Gourmet Delights: The First All-Fish Hotpot & Ultra-Sweet Sashimi

▲ Translucently thin slices of fish, easily cooked in seconds. (Photo provided by David Huang)

Reported by Xiao Wanning / Taipei

As soon as you push open the door of "Yun Zhi Nan," traditional Yunnan folk songs boldly fill your ears, while Yunnan's unique pictographic "Dongba script" adorns the walls, making you forget you're in Taiwan. The owner of Yun Zhi Nan, David Huang, once tried Yunnan’s signature "spotted fish hotpot" during a business trip and was so captivated that he decided to leave his enviable job as an engineer to bring Taiwan its first all-fish hotpot.No doubt about it—spotted fish is the star of the menu, and the only fish served here, yet it has won over even the pickiest of diners.

▲ Rare butterfly-cut slices, each delicate piece as graceful

To ensure customers enjoy the freshest fish possible, David Huang insists on using live fish prepared only after ordering—there's even an aquarium in the kitchen to keep the spotted fish alive. This isn’t an exaggeration; it’s his unwavering principle. He says, “The moment a fish dies, its meat starts to lose freshness, and the texture just isn’t right. That’s not the spotted fish hot pot I know. So I believe the best approach is to start preparing the dish from the moment the fish is killed, right after the customer places their order. I think the secret to delicious spotted fish hot pot is freshness—nothing but freshness.”He hired a master chef who uses the butterfly slicing technique to produce crystal-clear slices of spotted fish from Dongting Lake. Each slice includes both fish and skin, offering the bouncy gelatinous texture of the skin along with the firm grain of the meat.David Huang says, “In just over a month since opening, repeat customers account for over 70% of our visitors. Some have even come more than seven times within a single month.”

▲Lanterns specially ordered from Yunnan and Naxi script images on the walls make you feel as if you’ve been transported to Yunnan. (Photo provided by David Huang)

It’s worth mentioning that the soup base for the Lijiang spotted fish hot pot in the storeis made entirely by simmering the fish meat and head, with only salt added—no MSG or other seasonings, not even ginger to mask the fishy smell. Yet, the broth has no earthy or off-putting taste typical of freshwater fish. Every sip delivers the pure, original flavor of the spotted fish.Additionally, the shop’s premium, chewy spotted fish sashimi is another highly popular item. Made from the well-exercised tail of the fish, the sashimi offers a crisp texture paired with the sweet, non-pungent flavor of freshly ground wasabi from Alishan. It’s so good, you’ll find it hard to leave without having a plate.

▲The chewy spotted fish sashimi boasts exceptional Q texture and tenderness. (Photo by reporter Hsiao Wan-ning)

However, since each fish is prepared only after ordering and requires some processing time, customers who are impatient with waiting are advised to make a reservation in advance so the ingredients can be prepped. This helps avoid wasting time waiting. Yun Zhi Nan also offers tableside service, and those who book ahead may enjoy a higher level of service.

【Yun Zhi Nan】
Phone: (02)2737-1116
Address: No. 8, Lane 184, Section 2, Anhe Road, Da’an District, Taipei City
Business Hours: 11:30–14:30, 17:30–21:30
Price Range: Premium chewy spotted fish sashimi NT$198 per serving, Dongting Lake spotted fish slices NT$298 for three plates, Lijiang spotted fish hot pot NT$98 per person (an additional 10% service charge applies for in-store consumption)