Local Delicacies Near Luodong Night Market — Red Yeast Squid and Mushroom Zongzi with 40 Years of Aroma

Text & Photos /Ping Tzu

Yilan’s Luodong is always filled with unforgettable local delicacies, and this time Ping Tzu wants to recommend Tien Ting Bo’s Red Yeast Squid and Li’s Zongzi. These humble street-side stalls under the arcade have over 60 years of exclusive heritage in making mushroom zongzi. The sticky rice is chewy and fragrant, made with fresh pork, and coated in rich, savory sauce. The fried red yeast squid is incredibly fresh, especially when dipped in pepper — the taste is so good that it’s definitely a must-eat in Luodong. Even “Travel King” has featured it. You can enjoy these delicious Luodong night market snacks without waiting in long lines.

Tien Ting Bo’s Red Yeast Squid and Li’s Zongzi are located in the alleys near the outer edge of Luodong Night Market, right under the arcade on Section 3 of Zhongshan Road. Though the simple, unadorned stall may seem inconspicuous, it serves up some of Luodong’s most fragrant local delicacies.

Tien Ting Bo’s Red Yeast Squid and Li’s Zongzi are right next to each other and very easy to find. At Tien Ting Bo’s Red Yeast Squid, you’ll immediately notice bright red whole squids hanging at the front of the stall — they’re very eye-catching.

This tiny stall selling Tien Ting Bo’s Red Yeast Squid has been around for 40 years. Though it looks unremarkable, it has witnessed the bustling times of different eras.

Whole bright red squids hang right in front of the stall. Had it not been for a friend bringing me here, I never would’ve imagined it could be this delicious.

Business hours are currently until 22:00, so you can fully enjoy a nighttime version of Luodong Night Market’s flavors.

Tien Ting Bo’s Red Yeast Squid, a long-established shop in Luodong since 1976, features a bright red menu with black text — it gives off a festive and grand vibe. Though somewhat kitschy, it reveals the local warmth and aesthetic.

Travel support groups have come to interview them, which shows just how delicious it is.

A glimpse inside: the shop is small, with little decoration, resembling a home-based eatery.

Red Yeast Squid – Half portion: 170 NTD, Full portion: 320 NTD

The price isn’t cheap, but once you try it, you’ll never forget this flavor. The squid here is extremely fresh, and what makes it so tasty is the exclusive sauce and homemade pickled vegetables. The deep-fried red yeast squid is sliced and sprinkled with pepper and garlic paste — an unbeatable flavor you won’t find elsewhere.

The term “red yeast” refers to red yeast rice, which is made by cultivating red yeast (Monascus) on steamed rice, allowing the mold to propagate abundantly on the grains before drying them into red “red yeast rice.” Our Hakka people are experts at cooking with this ingredient. The “red yeast” used here is made by fermenting cooked glutinous rice with red yeast rice and rice wine, then filtering the wine to leave behind the lees (the residue from brewing grain alcohol) — this is the “red yeast.” During fermentation, monacolin K is produced, which is proven to inhibit cholesterol synthesis, while GABA helps lower blood pressure. No wonder we often see health foods made with red yeast. On the side, there are also uniquely Taiwanese pickled vegetables and ginger — a perfect pairing. The red squid becomes even more delicious with these condiments.

Lamb Soup Noodles – 60 NTD

The moment it’s served, you’re greeted with the rich aroma of angelica root soup.

The herbal medicinal flavor is strong, the color very dark, but without any weird medicinal aftertaste. It tastes fragrant and slightly sweet. The lamb is neither dry nor tough — it’s not that overly tender kind of lamb, and compared toTainan’s Baocheng Lamb,it’s somewhat less impressive, but the garlic is handled quite well overall.

The noodles are oil noodles, which absorb the broth beautifully and are very chewy.

Duckling Chicken Soup Noodles — the broth has some chicken fat, loaded with mushrooms and chicken pieces.

The chicken is tender, the mushrooms give the broth a sweet richness, and the duckling seeds offer a dense texture from long cooking. They’re not overly salty after soaking, making them delicious.

The unique dipping sauce pairs wonderfully with the lamb, which is very tender and completely free of any gaminess.

Next door is Li’s Zongzi, located right beside Tien Ting Bo’s Red Yeast Squid. It has a small signboard — the family has been selling zongzi here since his grandfather’s time, with a history of 63 years. The current owner is the second generation, carrying on the excellent craftsmanship of his parents. This area used to be a bustling early development zone, and the upstairs building is still connected as it was back then — a remnant of the original architecture that speaks to the shop’s fine culinary legacy.

These unassuming Tien Ting Bo’s Red Yeast Squid and Li’s Zongzi stalls bear signs of 60 years of history, with an old bicycle parked nearby.

In the past, these were just small stalls where people could freely enjoy their food. Now, with over 60 years of history, the delicious flavors continue to be passed down — it’s truly touching.

Nowadays, Li’s Zongzi only sells three items: Mushroom Zongzi (40 NTD), Mushroom Meat Soup (35 NTD), and Pork Intestine Rice Noodles (35 NTD). Prices have all gone up.

Mushroom Zongzi – 40 NTD

The zongzi are not large, topped with the shop’s special sauce, following the standard northern-style zongzi method. They use a specially brewed braising liquid paired with glutinous rice, which is stir-fried in advance with seasonings such as soy sauce, then mixed with shiitake mushrooms and pork hind leg before steaming to create a unique aroma. The pork, which is half fat and half lean and comes from the hind leg with a higher proportion of lean meat, is very comforting. The slightly spicy and pungent sauce pairs well with the meat zongzi and carries a hint of garlic flavor. The rice has a chewier, springier texture that makes you fall in love with this delicious taste at first bite.

Tian Ding Bo Red Lees Squid
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Address: No. 151, Section 3, Zhongshan Road, Luodong Township, Yilan County
Phone: 03 954 7110
Business Hours: 12:00～22:00

Tian Ding Bo Red Lees Squid & Meat Zongzi Li
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Address: No. 147, Section 3, Zhongshan Road, Luodong Township, Yilan County
Phone: 0975-242-010, 089-441-443
Business Hours: 14:00～22:00

upssmile Pingzi (up's smile – Upward Smile)!
She is a designer and also the photographer for Upward Smile Travel, Food, Design & Photography.
Passionate about “travel,” “food,” “design,” and “photography/film.”