Enjoy fresh shark fin without breaking the bank – an affordable shark fin hotpot in Kaohsiung

Text & Photos /Shadow

The four-day New Year holiday brought excellent weather to southern Taiwan, greatly boosting travel opportunities. We took advantage of the cool and sunny day to go out. In addition to visiting the lactobacillus white shrimp ponds farmed by our friend in Li-nei District, we also took our friends to Tainan. In the evening, we went to the affordable shark fin hotpot highly recommended by our friend last time. When we arrived, we were greeted by an unprecedentedly bustling scene — the place was even more packed than the Renwu roast duck spot, with a sea of people waiting in line. It looked like yet another test of stamina and patience.

But since we had come all this way, we were determined to get a taste — that’s been our spirit in seeking out delicious food over the years. Without further ado, let me tell you how to dine here. First, find the staff member responsible for seating arrangements — they usually carry a piece of corrugated cardboard with numbers on it. Yep, this person is in charge of calling numbers and seating guests. Find them, tell them how many people are in your party, and they’ll give you a number ticket. The tickets may not be handed out in strict numerical order, as it depends on the group size. While waiting, keep an ear out for the number calls.

The dining style is buffet-style — in other words, you pick your own hotpot ingredients and bring them to your table. On the long table by the entrance, you’ll find utensils, sauces, and a basket of vegetables. The restaurant prices items by plate and basket, so you can take as much as you like.

Near the kitchen exit, there’s a price list for those who want to check costs. Since this area is part of the kitchen — where staff come and go and guests pick their ingredients — it’s quite small and crowded. It’s not recommended to bring young children here.

The hotpot ingredients are stored in freezers, and you should pay attention to the trays above them — different trays are priced differently. The pricing is very transparent here, eliminating any guesswork.

Vegetables are sold by the basket, and each basket contains a decent amount. For our group of four, two types of vegetables were just about right.

The napa cabbage was also quite generous in portion — enough for the four of us.

We love corn, so we picked a tray — the corn was crisp and sweet. The owner really knows how to choose ingredients.

Bean curd skin

Traditional tofu

Crab meat – 100 NT

Shark fin balls – 150 NT
Having never tried shark fin balls before, we decided to get a tray out of curiosity and a desire to try something new.

Shark skin – 300 NT

Shark fin – 550 NT
To be honest, we hesitated about ordering the shark fin. With growing environmental awareness and a general discouragement from eating shark fin, we felt torn. But then again, this place is famous for its shark fin hotpot — if we didn’t try it, we’d probably regret it. In the end, we went ahead and got a tray.

The frozen pork didn’t look particularly appealing.

That covers the ingredient introductions — now we just had to wait for the hotpot broth to boil before digging in. Oh, and each table has a basket under it for stacking used plates, so they don’t pile up on the table, making dining more convenient.

The satay sauce seemed to be the commercial kind commonly found in stores. It would’ve been even better if the restaurant made their own peanut satay sauce.

The broth is made from dried sole fish, resulting in a clear soup that’s sweet and savory. Before adding any ingredients, you can scoop out a bowl to warm your stomach.

The frozen pork turned slightly black after cooking, likely due to oxidation from being non-vacuum sealed. Still, the taste was acceptable.

The shark fin balls were huge — about the size of lion’s head meatballs. When you bite into them, you’ll find real shark fin, shrimp, and squid inside. Definitely worth the steep price — every bite felt luxurious~

We saved the shark fin for last. It was slippery and hard to pick up, but we finally managed to get some. Here’s a photo of it cooked. As for the taste, to be honest, the shark fin itself doesn’t have much flavor — it’s mostly just that chewy Q-texture. This was probably the most lavish way we’ve ever eaten shark fin.

When it came time to pay, the auntie squatting down tallied up the plates in our basket. In total, our meal for four cost 1450 NT.

Our meal took about an hour, and the turnover rate was pretty fast. As we were leaving, there was already a line of people waiting to get in. This place is a popular spot near Xingda Harbor. If you plan to eat here, it’s best to come early or avoid peak dining hours. The broth is delicious, the ingredient pricing is transparent, and you can easily manage your budget — definitely a place where you can enjoy a satisfying meal. Recommended.

Address: No. 108, Section 2, Binhai Road, Qieding District, Kaohsiung City
Phone: 07-6908116
Business hours: 16:00–24:00
Closed: None
 

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