Dishes
Milkfish ball soup
虱目魚丸湯
Also called: 虱目魚丸 · 魚丸湯
Springy fish balls made from milkfish in a clear bone broth, a Tainan staple.
Photo: 米田賢一, CC BY 3.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0What it is
Bouncy balls of fresh milkfish paste in a clear broth. They taste lightly sweet and have a crisp, springy bite.
Where it comes from
The Taipei Times describes milkfish balls as a Tainan speciality now sold in supermarkets across Taiwan.
How it is made
Fresh milkfish is ground to a paste and shaped into balls. At Yung Chi the broth is simmered for four to five hours from pork and fish bones.
How to eat it
Locals pair a bowl with braised pork rice, which makes a filling meal.
Where to eat it in Tainan
永記虱目魚丸Yung Chi Milkfish Balls
A breakfast favourite: springy milkfish ball soup, with braised pork rice on the side.
永通虱目魚粥Yung Tung Milkfish
A small shop in Xuejia, a major milkfish farming town. The congee is made on a rich fish stock, and the braised milkfish head is a local favourite.
Sources