馬沙鱔魚意麵
Tainan CitySouth DistrictTaiwanese restaurant
A small market-side spot for eel and cuttlefish dishes, with both dry-fried and soup-style options; the seasoning is not overly sweet.
At a Glance
Signature Dishes
Dry-fried eel noodles
The noodles absorb the sauce, while the eel is crisp outside and springy inside, with a Tainan-style sweet-and-sour seasoning. It can also come across as firm, with noodles that are somewhat wet and soft.
Pork liver soup
The pork liver is plentiful and tender; the broth is light and clear, though the liver can have a slight powdery feel.
Sesame-oil pork kidney
The sesame-oil aroma is pronounced; the kidney can be tender and springy or crisp, with a slight lack of seasoning possible.
Stir-fried cuttlefish
The cuttlefish body is crisp while the tentacles are soft, giving the different parts contrasting textures; the cuttlefish itself may not be sweet.
At a Glance
- Peak hours
- Weekday dinner has seen more takeout traffic, and seating at the market entrance is limited.
- Reservation
- Reservations are not accepted.
What you should know
Best for
- Those who enjoy dry-fried noodles
Avoid if
- If market-side smells bother you
What you should know
- There is parking nearby, but indoor seating is limited.
- There are no accessible seats or accessible parking.