Taiwan is known for its impressive consumption of certain ingredients, like quail eggs. I enjoyed "Quail Egg Skewers," deep-fried to fluffy perfection on a takoyaki plate. The taste is simple, making it perfect for experimenting with colorful sauces. At 35 NTD (about 160 yen) for seven eggs per skewer, Taiwan might just be the place to enjoy affordable quail egg dishes.

The taste and history of fried milk in Taiwan, "Zha Xian Nai." The thin, crispy coating is delightfully crunchy, while the inside is hot and gooey with a unique sweetness, reminiscent of heavily sugared milk tea. Interestingly, this dish is also found in Spanish cuisine. Could it be related to Spain's past colonization of Taiwan?

A guilt-free excuse for indulging, Aiyu Jelly. This cold, sweet drink with plenty of lemon-flavored jelly is refreshingly soothing. It’s okay even when full, as it’s likely low-calorie. Plus, it’s made from a plant unique to Taiwan, so it’s a must-try. Reasons not to do something and reasons to eat seem oddly similar.

My current Taiwanese food obsession: Fantuan. In short, it’s a fun stuffed rice ball. One bite and the glutinous rice is chewy, with an overflow of fillings. The taste is so complex I can’t identify all the ingredients, and the crispy texture is delightful. It’s also enjoyed in China and Hong Kong. The world of rice balls is deep.

The day my perception of squid changed. Hearing that squid is delicious in Taiwan, I tried "Fried Squid" at Ningxia Night Market. Confidently biting in, I was shocked by the tenderness. It was so soft it didn’t seem like squid. The fresh, crispy coating and perfect umami saltiness were addictively good, like a prawn cracker. I devoured it quickly.

Travel is about fully relaxing. Once in India, I meticulously planned everything, only to regret how time-constrained I felt, making memories scarce. No need for a plan—just ensure you get home safely. Now at Ningxia Night Market in Taiwan, I start with a guava juice appetizer to boost my appetite. It’s slightly thick, like a mild kiwi flavor.

Wandering through Taipei’s alleys, I found a goose and duck specialty shop. I was surprised when the duck meat was cold but enjoyed the smoked juice bursting in my mouth, feeling embraced like with an engagement ring. The coldness was pleasant, and the more I ate, the warmer I felt inside.

In Taipei, gourmet food is everywhere. At Shin Kong Mitsukoshi’s food court, I found a great dry noodle dish called "Zhaopai Gongfu Xiaohun Mian." I couldn’t read the name. The well-soaked noodles were already flavorful, but the surprise garlic-vinegar sauce at the bottom made me mix and slurp like a child. Duck blood pudding added a satisfying touch.

I found a mysterious snack at a Taiwanese convenience store: Peacock Crispy (Kongque Xiangsu Cui). It’s a Taiwanese soul snack. The adventurous packaging urged me to try it. Shaped like fish, it had a sesame aroma, with a honey-coated, crispy, sweet-and-savory flavor. The adventure led to Taiwanese beer.

Why does Taiwanese beer suit Japanese tastes? Because it was created by Japanese people. During Japan's colonial rule, a beer factory in Taiwan produced the first Takasago beer, leading to today’s Taiwanese beer. It’s crisp and strong, like Kirin or Sapporo, making it easy to drink. Adding history to the taste makes it even better!