Those in the mood for some local Taiwanese food can find them at most major restaurants and night markets. Unlike the unique and vintage styles of mainland China, local cuisine are simple and rustic. Chefs make the most of any ingredients available, especially that of the ocean. When preparing a whole fish, the chefs create a new dimension to seafood by combining the best of Chinese, Japanese, and local influences.

        Recommended selections of seafood are the mussels, oysters, prawns, pomfret, fresh sashimi, squid, baby abalone on the half-shell, poached shrimp, deep-fried shrimp rolls, steamed crab, and grilled teriyaki eel. Those who dislike seafood may try the next popular meat in Taiwan, which is a specialty called the Black chicken.

        Eating is a universal hobby, which almost everyone in the world shares mutually. Eating not only helps to fill the gut, but is also a tantalizing experience when tastebuds are put to test. Being in Taiwan, you must never escape the chance of sampling the local cuisine. To the Chinese people, food is like the very 'air' they breathe, thus the preparation and eating of food is a chief preoccupation. The quantity and quality of their daily meals is analogous to the quality and success of life collectively.

        Chinese cooking is mainly divided into a few different styles based on geographical domains: northern, southern, eastern, western, and local cuisine.