Soy sauce, rice wine, sesame oil, black beans, and flaked shallots are among the most common flavorings in contemporary Taiwanese cuisine. Sweet chili bean sauce, a salty-sweet night-market favorite made with bean paste or miso, chilies or black pepper, and licorice root or plums, and occasionally thickened with corn starch, may well be the most Taiwanese of dipping sauces.
今日，台菜中最常見的調味品有醬油、米酒、麻油、豆豉及油蔥，此外，夜市小吃攤愛用的「海山醬」，原料包括豆瓣醬或味噌、辣椒或胡椒、甘草或梅子，味道甜中帶鹹，有時經過芶芡，可謂「最台」的沾醬。