This guide covers the best restaurants, street food, and dining experiences in Taiwan.
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In the mountainous regions of Hualien, there exists a hot spring culture that remains largely untouched by visitors. Unlike the bustling sophistication of Beitou or Jiaoxi, the hot springs of Hualien draw closer to the essence of "healing" — you soak in warm winter waters, savor高山 vegetables freshly picked from the mountain fields, while the air carries the scents of sulfur and earth. Here lies a secret cherished by locals, and the perfect retreat from the crowds.
The Uniqueness of Eastern Taiwan's Hot Springs
Hualien boasts Taiwan's most diverse hot spring offerings—from the sodium bicarbonate springs (commonly known as "Beauty Springs") in Rueisui, to the sulfur springs in Hongye, and the partial silicate springs in Yuli. Each spring type carries its own unique geological narrative and has given rise to distinctly local culinary traditions.
More importantly, Hualien's hot spring cuisine has broken free from the stereotype of "hotel hot spring feasts." In response to the rising costs of international food transportation in recent years, more and more hot spring B&Bs and small eateries in Hualien have begun to explore local ingredients. This hasn't been a forced retreat—rather, it's led to unexpected creativity—mountain produce, hot spring eggs, highland vegetables, and even traditional Indigenous wild greens have all become the stars of the hot spring dining table.
Unmissable Hot Spring Food Destinations
1. Ruisui Hot Spring Area: Onsen Eggs and Morning Food Stall Culture
Ruisui is the heart of Hualien's hot spring country. The local onsen eggs have become synonymous with the area, but the true depth of the experience lies in the early morning hours. We recommend cooking your own onsen egg at the hot spring source, paired with freshly ground soy milk or brown sugar ginger tea. Many locals stop by the small food stalls beside the hot springs to taste soups simmered with spring water—typically a combination of alpine vegetables and local mountain chicken, priced at approximately NT$150-300.
Ruisui is also a hub for alpine vegetables, and the hot spring hotpot in autumn and winter is particularly worth trying. Restaurants use same-day harvested cabbage, bok choy, and shingutsay paired with onsen eggs and local pork. The hotpot broth is simply the spring water itself—clear soup without MSG, emphasizing the original flavors of the ingredients.
2. Hongye Hot Spring: Indigenous Food Culture's Healing Table
Located about 40 minutes from Ruisui, Hongye Hot Spring is a true hidden gem. The sulfur springs here are pale yellow and are said to have special benefits for skin and respiratory health. Even more appealing is the local indigenous cuisine. The Bunun and Atayal peoples reside here, and many hot spring guesthouses are operated by locals, offering dishes that blend hunting culture with hot spring ingredients.
Typical dishes include mountain pork stewed with fern fronds, stir-fried mountain bitter melon, and bamboo rice with onsen egg. Rather than calling them "restaurants," they might be better described as "family tables"—the food carries generational recipes, with affordable pricing (set meals approximately NT$400-600) and priority service for those who book in advance. When visiting in winter, inform them in advance if you are vegetarian; the owner will specially prepare a wild greens version—shingutsay, wild chinese chives, and bracken—blanched with spring water and drizzled with homemade chili oil, offering surprisingly complex flavors.
3. Yuli Hot Spring: Alpine Vegetables and Healing Hotpot
Yuli Hot Spring is known for its hot spring onions, but what remains relatively unknown is the local "hot spring vegetable hotpot" culture. Local hotels and guesthouses launch special hotpot set meals in autumn and winter, using seasonal vegetables from Ruisui and surrounding alpine farmers, paired with onsen eggs and local mountain chicken or free-range wild boar. Many establishments abandon stockbroth altogether, instead using filtered hot spring water with kombu and dried shiitake mushrooms to enhance the natural flavors of the ingredients.
With imported beef costs remaining high, local mountain produce has become a wellspring of inspiration for chefs. Set meal prices range approximately NT$600-1000, ideal for travelers seeking both hot spring relaxation and culinary delights.
4. Wanrong Township Hot Spring Guesthouses: Truku Family's Homestyle Warm Soup
The hot spring area in Wanrong Township is smaller in scale, which has preserved the most authentic local character. The guesthouses here are mostly operated by Truku people, offering family-recipe caliber cuisine. Typical dinner includes bamboo rice, onsen egg, homemade bracken salad, mountain pork soup, and stir-fried wild greens. The ingredients come from friends and relatives in the village, making the cooking truly heartfelt.
Prices range approximately NT$350-500, mostly offered as set meals that typically require reservation one day in advance. Winter visits are especially recommended—this is when alpine vegetables overlap with the hunting season, and guesthouse owners put extra care into their preparations. Sometimes you may even get to taste seasonal specialties like mountain antelope or flying squirrel.
5. Qingshui Hot Spring: Mountain Climbers' Summit Cuisine
Qingshui Hot Spring (along the Southern Cross-Island Highway) offers a unique experience—soaking in hot springs at an elevation of 1,800 meters while overlooking the sea of clouds in the valley, accompanied by simple mountain cuisine. The "food stalls" here are mostly attached to mountain lodges, with straightforward menus: onsen egg, plain ramen, and alpine vegetable soup. It is precisely this simplicity that highlights the quality of the ingredients—organic vegetables from local mountain farmers, homemade chili oil, and the natural sweetness of the hot spring water. Fees range approximately NT$150-300, making it an ideal stop for replenishment before or after mountain climbs. Note that this area may have snow in winter; we recommend checking road conditions before heading out.
Practical Information
Best Season: November to February. Winter offers the best hot spring temperature experience, with fewer tourists in the mountain areas and ingredients at their seasonal peak. The rainy season brings higher risks of rockfalls in the mountains, so visits are not recommended.
Transportation: Self-driving is the main option. Cars can be rented in Hualien City, and you can reach various hot spring areas via Highway 9 or the Southern Cross-Island Highway. Bus frequencies are limited, so self-driving offers more flexibility to explore hidden gems. From Hualien City to Rueisui is about 30 minutes, and to Hongye is about 70 minutes.
Cost Estimates: Hot spring access is NT$100-300 per person (often free at guesthouses), and meals are NT$150-1000 per person (depending on the dining establishment or hotel class). Either a day trip or an overnight stay is feasible.
Booking Recommendations: For Indigenous specialty set menus, most guesthouses require advance phone booking 1-2 days ahead to allow for ingredient procurement and preparation.
Travel Tips
Mountain Safety: The winding mountain roads are best tackled during daylight hours. Occasional rockfalls or snow can occur in winter—check road conditions before setting out.Vegetarian and Halal: Many bed-and-breakfasts are happy to accommodate, but advance notice is required. Indigenous cuisine tends to feature more game meats, so notifying them in advance ensures vegetarians can receive creative vegetable substitute dishes.Local Experience: Avoid weekends and holidays; visiting on weekdays allows you to experience authentic local life. Winter workdays are especially quiet, making it the ideal time to enjoy a restorative atmosphere.Water Resource Advantage: Hualien's hot spring area boasts Taiwan's most stable water quality and flow, meaning local cuisine is less vulnerable to global drought concerns—enjoy extended soaking and cooking with confidence.
Hualien's hot spring cuisine isn't about Michelin stars—it's about everyday healing. When you soak in warm winter broth, savoring onsen eggs made the local way, listening to the mountain winds, you know it's all worth it.
