Hsinchu, known as the 'Windy City' due to its strong autumn and winter monsoons, is a coastal city in northwestern Taiwan. It is the most populous city in Taiwan that is not a special municipality, with an estimated population of over 476,000. Historically settled by indigenous peoples and later Han Chinese colonists in 1711, the city has evolved into a major cultural and industrial hub. It is home to the Hsinchu Science Park, hosting global semiconductor giants like TSMC and MediaTek, as well as prestigious research institutions such as National Yang Ming Chiao Tung University and National Tsing Hua University. For hotel travelers, Hsinchu offers a blend of high-tech innovation and traditional culture, anchored by landmarks like the Chenghuang Temple built in 1747. The city borders the Taiwan Strait to the west and is surrounded by Hsinchu and Miaoli counties.
🕐 Asia/Taipei · 💱 TWD
For hotel travelers, base yourself near the Hsinchu Science Park for convenient access to business hubs and universities like NYCU and NTHU. Alternatively, staying in the city center offers proximity to cultural sites like the Chenghuang Temple and easier access to local dining and transportation networks.
Hsinchu does not have its own airport; travelers typically connect via Taoyuan International Airport (TPE). Once in the city, public buses and taxis are the primary modes of transport. Be aware of the 'Windy City' nickname, as strong northeastern monsoons during autumn and winter require appropriate clothing.
Spring and autumn offer mild weather ideal for exploring outdoor sites like the Chenghuang Temple. Winter brings strong winds, so pack accordingly. Summer can be hot, making it a good time to focus on indoor attractions such as the science museums and university campuses.
This stall in Dongmen Market has long been around and it specialises in thick rice noodles in a clear broth made with chicken bones. The signature seafood taro rice noodle soup is the must-try: deep-fried sea bass fillet, milkfish balls, shrimps and fried egg bits impart robust flavours; scallions deep-fried on site add extra fragrance; the chunk of creamy and starchy taro that melts in your mouth is the icing on the cake.
For 20+ years, Garden.V has been valued by locals for its authentic Jiangzhe fare served in generous portions. The three-storey space feels airy and bright thanks to full-length windows. Certain items, such as cabbage rice with Jinhua ham, need to be pre-ordered. Be sure to check out the glass display case for cold appetisers and sides – the kao fu, or fried wheat gluten with mushrooms and bamboo shoot, is savoury-sweet and incredibly appetising.
Come here for the island's favourite food – Taiwanese beef noodle soup. Unlike for your typical red braised variety, this shop doesn't add spicy bean sauce and Sichuan spices to the broth. Boneless short ribs are braised in a soy-based stock with vegetables and fruit for at least 3 hours. The resulting broth imparts a deep meaty flavour and a mild fruitiness; a knob of homemade beef fat takes the umami up a notch. The marinated meats are also worth trying.
This simple shop has been around for 30-odd years. Folding tables and plastic stools under the building’s overhang may not sound sexy, but its signature duck with a mild smoky flavour, served either with steamed rice, fried noodles or Hsinchu rice vermicelli soup, is more than worth the trip. The locals adore their sautéed duck blood curd with chives and pickles – the jelly-like curd works well with the sweet, sour and spicy sauce.
This bright, cosy shop moved into this space in 2022. Their signature item of braised pork rice topped with a sunny-side up egg has won the hearts of many local gourmets. The glistening sauce is slow-cooked for 10 hours to allow the flavours to mingle and the hand-diced pork to soften; the runny egg yolk is the centrepiece, enrobing every grain of rice with custardy nectar. Fans of spicy food should add a dab of dried radish chilli sauce with anchovies.
With a calligraphy mural and carved wooden wall art, the white interior exudes an arty vibe. The owner named it after his mother’s nickname and the mindfully prepared healthy score is also inspired by his mum. The menu sees mostly noodle dishes from Chinese provinces in MSG-free vegetarian broth rich in natural sweetness, whilst steering clear of heavily processed foods. Also try fried tofu skin roll filled with basil omelette and pork cartilage.
With a career in Chinese cooking spanning more than 40 years, the chef opened this family-friendly restaurant a decade ago. The small menu captures the greatest hits of Hakkanese cuisine, but classics such as braised pork belly with shredded bamboo shoot are given a healthy spin thanks to the low-fat, low-salt recipe and a lighter sauce. Portions can be tailored to your party size; booking is recommended due to the limited number of seats.
This offshoot of a 30-year-old dumpling shop exudes rustic charm with warm wood and rattan features. In tribute to the unique food culture in villages for military families, the menu offers steamed dumplings, side dishes and marinated meat, all characterised by fresh, balanced flavours. Noodles are served in soup or tossed in sauces, with a choice between knife-cut noodles and fine noodles. Also try their steamed pork ribs in spiced ground rice.
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