Seafood in Penghu is like none other in Taiwan - simply exquisite, not to mention the variety & freshness, and providing you go to well recommended places, its relatively inexpensive, unlike many of the rip-off places in mainland Taiwan. Japanese visitors go crazy about the stuff – they come to eat types of sashimi found nowhere else. Try the lobster, sweet baby oysters, squid, mackerel, reef fish and miscellaneous shell fish.. it doesn’t get any better. Below I list my personal favourites..
Probably my favourite dish has got to be the an Asian sub-species of Spanish Mackerel, called TU TUO YU in Chinese (土魠魚).
The origin of the Spanish Mackerel’s Taiwanese name, Tu-tuo, is believed to have come from Chinese Imperial Admiral Shih Lang, who persuaded Kangxi Emperor of the Ching Dynasty to incorporate Taiwan as part of China’s recognized territory. After he took over Taiwan, this fish that he particularly liked at his table was then called the 'Admiral Fish' by local citizens. Later due to a bastardisation of the pronunciation of its name in Taiwanese, it became known as Tu-tuo fish, and is so called by most people on the island nowadays.
The photo on the left again features one of my favourite ways of preparing this fish - served up with bitter gourd, ginger and butter - sweet mother of Jesus - indeed, this is food for the gods. Consume with boiled white rice.
The recipe best done by '068 Restaurant' in Huxi.
The origin of the Spanish Mackerel’s Taiwanese name, Tu-tuo, is believed to have come from Chinese Imperial Admiral Shih Lang, who persuaded Kangxi Emperor of the Ching Dynasty to incorporate Taiwan as part of China’s recognized territory. After he took over Taiwan, this fish that he particularly liked at his table was then called the 'Admiral Fish' by local citizens. Later due to a bastardisation of the pronunciation of its name in Taiwanese, it became known as Tu-tuo fish, and is so called by most people on the island nowadays.
The photo on the left again features one of my favourite ways of preparing this fish - served up with bitter gourd, ginger and butter - sweet mother of Jesus - indeed, this is food for the gods. Consume with boiled white rice.
The recipe best done by '068 Restaurant' in Huxi.
SEA URCHIN OMLETTE (海膽煎)
Yes, that's Sea Urchin Omelette.
Rich, almost creamy, and tastes of the sea. And of course, it does taste like sea urchin, if you know what they taste like.
Also try the oyster omelette - quite different from the standard oyster omelette sold in Taiwan's night markets. This is the Penghu version - richer, with more green onions - and oysters, frankly.
Available at 068, in 長進餐廳 in Magong and 青心 on Xi Yu
Yes, that's Sea Urchin Omelette.
Rich, almost creamy, and tastes of the sea. And of course, it does taste like sea urchin, if you know what they taste like.
Also try the oyster omelette - quite different from the standard oyster omelette sold in Taiwan's night markets. This is the Penghu version - richer, with more green onions - and oysters, frankly.
Available at 068, in 長進餐廳 in Magong and 青心 on Xi Yu
CRAB MEAT RICE PORRIDGE 蟹肉粥
OK - it doesn't look like much - but this what this dish lacks in appearance, it more than makes up for in taste..
長進餐廳 in Magong has the best crab meat porridge on the island
OK - it doesn't look like much - but this what this dish lacks in appearance, it more than makes up for in taste..
長進餐廳 in Magong has the best crab meat porridge on the island
SEAFOOD RICE NOODLES
Every restaurant has their own version of this dish (澎湖麵線). Its become a kind of signature dish for each restaurant.
My favourite 'variation' is the 'pumpkin seafood rice noodles' (金瓜炒米粉)- best done by 日新 in Cai Yuan - in my opinion.
FISH BALL & SEAWEED SOUP (紫菜魚丸湯)
A nice accompaniment to the richer tasting seafoods - balances out the flavours.
CLAMS WITH PENGHU MARROW (澎湖絲瓜)
Penghu marrow is an indigenous vegetable, not found on mainland Taiwan, which has a light, earthy taste and is prepared with clams and ginger, served in a creamy sauce.
CACTUS ICE CREAM (仙人掌冰)
Try this for dessert - another local speciality.
Every restaurant has their own version of this dish (澎湖麵線). Its become a kind of signature dish for each restaurant.
My favourite 'variation' is the 'pumpkin seafood rice noodles' (金瓜炒米粉)- best done by 日新 in Cai Yuan - in my opinion.
FISH BALL & SEAWEED SOUP (紫菜魚丸湯)
A nice accompaniment to the richer tasting seafoods - balances out the flavours.
CLAMS WITH PENGHU MARROW (澎湖絲瓜)
Penghu marrow is an indigenous vegetable, not found on mainland Taiwan, which has a light, earthy taste and is prepared with clams and ginger, served in a creamy sauce.
CACTUS ICE CREAM (仙人掌冰)
Try this for dessert - another local speciality.