Dishes
Pan-fried fish
煎魚
Also called: 乾煎魚 · 香煎魚 · fish of the day
A mainstay of Tainan home-style canteens: fish fried in a pan until the skin is golden and crisp.
What it is
Fish fried in a little oil until browned. Tainan's home-style eateries offer it as one option from a daily line-up of fish that can also be grilled or braised.
How it is made
The fish is fried until the skin turns golden and crisp while the flesh stays tender.
How to eat it
Pick from the display or ask what came in that day, and eat it with rice and soup. Watch for bones.
In Tainan
Chan Chi in Tainan's East District serves more than 10 kinds of fish daily, pan-fried, grilled or braised, in the png-toh-a (rice canteen) style. Michelin notes the kitchen uses less oil and salt than usual.
Where to eat it in Tainan
Sources