Yuanli Xuan is a century-old family-run shop that has been passed down through four generations and is also the originator of black sugar cake. Their black sugar cake is entirely handmade, featuring a deep brown color, a dense and firm texture, and a sweet, soft taste that is rich with the aroma of black sugar. (Penghu County)…
Cat Stone is a type of basalt characterized by its hard texture and rough surface riddled with marine erosion holes. It is found on outlying islands such as Tongpan and Hu Jing, where basalt is abundant, and serves as an excellent material for garden landscaping. Those who appreciate it can search for it along the coastlines of these outlying islands. (Penghu County)…
The sea tree, also known as stone sail, black coral, or green coral, comes in three colors: golden yellow, jet black, and reddish-brown. It is mostly salvaged from the sea by fishermen while fishing. Since it is less hard than coral, its price is also much lower; however, the sea tree has a cold nature, high fire resistance, and enduring color, making it the best material for making pipes. Currently, the most famous large sea tree in Penghu is...
Penghu was once one of the world’s four major coral producing regions, yielding corals primarily in the pink series. Although coral mining has now ceased, there are still some processed items available on the market, such as earrings, necklaces, or small coral tree ornaments, which visitors can choose from based on their preferences. However, coral is fragile and sensitive to acid, so it should be protected from impacts and contact with sweat. (Penghu County)…
Aragonite, coral, sea whip coral, and cat’s eye stone are collectively known as the Four Treasures of Penghu. Among them, aragonite is a beautiful mineral unique to Penghu, formed through chemical reactions among various minerals under specific temperature and pressure conditions. It grows in the fissures of basalt and is found only in Penghu and Sicily, Italy. Although Sicily is a major aragonite-producing region, the quality of aragonite from Penghu surpasses that of Sicily...
The biggest allure of Penghu seafood is its “freshness.” Whether it’s deep-sea catch, intertidal marine life, or various kinds of seafood from near-shore farming, all are renowned for their freshness. Groupers, pufferfish, potato eels, lobsters, prawns (tiger prawns), sea bugs (sand crabs), red crabs, abalones, clams, and cockles are just some of the many offerings, all succulent and mouthwatering. Among them, steamed dishes boast a tender and refreshing taste, while sashimi offers the bold thrill of raw seafood—both bringing sheer gastronomic delight to food lovers. When paired with Penghu’s unique angled loofah and hand-pulled noodles air-dried by sea breeze, dishes like stir-fried clams with loofah and fresh fish noodle soup become uniquely local specialties. Stir-fried stone fish with pickled vegetables is also a traditional delicacy, filling the air with an irresistible aroma that tempts you to dig in. In Penghu, there are generally two options for enjoying seafood: one is the budget-friendly choice, where the focus is on freshness and abundance rather than fancy cooking; the other is the refined seafood cuisine offered by restaurants and hotels, where both preparation and ingredients are meticulously selected. The seafood shops in Magong City are quite densely located. The dockside snack area at the end of Sanmin Road is an affordable, economical option, bustling with numerous seafood stalls. When night falls, the sizzling woks, fragrant aromas, and lively chatter of diners create a vibrant street scene. Meanwhile, around the Fishermen's Association Supermarket on Sanmin Road, seafood restaurants line the streets, selling freshly caught seafood straight from the market. Whether you go for the budget or refined option, shops will place tanks of live fish, shrimp, clams, and crabs out front for you to choose from. You can select by weight on the spot, agree on your preferred cooking method, and then sit back and wait for your delicious meal to arrive. Aside from seafood feasts, Magong City also offers plenty of hearty and authentic local snacks. For example, fish ball soup in Wenkang Market, pork rib noodles and soup, as well as steamed rice flour balls on Ren’ai Road—all without flashy signs but bustling with daily business and well-known among locals. Near Chenghuang Temple on Guangming Road, there’s also a night market snack street, perfect for a late-night bite. Penghu’s pastry specialties are truly in a league of their own. Peanut brittle from Tianyi Foods, savory cakes from Shengxing Pastry Shop, and brown sugar cakes from Yuanli Xuan are all widely celebrated. Visitors to Penghu often make a special trip just to taste and buy these treats. Moreover, Penghu’s local produce such as immortelle fruit (red apples), Hami melons, and green seaweed are even made into ice cream—an exotic flavor you won’t find elsewhere. When in Penghu, be sure to try these uniquely flavored frozen delights. (Penghu County)
The official name of Huangliandeng Rice Balls is “Tainan Shrimp and Pork Meatballs,” but locals commonly refer to them as “Taitung Rice Balls.” Their wrapper is made from sweet potato starch mixed with glutinous rice flour, which gives them a fragrant, rice-like texture that is rich and firm. Steamed to perfection, the meatballs are neither greasy nor oily, making them equally delicious whether served dry or in a broth. The dry version is topped with a thick, sweet signature sauce and sprinkled with chopped celery for added aroma. The wet version is the signature serving style, where the meatballs are added to a long-simmered bone broth, resulting in a soup that is both rich and flavorful — an unforgettable taste. (Taitung County)
With his mastery of the "character" of ingredients and rich creativity, Ah Ming always keeps diners pleasantly surprised. Dishes like Jade Sea Urchin, Cream Baked Lobster, and Lotus Crab Meat Soup are renowned far and wide. Even unassuming wild vegetables, when skillfully handled by Ah Ming, can be transformed into impressive "main courses," such as the refreshing...
