Local Delicacy

Along the Northeast Coast, there are more than 10 fishery ports of various sizes, making it a stronghold of seafood gourmands. The local restaurants all have signature dishes of their own, serving seasonal seafood all year round. The most energizing types of seafood include shells, shrimps, crabs, and all sorts of squids such as neritic squid and cuttlefish. There are many of these at the Northeast Coast! All visitors are cordially invited to try fresh seafood just coming out of the sea.

Seaweed jelly is made with agar, a water plant unique to the Northeast Coast. February to April in the lunar calendar is its harvest months. Agar must be cooked so that it can turn into jelly for the gelatin it contains. In fact, agar is so rich in water soluble dietary fiber, gelatin and polysaccharide that it can be used for food therapy. Of course, fruits and other flavorings can be added to the jelly. Seaweed jelly is al-dente and smooth - a perfect, cooling dessert for a hot summer day! 

The lunch boxes were sold by vendors on train-station platforms in the old days. To frequent passengers of the North-Link Line trains, the lunch boxes evoke much memory. Now, the boxes can easily be purchased at the shops in front of Fulong Train Station. Each shop’s lunch boxes are unique, and a typical box usually contains rice, cabbage, pork, dried tofu, pickled vegetables, sausage, soy egg, and chicken rolls. A great bargain for such a diversity of food!

Sugarcane-smoked duck is one of Yilan’s specialties. The snack has a long history, and it is famous throughout Taiwan. Almost every visitor brings some of this home as souvenirs.

Traditionally, the duck is first hung in a special stove after it is cleaned. It then gets smoked with sugarcane till cooked. Naturally, the duck meat has a sweet aftertaste like sugarcane. Seasoned with spices such as garlic, sugarcane-smoked duck is ideal as an appetizer. Gourmands simply love it.

The round green onion pastry of Yilan not only smells great but is also crispy and puffy. To make it, first, make plant oil-based doughs and fill in locally produced green onions. Sprinkle some five-seasoning powder and just a little salt on them. Then, flatten the doughs without squeezing the onions out. All these must be done manually. Finally, bake the pastry until it creates a golden crust. See how crispy and puffy it is, not greasy at all! This is a delicious must-buy for locals and visitors alike.