Baked in traditional clay tandoor ovens at the Ciyou Temple entrance. The charred, sesame-seed-coated crust gives way to a juicy, black-pepper-heavy pork and green onion filling. The queue is a permanent feature of Raohe.

A dark, medicinal broth that is surprisingly sweet and drinkable despite its appearance. Over ten herbs are used to balance the richness of the pork ribs—reflecting the traditional Taiwanese belief in food as medicine.

Grills thick slices of king oyster mushroom (xing bao gu) over an open flame, basting with a savoury soy and garlic marinade. The mushroom's dense, meaty texture makes it a satisfying vegetarian option in a market dominated by pork and seafood.

Grills whole cobs of corn in a vertical upright position over charcoal, rotating them while applying layers of a savoury soy-butter or five-spice glaze. The upright method promotes even char across every kernel.

Michelin Bib Gourmand. Deep-fried fermented tofu (chou dou fu) served in a mala broth alongside cubes of duck blood curd. The tofu is fried to a puffy, hollow shell that soaks up the numbing, spicy soup.

A storefront institution at No. 94 that avoids the thick, starchy base common in most oyster vermicelli, opting instead for a clear, light broth that highlights the quality of 'Zhuqi' oysters from the west coast.

Michelin Bib Gourmand. Patrons select from a wide array of meats and vegetables slow-simmered in a proprietary soy-based brine, then served cold. The cold serving temperature concentrates the braising flavors.

A small cart producing freshly pounded mochi coated in peanut powder and sugar. The simplicity of the offering—three ingredients—harkens back to an older, less commercialized era of Taiwanese snacking.

Operating for over 30 years, this stall is known for its herbal lamb soup, processed to remove the gamey scent often associated with mutton. The pork rib version shares the same slow-simmered herb-and-bone broth.

Positioned as a more refreshing alternative to the richer herbal soups at Raohe, Shiquan balances its broth for year-round consumption — the herb blend is calibrated to avoid the internal 'heaviness' associated with heavy TCM tonics.

Departs from the dark soy-braised style in favour of a 'qing dun' (clear stew). The focus is on the pure, natural sweetness of the pork collagen, served with thin vermicelli noodles that absorb the delicate broth.

A central-aisle landmark focusing exclusively on Argentine squid. The squid is blanched to order and topped with an outsized quantity of garlic, fresh basil, and a thick proprietary sauce. Prized for its springy 'Q' texture.

A Japanese-influenced street snack: a thick okonomiyaki-style batter loaded with shredded cabbage, shrimp, squid, and bacon, cooked with an egg on top and finished with Japanese mayonnaise and bonito flakes.

Run by an Osaka native who adheres to the soft-centred Osaka style rather than the firmer, fried variant common in Taiwan. Each ball contains a substantial chunk of octopus and is seasoned with authentic Japanese takoyaki sauce and mayo.

Roasts pork knuckle until the skin reaches a crystalline, glass-like crunch, served with traditional sauerkraut and mustard. A Western-style entry that has built a strong following alongside the market's traditional Taiwanese offerings.

A Hong Kong import whose appeal is entirely about temperature contrast: a piping hot, sweet-crusted bun (the crust is sweet, not pineapple-flavoured) split open and filled with a thick, frozen slab of salted butter that melts on contact.

Produces Shanghai-style sheng jian bao in a large cast-iron pan: thin-skinned buns with a pork and ginger filling and a pocket of hot broth, pan-fried until the base is golden and crunchy, then steamed with a lid.

Occupies one of the largest stall footprints on the central island. Known for its crispy fried fermented tofu— a Taiwanese comfort food.

Focuses on achieving maximum exterior crispness in its fried fermented tofu. The tofu puffs into a hollow shell during frying, creating a light, crackling bite. Finished with a garlicky dipping sauce.

Brings the Keelung Miaokou fish paste tempura tradition to Raohe: handmade fish paste formed around skewers or into shapes and deep-fried to order, served with a sweet-and-savory soy-based dipping sauce.

Produces Hong Kong-style cheong fun (chang fen): thin sheets of fresh rice noodle steamed around shrimp or minced pork fillings and drizzled with light soy, sesame, and hoisin sauces. Silky texture is the hallmark.

Serves the signature contrast of hot sesame-filled glutinous rice balls (tang yuan) placed directly on a bowl of shaved ice. The thermal clash keeps the balls warm while the ice slowly melts into a cooling soup base.

Deep-fries sweet potato chunks and coats them in molten maltose, creating a translucent amber shell that stretches into fine threads when pulled apart. Eaten immediately before the caramel sets.

A traditional dessert stall offering silky almond tofu (set with almond milk rather than soy) and warm almond tea. Both are lightly sweetened and represent a more delicate, flower-scented end to the night market visit.

A traditional cold-dessert counter offering mung bean soup, grass jelly, and mountain felt-pea (仙草) shaved ice. Simple, unadorned, and deeply familiar to Taiwanese diners.

Produces dou hua (silky soy pudding) in the traditional style: barely set, trembling texture, served warm or cold with a ginger syrup that adds gentle heat and sweetness without overpowering the delicate soy flavour.

Makes dorayaki (Japanese-style pancake sandwiches) fresh to order. The pancakes are cooked until golden with a honeycomb interior, then filled with house-made red bean paste or matcha cream.

Produces zhuang yuan gao, traditional steamed rice-flour cakes shaped to reference the top rank in the imperial examinations. Lightly sweet, soft, and sticky — a heritage confection increasingly rare at modern night markets.

Fries sweet potato dough balls until they puff into hollow spheres, then squeezes them lightly to deflate — a theatrical step that creates a chewy, Q-textured snack beloved for its addictive bite.

Brews Thai milk tea using authentic imported Thai tea leaves steeped in a cloth filter, poured over ice and finished with condensed milk. The result is distinctly more aromatic and less synthetic than pre-mix versions.