Glossogyne tenuifolia (GT), also known as wind herb, is a dicotyledonous plant belonging to the Asteraceae family, Heliantheae tribe, and Glossogyne genus. It is a native, creeping, perennial herbaceous plant of Penghu, capable of thriving in adversity such as drought, strong winds, salinity, and poor soil. It is highly suited to growing in Taiwan’s outlying islands…
English Name: Peanut Nougat, A kind of candy Also known as: Niu Jiao Tang, Wu Jie Tang Name Origin Story: Is peanut candy candy that has been "grolled" by a cow? The character "轧" in the dictionary means to press or roll, but this is just about the naming: Li Yuan, a native of Guangzhou, during the Qianlong era of the Qing Dynasty, achieved the title of "Jie Yuan" (the top scholar) in the local imperial examination in Guangzhou. The following year, he went to the capital to take the national exam, fully expecting to pass with flying colors, but not only did he fail that year, he also seemed to be cursed—no matter how many times he tried, he couldn’t pass. After repeated setbacks, he decided to give up taking exams and instead devoted himself to intense study at the Imperial Academy. After ten years of hard studying, one night, Li Yuan dreamed that he was kneeling before the God of Literature, Wenchang Dijun. Initially, the god, who had been smiling silently at him, suddenly raised his hand and waved, causing the peanuts on the offering table to automatically shed their shells and fly into a nearby dish of sugar. When all the peanuts had settled, they transformed into a herd of cows charging straight toward him. Terrified, Li Yuan woke up immediately. At dawn, he hurried to have the dream interpreted, and the interpreter analyzed: “The presence of writing brushes and inkstones along with peanuts on the offering table symbolizes the metaphor of a ‘magical pen that brings forth blossoms,’ while the cows signify cow hair, which stands for wisdom.” Upon hearing this, Li Yuan was overjoyed, packed his bags, and returned to the capital to take the exams. As the interpreter predicted, he passed one test after another, achieving first place in both the metropolitan and palace examinations, and with his earlier success in the provincial exam, he accomplished the rare feat of “Triple First Place,” a joyous double blessing. After achieving scholarly honors, to thank the God of Literature for his blessing, Li Yuan approached the then-renowned “Feng Yi Tai” cake shop in Guangzhou and asked its owner, Wan Fengtai, to recreate the scene from his dream. They mixed glutinous rice and maltose, added peanuts, and used cow-shaped molds to form candy shaped like cows, naming it “Niu Jiao Tang” (Cow-Pressed Candy), which was offered as a tribute to the God of Literature. After the ceremony, it was distributed among the villagers. Because the candy had a rich flavor and symbolized “prosperity and success in exams,” it became very popular. Everyone rushed to “Feng Yi Tai” to buy Niu Jiao Tang, and thus the candy spread widely. At the time, whenever people were preparing for exams or celebrating festivals, they would go to [Feng Yi Tai] to buy Niu Jiao Tang to give to one another as blessings. Because the candy sold so well, but making it in the shape of a cow was too complex and time-consuming, the owner of Feng Yi Tai, Wan Fengtai, began slicing the candy into long strips to sell—just like the Niu Jiao Tang we see today.
