大溝頂虱目魚米粉湯
Kaohsiung CityYancheng DistrictChop bar
An old tucked-away shop centered on milkfish, with generous, boneless milkfish-belly fish-paste soup.
At a Glance
Cash onlyReservation requiredEasy parking
Signature Dishes
Milkfish Belly Fish-Paste Soup
Fish paste wraps milkfish belly: generous portions with a firm yet tender texture; the broth is clean and lightly sweet, though it has a distinct fish flavor and is slightly oily.
Milkfish Skin Soup
Milkfish skin (back meat) is cooked in a thin fish-paste coating, with a springy outer layer and firm center; the broth is lightly sweet and portions are large.
Fried Burdock
The burdock flavor is pronounced and filling; it can be ordered as a side dish.
Braised Milkfish Head
The head is seasoned with braised winter melon or pineapple, with a light, sweet flavor and well-seasoned meat; suited to diners who enjoy eating fish head.
At a Glance
- Value verdict
- The fish soup is generous; consider sharing one bowl between two people.
- Peak hours
- Arrive around 7–8 a.m. for a better chance of ordering pan-fried milkfish intestines.
- Reservation
- Reservations are not accepted.
What you should know
What you should know
- For dine-in, find a seat before ordering; with limited seating, sharing a table may be necessary.
- The milkfish-belly soup is not boneless, so watch for fish bones.
- There is no air conditioning, so heat-sensitive diners may prefer a cooler season.