Taipei’s Popular Stir-Fry Spot Serves a Hidden Sichuan Delicacy — “Fish Bubbles”!

Written and photographed byXiaohu’s Dream Food Blog

Foodies who’ve traveled across China and beyond, do you know what this dish is called? It’s called “fish bubbles.” This dish, commonly seen in Sichuan and Chongqing, is surprisingly hard to find in Taiwan—especially in a stir-fry shop. That’s truly wild. The next few hidden dishes I’m about to introduce really opened my eyes (and my mouth), making me want to start our Xiaohu Gourmet Group outing right here in a stir-fry shop for the first time...

Many tourists from around the world come to Taiwan and ask me which dish best represents Taiwanese cuisine. My first answer is usually “street snacks,” and my second is “stir-fry.” These dishes represent not just flavors but also the food culture of the Taiwanese people. Of course, they have a grassroots quality, and that’s exactly why I often take foreign visitors to roadside stalls to enjoy authentic and delicious Taiwanese flavors.

If you’re a fan of stir-fry, you’ve probably been to this super-popular, top-tier stir-fry spot in Taipei. It’s located on Civic Boulevard, right next to Breeze Center, making it very conveniently situated.

I’d been here 5, 6, 7, 8, 9 times even before it changed its name. The reason? A certain newspaper editor loved meeting up here... Many online media friends also met up for drinks here. But as much as I ate, I never wrote about it. The food is definitely good, especially great with alcohol, but the menu is pretty typical stir-fry fare. Plus, I usually just came here for the drinks... so I never really tried or shared the food seriously. But this time is different—the reason is these hidden dishes are just too unique, especially compared to other stir-fry joints.

Don’t let the seemingly spacious seating for over a hundred people fool you. Trust me, it’s packed every day... especially during meal hours when it’s nearly impossible to get a seat. Anyone who’s eaten here knows that.

But honestly, even after coming so many times, I had no idea there was this hidden gem in the basement—an air-conditioned private room... Seriously, if you can’t stand the heat, you can book this space. I tried booking it three or four times but never got it—it’s apparently super popular XD

There’s also an even smaller private room inside, with karaoke available. How wild is that (laughs)?

At the entrance, there are boxes upon boxes of fresh seafood. The owner says these fish are supplied daily by a fixed fisherman, delivered fresh to the shop.

This is a more typical stir-fry restaurant menu. You’ll find almost every kind of stir-fry dish you can imagine—Taiwanese, Chinese, Japanese—all here. But naturally, these dishes have all been infused with Taiwan’s own culinary culture.

What sets this stir-fry place apart is that it offers some exclusive, hidden dishes. Naturally, curious little Xiaohu came here for those. Seriously, I liked them so much that before writing this article, I snuck back in for another two or three meals... Below are the dishes I personally loved from those three visits. Some are delicious, some are unique, and they’re all the kind of great dishes our Xiaohu Gourmet Group would recommend. Friends who are interested, feel free to check them out first.

Let’s start with three must-order stir-fry dishes we always get. My number one favorite is Golden Crab Roe Balls for 220 NT. “Golden” dishes have become pretty common in restaurants these days, from the early Golden Shrimp Balls to now pretty much anything getting a golden crust... but crab roe balls are relatively rare in restaurants, usually more common in spots like this stir-fry shop. The cool part? They even add my personal favorite—fries. This combo is especially great with drinks. The aroma and saltiness of the golden crust is already a highlight, and when paired with the chewy, bouncy crab roe balls and super-crispy fries, it’s just bite after bite... and of course, a few more beers along the way XD

Secret Stinky Tofu for 200 NT—if you think it deserves to be my second favorite, it might cry, because I always order it first (laughs). Stinky tofu is a common Taiwanese dish, found at street stalls, restaurants, and stir-fry shops alike. What makes this one special is that aside from its ultra-crispy exterior, the inside of the tofu still tastes great—even though it’s cut into long strips. Also, the seasoning is unique. After frying, it’s stir-fried again, giving it layered aromas. The garlic flavor combined with a hint of spice and a touch of sweetness on the palate takes the already charming stinky tofu aroma to the next level...

Signature Spicy Chicken for 150 NT—this spicy chicken is probably one of the more unique ones I’ve had recently. It’s not as intensely Sichuan-spicy as traditional versions. The spice level is mild, but it gives off a lovely peanut aroma, even a bit like satay. Even though the owner says they don’t use satay sauce, there’s still a faint, untraceable hint of something subtly sour that pairs with the slightly moist onion slices underneath. It hits the spot perfectly, especially great as an opening dish.

