Chinese in Taiwan
From numbing Sichuan heat to Cantonese and Jiangzhe classics
Many Chinese restaurants in Taiwan were opened by families who arrived from across mainland China after 1949, so you can eat Sichuan, Hunan, Cantonese, and Jiangzhe cooking all in one city. Old-school spots often carry "小館" (little restaurant) in their name, and the custom is to order several large plates and share.
What Makes It Special?
Each region tastes different
Sichuan and Hunan dishes are spicy and numbing, Cantonese is light, and Jiangzhe (Shanghai) leans sweet and savory. Check the region on the menu first.
Order to share
Plates are large, so 2–4 people sharing 3–4 dishes works well. Steamed rice is often ordered separately.
Adjust the heat
If Sichuan food is too spicy, ask for "小辣" (mild) or "不辣" (not spicy) when ordering.
How to Enjoy It
- ✓Old-school lunch spots fill with office workers — arrive before 11:30
- ✓Eating as a pair? Ask whether half portions (小份) are available
- ✓Check menu photos for dishes with mala or Sichuan pepper
- ✓Some older restaurants are cash-only — bring cash
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