is a traditional Taiwanese cake primarily made from brown sugar, glutinous rice flour, and wheat flour. Ingredients for Brown Sugar Cake: 600g low-gluten flour, 200g glutinous rice flour, 600g brown sugar, 100g vegetable oil, 500g water, 40g baking powder. How to make Brown Sugar Cake: First, pour the brown sugar into 500g of water and…
Ingredients: shrimp, crab, sandworm, clams, small dried shrimp, oysters, squid (dried scallops can be added to enhance the umami flavor), shredded ginger, coriander, salt, chicken bouillon, cooking wine, white pepper, sesame oil. How to cook the congee: 1. First, cook a large pot of plain white congee; 2. Add the shrimp, crab, sandworm, clams, small dried shrimp, oysters,…
Wenshi is a unique and beautiful mineral found only in Penghu. It forms through chemical reactions among various minerals under special temperature and pressure conditions, growing within the cracks of basalt. It is produced only in Penghu and Sicily, Italy. Although Sicily has rich Wenshi deposits, the quality does not match that of Penghu’s. Penghu Wenshi boasts richly varied and stunning patterns…
Distinctive Quality Grown in the unpolluted, high-quality water environment of eastern Taiwan, Chihshang Rice boasts superior quality and naturally delicious taste—enjoying a meal of it alone is a true delight. When steaming the rice, there’s no need to soak it beforehand. Simply use a rice-to-water ratio of 1:1.2 to cook rice that is snow-white, tender yet firm, and fragrant. …
The rice is ground into a paste, mixed with peanuts and basil, then pan-fried into thin pancakes. The aroma of peanuts combines with the savory flavor of basil, making it mouthwatering. In the past, Qian Guo was a delicacy reserved for housewarmings and temple festivals, but today it’s a tasty and filling treat. Dou Tou On Green Island, locals refer to peanut paste as "Dou Tou." No matter what ingredients are added and simmered...
Although the process of making savory rice vermicelli noodles is quite tedious, Lao Dongtai, a third-generation family-run business, insists on using only the finest glutinous rice and crafting them with care. They make only enough for each day to ensure freshness. Lao Dongtai’s savory rice vermicelli noodles come in both dry and soup versions, and those who enjoy soup are likely to fall in love with its rich and delicious broth because...
Pig's blood soup, rice sausage, and pig offal — the popularity of Beinan-style pig's blood soup comes down to one key principle: freshness — along with a unique approach to ingredient selection. For example, it insists on using blood from hand-butchered pigs, which has a richer flavor, and only rinsing it with clean water to preserve its taste. The pig's blood cubes should not be cut too small either, because larger pieces not only offer a better texture but also cool more slowly, allowing the rich aroma of the blood to remain trapped inside. Mastering the precise cooking heat is certainly a key reason why Beinan pig's blood soup sells so well, but an equally indispensable factor is the rich, original-flavor broth. Topped with pig’s large intestine, pickled mustard greens, Chinese chives, a splash of rice wine, and a pinch of pepper, it becomes the widely renowned “black tofu” of Taitung.
Dried bonito is an essential ingredient for making soup stock. High-quality dried bonito must be made from fresh tuna. Thanks to the Kuroshio Current, Su'ao Port is one of the few fishing harbors in Taiwan that can supply same-day fresh tuna. As soon as the tuna arrive at the port, their heads and tails are removed, bones are extracted, and only the muscle at the back of the belly is used to make dried bonito. Since only a very small portion of the fish is usable, dried bonito is particularly precious. After...
According to an analysis by the Department of Nutrition at the Chinese Academy of Medical Sciences, every 100 grams of edible loquat fruit contains 0.4 grams of protein, 0.1 grams of fat, 7 grams of carbohydrates, 0.8 grams of crude fiber, 0.5 grams of ash, 22 milligrams of calcium, 32 milligrams of phosphorus, 0.3 milligrams of iron, 3 milligrams of vitamin C, …
Sugar Apple is cool in nature. Also known as custard apple, it gets its name from its resemblance to the head of a Buddha statue. It is mainly produced in areas such as Taitung and is available from autumn each year through early spring of the following year. The flesh of the sugar apple is milky white, rich in vitamins A, B, C, as well as protein, iron, calcium, and phosphorus, all of which aid digestion. Sugar apples must be fully ripe and soft before eating. If you buy one that is still firm, take it home…