumb; the pho broth is clean and lightly sweet, with curry bread also available on Thursdays.
A small hand-washed natural aiyu shop tucked into a Japanese wooden house; the plain version is refreshing, while the black-tea aiyu has a fuller tea aroma.
Sales begin at 22:30; this savory congee is loaded with ingredients, and people line up before it starts.
A local bakery known for same-day mochi and unusual specialty flavors.
A coffee shop in an art center whose atmosphere complements the exhibitions, with smooth coffee and thoughtfully prepared dishes.
The house-made noodles are springy, while the fried savory tangyuan pair savory, fragrant minced meat with chewy glutinous rice.
A Changbin noodle shop serving Yuli noodles as well as seafood stir-fries.
A Mexican-American restaurant by the sea, serving chicken fajita in a Mexican wrap.
Taiwanese-style thin-skinned fried chicken: juicy freshly fried chicken legs with a distinctive traditional aroma.
Hot-pot noodles come in large portions and feel like good value; seating is limited and the air conditioning is weak.
Stop in Chenggong along Provincial Highway 11 for dense, smooth douhua with a clear soybean aroma and a refreshingly light sweetness.
Only one Chishang lunch box is offered, centered on fragrant, springy Chishang rice and meat-based accompaniments.
A handmade tofu-skin shop tucked in an alley, with tofu pockets, tofu pudding, and soy milk as its main offerings; you can also see tofu-skin production.
A small beef-noodle shop with a sea view; besides the beef noodles, consider the fried scallion pancake and tempura fish cake.
An elegant French set menu in Chishang, showcasing layered flavors through organic ingredients from Taiwan.
A rice ball with a crisped-rice-like crust from partial pan-frying and grilling, fried-rice aroma, and a crisp exterior with a soft interior.
Serves traditional vegetarian snacks, with spring rolls featuring fresh fillings and a light, refreshing texture.
Pizzas are made from dough to order with a relatively thin crust; allow extra time for the wait.
A special burger menu that changes over time; portions are generous, and the sauce pairings are central to the flavor.
American-style smoked barbecue with very generous ribs and a pulled pork sandwich featuring a crisp bun and smoky aroma.
A wide selection of noodles, with small dishes available to pair.