Come into Arcadia’s beloved SinBala for a taste of Taiwanese street food. The sweetish sausages come topped with slivers of raw garlic, Sichuan peppercorns, and even mangoes. Also great here is the basil-flecked popcorn chicken.

JJ Bakery only made Taiwanese breads when it first opened in 1996, but has expanded its menu to include European and American pastries too. Visit the flagship in City of Industry or the one in Arcadia for Taiwanese breakfast offerings in addition to the usual selection of baked goods. Additional locations in Hacienda Heights, Rowland Heights, Torrance, and Temple City.

Pine & Crane founder Vivian Ku’s sophomore effort serves Taiwan’s greatest hits including spicy shrimp wontons, dan dan noodles, and minced pork over rice. Wash it all down with a plethora of scratch-made milk tea drinks. And be sure to save room for the hakka mochi for dessert.

Dai Ho prepares one of the best renditions of Taiwan’s national dish: beef noodle soup. Each bowl is packed with bouncy egg noodles that are the very definition of Q, while the broth is deep, dark, and unabashedly rich.

This San Gabriel newcomer has all the makings of a neighborhood stalwart: good service, a comfortable dining room, and very good cooking. Order the smoked tea duck, bitter melon with salted eggs, and three-cup combination with chicken, squid, and pork intestines, along with plenty of steamed white rice.

An offshoot of the Half and Half chain of boba shops, Half and Half Good Old Time serves Taiwanese cafe comforts, drinks, and desserts. All drinks are made with crushed ice and honey boba, and priced under $4.

The best time to visit this Taiwanese porridge specialist is during lunch. Choose a trio of savory side dishes from the buffet of options to pair with the simple yam rice porridge. The funky anchovies with peanuts and the twice-cooked pork are always great options.

For many Taiwanese residing in Los Angeles, no one makes a better bowl of beef noodle soup than El Monte’s Corner Beef Noodle House. Every bowl is chock-full of tender meat and tendons, along with curly noodles with plenty of Q.

Mini-chain Boiling Point serves up Taiwanese-style individual-sized hot pots. Every hot pot is prepared using the same master broth, but the level of spice and ingredients (beef, lamb, kimchi, fish balls, vegetables, tofu, etc.) can be adjusted according to diners’ preferences. Additional locations in Arcadia, Artesia, Gardena, Hacienda Heights, Rowland Heights, San Gabriel, and Pasadena.

The specialty at Monja Taiker is the red grain pork, decadent and deep-fried slices of pork reminiscent of Cantonese char siu. Round out any meal with the minced pork rice or the pork and mushroom dry noodles.

Chef Jon Yao reimagines Taiwanese foods and flavors at Michelin-starred Kato in West LA. The $150 tasting menu pays homage to a handful of classics including three cup abalone and steamed fish using locally sourced produce and seafood. Reservations are a must.

With three locations in Southern California (Rowland Heights, Chino Hills, and Monrovia), Yi Mei Deli serves up solid Taiwanese breakfast and small bites. The guai shu shu (deep-fried intestines stuffed with sticky rice) are snappy and filling, while the gua bao (pork belly buns) never disappoint.

Look beyond the utilitarian dining room at Cindy’s Kitchen to find some of the most deft Taiwanese cooking around. Every table starts with a few cold appetizers that can be selected from the refrigerated case. Also popular is the beef noodle soup, twice-cooked pork, and fried pork chop served over rice.

Head to Taste Tea Café in Artesia for Taiwanese tea house vibes. The drinks menu is predictably extensive with plenty of hot and cold options, while the food menu includes appetizers, noodles, and popular set meals.

Pass on Class 302‘s savory fare and hone in on the house-special shaved snow. The green tea flavored one topped with red beans, mochi, and condensed milk is perfectly balanced, while the mango snow with fresh mangoes and mochi is as tart and refreshing as they come.