Fruit Juice

The owner used to sell fruit and then changed to sell juice half a century ago; history of this store will be a promise of fresh and tasty juice. Nowadays, most people are too busy to eat any fruit, so the new substitute is the fruit juice which can easily supply people enough nutrition. Drinking fruit is not only efficient but also neat. The juice is tasted health because it is squeezed freshly.

Pork Large Intestine/ Salted Vegetable and Pigs Blood Soup

The owner stuffs the pigs' large intestines with steamed greasy onion and glutinous rice and then steams it again when the pig's large intestines are filled with rice flavor. You can find thick and thin large intestines here because it is completely handmade. After making your own choice, the owner will cut it up and pour it with sauce. Don't forget to go with a bowl of pigs' blood soup, which is braised with pigs' bones. What a nice duo.

Sour Plum Juice/Cocoa Milk

Good materials are always essential to make delicacies. The owner has sold juice for 30 years. The traditional sour plum juice is made of dark plums, Hsian Tsa, petals of osmanthus, and castor sugar. It's refreshing and thirst-quenching. The imported cocoa powder plus milk and castor sugar will make the fragrant cocoa milk whatever it is cold and hot.

Crab Thick Soup/Glutinous Oil Rice

The great feature of Keelung Miaokou is that you can taste delicate food made of a variety of different seafood. This stall, a famous chain store in Keelung main store, simply serves crab potage and glutinous rice. Fresh crab combined with first-class whipped fish, and the mound-like glutinous rice is seducing your appetite.

Rice Noodles Soup

This stall of Rice Noodles Soup has run for over thirty years. Those who like the old-time flavor have to try it. This stall adopts the famous Puli Rice Noodles and the side dishes have shark meat, cuttlefish, pork and some parts of internal organs. This stall also sells Tempura. The various side dishes will attract your taste. If you don't want to go far away, this stall is your good choice.

Pork Gravy Rice/Day Lily Spareribs

The cooking skill of pork gravy rice at this stall has been passed down from old-time. After a half-century, the taste is still savory. Stir-fry minced pork with red onions and garlic and then stew them with water to make the sauce. Day lily spareribs soup is boiled with pigs' bones for a long time, and added with other delicious materials like day lily, pork, and pigs' hearts, and so on. The customer always comes for its delicacy.

Sailfish is a special product in Keelung. The main ingredient of Sailfish rice is sailfish's belly and then stir-fries it with chili, ginger, garlic, sugar, soy sauce, and finally put sailfish on the rice with marinade. The key to having a delicious fresh fish dish is its freshness. The fish soup plus cooking rice wine can completely reveal its freshness so the customers will always taste it for delicacy.

With steamed glutinous rice blending lard then add oil, onion, mushroom, seasoning, and finally, the glutinous oil rice is piled up like small mountains. This stall runs for twenty-four hours so whenever you come to Keelung Miaokou, you can taste hot and delicious crab thick soup and glutinous oil rice.

Pork gravy rice has been simple and convenient to eat and has won the Taiwanese's heart. Pork gravy rice at this stall and the delicate pork rib soup has great taste. Pork rib soup has three flavors, including winter melon, daylily, and bitter melon. After the pork ribs are fried, they're put into a three-layers steamer to steam to bring a better flavor.

Inside the circle steamer has fried spareribs soup. Pork ribs are salted and fried and then steamed in iron jars. Finally, add the noodles into the soup and it becomes the delicious pork rib noodles.

Seeing the seafood displayed in front of the stall can seduce customers to come and try their seafood. The fresh seafood is prepared in different ways: stir-fried, tossed, steamed, etc. The chef here will only serve at night. For those who miss the traditional flavor of seafood, just come here with your friends, and the food here will bring you closer.

Hanging the word King of Chicken Roll will help you understand their skill of rolling chicken. The method is entirely different so the owner insists to roll it every day. The owner adds no fish paste, and inside of the crispy bean skin, you can see the best stuffing with pork, onion, pepper, and Chinese water chestnut. The flavor is fairly distinctive.

Tempura is one of the representative foods in Keelung Miaokou. Tempura is made with fish paste. The owner focuses on the freshness of fish paste in contrast to other stalls which uses stale fish to make fish paste. The fish paste is made of small sharks and conger eel. And finally, add some cucumber and sweet hot sauce.

