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The sound of four sets of slippers on stone

The sound of four sets of slippers on stone

To us five years from now. I hope you still recall the bruised purple of the Taitung sky and our chaotic laughter.

Four Fragments That Will Outlast the Years

The Lobby's Stone Echo. Our frantic, unnecessary arguments over a lost map bounced off the high, vaulted ceilings of Fuli Chihpen Resort, the air smelling of cool marble, polished wood, and distant rain. "Who actually has the map?" I remember thinking that our chaos sounded like a sacred symphony in that vast, echoing space, where every inside joke was amplified into a monument of our friendship.

The Sulfur-Scented Haze. In the thick, humid silence of the sauna, we were mere silhouettes drifting in a white, opaque void where time seemed to liquefy and steam clung to our eyelashes. We whispered, "Are we actually hiking or just pretending to be adventurous?" while the heavy, mineral-rich heat pressed against our lungs like a warm, wet blanket, stripping away our city-worn defenses.

The Golden Tofu Crunch. The silky, salty resistance of fried tofu from Dou Zhi Jian lingered on my tongue, a sharp, savory contrast to the crisp October breeze that nipped at our ears. We ate in a competitive, hungry silence, the only sound being the rhythmic crunch of golden batter glistening under the streetlights and the distant, melodic hum of the Taitung streets.

The Chlorine and Maple Contrast. The outdoor pool's electric, artificial blue clashed violently with the bleeding orange of the autumn maples that draped over the hills like velvet. I remember the sudden shock of the cooling air hitting my damp skin and the distant sound of wind whistling through the pines, a physical tension that mirrored our own struggle to stay active when the scenery begged us to simply dissolve into the landscape.

When the Time Capsule Unseals

I suspect we'll forget the room layouts, but the mineral-rich water—heavy and liquid—will remain a ghost-touch on our skin. The vibration of our shared laughter turned the corridors of Fuli Chihpen Resort into a portable home.

A single damp towel draped over a wooden chair.

  • Rent UBIKEs and lose yourselves in the winding, emerald Chihpen alleys.
  • Savor the fried tofu while it's still dangerously, searingly hot.

Nearby Food & Attractions

Qilixiang Pan-fried Buns

Qi-Li-Xiang Pan-Fried Buns is a thirty-plus-year snack institution tucked in Lane 385 of Zheng-Qi Road in Taitung City. The signature is a fist-sized pan-fried bun with a crisp golden base and a soft, generously filled interior, made even better with the house sweet-chilli sauce. Braised snacks round out the menu, prices are gentle — a single bun is just NT$25 — and queues are common. The plain shop on the corner of Zheng-Qi and Nan-Jing roads does both eat-in and takeaway.

66 Eat

Nanbei Dumpling House

Nan-Bei Dumpling House at 117 He-Ping Street in Taitung City has been around for more than forty years. Its oversized steamed dumplings — thin-skinned, bouncy and packed with juicy filling — are the headline act, joined by boiled dumplings, fried noodles, stir-fries and homestyle plates. Orders are taken on handwritten slips, sauces are self-serve, and spice fans should ask for the house peeled-chilli condiment. The two-storey room is often packed; lunch runs 11 a.m. to 2 p.m., dinner 5 to 8:30 p.m., with an average spend of about NT$400 per head.

52 Eat

Kazier Mahi-Mahi Specialty

Ka-Zi-Er Dorado Specialties at 115 Da-Tong Road in Cheng-Gong Township, Taitung, is a creative snack shop built around the local dolphinfish (gui-tou-dao). The kitchen folds the firm, white fish into classic Taiwanese dishes — dorado braised-pork rice, oyster omelette, fish-paste soup, fried fish cutlets and dumplings — for an affordable, distinctly local menu. Décor mixes old Taiwan with indigenous motifs, and the shop's packed rooms, mentions on the Taiwan Lu-Rou-Fan Festival list and frequent food-show features make it a Cheng-Gong must-try.

83 Eat

Banyan Tree Rice Noodles

Under-the-Banyan Rice Noodles on Section 1, Zhong-Hua Road in Taitung City has been slinging bowls for more than fifty years. The signature rice-thread noodles come with house chilli oil, golden kimchi, crispy fried dorado and other small plates that locals and tourists love. The roomy interior turns over queues quickly at peak hours; there is no air-conditioning, but the clean broth and old-school flavour more than make up for it — a Taitung essential.

70 Eat