Locals recommend Chen Ji Eel Noodles in Tainan — there’s a sweet flavor that dances on your palate.

Text and photos byGui Xiaosun

Over the past two years, I’ve been visiting Tainan as frequently as I would my hometown, but this was actually my first time trying 【eel noodles】. There are just so many delicious spots in Tainan’s West Central and Anping districts that I often seem to accidentally overlook the great eateries I’ve noted down in my notebook on regular days.

This time, I made a special trip to the 【Tianyi Traditional Chinese Medicine Sightseeing & Lifestyle Park】 in Guantian, so starting from Taichung, I looked for food spots along the way. In Xinying, I discovered this place, 【Chen Ji Eel Vermicelli】, and right behind it was another spot that seemed to be called Qingxiang. But since most locals online recommended 【Chen Ji】, I decided to give it a try.

To be honest, visiting in late July, the heat in Tainan was really intense. But once I stepped under this tin-roofed shack, I saw a constant stream of locals — even many middle-aged men coming to eat alone. It felt a bit out of place for us tourists to be there, haha. XD

Calling it 【Chen Ji】, I think even the signboard isn’t very obvious. At the corner, you can barely make out the words 【Eel Noodles】 that have been sun-bleached almost to the point of disappearing.

The large gas cylinders are quite eye-catching — they’re almost as tall as a person. You can tell they use a lot of gas, which makes you guess they must stir-fry tons of eel noodles every day. XD

Honestly, if I could, I’d love to visit many markets and capture the busy scenes of vendors — maybe at a fish market or a morning market. But such images might be too raw? Or perhaps a form of documentation. When I took photos of these stalls from afar, I always thought about how these traditional snacks carry emotions that are engraved in our hearts.

A big plate of yellow noodles, a big plate of rice vermicelli. Prepared garlic, scallions, chili peppers, and fresh eel — these ingredients aren’t delicacies, but they’re as comforting as a glass of water. They make you want to slip on your slippers and grab a bowl right at the doorstep.

Sneaking a peek at the focused uncle — perhaps it’s the back view of someone sweating through hard work — but you can see his determination to make a living, while hungry customers eagerly watch his culinary performance.

There’s a very unique soup in the shop, which seems to be made from eel bones. My friend thought it had a strong fishy smell, but we noticed nearly everyone who came ordered a bowl, with some even having multiple servings. The elderly lady preparing the food also told us there’s soup available. All I can say is, the taste was something I’d never had before — really unique. XD

The menu in the shop is simple, with prices mostly ranging between 40 and 50 NT. If you just order stir-fried eel, it’s 100 NT. Interestingly, stir-fried eel vermicelli is also 100 NT, while stir-fried dry eel noodles (rice vermicelli) are 50 NT — double the price. I wondered if it’s because the vermicelli requires an extra step. XD

There were people waiting both inside and outside the shop, and lots of folks getting takeout. In the shop, many diners ate under electric fans. Looking at the photos, can you tell everyone was hunched over their bowls, eating intently — as if the hot weather didn’t matter at all.

On the table, there are two types of chili — chili powder and chili sauce — perfect for those who love spice. Adding both would probably turn the whole bowl of noodles bright red. XD

The vermicelli takes a bit longer to prepare because we noticed they first blanch and cook the noodles separately before stir-frying them — it seems like a two-step process. But I personally love the “instant noodle” texture of the vermicelli, so even though it costs twice as much, we still ordered it.

As soon as the two big plates arrived, our mouths started watering. The eel vermicelli smelled amazing. Served on traditional glass plates, the curled eel pieces were super enticing. Onions, scallions, and cabbage added pops of color and flavor. Picking up a piece of eel, its fresh, springy texture — no wonder Tainan locals love this dish so much. My friend, who’s usually wary of fishy flavors, didn’t find it fishy at all and actually ate faster than me. Looks like it was love at first bite. XD

There was quite a lot of eel in the whole plate, so you get to enjoy different textures, and the pieces are just the right size. The seasoning isn’t salty, and it doesn’t leave you feeling overly full — plus there’s that sweet flavor that lingers on your palate.

The color of the eel, along with the scattered scallions and onions, gives the whole bowl of vermicelli a rich, layered taste. The satisfying bite after bite makes me want to order another plate of this deliciousness every time I see the photo now.

This time, I drove for an hour and a half from Taichung to Xinying, and this was the first stop. Having such a delicious meal right at the start really put me in a great mood. I believe there are still so many other great eel vermicelli spots in Tainan — I’m sure I’ll have plenty of chances to explore more. XD

【Chen Ji Eel Vermicelli】:
Address: No. 22, Section 2, Xinxin Rd., Xinying District, Tainan City
Business Hours: 10:30–18:30
Phone: 06-635-2866

Article by: [Enjoy Life, Don’t Get Bored. Gui Xiaosun]