台灣在地小吃

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屏東萬巒豬腳

萬巒豬腳之所以如此極負盛名，主要就是豬腳都經過仔細的挑選，以最佳的材料進行調理，再以精心調配的調味料，慢慢的紅燒精燉，讓調味料的美味，充份的滲入豬腳裡頭，吃起來自然每一口都是人間美味了。調理完成後，萬巒豬腳並不時興趁熱吃，反而應該放冷了再吃，這是萬巒豬腳，在食味上最大的特色。

台南擔仔麵

擔仔麵最大的特色，當然是在於它的肉燥，師傅至今仍依循著傳統以一個小爐燒著木炭，來煮肉燥，再加上一隻味道鮮美的蝦子。雖然擔仔麵就這麼小小的一碗，不過它獨到的口味，讓人吃完之後，覺得物少滋味多，回味無窮。

嘉義火雞肉飯

上等特選的火雞，經過煮熟後，切絲。另外煮火雞所熬出來的雞油，以及特別調製的油蔥肉燥汁，一碗嘉義雞肉飯就是這麼簡單。白飯加上雞肉絲、雞油、肉燥汁，吃了之後保證您會讚不絕口。

彰化肉圓

被稱為彰化三寶(肉圓、爌肉飯、貓鼠麵)之一的肉圓，其最大的特色便是用彰化特產的番薯粉來做肉圓的外皮，以及滿滿的餡料。

新竹貢丸

基隆天婦羅

台灣擁有許多好吃的美食，有空到台灣記得到處去品嘗喔!

 

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