福昇小食鱔魚意麵
Tainan CityWest Central DistrictDeli
Eel yi mein is quickly stir-fried over high heat for wok hei, with noodles in the Tainan style.
At a Glance
Signature Dishes
Dry-fried eel yi mein
High-heat stir-frying brings wok hei and vinegar fragrance; the eel is crisp-tender and springy with less sweetness. You may also encounter softer noodles and a lighter wok flavor.
Braised eel yi mein
The thickened sauce is sweet and tangy, and the noodles turn springy after soaking it up; diners who do not enjoy sweet flavors may prefer the dry-fried version.
Dry-fried cuttlefish yi mein
The cuttlefish is springy and generously portioned, and the noodles carry wok hei; if the pieces are cut too large, the doneness can affect how easy they are to chew.
Oyster soup
Plenty of fresh oysters, with pickled mustard greens for flavor.
Milkfish belly
The skin is pan-fried golden and crisp, with savory saltiness and silky fish oil.
At a Glance
- Peak hours
- Waits have been longer on holidays.
- Reservation
- On a recorded visit, dine-in and takeout used the same ordering queue, with staff assigning seats afterward.
What you should know
Best for
- For diners who enjoy sweet-and-tangy flavors and wok hei
What you should know
- Cash only; there is no restroom on site.
- Nearby parking may mean using a farther car park or a metered roadside space.
- There is no accessible entrance or accessible parking.