Tian bu la are Taiwanese fish cakes made with a thick paste which incorporates mild white fish fillets, eggs, and potato or tapioca flour. The generously seasoned mixture is piped directly in the sizzling oil, then deep-fried until golden brown.

The fish cakes are usually shaped in long and thin cylindrical forms, but they are sometimes flattened into thick, round discs. Even though they can be eaten immediately after frying, the Taiwanese traditionally boil them on low heat in a soy-sauce-based broth, which allows the crispy skin to soften, and the cake to infuse with all the pungent broth flavors.

If it is served as a crispy treat, it is usually skewered and enjoyed as a snack on the go. 

A-gei is a Taiwanese savory delight consisting of a large fried tofu pouch filled with braised mung bean glass noodles, and with its opening secured with a type of fish paste called surimi. The tofu pouch is quite juicy as it absorbs much of the pork stew in which it is cooked.

Dubbed as an original creation from 1965, invented by the owner of Ah-Gei, a very old eatery in Tamsui, this Taiwanese specialty got its name from the Japanese word abuurage, referring to deep-fried tofu pockets. It is typically served immersed in a soy-based sauce or a sweet-sour sauce. 

An original creation from Tamsui District, thih-nn̄g or iron eggs are dark-hued eggs with a rubbery and firm texture, hence the name. This local specialty consists of chicken, pigeon, or quail eggs that are boiled and peeled, stewed with a blend of spices until very hard and chewy, and then finally air-dried.

Iron eggs are typically braised in soy sauce or strong tea and can be plain or enhanced with a variety of herbs and different flavors such as chili or garlic. With a combination of spicy, sweet, and savory flavors, these stewed eggs are one of Taiwan’s favorite street snacks available at numerous night markets. 

Tamsui fish balls are Taiwanese delicacies consisting of fish paste filled with marinated pork and garlic. Some versions also contain shark meat paste, which imparts an exquisite flavor to the product. With a typical oval-cylindrical shape and a chewy texture, these stuffed fish balls are usually added to a bowl of hot fish-paste broth that is seasoned with pepper, a bit of oil, and some freshly chopped celery.

Other typical accompaniments to this local treat include rice vermicelli or dumplings. Packed with flavor, the fish balls are a common street food item that is usually eaten for breakfast, lunch, or as a savory snack. Both tourists and locals can learn everything they need to know about these fish balls and the history behind their creation by visiting the Teng Feng Fish Ball Museum, which was opened in 2004 and is the first Taiwanese fish ball museum.