Savory congee and rice noodle soup pair perfectly with crispy fried tofu; braised pork over rice or chicken over rice go best with a side of century egg tofu or braised tofu; and when having braised snacks or Taiwanese popcorn chicken, nothing hits the spot quite like dried tofu or tofu skin. Taiwan’s diverse range of soy products offers seemingly endless options—the makings of both grand feasts and small snacks that leave lasting impressions.
Soybeans, an important ingredient in East Asian cuisine and a major source of protein for its peoples, have given rise to a diverse dietary culture. Soy milk, tofu (a.k.a. bean curd), tofu pudding, tofu skin, soy sauce, fermented tofu, dried tofu, miso, black soybeans, and soybean sprouts all are soybean-based foods, and one can say that in Taiwan soybeans are an integral part of daily life.
This is a common reaction of African high-school students in computer classes taught by one of the international volunteer teams from National Tsing Hua University: “When they first see a computer, they look perplexed and surprised. When they touch a real computer, their delight is hard to put into words. And when they turn on the computer and see the screen light up, they are super happy!”
“If we leave even one student overseas with a good impression of Taiwan, that’s a very good start.” So says Hung Wen-jou, faculty advisor to the Beyond the Globe volunteer group at National Chi Nan University, which is dedicated to “education without borders.”
The Kingdom of Cambodia service team from the FLYoung International Service organization of Taipei Medical University spends every winter and summer vacation in remote areas of Cambodia offering health and hygiene education and measuring the growth of local children. 2025 is the 11th year of these services, and local children all look forward to the arrival of these “big brothers and sisters.”
In the beloved comic book and anime series One Piece, Luffy and his companions sail the Going Merry over the high seas, hunting for a mysterious treasure. Yue Ming Elementary and Junior High School is giving Taiwan its own young nautical adventurers. These young mariners have sailed all the way around Taiwan with students from other schools, participated in international sailing competitions, and are now preparing to sail with a group of French schoolchildren and their teachers.
Water is the cradle of life. Rivers were the lifeblood of ancient civilizations across the world. We feel a deep-seated urge to connect with water. We tame rivers and create aquatic environments around us. From Taipei’s historic Dadaocheng Wharf and Tainan’s new public park, The Spring, to the Annong and Dongshan Rivers in Yilan, where locals live in harmony with nature, each of the watery spaces across Taiwan has its distinctive charm.
Flying into or out of Taoyuan International Airport, if you look out the window during takeoff or landing you will see numerous large ponds interspersed among the green fields. This is the liquid landscape of the Taoyuan Plateau, and the reason why Taoyuan is known as “the land of a thousand ponds.”
On a map, the Gaoping River and its tributaries look like blue veins on a leaf.
From its source on Yushan, the Gaoping River crosses 23 townships before finally emptying into the Taiwan Strait. Together with its five main tributaries—the Laonong, Qishan, Zhuokou, Ailiao, and Meinong rivers—it is 171 kilometers long and its basin covers an area of 3,257 square kilometers, the largest in Taiwan.
In his book Shuicheng Taipei (“The Water City of Taipei”), author Shu Guozhi describes the dense concentration of waterways and ubiquity of wet rice paddies in 1970s Taipei. “Women did laundry at the sides of streams that could be found everywhere. When out and about, people walked alongside rivers or water-filled channels and often had to cross bridges. Indeed, some people could simply open their doors and see the bridges that they had to stride across every day.”
