Coffin bread is a classic Taiwanese snack that originated in Tainan, made by deep-frying a hollowed-out thick slice of toast and filling it with creamy chowder. It was created in 1935 by Xu Liuyi at Tainan's Kangle Market (Sakariba), originally called 'chicken liver toast,' before the 'coffin bread' name was formally adopted in 1959 and passed down through generations since. Having found its stage at Kaohsiung night markets like Jianguo, the creamy seafood filling became the most common local formulation — crisp on the outside, rich and silky within.
Coffin bread was created in 1935 by Xu Liuyi, who opened a snack stall at Tainan's Kangle Market (commonly known as Sakariba) on Zhongzheng Road. It was originally filled with chicken liver and squid and called 'chicken liver toast'; the name changed after customers likened its shape to a coffin, and the 'coffin bread' signboard was formally adopted in 1959 (Republic of China year 48), now passed down to a third generation. This origin differs from the commonly repeated claim that it began at Tainan's West Market — reliable historical records point instead to Kangle Market (Sakariba) as the birthplace.
What is coffin bread
Coffin bread starts with a thick slice of toast — about three centimeters tall — deep-fried until the exterior is golden and crisp. While still hot, a knife cuts around the top edge to open a lid, and the interior of the toast is scooped hollow, then filled with a pre-cooked creamy chowder — common ingredients include corn, green peas, shrimp, and fish cake, bound in a white sauce or buttery roux into a thick, rich consistency. The lid is replaced to complete the dish. When eating, break open the lid to let the chowder make full contact with the inner walls of the toast. The double texture of crisp exterior and silky interior is the signature.
Most accounts trace coffin bread's origin to Tainan West Market, where a vendor reportedly named it after the coffin-like shape with a touch of dark humor as a marketing choice. Coffin bread stalls at Kaohsiung night markets like Jianguo are local versions of this dish that spread beyond its home city. The Kaohsiung version most commonly uses creamy seafood as the filling; some stalls also carry liver paste or pork liver flavors, depending on the stall's lineage. Coffin bread belongs to the night market setting — in Kaohsiung there is no famous old-shop tradition for it; it exists in the form of random night market vendors.
How to eat it like a local
Local knowledge
Verified context
- Coffin bread is a common Taiwanese night market snack that originated in Tainan; vendors at Kaohsiung night markets including Jianguo carry on the dish.
- Kaohsiung night market coffin bread uses creamy seafood filling as the mainstream option, with the same toast-frying process as the Tainan original — a localized presentation of the transplanted dish.
Things to know before you go
- Jianguo Night Market is in Sanmin District. It is reachable by bus but there is no direct MRT station; taking a bus or taxi is recommended, or plan it alongside nearby attractions.
- Coffin bread is a fried food with a high-butter filling — not suitable for eating in large quantities. One portion as a night market snack is enough; pair it with something light to drink for balance.
- The thickness of the toast and the ratio of filling to bread varies noticeably between stalls. Before buying, observe the toast thickness in the display — the thicker the toast, the better it holds its crispness.
Source: historical records of Taiwanese night market coffin bread, on-site records from Jianguo Night Market, Kaohsiung. Photos to be replaced with Dio's own shots.
Frequently Asked Questions
Who invented coffin bread?
Coffin bread was created in 1935 by Xu Liuyi at Tainan's Kangle Market (Sakariba), originally called 'chicken liver toast' before being renamed and signposted in 1959.
Did coffin bread really originate at Tainan's West Market?
Reliable historical records place coffin bread's origin at Tainan's Kangle Market (Sakariba) on Zhongzheng Road, not the commonly repeated West Market claim.
How does Kaohsiung's coffin bread differ from the Tainan original?
Kaohsiung versions at markets like Jianguo mostly use a creamy seafood filling, while the toast-frying process remains the same as the Tainan original.
Sources
- 【呷市】赤崁食堂──棺材板發明店，和洋混食時髦八十年 - 農傳媒 — 棺材板起源1935年台南康樂市場（沙卡里巴）、1959年正式掛牌史料
- 赤崁棺材板 - 台南旅遊網 — 創始店位置與傳承代數