Beyond beef noodles: Three Taiwanese basics for everyday eating
Alternatives to beef soup noodles that can be found practically anywhere
Taiwanese beef noodles are a superb gateway into Taiwanese cuisine for foreign travelers and new residents. Simple to order and suitable for lunch or dinner, this dish is a reliable starting point.
But Taiwan offers a wide range of other staple dishes worth trying. While they may not exactly be the most exciting meals, their ubiquitous availability, low price, and heartiness make them an essential part of everyday eating — and a useful addition to your ordering repertoire.
#1: Minced pork rice
Aromatic soy-braised pork belly on white rice
Few dishes define everyday eating in Taiwan quite like minced pork rice (滷肉飯, lǔ ròu fàn), a highly affordable staple you’ll find on nearly every street.
In simple terms, it’s a bowl of steamed white rice topped with chopped pork belly braised in a soy-based sauce. The flavor profile balances savory, slightly sweet, and fragrant notes with garlic, fried shallots, and five-spice.
Originally from Tainan, minced pork rice in Taipei tends to be less sweet than its southern counterpart.
Minced pork rice isn’t fine dining, but it's incredibly inexpensive. Even in Taiwan’s capital, a small bowl in 2026 can be found starting from around NT$45 at no-frills sit-in restaurants or street-side stalls, while a larger serving begins at around NT$55.
Even a small serving can be filling, but you’ll probably want to pair it with something else. You’ll likely be able to find dishes such as blanched greens (青菜, qing1 cai4) and pork rib soup (排骨湯, pai2 gu3 tang1) sharing a menu with it.
#2: Yang chun noodles
Simple, plain, and comforting for both your stomach and your wallet
Yang chun noodles (陽春麵, yáng chūn miàn), also known in English as “plain noodles,” are another everyday staple.
Typically made with thin wheat noodles, the dish is usually served either in a clear broth or lightly coated in a soy-based seasoning. The flavors are mild and straightforward, often built from scallions, fried shallots, and a touch of sesame oil, giving the noodles a light but comforting aroma.
Rather than standing out for bold seasoning, yang chun noodles are valued for simplicity and comfort. But you can choose to add chili sauce to spice things up a bit.
In Taipei, a small bowl is priced from around NT$45 while a large bowl costs around NT$65.
Because the dish itself is relatively light, many diners round out the meal with additional items. Why not add some protein with a braised egg (滷蛋, lǔ dàn) or some dried tofu (豆乾, dòu gān)?
#3: Pork ball soup
Bouncy meatballs in a clear, savory broth
Pork ball soup, or gong wan soup (貢丸湯, gòng wán tāng), is less of a main dish and more of a dependable companion to many basic Taiwanese meals. You’ll frequently see it ordered alongside rice or noodles at small neighborhood eateries.
The dish usually comprises two or three firm pork meatballs served in a clear broth, often finished with scallions or cilantro, along with a dash of white pepper.
What sets it apart is the texture of the meatballs, which are made by repeatedly pounding pork until it becomes dense and springy, giving each bite a distinctive “bounce” that is much sought-after in Taiwanese cuisine.
Pork balls eaten in Taipei are closely associated with Hsinchu, a city in northern Taiwan long known for producing some of Taiwan’s most famous versions of the dish.
A great pairing with minced pork rice, a serving of pork balls usually costs around NT$35 to NT$60.
In conclusion...
For foreign residents expanding their low-price menu repertoire or tourists looking to taste local classics, these three dishes can be found practically everywhere in Taipei for less than the cost of a convenience store snack. Bon appétit!
