What’s in Season in Taipei

What is in season in Taipei, and what to order when the market changes.

Next up in Taipei

22-26 OctHot spring cuisine, Beitou restaurant and hotel menus

Spring

Bamboo shoots: Green bamboo shoots are a spring item in Taiwan, and Shenkeng, southeast of Taipei, counts green bamboo shoots among its four local specialities with tofu, black pork and Wenshan Baozhong tea.

Mango: Irwin mango season runs roughly from May to August, with Pingtung harvests earliest. Smoothie House on Yongkang Street bills itself as the original Yongkang Street mango snowflake ice shop.
Lychee: Lychee season peaks from April to June, and the last harvests, in Hsinchu, finish around the end of July.

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Pomelo: Eating pomelo is a Mid-Autumn Festival custom because the Chinese word sounds like care and protection, and the Overseas Community Affairs Council's fruit calendar features the Wentan pomelo for autumn.
Hairy crab: Hairy crab is an autumn delicacy in Shanghai cuisine, and Ya Ge at the Mandarin Oriental Taipei serves a hairy crab menu in autumn.
Persimmon: Fresh persimmons are in season from September to November, and Xinpu in Hsinchu County is known for dried persimmons, most plentiful in traditional markets from September to February.

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Hot pot ingredients: In Taiwan people usually have a hot pot meal on Lunar New Year's Eve, and Taiwanese hot pot is often served with a shacha dipping sauce.
Citrus: The fruit calendar of the Overseas Community Affairs Council features the tangerine as Taiwan's winter fruit.
Tangyuan: Taiwanese eat tangyuan on the Winter Solstice and on the Lantern Festival; Yu Pin Yuan at Linjiang Night Market, recognized by Michelin, sells iced and hot tangyuan.