Pingtung has a diverse range of ethnic groups and countless specialities when it comes to unique and delicious food made from rice. These include Taiwanese rice noodles ("ban-tiao"), Hakka rice cuisine, northern Chinese rice noodles, as well as
traditional aboriginal rice-based treats. Both your tummy and taste buds will definitely thank you for the experience. When you’re in Pingtung, don't miss out on the mouthwatering and satisfying medley of rice-made cuisines in Pingtung.
Pingtung Zongzi is packed with quality savory ingredients,but it remains one of the tastiest and most affordable local snacks. People in Southern Taiwan have furthermore created a unique way of enjoying it by covering it with peanut powder and a special sauce.
Donggang Township,Pingtung County
Originally, Ba-Gui was a dish only prepared and served during Chinese New Year. However, the simple yet complex flavored dish has become one of the must-eats for visitors to Donggang, Pingtung. Ba-Gui is always served with a special sauce to compliment the light but appetizing flavor of the dish. There are also toppings such as pork belly, mud shrimp, sausage, and cured meat, along with a generous amount of savory broth, making a hearty bowl of traditional tastiness.
Duck with Glass Noodles
Near the popular tourist spot "A-Jia's Home" in Hengchun, you’ll find several famous eateries serving the local dish, duck glass noodles, to long lines of hungry diners. In addition to this signature dish, they also offer a variety of stewed duck dishes. Those in the know usually savor a large portion of this local delicacy with each establishment’s secret homemade sauce. Satisfaction guaranteed!
Checheng Township, Pingtung County
Taro Rice Cake
The local dish, taro cake, has a mixture of ingredients that include long-grained non-glutinous rice paste, dried radish, minced pork, dried shrimp, crispy fried shallots and, of course, rich and creamy Taiwanese taro. Slowcooked over wooden fires, only a limited amount of taro cakes are served daily. Alluring aromas, the rich texture of the dish with some light and sweet soup you can enjoy for free, they are just some of the features of this authentic traditional treat.
Checheng Township, Pingtung County
Cooked in a steamer and known for its chewy dough encasing plenty of meat and assorted fillings, as well as its flavorful special sauce, the handmade ba-wan is one of the signature dishes in Pingtung. To enjoy it in authentic local fashion, wash it down with a bowl of pig blood soup, and that's what we call a tasty meal with great value.
Traditional Sesame Noodles
A bowl of steaming hot noodles embellished with rich sesame paste, fine chili and dried radish, is both filling and flavorsome. In perennial spring climate of Pingtung, this is also the go-to dish for discerning diners.
Minced Pork with Rice
Varying slightly from the northern Taiwan style, the minced pork rice in Pingtung is less oily, with more of a jelly-like texture to the flavorsome fatty bits of meat. With the fragrant scent of shallots, you won’t be able to put your chopsticks down.
Military Dependents' Village cuisine
Pingtung offers a wide selection of nostalgic and mouthwatering food including beef noodles, Shandong buns, and Xiaolongbao (soup dumplings.) The millet congee served with specially produced honey is particularly appetizing, while the rich aroma of meat pies is matched only by the juicy filling. Last but by no means least, pork or beef wraps served with sweet sauce and green onions promise pure satisfaction on a plate. For authentic military dependents' village cuisine, Pingtung is the place to be!
Hakka delicacies (Ban-Tiao、Savory Tangyuan、Mi Tai Mu)
Pingtung County has a number of Hakka towns and villages, and thus boasts a variety of Hakka delicacies. Whether it's simple dishes embodying the Hakka spirit of frugality and gratitude, special stir-fried dishes or simply their snacks and sweet treats, rich and filling Hakka food has more than enough to satisfy any visitor’s culinary desires. Ban-tiao, Savory Tangyuan or Mi Tai Mu, you name it, all are served with a rich slowcooked broth and topped with chunky shallots and stewed minced pork. Equally seductive by the smell as it is to the taste buds, the tender pig blood, mild sweetness of pigeon pea, bean sprouts and leek, will all combine luxuriously in your mouth.
(Cinavu and A-bai)
A-bai is a popular aboriginal dish made from grounded millet powder. Once fully cooked, it has a similar texture to rice cake, and comes in both sweet and savory servings. Usually wrapped into (either long and thin, or round) bundles using shell-flower or banana leaves, a-bai is traditionally served with pork or peanut powder filling.
Cinavu, by contrast, is always a long, thin wrap enclosing a filling of savory ingredients such as pork, taro powder, millet and sticky rice. Cinavu wrappings do vary according to its fillings however, with taro powder usually encased in layers first of shoofly and then silver grass leaves, while millet and sticky rice wrapped in shell-flower leaves instead.
Traditional Aboriginal Cuisine
Often likened to bamboo dumplings, cinavu is a fine example of traditional aboriginal cuisine. Different fillings come with different wrappings, and this long, thin dish is reserved only for special occasions such as religious ceremonies, festivals weddings, births and sendoffs before long journeys.