Cold Vermicelli with Edible Flowers for 150 NT—if you saw edible flowers ten years ago, you’d probably think it was some super-expensive dish. But ever since cultivation techniques made them more widely available, they’re no longer particularly rare ingredients. Still, getting them at a stir-fry shop is pretty special. To be honest, they look a bit like golden needles and taste similar too. In terms of seasoning, it’s relatively light compared to your usual bold-flavored stir-fry. Okay, and arguably a bit healthier (laughs). Having a bite or two before drinking makes you feel a little less guilty XD

Black Goji Berry Herbal Chicken Soup for 700 NT—chicken soup is usually what we order after a few rounds to help sober up a bit, since most Taiwanese love soup. But this soup is different because it contains “black goji berries.”

These black goji berries are said to have multiple times the nutritional value of red ones, but of course, they also come with a much higher price tag. As for why a stir-fry shop would use such premium ingredients, the reason turns out to be that the owner values health but also loves stir-fry. So he thought, why can’t stir-fry be a bit healthier... and thus specially imported these comparatively expensive “black goji berries” from China.

These black goji berries can apparently be eaten on their own, so I tried one or two. Basically, they don’t feel too different from dried traditional black goji berries in texture, but the taste has a slight berry-like flavor that’s tangy and sweet as you chew.

Once the chicken soup is boiling, the black goji berries are added, and the broth gradually turns purple. Of course, the pot also includes traditional red goji berries and red dates among other ingredients.

I took a small sip before the black goji berries were added—the chicken soup with traditional herbs and goji berries was already quite nice, with a pleasant sweetness you’d expect. But after adding the black goji berries, the flavor became richer, with an extra layer of sweet aftertaste at the end of the taste buds. It’s captivating. I don’t know if it’s healthier, but it definitely tastes better for sure!

Spicy Shrimp for 480 NT—this dish also goes by the name “Thirteen Spices.” The “thirteen spices” refer to “purple cardamom, amomum villosum, nutmeg, cinnamon, cloves, Sichuan peppercorn, star anise, fennel, costus root, angelica dahurica, sandalwood, lesser galangal, and dried ginger.” In mainland China, it’s usually made with crayfish, but here you can also choose spicy crab. Honestly, I can’t tell if this dish actually has all thirteen spices, but the combination of spicy, salty, savory, oily, and sweet flavors is incredibly layered—and super addictive. One after another, you just can’t stop. I personally love it—very, very much. Of course, I mean the seasoning. Whether it’s shrimp or crab is up to your preference.

Oyster and Seaweed Clay Pot for 200 NT. Oysters and seaweed were both foods I didn’t like as a kid, but together they create a surprisingly unique flavor combination. Maybe because they both come from the sea, they complement and enhance each other. The oysters are great, but I actually prefer the broth—it’s especially refreshing when you’ve had a bit too much to drink XD

Dry-Braised Frog for 480 NT. Who says dry-braising has to be with shrimp? Frog legs are also a common dish in Sichuan and Chongqing. Some girls might hesitate to eat frog legs, but actually, their texture is even more tender and smooth than chicken, making them perfect for bold-flavored dishes. This shop’s version of dry-braising is really dry—not like many restaurants that claim to be dry-braised but still leave a bit of saucy liquid. Another special thing about this dish may be the addition of a cumin-like aroma alongside the spicy, salty, and sweet flavors, making it even more drink-friendly and moreish.

Spicy Fish Head with Chopped Chili for 600 NT is a fairly common dish in Sichuan-style restaurants, though preparation and seasoning vary. Personally, I’m not a huge fan, usually because it’s often too salty for me—but this one isn’t. And it has a subtle sweet-sour aftertaste once you start chewing. The chili is spicy, but for me, it’s just right—which might also depend on individual taste preferences. The fish head is huge, but completely free of fishy smell, which surprised me enough that even I, not usually a fish head fan, ended up eating several bites.

The final dish, Fish Bubbles for 480 NT, is my absolute most recommended hidden gem. This dish is pretty common in Sichuan and Chongqing households, but rarely seen in Taiwan. The main reason is that it’s made with fish innards—and as we all know, fish innards tend to be quite fishy. So at first, I hesitated a lot and didn’t dare to try it.

But after the first bite, I was blown away. The texture is a bit like cold jellyfish in Japanese cuisine—slimy and viscous, with a slightly gelatinous stickiness, interspersed with occasional Q-crunchy bits and tiny bursts like fish roe. The textures are incredibly rich and layered. The best part? There’s zero fishy smell. Instead, after chewing, a sweet spiciness spreads out. It’s shockingly delicious. Must-order, must-order, MUST-ORDER!!!

PS: Our Xiaohu Gourmet Group will definitely organize a group visit here, probably around November. Once I confirm the date with the owner, we’ll announce it in the group.

Gourmet Stir-Fry at No. 18, Da Dao Road
Address: No. 2, Section 4, Civic Boulevard, Da’an District, Taipei City
Phone: 02 2711 0985
Business Hours: 17:00–02:00

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