The carambola, a unique fruit resembling a goose egg in size and soft yellow, piques the curiosity of many visitors to Taiwan. When sliced open, it reveals a hollow core akin to that of a melon, offering a taste that is both refreshing and sweet, similar to melon flavors. Revered for its rich natural vitamin content, the carambola is also known as the "fruit of the gods."
It is a seasonal product, predominantly available from November to March.

Dragon fruit is another fruit beneficial for health, belonging to the cactus family. It is drought-resistant, making it well-suited to Penghu's soil and climate. In recent years, it has become popular among local farmers, with cultivation on Penghu Main Island and the offshore island of Qimei.
They are a seasonal product, with the peak season running from November to March of the following year.

Cacti, initially an exotic species, were planted by stationed military forces as natural fences. Their fruits have since become a favorite natural treat for local children in Penghu. About two decades ago, a vendor innovatively developed and began selling "Cactus Ice," a product known for its vibrant peach-red color and a name as intriguing as its flavor. The sweet and tangy taste of this unique dessert leaves a memorable impression on all who try it.
Cactus Series Meals: The culinary creativity in Penghu extends to an array of cactus-based dishes, such as cactus juice, cactus jelly, cactus cold noodles, and cactus fried rice.

Glossogyne tenuifolia Beverages: Originally, Glossogyne tenuifolia was primarily used to make a "cold drink," a traditional refreshment. However, in recent years, thanks to the efforts of local creative entrepreneurs, it has been transformed into a "hot drink." Glossogyne tenuifolia tea bags have become a popular souvenir from Penghu, appreciated for their unique flavor. To distinguish between cultivated and wild Glossogyne tenuifolia, you examine the roots. Cultivated Glossogyne tenuifolia features long, thin roots, whereas wild Feng Ru, known for its richer flavor, has shorter and thicker roots.

Despite Penghu's barren land, it produces peanuts that are small in size but rich in aroma, making them one of the representative agricultural products of Penghu. In recent years, the production of Penghu peanuts has been limited, yet the demand remains high, leading some stores to introduce peanuts from other regions. A simple way to identify Penghu peanuts is by their smaller size, strong aroma, and firm texture.

In Penghu, numerous specialty stores are selling savory biscuits, each with its unique flavor profile. Some of the older establishments adhere to traditional recipes, resulting in a distinctly saltier taste. Others have adapted to modern palates, offering lighter, more refreshing flavors. Each store has its characteristic twist on this classic snack. Before making a purchase, it might be worthwhile to do some online research or check if the store offers samples for tasting.

The brown sugar cake was originally one of the products offered by Penghu pastry shops and started gaining popularity about three decades ago. With the growing demand from tourists, these cakes, individually packaged, have become one of the popular souvenirs from Penghu. Adhering to the principle of not adding preservatives, the shelf life of these brown sugar cakes is only three days at room temperature. Their freshness and deliciousness reflect the enduring sincerity and honesty of the people of Penghu, a characteristic that has remained constant for decades.

Fried jujube cakes, a traditional Penghu delicacy, are an essential gift from the groom's side in local weddings, symbolizing the sharing of joyous news. The query, "When will you treat us to your fried jujube cakes?" in Penghu culture, subtly asks about one's marriage announcement. Made primarily from glutinous rice, these cakes traditionally feature a peanut filling. However, recent variations include red beans and other flavors. The cakes' appearance, especially whether they are coated with sesame seeds, often indicates the type of filling used. Freshly fried, they are known for their puffy, round shape and crisp, delightful taste.

Scallop sauce, made with ingredients like scallops, mackerel, shrimp, dried anchovies, garlic, chili, and fried red onions, offers a unique taste whether eaten alone or drizzled over white rice. For visitors wishing to savor the memory of Penghu's seafood flavors, this multi-layered scallop sauce serves as the perfect souvenir, embodying the rich and diverse tastes of the sea.

In Penghu, traditional snacks like round winter melon cakes are a delight. Each cake features a thin, flaky crust with a discernible flour aroma, enclosing a sweet winter melon filling. In less affluent times, these cakes were regarded as the epitome of festive joy, akin to the most blissful "Mid-Autumn Festival Moon Cakes."

Meat cakes, similar in appearance to winter melon cakes, are filled with a mixture of pork and diced winter melon. The key to their deliciousness lies in using fatty pork. However, with the recent trend towards healthier eating, traditional meat cakes have become increasingly rare.

In Penghu, where seafood variety is abundant, amidst the competitive scallop sauce market, some producers have introduced unique products like "Squid Sauce." This is a variation of the traditional scallop sauce where the main ingredient, scallops, is replaced with squid. Ingredients include squid, mackerel, fermented black beans, chili, and satay.

Mian Cha, a popular traditional drink from the 1950s and 1960s, has a nostalgic appeal with its ancient-looking appearance and rich wheat aroma. Consuming this warm beverage in winter brings instant warmth and comfort. Vegetarian friends should note that Mian Cha comes in both vegetarian and non-vegetarian options!