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仙草凍是以仙草（學名：Platostoma palustre）熬煮製成的凝膠狀甜品，具有清熱消暑的功效。 製作時，將乾燥的仙草熬煮出汁，過濾後加入地瓜粉或太白粉等澱粉凝固而成。 它在台灣、香港、東南亞等地廣受歡迎，並衍生出仙草奶凍、燒仙草等不同吃法

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厚野雞排的招牌雞排：

主打酥脆多汁的口感，不提供剪切服務，讓顧客能大口享用。

Thick pheasant steak’s Signature Chicken Cutlet :

The main feature is the crispy and juicy taste. No cutting service is provided so that customers can enjoy it as much as they want.

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滷味在台灣是非常有名的小吃，其中的的滷雞爪更是有名，雖然很多外國人不敢吃。

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車輪餅，英文是 Wheel Pie 或 Wheel Cake。 它是一種環形餅狀的點心，在台灣很受歡迎，通常有甜或鹹的內餡。 另一個常見的英文名稱是 Imagawayaki，這是因為它與日本的類似點心同源。

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棺材板 coffin bread—棺材板是源自台南的特色小吃，將厚片吐司炸至酥脆後挖空，填入濃郁的勾芡內餡（如雞肉、花枝、蔬菜等），再蓋上吐司蓋子而成。 其前身是「雞肝板」，因形狀類似棺材而得名，現在已演變成多種口味。The coffin bread is a special snack from Tainan. After frying the thick slices of toast until crispy, they are hollowed out, filled with rich stuffing (such as chicken, flower branches, vegetables, etc.), and then covered with a toast lid. Its predecessor was "chicken liver plate", which got its name because of its shape similar to a coffin, and now it has evolved into a variety of flavors.

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豬血糕，又稱豬血米糕，是台灣相當具代表性的傳統小吃之一。它主要由豬血與糯米混合蒸製而成，質地Q彈、口感獨特。常見的吃法是將豬血糕蒸熟後，沾裹花生粉與香菜，或是串在竹籤上，成為便利的街頭小吃。

除了蒸的吃法之外，豬血糕也常被加入火鍋中，吸收湯汁後風味更佳。這種料理方式讓豬血糕成為火鍋中深受喜愛的配料之一。

儘管豬血糕的名字可能讓某些外國人感到驚訝，但它在台灣是一種懷舊又深具地方特色的美食，代表了台灣庶民飲食文化的一部分。

Pig blood cake, also known as "pig's blood rice cake," is one of Taiwan's most iconic traditional snacks. It is made by steaming a mixture of pig's blood and glutinous rice, giving it a chewy and distinctive texture. A popular way to serve it is by coating it with crushed peanuts and fresh cilantro after steaming, or skewering it for convenient street food enjoyment.

In addition to being eaten as a snack, pig blood cake is also a common ingredient in hot pot. When simmered in broth, it absorbs the flavors and becomes even more delicious, making it a favorite among hot pot lovers.

While the idea of pig's blood might seem unusual to some foreigners, pig blood cake is a nostalgic and culturally rich delicacy in Taiwan, representing a unique part of its everyday food culture.

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蚵仔煎是台灣傳統的小吃之一，以新鮮蚵仔（海蠣）為主要食材，搭配韭菜、地瓜粉等混合煎製而成。外皮酥脆，內裡卻保持柔軟，風味獨特，常見於夜市或街頭小吃攤。蚵仔煎通常會配上特製的甜辣醬，帶有鹹鮮的海味，口感層次豐富，深受人們喜愛。Oyster omelette (蚵仔煎) is a traditional Taiwanese street food, made primarily with fresh oysters, along with ingredients like chives and sweet potato starch. The dish is pan-fried until the exterior is crispy, while the inside remains soft, creating a unique and satisfying texture. Often served with a special sweet and spicy sauce, it has a savory and briny ocean flavor. Popular at night markets and food stalls, this dish is beloved by both locals and tourists alike.

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珍珠奶茶（英語：Bubble tea），又稱波霸奶茶（Boba milk tea）、珍奶、泡泡茶，是1980年代起源於臺灣的茶類飲料，為臺灣泡沫紅茶、粉圓茶飲文化中的分支

Pearl milk tea (English: Bubble tea), also known as Boba milk tea, pearl milk tea, and bubble tea, is a tea beverage that originated in Taiwan in the 1980s. It is a branch of Taiwan's bubble black tea and tapioca pearl tea culture.

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滷肉飯 Braised Pork Rice

是台灣的國民美食。

在一碗白飯上淋上用醬油、紅蔥頭和香料慢燉的香濃豬絞肉（或肉丁）。滷汁濃郁，肉質軟爛，是台灣人最愛的家常美味。

Braised Pork Rice is a beloved national dish in Taiwan.

It is a simple dish of hot white rice topped with fragrant minced (or diced) pork that has been slow-braised in soy sauce, shallots, and spices. The rich, savory, and slightly sweet gravy makes it the ultimate Taiwanese comfort food.

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傳統的冰糖葫蘆是在冬天販賣的，由於外層的糖漿被寒冷氣溫凍的非常堅硬，所以咬起來像在吃冰，故得名為「冰糖」葫蘆。而串在竹籤上的山楂，僅端看其中兩個時，卻像極了「葫蘆」的外形。由於這兩種原因，故它得名為「冰糖葫蘆」。相傳它的由來，還與南宋光宗的黃貴妃有關。

Traditionally sold in winter, candied haws (bingtanghulu) are known as "bingtanghulu" (rock sugar gourds). The cold freezes the syrup coating, making it feel like ice when chewed. The hawthorns, strung on bamboo skewers, resemble a gourd when viewed from just two. These two factors give rise to the name "bingtanghulu." Legend has it that its origins are connected to Concubine Huang of Emperor Guangzong of the Southern Song Dynasty.

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鳳梨酥 Pineapple cake

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太陽餅 Suncake

太陽餅是台中名產，酥脆外皮、麥芽糖內餡，因形似太陽而得名。

Sun Cake, a Taichung specialty, has a flaky crust with maltose filling, named for its sun-like shape.