The proud signature red yeast rice shrimp by Chef Laojiangzongpushi—Jiurong Pavilion, Matsu

Text & Photography / Chen Guanxin, MOOK Travel Life Network

Located not far from Fugang Harbor in Nangan, Jiurong Pavilion, when viewed from afar, features an exterior built with stone and wooden walls that add a touch of antiquity to its Matsu-inspired architecture. The owner smiles and says that the wooden-style building has a rustic charm, never goes out of fashion, and sets itself apart from other Min Dong-style restaurant buildings, allowing it to be that pop of red in a sea of green. Meanwhile, the large banyan tree next to the restaurant serves as the perfect finishing touch and also provides visitors with a natural resting spot.

The owner, who used to be a truck and taxi driver, decided to switch careers and open one of the few stir-fry restaurants in Matsu after the island’s military presence declined and business suffered greatly. Regarding the types of dishes offered at the restaurant, the owner insists on having no fixed rules—any dish that suits customers’ tastes will be developed, without limiting the cuisine to any particular type. As a result, the menu includes a variety of dishes such as Taiwanese and Fuzhou cuisines.

When talking about the restaurant’s signature dish, the owner immediately brings up “red yeast rice shrimp,” saying: “Red yeast rice is a specialty of Matsu cuisine, but some make red yeast pork, red yeast chicken, or red yeast fried rice, yet no one makes red yeast shrimp. Since no one else is doing it, I thought I’d give it a try.” After numerous attempts, he successfully created an incredibly flavorful red yeast rice shrimp dish. First, the owner insists on using large shrimp or white shrimp with firm meat, which are marinated in red yeast rice and a secret mix of seasonings for 20 minutes before being deep-fried. Beneath the crispy shell lies tender, sweet, and springy shrimp meat, where the subtle wine aroma complements the delicious flavor of the shrimp.

For noodle lovers who have tried white noodles, oil noodles, homemade noodles, and knife-cut noodles, why not try the local specialty of Matsu—fish noodles? Made primarily from eel or hairtail fish combined with potato starch, fish noodles are nutritious, low in calories, and deliciously flavorful, suitable for both stir-frying and boiling.