A-Han Salty Congee
Tainan CityNorth DistrictTaiwanese restaurant
A longtime Tainan eatery focused on fresh milkfish dishes, with sweet fish-congee broth and soft, slightly chewy rice.
At a Glance
Signature Dishes
Milkfish Belly Congee
The belly is thick and tender, with sweet broth and rice that becomes soft with a slight chew after absorbing it; small bones remain, and the congee has at times been lukewarm.
Signature Savory Congee
This is cooked congee rather than rice soup, and it can be paired with youtiao and pepper; the congee is light, though the portion may be small.
Fish Head Soup
Three fish heads and tail sections nearly fill the bowl; they are blanched in clear broth for a distinct fish flavor, but the many bone crevices require slow picking.
Milkfish Sausage
The texture is distinctive and clearly different from pork sausage; its aroma may sometimes be subtle.
Fish Skin Soup
The fish skin is fresh, and the broth is seasoned with fried shallots and stock; it may not be served hot enough.
At a Glance
- Reservation
- Reservations are not accepted.