Try the pig’s ear. Yes, the pig’s ear, done Szechuan-style and served cold-sliced. With its bouncy, spicy, tongue-numbing taste, this is my go-to dish here. The way its flavors transform across the palate, from pepper-hot to minty, with a sour-salty back end, is something you won’t experience many other places. Less adventurous? I suggest the chive dumplings or the beef-and-tendon soup. This overlooked gem makes classic Taiwanese cuisine that has filled Street Foodie’s tummy for a decade.