Traditional Dougan (Garlic Flavor) is a traditional tofu-based processed food widely distributed in Taipei and other parts of Taiwan. Made primarily from soybeans, the product consists of dougan—firm tofu from which moisture has been removed through pressing and dehydration—seasoned with a garlic flavor. As a local snack valued for its long shelf life and distinctive texture, it is commonly enjoyed at convenience stores, supermarkets, and night markets throughout Taiwan.

Butaman (xianrou bao) is a steamed bun filled with meat that originated in China. Made by wrapping seasoned pork filling in a wheat flour dough and then steaming it, this dish is widely enjoyed throughout China, Taiwan, and other parts of East Asia. There are various regional differences in the thickness of the dough and the seasoning of the filling. In Taiwan, it is known as ""xianrou bao"" and is commonly eaten as a breakfast food, snack, or street food.

Nasi Rendang is a traditional Indonesian dish primarily consisting of steamed white rice served with rendang, a beef stew simmered for hours in spices and coconut milk. Originating from the Minangkabau people, rendang is known for its rich flavor and remarkable shelf life, making it a staple for special occasions and ceremonies. Today, nasi rendang is enjoyed throughout Indonesia and in Indonesian restaurants abroad, often accompanied by a variety of side dishes. It is also commonly found within Indonesian communities worldwide, including places like Taipei Underground Mall in Taiwan.

Shrimp Wonton Soup is a traditional soup dish originating from China, consisting of large wontons filled with shrimp and pork, simmered in a clear broth. It is widely consumed in southern China and Taiwan, and is a popular item at restaurants and specialty shops throughout Taiwan. Known for its rich fillings and light broth, the soup is often served with seasonal greens and chopped scallions as garnishes.

Red Pomelo Jadeite (Tsubu Tsubu Grapefruit Juice) is a fruit-based beverage widely enjoyed in Taiwan. It is primarily made from grapefruit pulp and juice, blended with green tea or jasmine tea, and is characterized by its crunchy texture and refreshing flavor. In recent years, it has become easily available at drink stands and specialty tea shops in urban areas such as Taipei, gaining high popularity not only among local residents but also with tourists.

Hongdou Douhua is a traditional Taiwanese dessert consisting of soft, custard-like tofu known as douhua, served with sweetened red beans (adzuki beans). It is widely enjoyed in Taiwan, China, and other Chinese-speaking regions, and is commonly found at night markets and dessert shops. Characterized by its gentle sweetness and smooth texture, this dessert is popular among people of all ages.

Goose meat is an ingredient that has long been enjoyed in East Asian regions, particularly in China and Taiwan, known for its rich flavor and firm texture. In Taiwan, it is offered in a variety of preparations, especially in urban night markets, and is widely enjoyed by both locals and tourists. Specialty restaurants such as ""Goose Meat Castle Fresh Seafood"" located in Taipei's Liaoning Street Night Market are known for serving a wide array of dishes made with fresh goose meat. Goose meat plays an important role not only as a traditional festive dish but also as a part of everyday culinary experiences in modern Taiwan.

Shanghai Xiaolong Tangbao is a type of steamed dim sum that originated and developed in the Jiangnan region of China, particularly around Shanghai. Characterized by its thin wheat flour wrapper filled with minced meat and a generous amount of soup, it is steamed in a bamboo basket. Its delicate flavor and texture have made it popular among many people. Today, it is widely served not only in mainland China but also in Taiwan and around the world. In places such as Li Yuan (Li Yuan Tangbao Restaurant) in Taipei, authentic Shanghai Xiaolong Tangbao made with traditional techniques can be enjoyed.

Seafood congee is a porridge dish featuring seafood as the main ingredient, commonly enjoyed in coastal regions of East Asia. In places such as the Liuhe Tourist Night Market in Kaohsiung City, Taiwan, it has become a popular specialty, with freshly caught local seafood cooked together with white rice to create a flavorful dish. Widely loved by both travelers and residents, it is especially popular as a late-night meal or snack. Characterized by its warm and nourishing taste, seafood congee is often chosen as a comforting food during winter or in colder seasons.

The king oyster mushroom (Pleurotus eryngii), also known as White King Oyster Mushroom or Xing Bao Gu in Taiwan, is an edible mushroom belonging to the genus Pleurotus in the family Pleurotaceae. Native to southern Europe and western Asia, it is now widely cultivated and distributed across many countries, including Japan and various parts of Asia. The king oyster mushroom is valued for its thick, meaty texture and rich umami flavor that becomes more pronounced when cooked, making it a versatile ingredient in a variety of dishes. In Taiwan, where it is called Xing Bao Gu, it is especially popular as a deep-fried snack at night markets and food stalls.