This old stall mainly sells stir-fried noodles; now it's known for fried Eemien. However, curry noodles with unique flavor are the main product to sell. The materials of fried noodles include scallions, celery cabbage, shrimp, and shredded pork with curry.

Keelung Miaokou night market has various snacks and also involves different flavors from all around. Cantonese noodles, thin and slight, are so special for people. The noodle is cooked at cold water and can be eaten at boil water with a unique source.

The Guangfu Thick meat Soup” is famous and should attribute to the owner who uses thick meat soup, the original thick meat broth. His cooking method is different so the broth is worth tasting. As for Clear spareribs soup, he cooks the ribs' meat at first, then cut it into pieces and put it into the broth.

This stall is fairly a local Taiwanese snack. The fragrant fried stuffing wrapped up by the steamed glutinous rice. It is a good taste with sweet hot sauce. Four gods soup has cooked for four to five hours from pig intestines, pig tripe, and rice wine and pearl barley.

The sparerib is delicious and not tough. The sparerib is salted with seasoning, fried, and finally boiled with crushed garlic, seasoning, and curry. Every step has a unique cooking method so the sparerib is soft and palatable. Besides, the marinade can be added with rice. Other than that, the cooking method of chicken leg with rice is the same as the pork rib.

Stewed pig's knuckles at this stall use not many seasonings but salt, soya sauce, and crystal sugar. In the cooking progress, the owner scoops the oil on the surface to keep its taste. The noted pork gravy rice is stewed by the original soup of stewed pig's knuckles. It is possible that the unique taste you can find in this stall.

At daytime, the owner of this stall sells foamy black tea and juice. To quench your thirsty throat on hot days, you may choose black tea, green tea, and mixed fruit flavors. At midnight, it sells shacha beef. The way of cook combines with Shantou's style and Taiwanese style.

The cuttlefish thick soup at this stall is boiled in freshwater. It is tasty and brittle along with the thick potage. The potage is composed of bonito soup, and all kinds of fresh and delicious ingredients, and at last, with barbeque sauce and basil. It becomes a special flavor. Other products at this stall are eel braised in soy sauce and four gods soup.

The owner has good skills at cooking eel. He not only keeps it fresh but also keeps it tender. Besides, it is very palatable to taste it when he uses soy sauce to braise the eel. The owner also fries sparerib and adds thick soup. Soy sauce braised eel and pork rib thick soup have an old-time flavor so it is worth coming here to taste it.

The butter crab is noted in Keelung Miaokou snack. The customer can’t stop tasting crabmeat with thick butter. Besides, because of the delicious butter crab and scallion shrimp, the customers are willing to have it without any appearance on the road side.  

Tempura is Keelung local traditional snack. The owner of this stall carefully chooses the first-class shark paste and developed by master chef. Pieces of Tempura are all handmade and then fry it. Finally adds cucumber and the special sauce made by the owner. Once you taste tempura, you can't stop loving it.

The bean sprout thick soup is very unique. It is noodles that are made of rice and bean and are a snack of Fujian Province's Chaozhou. The owner adds oyster, shrimp, and squid in the noodles, and then fish paste. Finally, he cooks it with boiling water and the flavor is so peculiar.

This stall of Vermicelli soup adopts Hsinchu vermicelli. The limpid and chewy noodle with broth is very tasty, and the delicate vermicelli cannot be cooked for too long so the quantity has to be controlled. There are many side dishes such as pork and some parts of pigs' internal organs. Particularly, deep-fried Tofu is a good choice as well.

The owner loves eating mutton so he creates thickened soup with mutton and gravy rice with mutton. The owner fries with over thirty kinds of seasonings and then puts it into the thickened soup. Thickened soup with mutton is customers' favorite after you taste it with Shacha, black vinegar, and dark opal basil as well as gravy rice with mutton.

The owner of this stall adopts indicia rice to grind and then rolls it along with Ding bian and rice paste will be congealed as the steam reveals. Bake and steam it at the same time and later takes it down to dry it by air. Next, cut it into pieces and put it into the broth in which has mushroom, daylily and shrimp in thickened soup.

This stall Xingji Ding Bian Cuo uses the traditional cooking method and keeps the most original taste. This stall used to make Ding Bian Cuo live show, but because of the hygiene concerns, they decided to have it cooked in the kitchen. The broth is made with dried shrimp, cuttlefish, mushroom and bamboo shoot.

