Vintage-style flatfish satay hotpot!\ Adding the hidden menu item halfway through makes it even more flavorful.

Text and photos by /Xiao Sheng

The authentic Taiwanese flatfish satay hotpot, with its fragrant broth infused with flatfish and the punch of a specially crafted soulful satay sauce, fulfilled my craving for delicious food.

The Taiwanese street food introduced today is an authentic Fucheng-style flatfish satay hotpot. Although this is a classic Taipei dish, I rarely had the chance to enjoy such communal meals meant for family and friends. This time, thanks to a friend who gathered a group to explore Tainan, I got to try the flatfish satay hotpot for the first time—and was instantly hooked. I later tried another more well-known flatfish satay spot, but still found this Songda Flatfish Satay Hotpot to be closer to my heart.

Songda Flatfish Satay Hotpot is located in an unassuming little shop on Chenggong Road. Its weathered sign hints at its long history. Tall residential buildings on both sides make the single-story Songda stand out a bit awkwardly. By dinnertime, the place is packed, with people lining up for a seat—a sign of just how popular it is. We visited at 10:30 AM to avoid the crowd, which speaks volumes about its reputation.

When the broth was served, we tried it plain—refreshing with a hint of fragrance. It seemed related to the yellowish mystery substance in the pot. Turns out, the shop uses a traditional brewing method and adds secret weapons: fried dried flatfish and dried shrimp to simmer in the broth. That subtle fragrance comes from the fried flatfish, and it elevates the overall flavor of the broth immensely.

These are the dried flatfish before and after cooking. Though fried flatfish can be eaten, its dry, flat texture isn’t very palatable. But once you bite into it, the intense aroma bursts in your mouth. Though not great on its own, it’s a fantastic addition to enrich the broth.

Another soul of the dish is the shop’s homemade satay sauce, crafted the old-fashioned way—definitely not the mass-produced kind you find elsewhere. It’s refreshingly light without any greasy feel. Beyond the classic satay aroma, there’s also a faint nutty peanut fragrance. You can’t help but be captivated by its enchanting scent. A flatfish satay hotpot would lose its soul without this sauce.

With several friends joining us, we could enjoy the richest version of the flatfish satay. The already delicious broth becomes even more exquisite as more ingredients are added and simmered together.

Fresh beef. At Songda, there are only two types of meat: pork and beef. The beef, of course, is Tainan’s famous fresh-killed beef. Since the shop opens in the evening, the beef is delivered daily, freshly slaughtered in the afternoon. Many local hotpot and beef soup shops use this premium beef. Just blanch it briefly in the pot and enjoy the sweet, tender texture. Paired with the satay, it offers a unique twist.

Pork. The pork is also quite good—fresh and tender. A quick dip in the pot and you get that succulent taste. It’s truly excellent, and our meat-loving group polished it off in no time.

Mini mushrooms, corn, quail eggs, fish tofu, and sausage links—common hotpot toppings. My favorite was the chewy fish tofu—so tasty.

Meatball skewers, pork balls, fish paste sausages, and fish dumplings. Songda’s dumplings are all handmade, so there are some fun specialty balls. Besides the usual fish dumplings and pork balls, check out the meatball skewers in the upper right and fish paste sausages in the upper left. The meatball skewers have a firm handmade texture, and the surprise inside is chopped squid mixed into the meat—delicious and unexpected.

The fish dumplings may be small, but they’re plump and full of umami. They’re fantastic. The pork balls are juicy and bouncy. Another special item is the fish paste sausage—a first-time combo of fish paste and intestines. The chewy, umami-rich fish paste blends with the unique texture of the intestines. This fusion is surprisingly great and also a shop bestseller. We wanted more later, but they were all gone, XD.

Clams, flavor sticks, handmade fish paste, squid, and fish rolls. Fresh clams and flavor sticks not only taste great but also enhance the flatfish broth when cooked longer. The fish paste is handmade—you can see big chunks of fish, making every bite more satisfying.

Fresh squid only needs a quick blanch in the satay pot to be ready. Its fresh, chewy texture is delicious. Finally, the fish rolls—also one of the shop’s signatures. I’d only seen them before at Zhuojia Shantou Fish Noodles. Made with fish wrapped around celery, they have a soft yet chewy texture and are bursting with umami. They’re super refreshing and one of my favorite toppings.

Raw oysters—fresh, plump, and delicious. Once cooked, their briny aroma fills your mouth. Even though I’m usually not a big fan of raw oysters, Tainan’s are ones I feel safe eating. Next up is Songda’s ultimate hidden menu item.

The hidden dish at Songda is this huge chunk of beef brisket. When the waitress brought out this massive slab, it immediately caught everyone’s attention. The brisket is slow-cooked for a long time, then frozen with its juices. The owner advises adding it halfway through your meal to change up the broth’s flavor. And this big piece of brisket is only 250 NTD—super affordable.

After simmering the brisket in the satay pot for a while, you lift it out to reveal glistening chunks and rich fat—pure appetite bait. Once it’s cooked, the broth takes on a whole new flavor. The originally dominant flatfish broth takes a backseat, highlighting the deep, mellow taste of the brisket. The rich, smooth flavor is indescribably delicious. I couldn’t stop drinking bowl after bowl, even though I was nearly full. The texture of the brisket is amazing, and it’s surprising how quickly it transforms the broth. It shows the depth of flavor at Songda.

This was my first time trying flatfish satay, and I was blown away by both the taste and the transformation after adding the brisket. Songda uses only fresh ingredients, and unlike some places that use frozen items, the difference in taste is noticeable. I’ve tried another well-known flatfish satay spot since, but Songda remains my favorite. I highly recommend this classic old-shop hotpot.

Songda Flatfish Satay Hotpot
Address: No. 439, Chenggong Rd., West Central District, Tainan City
Phone: (06) 226 0028
 

Xiao Hu’s Food Dream Net
If “eating” is just about filling your stomach, then “food” would be awfully boring. ~~~