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Kaohsiung mee suah noodle restaurant puts a fresh twist on a classic

Kaohsiung mee suah noodle restaurant puts a fresh twist on a classic

2022-08-04

We head now to Kaohsiung, for a seafood spectacular blending tradition and innovation. A mee suah noodle shop in Mituo District is a local institution. Diners love its mix of classic vermicelli noodles with surprising new flavors. Fish chowder and squid rings are some of the Tainan specialties featuring on the menu.

Mee suah noodle soup is a Taiwanese tradition, usually with oyster or intestines as the star. Now there are new recipes on the menu: This luxurious dish features fish chowder, squid rings and milkfish skin. The seafood spectacular is proving popular.

Member of public
Over there they just sell oysters and intestines, but here there’s all kinds of things.

Member of public
It’s quite fresh and the ingredients are real, and there’s lots in here.

The big bone broth is boiled up for three hours every day. The mee suah might look simple, but it’s a labor of love. Lots of diners wouldn’t leave without sides such as hand-prepared intestines, or the slow-cooked head of milkfish.

Member of public
The intestines are slow-cooked so they’re full of flavor. And the fish head is delicious too.

Another luxurious dish is the seafood congee, a local favorite. Located in Kaohsiung’s Mituo District, the restaurant follows traditions handed down from a master of Tainanese cuisine. The current owner’s father fell in love with the food of his wife’s hometown, Tainan. So he studied with the master and then passed his knowledge down to the next generation, who gave it their own twist.

Ho Chun-yi
Mee suah restaurant owner
Our mee suah is made with big bone broth, paired with local specialties like milkfish, fish chowder and squid, and these big, fresh oysters.

Ho Pei-ying
Mee suah restaurant owner’s sister
The most special thing is our milkfish. We take the skin and braise it. The broth is fresh and delicious. Lots of people love our soup.

And even the government is a fan. The mee suah was featured in “Kaohsiung’s 100 Unmissable Dishes” by Kaohsiung Tourism Bureau, which gave its official stamp of approval to this marriage of tradition and novelty.

麵線羹"滿滿海味"好澎派 入選高雄百選美饌

2022-08-04

高雄彌陀有間麵線店家,老闆的父親因為愛吃蚵仔麵線,特別到台南向老師傅學習手藝,傳承給下一代後再經過改良創新,除了每天花三小時用大骨熬湯煮麵線,還將原本只有大腸和蚵仔的麵線,加入魚羹、魷魚圈還有虱目魚皮,澎派的豪華麵線相當受到歡迎。

誰說麵線羹只能有蚵仔和大腸的標準備配,加入魚羹、魷魚圈還有虱目魚皮的豪華版麵線,滿滿海味,擄獲不少顧客的心。

[[顧客]]
“我們那邊賣只有蚵仔和大腸,這邊很多樣”

[[顧客]]
“蠻新鮮的又用料實在,東西蠻多的”

每天花三小時用大骨熬煮入味,看似簡單的麵線卻是店家的用心。另外還有手工大腸和小火慢滷一小時的虱目魚頭,也是不少饕客必點。

[[顧客]]
“腸子滷得很入味,不錯吃,還有這個魚頭,這個也很好吃”

用料澎湃的還有海鮮粥,鮮味十足,同樣受到歡迎。位於高雄彌陀的麵線店家,老闆的父親就愛來自老婆家鄉的古早好滋味,特別到台南向老師傅學習手藝,傳承給下一代後再經過改良創新。

[[麵線店老闆 何俊毅]]
“我們的麵線是用大骨下去熬湯,再搭配在地特產,虱目魚、魚羹,還有魷魚,還有大顆肥美鮮蚵”

[[麵線店老闆妹妹 何佩瑩]]
“特色是我們的虱目魚,用魚皮下去滷的,湯頭鮮美,很多人都喜歡我們家的湯頭”

好味道獲得專家肯定,入選觀光局舉辦的高雄100百選美饌。年輕人用創意結合傳統,賦予古早老味道不同的新風貌。

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