This stall of sticky rice and meat thick soup has been here for 40 years. Fragrant glutinous rice with mushroom, oil onion, and soybean sauce will make the major flavor of sticky rice. The around-the-clock business hour will satisfy everyone dying for fine foods. The meat thick soup here is also excellent.

In the early years, most workers in Keelung will fill their stomachs by having their meals here at this stall with pork gravy rice of Miaokou Night Market. Soybean curd puff and a thin thread of bamboo sprouts will be suitable and luscious when eating pork gravy rice and oily rice.

Located at the Keelung Temple Square, this vendor is one of the most special food stalls. It serves different dishes at different times of the day. During the daytime, it serves Five-taste Cuttlefish and Boiled Squid that taste fresh and sweet, with the tastes of authentic seafood. These are snacks seafood lovers won't want to miss. After 10:30 PM, it serves braised pork rice and shrimp chowder. The homemade shrimp chowder is fresh and tasty. It is nice to eat with the delicious braised pork rice with shredded bamboo shoots. They are ideal night snacks or food for people getting off the night shift.

This vendor and Stall 29 are both the descendants of “Pork Thick Soup Shun Zai” a famous and historic food stall in Keelung. The old snack shop has its own recipes and ingredients in preparing the thick soup and it is nice to add a little bit of black vinegar when eating the thick soup. No wonder it is a famous snack stall in Keelung. Its braised pork rice is even more delicious. Many Keelung natives always remember its taste when working away from home.

Pig's feet are rich in protein, fat and carbohydrates, and contain various vitamins and minerals that are beneficial to the human body. Take a bite of tender pig's feet and have some hot soup. It is your best choice in cold weather.

The fresh juice is nutritious, made of genuine fruit without artificial flavor. Fruits will beautify your skin, and so will papaya milk and avocado milk.

The stall No.35 is the salty and crispy chicken and it is different from other stalls you may see elsewhere. It's said that it's one of the first stalls of salty and crispy chicken in Taiwan. They are special because their chicken is salted with flour; and the flavor of the sauce gets deep into the whole meat. Besides, their salty and crispy squid is also well-known.

The stall of oyster omelets is one of the old stalls at Keelung Miaokou Night Market. They even use coals to make stole fire to cook. The way of making oyster omelets which combines with fresh oysters, eggs, Chinese cabbage, and sweet potato powder, still requires skills of fire controlling while frying. You can pour sweet hot sauce and dark soy sauce to zest the oyster omelets.

The stall is well known because there is always a line even in winter. You will feel deeply moved when the clerk gives you a cup of pao-pao ice. First, you will choose your own materials to add into a big bowl; then, the ice is whipped and stirred with an iron spoon. Every customer can appreciate the clerk's beautiful and elegant moves while waiting.

The meatball has chewy skin made of spring water, sweet potato powder, and fresh meat. The rice noodle thick soup is added with the leftover materials while cooking potage, shrimp, and spice. Add some dark vinegar that will bring the flavor and make it a better taste.

Among the night markets in Taiwan, there is hardly any food vendor selling octopus hands thicker than a hot dog. This special snack can be found in the night market in Keelung Temple Square only. The octopus hands sold here are very delicious. Served with its special sauce and white pepper, it is fresh and tasty. No wonder Xieji octopus feet has become a new spot in Keelung Temple Square.

Cuttlefish is another great element in making thick soup, which is also very popular and wins customers' hearts. On the other hand, fried thick noodles use thicker noodles, which uses pig oil and adds some chives; you won't want to miss it.

The ice is attractive due to its fine and delicate taste. It melts right away in your mouth. You can find ice with appropriate sugar here. The ice made at the stall will taste much better than frozen ones at the refrigerator. Don't miss it when you come to Miaokou Night Market.

This salty porridge is a quite traditional food in Taiwan. Putting the raw rice into the boiling water until it's done and take it out before it becomes too thick. The materials include oil onion, small shrimp, and fried fish. The squid is boiled in water and serve as a good side dish like chicken and shrimp rolls.

The stall's tempura is also rare, made of whipped codfish and shark; then it would become a circle by a machine. Besides, the tempura will be sold as soon as it would be fried. The deep-fried tempura attracts much attention from every people who passerby during the holiday. Buy some when you are strolling around.

