Kao You Yi (grilled squid) is a popular grilled squid dish widely eaten in East Asia, particularly in Taiwan and China. It is mainly served at night market stalls, where fresh squid is skewered on metal or bamboo sticks and grilled directly over an open flame to achieve a fragrant, smoky flavor. In places like the Liuhe Tourist Night Market in Kaohsiung, it has become a well-known local delicacy, enjoyed for its distinctive seasoning with a variety of spices and sauces such as soy sauce, cumin, and five-spice powder. As a convenient snack, it is loved by both locals and tourists, and is considered one of the iconic dishes representing Taiwan’s night market culture.

Eight Treasures Soup (Bābǎotāng) and Glutinous Rice Dumpling Soup (Yuánzǐtāng) are traditional sweet soups that are particularly popular in Taiwan. Commonly sold at night markets and dessert shops, these dishes are known for their gentle sweetness and diverse textures, using a variety of beans, grains, and glutinous rice dumplings. Eight Treasures Soup is named for its use of several ingredients, symbolizing ""eight treasures,"" while Glutinous Rice Dumpling Soup centers on glutinous rice balls as its main feature. Both are widely enjoyed as iconic dishes representing Taiwanese food culture, with numerous regional and seasonal variations.

Mullet roe, also known as Karasumi in Japan and Wuyuzi in Chinese, is a traditional food made by salting and drying the ovaries of mullet, primarily. It has long been regarded as a delicacy in various parts of the world, including Japan, Taiwan, and Mediterranean coastal regions such as Italy. Notably, Kaohsiung in southern Taiwan and Nagasaki in Japan are well-known production areas, each developing unique methods of preparation and culinary culture. Mullet roe is characterized by its rich umami flavor and distinctive, sticky texture, and is consumed in various ways, including as a preserved food, a luxury gift, and a snack to accompany alcoholic beverages.

Oyster omelette (Oa-chien) is a traditional Taiwanese street food, especially popular at night markets. Its main ingredients are fresh oysters, eggs, and starches such as potato or tapioca flour, which are cooked together to create a unique chewy texture. After cooking, a sweet and savory special sauce is poured over the dish, with variations in flavor depending on the region or vendor. It is a staple snack (xiaochi) throughout Taiwan and is highly popular among tourists.

Zhu xie tang is a traditional soup dish that has long been enjoyed in Taiwan, southern China, and parts of Southeast Asia. Its main feature is the use of coagulated pig's blood as the primary ingredient, served in a simple broth. In Taiwan, it is deeply rooted in popular food culture, especially in night markets and local marketplaces, and is commonly eaten in everyday life. Preparation methods and accompaniments vary by region, making it a representative dish that reflects the culinary culture of each area.

Sugarcane juice with lemon is a refreshing beverage made by adding lemon to freshly pressed sugarcane juice, and is widely enjoyed in tropical and subtropical regions, including Taiwan. In southern Taiwan, particularly in traditional markets and food stalls such as the Zi-you Twilight Market in Kaohsiung City, it has long been established as a popular summer drink among locals and tourists. The natural sweetness of sugarcane combined with the tangy accent of lemon makes this beverage especially suited to hot climates.

Shrimp ball soup (蝦丸仔湯) is a dish widely enjoyed in households and eateries, especially in southern Taiwan. In traditional markets such as Sanfeng Central Street in Kaohsiung City, it is commonly served as a simple dish featuring dumplings made from locally sourced fresh shrimp and pork simmered in a clear broth. It is considered a representative example of regional cuisine utilizing seafood within Taiwan’s diverse culinary culture.

Taiwanese draft beer is a type of beer widely enjoyed in Taiwan, particularly served in casual settings such as night markets and restaurants. Characterized by being served immediately after fermentation without heat treatment, it offers the rich flavors of yeast and a fresh taste. In well-known tourist destinations like Kaohsiung's Liuhe Tourist Night Market, it is commonly drunk together with local foods, making it popular among both travelers and locals. Taiwanese draft beer is deeply rooted in the nation's food culture and has established itself as a unique regional beer experience.

The set of dried tofu (dougan), tofu skin (doupi), and rice blood cake (miche) is a dish that represents Taiwan’s traditional snack culture. It is widely popular at night markets and street stalls throughout Taiwan, and is especially known as a staple specialty at places such as Liuhe Tourist Night Market in Kaohsiung City. Dougan is a concentrated tofu product made from soybeans, doupi is a soybean product similar to yuba, and miche refers to steamed and solidified glutinous rice mixed with pig’s blood. This combination symbolizes the fusion of Taiwan’s diverse food culture and traditions originating from the mainland, and is beloved by both locals and tourists.

Taiwanese sausages (xiangchang) and glutinous rice sausages are popular street foods, representative of night markets throughout Taiwan. Particularly in Kaohsiung's Liuhe Tourist Night Market, these dishes can be enjoyed at a variety of stalls, ranging from traditional styles to unique local variations. Made primarily with pork and glutinous rice, they are known for their distinctive local preparation methods and seasoning. A popular way to eat these foods is called ""Dàcháng bāo xiǎocháng,"" in which a sausage is wrapped inside a glutinous rice sausage. This snack, rich in local flavor, is beloved by both tourists and locals alike.