Unique Characteristics

The Culture of Xiaochi（小吃）

The concept of xiaochi, literally “small eats”, sits at the heart of Taiwanese food culture and distinguishes it from most other Asian cuisines. Whilst dim sum in Hong Kong or tapas in Spain offer partial analogies, xiaochi represents something more fundamental: a culinary philosophy that elevates supposedly humble snacks and street foods to an art form worthy of obsessive refinement and passionate debate.

Xiaochi encompasses everything from a simple oyster omelette to more elaborate preparations like coffin bread or medicinal soups. What unifies these diverse offerings is their position: it could be either outside formal meal structures or treated as formal meal. You can eat xiaochi for a meal in a small stand, or you eat them opportunistically, following appetite and curiosity rather than convention. Many vendors specialise in just one or two xiaochi items, sometimes perfecting a single recipe across generations. This specialisation enables a level of refinement that makes the hunt for exceptional versions of basic dishes, like the perfect scallion pancake or the ideal stewed pork rice, a legitimate and rewarding pursuit.

For travellers, embracing xiaochi culture means abandoning conventional meal planning. The most satisfying eating experiences in Taiwan often involve following your senses through night markets or traditional districts, stopping for whatever looks compelling, eating until you’re merely interested rather than full, then continuing. This approach can feel chaotic initially, but it mirrors how many Taiwanese people actually eat and provides far richer experiences than attempting to plan formal restaurants meals.

The Tradition of Dacai（大菜）

Whilst xiaochi dominates everyday eating, Taiwan maintains a parallel tradition of dacai, literally “big dishes”, representing more formal, elaborate cooking typically enjoyed at family gatherings, celebrations, or business dinners. Dacai encompasses banquet-style meals served at round tables where multiple dishes are shared family-style, following traditional Chinese dining etiquette.

These meals showcase different culinary values than xiaochi: complexity over simplicity, luxury ingredients over everyday ones, presentation and ceremony over convenience. Common dacai dishes include Buddha Jumps Over the Wall (a complex soup requiring days of preparation), whole steamed fish, abalone preparations, and intricate seafood dishes. The quality of a dacai restaurant often correlates with its ability to source premium ingredients and execute time-intensive techniques that individual vendors cannot manage.

For travellers, dacai experiences offer insight into Taiwan’s more formal food culture and remain important for understanding how Taiwanese people celebrate significant occasions. However, approach these meals differently than xiaochi: they require advance planning, often need reservations, and work best with groups who can share multiple dishes. If you’re travelling solo or as a couple, dacai restaurants may feel inappropriate or wasteful, though some now offer smaller set menus for fewer diners.

Night Market Culture

Taiwan’s night markets represent perhaps the most visible manifestation of its food culture and inevitably feature in any visitor’s itinerary. However, understanding what night markets actually are (and aren’t) helps set appropriate expectations and leads to more satisfying experiences.

Night markets function as hybrid spaces combining food vendors, games, and general merchandise in bustling, sensory-overwhelming environments. They’re not restaurants and they’re not food courts; they’re closer to temporary street festivals that happen to occur nightly. The food ranges from excellent to mediocre, and learning to distinguish between vendors requires some practice. Generally, look for queues (though be aware that some tourists queue at famous stalls more from guidebook influence than quality), observe what locals are buying, and don’t feel obligated to eat at every stall that looks interesting - you’ll quickly exhaust your capacity.

Different night markets have different characters. Shilin Night Market in Taipei operates primarily as a tourist attraction, which doesn’t mean the food is poor but does mean prices run higher and vendors cater to perceived foreign tastes. Smaller neighbourhood night markets like Nanjichang or Lehua often offer more authentic experiences with less crowding and better value. When choosing which night markets to visit, consider them more like different neighbourhoods with distinct personalities rather than interchangeable experiences.

The practical reality of night market eating involves some discomfort: you’ll be eating whilst standing, navigating crowds whilst carrying food, and struggling to find seating during peak hours. This environment delights some travellers and overwhelms others. If you find night markets exhausting, don’t feel you’re missing essential Taiwan experiences because many excellent xiaochi vendors operate from permanent storefronts where you can eat comfortably.

Freshness and Ingredient Quality

Taiwanese food culture demonstrates an almost obsessive attention to ingredient freshness that shapes everything from market schedules to restaurant operations. This emphasis derives partly from Japanese influence, partly from the subtropical climate that makes preservation challenging, and partly from traditional Chinese beliefs about food’s relationship to health and vitality.

You’ll notice this immediately in how quickly prepared foods move. Popular xiaochi stalls often sell out not because they’ve made insufficient quantities but because Taiwanese customers won’t buy items that have been sitting too long. Many restaurants display live seafood in tanks, not merely for show but as proof of freshness. Traditional markets bustle in early morning because that’s when ingredients arrive directly from farms and fishing boats.

For travellers, this freshness emphasis means several things practically. First, eating at popular times (proper mealtimes rather than odd hours) generally ensures better quality because turnover keeps everything fresh. Second, seafood dishes in Taiwan often excel because the supply chain from ocean to plate operates with remarkable efficiency. Third, don’t be surprised if vendors run out of items. This is often a sign of quality rather than poor planning.

The Question of Spiciness

One common misconception among Western travellers accustomed to other Asian cuisines is that Taiwanese food will be predominantly spicy. In reality, traditional Taiwanese cuisine uses chilli and heat much more sparingly than Sichuan, Hunan, Thai, or Korean cooking. The dominant flavour profiles emphasise umami, subtle sweetness, and aromatics rather than capsaicin heat.

This moderation has historical roots in Fujianese cuisine’s preference for allowing primary ingredients to shine and in the Taiwanese climate, where heavy spice was considered heating to the body. Even dishes with chilli peppers often use them for aromatic complexity rather than overwhelming heat. The notable exceptions come from mainland Chinese regional cuisines (particularly Sichuan restaurants) and some aboriginal preparations, but these represent specific categories rather than the baseline.

Practically, this means Western travellers who struggle with spicy food can eat comfortably across most Taiwanese cuisine. When heat does appear, it’s usually optional, which chilli oil or sauce served alongside rather than cooked in, allowing individual adjustment. However, travellers who love spicy food shouldn’t despair; Taiwan’s diverse restaurant scene includes plenty of legitimately fiery options, particularly in hot pot restaurants and Sichuan establishments.