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!

What’s a dish with dough and fillings cooked on a griddle? So many globally that it might annoy quiz takers. In Taiwan, I discovered "Shaobing," a street food. It had a perfect tan and a firm, stretchy texture, with a hot, soupy filling. The slightly thickened green onions and meat made me crave beer. Taiwanese wheat-based dishes seem profound.

Seeing is believing, especially with gourmet food. The much-talked-about Happy Lemon’s boba tea has mixed reviews on Google Maps. However, when I tried it, it was the best boba tea I’ve ever had. The sweet milk, warm and chewy tapioca, and perfectly mixed brown sugar were flawless!

Flavors and mass production are perfect at Taipei’s famous "Ay-Chung Flour-Rice Noodle" (A-Zhong Mianxian). The thick soup has a sharp bonito and garlic taste, while tender offal and cilantro add flair, making each bite irresistible. The noodles are slightly overcooked for mass production, but the quick service brings happiness to many.