“One-bite” is their newly developed brand. The vendor sells fresh BBQ sausages with no preservatives. Visitors can smell their aroma from meters away. Their sausages are made from chewy pork from the pig's hind legs. After the pork is minced, it is injected into pork intestines and frozen immediately to preserve its freshness. All the sausages are grilled immediately right after they are defrosted. They are tasty snacks that won't fill you up. It is suitable for you to walk around and eat a snack at the same time.

Water is the most important key to making vegetarian gelatin ice, which will decide the softness of it. If you put in some lemonade, it will become lemon gelatin ice, which tastes sour and sweet and is very thirst-quenching. Besides, there is also traditional winter melon tea.

The feature of the curry rice is not with chicken or beef but is with thick meat, which is particular. The cooking method, which first fries the onions, potatoes, and radishes; then, add curry and thick meat, and thicken the sauce with corn starch. Besides, fish soup is a kind of popular along Keelung Harbor. Some drops of wine will help extract the fresh taste of the fish.

Cantonese-style rice gruel and seafood noodles here are made when guests order. Different from Cantonese-style rice gruel of other places, guests can have a slightly firm taste of the rice gruel.

Other than selling duck meat rice, this vendor also sells foods cooked with danggui. After putting a few slices of duck meat on a bowl of rice, and serving it with special sauce and pickles, a nice bowl of duck meat rice is ready. It smells so good that the aroma always attracts passersby to enter the shop and taste this delicious snack.

The most important point of steamed buns is the braised pork in the middle. The owner of this stall is good at stewing pork. The juicy and chewy meat, mixed with pickled vegetable and peanut powder, make touch guests' tongue. The refreshing four gods soup plays the role of balancing and watering down the grease.

This stall is also one of the historic food vendors in Keelung Temple Square. Honest and dedicated, the owner operates this stall wholeheartedly. Its ingredients are fresh and solid. It built up its fame with the “peanut syrup”. It is nice to eat deep-fried breadsticks or pastries with a bowl of peanut syrup. Being a classic snack combination, you must try it when visiting the Keelung Temple Square.

If you miss the old-fashioned flavor and prefer Japanese cuisine, then you should not ignore this stall. The whole roll of sushi made right on the spot is blended with different tastes, which is genuine and delicate. Sashimi with rice is just right for those people who love seafood.

This stall primarily sells juice, fruits and fruit milk. For the past 20 years, they have also sold delicious mung bean ice shake that tastes so exquisite and delicate but not too sweet.

Their sandwich is really different! On holidays, there is always a long line waiting for the nutritious sandwiches, in which there are cucumbers, ham, stewed eggs, tomato, and salad sauce. It's totally original of this stall. That's why guests are willing to stand in a line to taste the sandwich.

The drink flamed brown sugar bubble milk attracts people's attention. As soon as it was introduced into the market, shops selling it have opened in major business circles in Taiwan. To prepare this drink, the tapioca balls (pearls) are stir-fried manually, allowing the pearls to give off the brown sugar's aroma. Then, they are added into a glass of milk to complete this marvelous drink – House Pearl Milk.

We have all kinds of lao here, including mao-lao, rice-lao, and peanut-lao. Though their family started the pastry industry since Taiwan was under Japanese rule during the 40s and 50s, they evolved into a factory with modern delicate packing. You can also view the process of making laos.

You can easily see the female owner chop the big and thick oil cake in this stall. It's very time-consuming to prepare the oil cake, and therefore, people seldom take time to make it. An oil cake has 9 layers in total. Besides, taro cakes are made with taro and rice and peanut milk. It's also tasty when you pour some pepper sauce.

The octopus balls here are grilled to a golden brown with crunchy skins. With rich fillings, the octopus and flour paste are mixed in the correct proportion. Although the vendor only sells large servings of cuttlefish balls, it is highly recommended to those who love Takoyaki (octopus balls).

For gormandizer, Keelung is just like a paradise of seafood, because Miaokou is nearby Keelung Harbor, crabmeat here is quite fresh. Crabmeat is preserved with salt and fried with flour; then it's tasty after sprinkling with peppers and basil. Besides, seashells and crab leg are fried, and would be tasted delicious with Asian basil.