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Upon arriving at the fishing port and stepping into a place called “Zhou Yu Tuo Yu Soup,” the owner’s wife warmly invited us to take a seat. The owner, familiar with the dish, prepared a bowl of soup, garnishing it with freshly fried fish pieces. The first bite was truly extraordinary. The surface o

Triangular‑shaped cuttlefish soup, featuring fresh seafood and fried cuttlefish, has become a delicious local snack in the Dapih area.

What makes Beigang’s “tuna fish thick soup” special is that the fish is not deep-fried; instead, the chunks are dusted with flour and gently poached, a method that lets the fresh taste of the tuna shine. The broth is thickened with Chinese cabbage, then finished with a sprinkle of cilantro and a das

Every day, we source freshly caught whole cuttlefish from the fishing harbor, which are then skillfully cut into bite-sized pieces and marinated. The precise control of oil temperature ensures that the fried fish is firm and elastic. Whether deep-fried or added to soups, it's incredibly delicious. O

Hai Shi Jie Restaurant specializes in group set menus and welcomes reservations from groups of all levels.

The freshness of the tilapia, combined with the soft and chewy texture of the noodles that have absorbed some of the soup's savory flavor, creates a delightful experience. The soup has a subtle sweetness, and the fish is crispy on the outside and tender on the inside. The noodles are added to the bo

Near Beigang’s Chaotian Temple Mazu Temple, a local late-night favorite—Yi Lang Fried Mackerel Soup—has been serving dinner-to-supper crowds since 1960. Run today by second-generation owner Hsu Yi-lang, the shop’s signature “floating” mackerel fillets are coated in sweet-potato starch, poached until