Smoky temples, colonial landmarks and night markets on the banks of the Tamsui River.
Taipei grew out of two river ports, Bangka and Dadaocheng, was walled under the Qing dynasty, transformed during the Japanese period and lived through martial law and the arrival of democracy in the 20th century. Its temples are still thick with incense, its old streets still sell tea and herbs, and every evening the food markets light up. Three free routes to explore it on foot, at your own pace: Zhongzheng, Wanhua and Dadaocheng.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
From Taiwan's oldest museum to the great white memorial: a century and a half of Taipei history on a walk through Zhongzheng.
A Japanese monk hidden in a Mazu temple, a statue whose nose falls off and night processions hunting for spirits in Taipei's oldest neighbourhood.
Taipei's highlights on one walk: Ximending's octagonal market, the last original gate of the city wall, the city's oldest street, the matchmaking god and sunset by the river.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
Loading the map…
Itineraries
We’ve planned it day by day for you: which routes to walk and in what order, what else to see and where to eat.
All three routes in one full day: the highlights, the history and the legends at dusk.
See the itinerary 2A gentler pace: the three routes over two days, plus extra sights and where to eat.
See the itinerary 3The city in depth: one route a day, extra museums and neighbourhoods, and a day for good food.
See the itineraryWhat to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Taiwan's humblest and best-loved dish: a bowl of rice topped with minced pork belly braised in spiced soy sauce until it melts in the mouth. Jin Feng, a stone's throw from the Chiang Kai-shek Memorial Hall, makes a perfect lunch after the history route; on Huaxi Street, Xiao Wang serves it alongside its pork and pickled cucumber soup.
Where to try it
Small oysters, egg and greens bound with a starchy batter that turns crisp outside and gooey inside, smothered in a sweet and tangy red sauce. It is the great night-market classic: Yuan Huan Bian, at Ningxia Night Market, ten minutes from Dadaocheng Wharf, cooks it for dinner.
Where to try it
Steamed dumplings with paper-thin skins, filled with pork and a broth that bursts when you bite: nick them on your spoon and let them cool a little. Din Tai Fung opened on Xinyi Road in 1958 as a cooking-oil shop and began making xiaolongbao in 1972; its flagship is still on that road.
Where to try it
Thick noodles in a dark, spiced broth with big chunks of beef braised for hours: the dish many consider Taipei's signature. Yong Kang, which started as a street stall in the 1960s, also opens in the evening and makes a good dinner near Yongkang Street.
Where to try it
The tea that made Dadaocheng rich: semi-oxidised, roasted leaves with notes of flowers, fruit or caramel. At Wang's Tea, founded in 1890, tea is still roasted in baskets over embers; it is the ideal spot for an afternoon break or a souvenir. For dessert, try pineapple cake and mango shaved ice too.
Where to try it
