If Japan has Izakayas and Spain has Tapas bars, Taiwan has Re Chao (熱炒, literally "Hot Fry" or "Stir-fry"). These are vibrant, noisy, open-air or brightly lit indoor restaurants that serve small, inexpensive, and intensely flavored plates designed specifically to accompany cold beer. No trip to Taiwan is complete without a night at a Re Chao.
The Vibe & Setting
A proper Re Chao restaurant is an assault on the senses in the best possible way.
- The Furniture: You will almost always sit on tiny wooden or plastic stools around low, often stainless-steel tables. The seating is cramped, forcing an intimate, communal atmosphere.
- The Noise: It is loud. People are clinking glasses, shouting over each other, and the loud hiss of the industrial woks cooking food in the back forms a constant soundtrack. You have to shout to be heard. It is fantastic.
- The Beer Girls (Promo Models): Frequently, you'll see representatives from beer companies (like Taiwan Beer or Kirin) walking around in branded outfits, offering to pour your drinks or encouraging you to buy their specific brand.
The Drinking Culture: "Ganbei"
The centerpiece of a Re Chao meal is usually the green bottle of Taiwan Beer—specifically the legendary 18 Days Draft Beer (18天生啤酒). It’s unpasteurized and has a strict 18-day shelf life, making it incredibly crisp and refreshing.
Beer is served in tiny, shot-sized glasses (approximately 143ml). Why so small? Because the culture demands frequent toasting. When someone raises their glass and says "Ganbei" (乾杯 - literally "dry glass"), you are expected to finish the entire tiny glass in one gulp.
For a broader look at drinking in Taiwan, including navigating cocktail bars and etiquette, check out our Taiwan Drinking Etiquette guide.
Must-Order Dishes
The menus are usually massive checklists. Here is what you should definitely mark down:
- Three Cup Chicken (San Bei Ji - 三杯雞): The holy trinity of Taiwanese cooking: one cup soy sauce, one cup sesame oil, one cup rice wine. Cooked with chicken, garlic, ginger, and loads of fresh basil until the sauce reduces into a sticky, savory glaze.
- Pineapple Shrimp (Feng Li Xia Qiu - 鳳梨蝦球): Deep-fried, crispy shrimp tossed with canned pineapple chunks and generously coated in sweet mayonnaise. Sprinkled with colorful sprinkles. It sounds bizarre, but it is an addictive sweet-and-savory masterpiece.
- Fried Oysters (Ke Zai Su - 蚵仔酥): Fresh local oysters, lightly battered and deep-fried, served with salt and white pepper powder, often alongside crispy fried basil leaves.
- Hakka Stir-fry (Ke Jia Xiao Chao - 客家小炒): A wildly flavorful and chewy mixture of dried squid, pork belly, dried tofu, and celery, tossed in soy sauce. It demands beer.
- Water Spinach with Garlic (Kong Xin Cai - 炒空心菜): You need some greens. Morning glory/water spinach stir-fried fiercely over high heat with copious amounts of minced garlic.
- Pork Belly with Garlic Sauce (Suan Ni Bai Rou - 蒜泥白肉): Thinly sliced, boiled pork belly served cold, drenched in a thick, pungent garlic and soy paste.
How it Works
- Find a table: Walk in, hold up fingers for how many people you have.
- Get the menu: Grab a paper menu and a wax pencil.
- Get your own drinks: Walk to the large refrigerators lining the wall, grab whatever beers or teas you want, and bring them to your table. You will be charged at the end based on the empty bottles left on your table.
- Rice is usually free: There is often a large rice cooker in the corner. Grab a bowl and serve yourself; it's usually complimentary and unlimited.
- Pay at the end: Take your marked-up receipt to the counter when you're done.
If you are looking for what to do after the Re Chao, like visiting a Speakeasy or hitting a club, read our Taipei After Dark Nightlife Guide.