Kaohsiung restaurant gets creative with fried rice flavors

Kaohsiung restaurant gets creative with fried rice flavors

2026-07-20

Honey cakes go great with afternoon tea, but what about with fried rice? One restaurant in Kaohsiung’s Sanmin District tried it out, making a honey cake fried rice that blends sweet with savory. Its unexpected popularity inspired other creative dishes, like toast coffee fried rice and banana fried rice. These unique flavors challenge traditional expectations, revolutionizing this classic dish.

These eggs and rice already smell delicious as they’re fried in a wok. The chef then adds a unique ingredient: honey cake cut up into small cubes. Honey cake fried rice is this restaurant’s specialty.

Customer
It’s sweet at first, but it’s definitely fried rice. It’s pretty good, and I can tell that the rice itself is well done. Next time I want to try different flavors.

This long-running restaurant in Kaohsiung’s Sanmin District offers unique flavors of fried rice. One of its specialties combines cake with fried rice, making a sweet and savory combination that was unexpectedly popular.

Restaurant owner
My friend brought over cake and jokingly asked if I could use it in fried rice. So I gave it a try, and he thought it was actually pretty good. Both men and women come because lots of young people like trying it.

With over 50 kinds of fried rice on its menu, this restaurant is always experimenting with new, creative flavors. Some are truly mind blowing.

One popular option includes ostrich meat, while another uses toast. The toast is cut up into small pieces and stir-fried in the wok, then coffee powder is sprinkled on top for a breakfast-inspired fried rice.

Restaurant owner
People say that it tastes kind of like French toast. On good days, we sell 10 to 20 servings of specialty fried rice like this.

Breaking away from tradition, this restaurant uses creativity and culinary skill to revolutionize fried rice, blending seemingly disparate ingredients into delicious dishes.

For more Taiwan news, tune in:
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#friedrice #Kaohsiung #honeycake #cake #cakefriedrice #coffee #coffeefriedrice #creative #innovation #revolution #restaurant #specialty

平民美食大玩創意! "蜂蜜蛋糕炒飯"甜鹹交織意外很搭

2026-07-20

下午茶吃的蜂蜜蛋糕，加入炒飯裡，您能想像是什麼口味嗎？高雄三民區一間老字號炒飯店，業者大膽研發"蜂蜜蛋糕炒飯"，鹹甜口感，意外很搭，天天都能炒個20幾份，菜單上還有吐司咖啡炒飯、香蕉炒飯等，多種特殊口味的炒飯，顛覆民眾味蕾。

金黃蛋液包裹著白米飯，用大火快炒，香氣瞬間撲鼻而來，下一秒加入靈魂配料，切成方塊丁狀的"蜂蜜蛋糕"，你沒看錯，這款蜂蜜蛋糕炒飯，可是店裡人氣招牌。

[[顧客]]
“一開始會甜甜的，但是就是炒飯沒錯。還不錯，然後感覺的出來，就是炒飯的功力不錯，下次會想要試試看別的口味。”

這間開在高雄三民區的老字號炒飯店，業者研發多種特殊口味炒飯，其中一款，把蜂蜜蛋糕，加入中式炒飯，鹹甜鹹甜的口感，意外獲得好評。

[[炒飯店業者]]
“朋友買蛋糕來，然後就跟我開玩笑說，可不可以用蛋糕下去炒飯，我就試給他吃，他就覺得其實也蠻好吃的。(來嘗鮮的)男生女生都有，因為有很多年輕人都喜歡嘗試看看。”

店裡菜單看板上，光是炒飯口味就超過50種，堪稱炒飯界的實驗室，最狂口味不只一種。

熱炒店才會出現的鴕鳥肉，竟然也能炒進炒飯裡，還有這款吐司咖啡炒飯，把雞蛋吐司切成塊狀，倒入大鍋裡，和著炒飯快手翻炒，再撒上咖啡粉，畫龍點睛，顛覆民眾的味蕾。

[[炒飯店業者]]
“有人就說其實吃起來，就跟吃法國吐司的感覺差不多。如果生意好的時候，(特殊口味)一天炒十幾二十份都有。”

打破傳統框架，業者用大膽的創意和炒功，把看似不相配的食材完美融合，下回有機會，不妨來店裡挑戰自己的味蕾極限。

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民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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Octogenarian keeps traditional fish counting trade alive in Tainan

Across the aquafarms of coastal Tainan, fish fry traders used to rely on professional counters, who tallied the young fish with the help of a rhythmic fish-counting song. Although modern advancements have nearly wiped out the practice, in Tainan, there still one who carries on the tradition. The 87-year-old counter continues to teach young people about early life along the Tainan coast, drawing upon his wealth of experience to teach an all-but-forgotten part of Taiwan’s fishing culture.

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-He’s very accurate and very fast.

-His voice flows so seamlessly. I don’t understand it, but it sounds like a folk ballad.

At 87 years old, Lin Ssu-ping is the last fish counter in Taiwan. Drawing on his lifetime of experience, he guides parents and children to try out traditional seine fishing on bamboo rafts, teaching them how to use the nets and catch fry.

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Fish counting used to be done manually. It required a ton of labor. They could count 100,000 to 200,000 in one morning.

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If you need to cross a river or a canal, your lower half will get soaked. The apron is more breathable.

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Voice of Lin Yi-hsing
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We issued a notice to airmen and informed all the affected airlines. Six flights were affected.

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Takeoff and landing are the most risky parts of any flight. It’s the right decision to make for the sake of safety.

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