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Hwahsi Street Tourist Night Market is located at Hwahsi Street, Wanghwa District, Taipei over half a century. This market, filled with folk cultural features, is the most famous one among internationally known tourist night markets in Taipei.
In 1950s, vendors gathered at Hwahsi Street and developed a night market. The market reached its peak between 1971 and 1987. Thanks to itinerant entertainment shows and the activity of slaughtering a wide variety of wildlife attracting a lot of visitors, Hwahsi Street became well known as 'Snake Street.'
In recent years, the Council of Hwahsi Street Tourist Night Market, guided and assisted by authorities, took the initiative of 'Street Renaissance Movement.' The council renovated buildings around the market as well as made propaganda for the market without sparing efforts. Furthermore, the official web site of Hwahsi Street Tourist Night Market (www.hwahsistreet.com.tw) was set up on September 1st, 2002. The web site integrates local culture and high technology as an access for people to explore distinguishing features of the night market merchants.
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This restaurant opened in 1975. The recipe for the ucumber bouillon cuisine was developed by the owner's father and the owner has been enjoying it since his childhood. They especially choose the cucumber cultivated in Pingdong, Southern Taiwan and pickle the choice cucumber for 3 or 4 months. After that, stew the home made pickles and classic hind leg meat together into refreshing and luscious cucumber bouillon. The restaurateur pats his chest and guarantees that such palatable flavor is only available at his restaurant in all Taipei. Welcome to Hwashi Street to taste cucumber bouillon! |
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This restaurant opened in 1956, with almost half a century history. The secret of Yuangfang Meat Wrap lies in culinary ingredients and process. The meat is sliced moderately, half fat and half lean, and marinated in right degree. Sour pickled cabbage is long stewed. Powdered peanut, sweet flour paste and coriander are all choice. The full range of specialty soups includes Four-Spirit Soup, Large Intestines Soup, Chitterlings Soup, and Pig Stomach Soup. Every morning the owner's wife goes to market and selects food materials personally. They carefully process all the materials and stew them on a slow fire so to keep pure flavor and 100% nutrition. |
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Mr. Chen is the second-generation owner and he takes in charge of this restaurant over almost two decades. Four decades ago, the first generation owner already had health consciousness. He knew that blood circulation would slow down after eating too much meat. For this reason, he chose the Chinese medicinal materials that can promote blood circulation as balance. The secret recipe includes fresh pigs' feet that pigs are reared unpenned in countryside and customized soybean sauce that is brewed based on several-decade-old formula with adding no preservatives. Consumers can feel free to try.
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Peikang Sweet Taro Soup is an old snack bar with half a century history. Its specialty desserts include Glutinous Rice Congee, Sweep Taro Soup, Boiled Glutinous Rice Pudding, Red Bean Soup and Green Bean Soup. The bar owner proudly says, 'our sweet soup is genuinely traditional serving that stuffing is more than soup.' The owner chooses quality sharp-tipped glutinous rice and dried longans and cooks into naturally thick sweet glutinous rice congee. As to Boiled Glutinous Rice Pudding, first boil in sugar water, and then draw and drip, and finally sprinkle powdered peanut sugar. The boiled glutinous rice pudding is smooth, very chewable, and not greasy at all. The owner's wife is considerate to treat each customer with a cup of tea that can smooth throat to prevent from getting choked while eating too fast. |
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Freshness, nutrition and health are the best description of Yuanzu Wine Shrimp. The restaurateur follows the more than two decades principle of freshness - drawing and cooking live shrimps upon customer ordering. Wine Shrimp is mostly recommended. The owner's cook wife simmers choice Chinese medicinal materials and then adds rice wine and fresh shrimp to boil into this refreshing and delicate dish. Grilled shrimp and grilled clam are another two specialties. Grilled shrimp is very crisp, seasoned with special home-made pepper salt, Japanese sauce Wasami and lemonade. It is a good match for rice or wine.
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Asian Poisonous Snakes restaurant processes and cooks live wild snakes upon customer ordering. Every dish is definitely fresh. According to the chef Mr. Hung, snake culinary includes three main professional tasks - grasping, slaughtering and processing. And there are three cooks to undertake each task respectively and collaboratively. Grilled snake BBQ, snake meat soup and fried snake liver are specialties and have health benefits of refreshing and detoxifying. The amicable owner's wife has deep affections to this street and says, 'Hwashi Street is the most lovely street like a big family.' By quoting the old saying 'if family lives in harmony, it will prosper,' she hopes all street residents collaborate to create another peak of Hwashi Street.
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The Hokkaido Seafood restaurant imports dried squid from Japan. The restaurant soaks dried squid in a unique recipe. In addition to the sophisticated skill of soaking squid, the sauce recipe handed down from generation to generation is a key component of this tasty cuisine. Customers may order one half part of squid or a whole one, depending on eating capacity. The savory flavor will let you enjoy this seafood cuisine to the full. The restaurant owner cooks squid so delicately and treats customers so warmly that customers cannot stop tasting more.
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